Seemingly everything in this two-story warehouse space is Maine-grown or -made: from the Bethel-raised chef Christopher Gould to the wooden dining tables and just-caught fish. The menu is filled with small-plate selections that keep the flavors coming. Gould’s standout crudos—raw, marinated fish topped with microgreens or ribbons of papaya, or arranged across a brick-red smear of chili paste—provide wildly fresh unexpected tastes. Sit at the counter facing the kitchen and watch the cooks work their magic while you sip a starter cocktail, mocktail or craft beer. No reservations, so go early or be prepared to wait.