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Die beste eetplek van tafel tot tafel in Portland, Maine

Die beste eetplek van tafel tot tafel in Portland, Maine


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Hierdie jaar was The Daily Meal gelukkig om Portland, Maine, by te woon Oes op die Harbour -fees. Een van die gewildste byeenkomste op die fees is die Top of the Crop-kompetisie, waarin plaaslike sjefs meeding om die titel van Maine se beste sjef van plaas tot tafel. Hierdie onderwerp is veral relevant in Maine, aangesien die staat op die tweede plek uit die 50 state is op die loop van die Heifers se 2013 Locavore -indeks (Vermont is nommer een). As u nog nie van hulle gehoor het nie, is Strolling of the Heifers 'n 11-jarige organisasie wat hom daartoe verbind om die publiek se waardering vir boerdery, ondersteuning van boere en die verbruik van plaaslike voedsel te verhoog.

Soos blyk uit hierdie posisie, neem sjefs in Maine hierdie onderwerp baie ernstig op. Hulle voel almal dat dit deel van hul plig as sjefs is om plaaslike voerders, boere en vissers te ondersteun wat 'n groot deel van die staat se werksmag uitmaak. Om nie te praat nie, al die plaaslike produkte van Maine is ongelooflik vars, maklik om te verkry en heerlik - so hoekom nie?

Sjef David Levi heg nie net waarde aan hierdie filosofie nie, maar hy neem dit na 'n heel nuwe vlak met Vinland Restaurant, wat later vanjaar in Portland geopen word. By Vinland sal elke enkele bestanddeel wat gebruik word, plaaslik verkry word. Levi's restaurant sal die enigste restaurant ter wêreld wees wat so werk, en dit is geen verrassing nie; Hy word nie net beperk tot die gebruik van eksotiese kruie, speserye, vrugte en groente nie, maar hy sal ook nie die eenvoudigste, mees alomteenwoordige restaurantbestanddele soos olyfolie, suurlemoen en swartpeper kan gebruik nie. Die sjef Levi se gereg vir die kompetisie weerspieël hierdie filosofie, met gebraaide plaaslike beetskyfies, jogurt van Winter Hill Farm, plaaslike kruie, radyse en rucola. Soos 'n mens sou verwag, was hierdie gereg baie lig, vars en eenvoudig.

Hoewel sjef Richard Hanson nie so streng van tafel tot tafel is soos sjef Levi nie, bring hy soveel plaaslike bestanddele as moontlik vir sy restaurant, Cleonice Mediterreense bistro, in Ellsworth. Aan die einde van elke tamatie -seisoen blik hy byvoorbeeld Maine -tamaties, sodat hy dit gedurende die winter kan gebruik. Vir sy gereg in die kompetisie, gebraaide varkwors ragù met polenta, gebruik hy die plaaslike Morgan Mills polenta en plaaslike kaas van Harmony Mill Farm. Die gereg was baie huislik en vertroostend, gemaak met 'n tuisgemaakte Italiaanse tamatiesous wat begin met batutto ('n Italiaanse soffritto), insluitend wortels, seldery, ui, knoffel en gedroogde oregano.

Die derde gang was ook varkvleis, hierdie keer in die vorm van 'n sagte varkpens. Sjef Chad Conley van Versamel 'n restaurant in Yarmouth het varkbuik gebruik van Farmers 'Gate Market, 'n mark in Maine wat slegs plaaslike vleis wat op die weiding is, versamel en slag. Hy braai die varkpens oornag in 'n mengsel van sout, suiker, water en speserye, wat help om die vog en sagtheid van die vleis te behou, en voeg ook 'n ekstra laag geur by. Hy bedien die varkbuik met gestoofde Jacob’s Cattle Beans, gekook met spek, seldery, wortel en ui. Tradisioneel word gebakte boontjies gaar totdat sommige van die boontjies afbreek en die vloeistof verdik. Sjef Conley het verduidelik dat hy sommige van die boontjies eintlik verwyder en dit pureer, en dan die puree in die boontjies terugvou sodra dit klaar is, aangesien dit meer beheer oor die dikte van die finale produk moontlik maak. Die gereg is beklemtoon met mosterdsaad, gepekel in water, witwynasyn, borrie, suiker en sout. Die afwerking sluit in gebraaide knolseldery, rou radyse- en seldery -skywe, suurlemoenvinaigrette en East End -mikrogroente.


Van kreefrolletjies langs die pad tot vyfster-lekker eetplekke: hierdie restaurante kan in Maine geëet word.

Die Clam Shack in Kennebunk

Een van die mees ikoniese kreefrolletjies ter wêreld kom uit The Clam Shack, 'n klein plekkie langs die brug na Kennebunkport. Die kreef in die kreefrol word in soutwater gekook, met plaaslike botter bedruip en in 'n botterrol gesit met mayo. Dit is eenvoudig en perfek. Die Clam Shack het ook 'n paar van my persoonlike gunsteling patat en 'n groot verskeidenheid gebakte seekos. Dit is seisoenaal oop van Mei tot Oktober.

Eventide Oyster Co. in Portland

'N James Beard-bekroonde restaurant wat spesialiseer in oesters en seekos. Die atmosfeer is gemaklik en lekker en hulle bedien tradisionele New England Clam Bakes.

Barnacle Billy ’s in Ogunquit

Die welvarende somerbewoners van Kennebunkport het hul bote spoggerig na Barnacle Billy geneem vir wat hulle 'n honderd dollar -wors genoem het, omdat hulle soveel geld sou bestee om gas by Ogunquit te kom en terug te kom. Die restaurant is egter nie bekend vir worsbroodjies nie, maar dit is bekend vir hul gebraaide mossels en seekosgeregte en hul groot patio aan die water.

Kool Eiland Clambakes

Neem 'n veerbootrit na Cabbage Island vir 'n tradisionele Maine clambake. As u nie 'n clambake ken nie, bevat dit chowder, gestoomde mossels, aartappels, mielies. en kreef. Die krewe, mossels, mielies en aartappels word in seewier oor 'n vuur gestoom. Super tradisioneel, en nie iets wat u oral kan probeer nie. Ek moet u laat weet dat Charles nie maklik beïndruk is nie, en ons het 4 jaar gelede hierheen gegaan en hy praat nog altyd daaroor.

Rooi ’s eet in Wiscasset

'N Ikoniese kreefstand wat deur die familie bestuur word en wat al 80 jaar in Wiscasset was. Hulle beweer dat hulle die beste kreefbroodjie ter wêreld het, en daar loop byna altyd 'n lang tou in die straat. Die stalletjie is seisoenaal oop van middel April tot Oktober, en elke jaar kry hulle 14,5 ton kreefvleis.

Otto Pizza in Portland

Otto, een van my familie se pizza-plekke, het plekke in Portland, Suid-Portland, Yarmouth en Saco. Die pizzeria is bekend vir hul kreatiewe pizza's, soos kapokaartappels, uie, spek en botterskorsie, ricotta en bosbessies.

Flo's Hotdogs in Cape Neddick

'N Worsbroodjie wat in 1959 geopen is en wat spesialiseer in gestoomde worsbroodjies. My pa sou sê dat hy 'n worsbroodkenner is, en hy is 'n groot fan van Flo ’s.

Die Holy Donut in Portland

'N Donutwinkel met twee plekke in Portland en een in Scarborough, waar daagliks 16 geure gemaak word. Die donuts by Holy Donut is kenmerkend omdat dit met Maine -aartappels gemaak word.

Die orkaan in Kennebunkport

The Hurricane is 'n uitstekende restaurant in Dock Square met 'n gemaklike kroeg. Die spyskaart fokus op vars plaaslike kos, insluitend plaaslike seekos, en u kan altyd daarop vertrou dat u heerlik kan eet. Die skelbroodjie word hierbo afgebeeld.

Standard Baking Co in Portland

'N Bakkery in Portland wat pragtige gebak en brood produseer.

The White Barn Inn in Kennebunk

Die enigste vyfster-restaurant in Maine bedien 'n vier-gang-prix fixe-spyskaart wat weekliks verander en teen $ 125 kos. Die spyskaart beklemtoon die plaaslike seekos.

DuckFat in Portland

'N Kafee en toebroodjiewinkel wat bekend is vir die bediening van Belgiese eendvet friet en milkshakes.

Tao Yuan in Brunswick

'N Asiatiese fusion-restaurant onder leiding van die genomineerde James Beard-toekenning, Cara Stadler. Die kos is vet en elegant en eksperimenteer met geure wat nie gereeld in Maine voorkom nie. Dit is 'n uitstekende eetkuns met 'n verwelkomende atmosfeer.

Die Maine Diner in Wells

Maine het 'n lang geskiedenis van diners langs die pad, en The Maine Diner is een van die oorblywende ou skooldineerders. Die aandete is bekend vir hul seekoskoude en hul kreeftert.

On the Marsh in Kennebunk

On the Marsh, net 'n entjie se ry van Kennebunkport af, is 'n formele, maar prettige restaurant met 'n paar van die beste happy hour -aanbiedinge in die stad.

Mabel ’s kreefklou in Kennebunkport

Een van die gunsteling restaurante van Bush, Mabel, is tussen Dock Square en die somerhuise in Ocean Avenue. Die restaurant is bekend daarvoor dat hy kreef- en bloubessiepastei bedien.

Vinnige strale in Saco

Dit is die plek vir kitskos -afhaal. Die plek bestaan ​​al sedert 1953 en is bekend daarvoor dat hy hamburgers, chili -honde en kreefrolletjies verkoop. Op 'n keer is ek en my suster daar laatnag en 'n limousine kom op, en daar kom 'n dronk bruid uit wat haar man nie kan kry nie. Rapid Rays is een van die plekke waar jy nooit weet wat om te verwag nie.

Rococo in Kennebunkport en Ogunquit

My go-to scoop-winkel naby my ouerhuis in Kennebunkport, Rococo, is bekend vir hul vindingryke geure soos bloubessie-chipotle, chai-kardemom, bokkaas-bessiekamertjie en suurlemoenpienk peperkorrels.

Henry VIII Carvery in York

Hierdie plek, een van my gunsteling toebroodjie-plekke, is bekend vir hul vars gebraaide bees-, kalkoen- en varkbroodjies. Met ongelooflike, van nuuts af bestanddele, is die toebroodjies by Henry VIII uitstekend.

Fore Street in Portland

Fore Street het 'n reputasie as een van die beste restaurante in Portland. Chef Street van Fore Street ’s het die James Beard-toekenning gewen vir die beste sjef-noordooste in 2011. Baie van die items op die spyskaart word in die houtvuuroond gaargemaak.

Sentrale bepalings in Portland

Hierdie restaurant bedien elegante kos in 'n ontspanne atmosfeer en spesialiseer in klein bordjies. Hulle bedien brunch, middagete en aandete en die spyskaart verander daagliks. Verwag moderne kreatiewe kombuis soos 'n Maine -slaai met selderywortel, avokado, kumquat en gepofte quinoa. Central Provisions is die hele jaar deur oop, en slegs vir instap.

DiMillo ’s in Portland

'N Voormalige veerboot het verander in 'n restaurant in Portland Harbour, dit is waarskynlik een van die bekendste restaurante in Maine. Dit is waarskynlik ook die enigste restaurant met 'n sustermaatskappy wat seiljagte verkoop. Sekerlik, dit is 'n bietjie toeristies, maar dit is 'n instelling in Maine. Dit is gesinsvriendelik met 'n spyskaart wat op seekos fokus. Hulle het ook 'n glutenvrye spyskaart.

Nederlandse ’'s in Portland

'N Uiters gemaklike plek vir ontbyt en middagete. Dit is 'n perfekte plek om te stop vir 'n vinnige hap. Die ontbyt -spyskaart bevat items soos pittige hoender op 'n koekie met avokado, ontbyt -burrito's en kalkoen -hash. Probeer tydens die middagete 'n hoenderparm -toebroodjie of 'n tuna -smelt.

Helen's Restaurant in Machias

My pa hou van hierdie plek wat bekend is vir hul pasteie. Die restaurant bedien drie maaltye per dag, sewe dae per week en is al meer as 60 jaar lank oop. Hulle is trots op die ondersteuning van plaaslike boere en vissers, en die spyskaart bevat items soos 'n gebraaide kaasbroodjie, gebakte mosselrolletjies, kreefrolletjies en gebraaide pot.

Dysarts Truck Stop Diner in Bangor

Maine kry nie veel nasionale aandag nie, so toe SNL 'n skit op grond van hierdie restaurant doen, was dit 'n groot probleem. Ja, dit is 'n 24-uur-volwaardige vragmotorstop en 'n restaurant wat bekend is vir groot porsies en hoenderpastei. Die spyskaart bevat eetklassieke soos Yankee -braaivleis en vleisbrood.

Nunan ’s Kreefhut in Cape Porpoise

Een van die beste plekke vir 'n vars, egte kreefdinee. Die kreef is vars uit die boot en word op metaalbakke bedien met botter, broodjie en aartappelskyfies. Die restaurant bedien ook ander Maine -krammetjies soos chowder, gestoomde mossels en kreefrolletjies. Boonop is daar opsies vir mense wat nie seekos eet nie. Nunan's is van Mei tot Oktober oop.

Palace Diner in Biddeford

Die oudste eetplek in Maine het 'n toonbank met 15 sitplekke en bedien ontbyt en middagete. Die spyskaart bevat flapjacks, 'n houthakker -ontbyt, koringvleis -hash en hamburgers.

Sout en heuning in Kennebunkport

My ontbytplek as ek tuis is, ek hou van die ontbytburrito en die pannekoek. Probeer die vis tacos vir middagete of aandete.

Ricetta's in Falmouth

Hierdie pizza -joint het 20 keer die Maine Sunday Telegram ’s -toekenning vir die beste pizza in Maine gewen. As ek aan pizza dink, dink ek aan Ricetta's. Dit is alles wat u wil hê in 'n gesinsvriendelike pizzarestaurant. Ek bestel graag die Margherita en voeg artisjokke by. My ma wil hê ek moet vir jou sê dat hulle gekarameliseerde uie as 'n bolaag bied.

Honey Paw in Portland

'N Asiatiese fusion-restaurant wat 'n susterestaurant is vir Eventide Oyster Co. en Hugo's. Die spyskaart bevat tuisgemaakte noodle -geregte soos vark- en krap mee goreng, 'n gebakte half hoender en kreefwontons.

Oggend in Parys in Kennebunk

Oorspronklik geopen deur 'n Franse vrou wat na Maine verhuis het, maar nou onder nuwe eienaarskap wat niks verander het nie, het hierdie klein kafee ongelooflike croissants en koffie. Ek is mal oor die croissants gevul met kaas en frambooskonfyt. Dit is die beste plek vir 'n vinnige ontbyt.

Pier 77/The Ramp/Ramp Up in Cape Porpoise/Kennebunkport

Hierdie drietal restaurante in dieselfde gebou is langs Cape Porpoise Pier geleë. Die restaurante het 'n asemrowende uitsig oor die Cape Porpoise -hawe, vol kreefbote en roeibote. Ek hou van die toevallige atmosfeer van Pier 77, wat ligter maaltye soos slaaie, chowder, toebroodjies en kreefrolletjies bedien. The Ramp is 'n meer formele eetervaring. Ramp Up is die nuutste uitgawe, 'n kroeg in 'n voormalige vuurtoring.

Mae's Cafe & amp Bakery in Bath

'N Buurtplek vir ontbyt en middagete. Hulle bak ook hul eie koeke, pasteie, koekies, brood en gebak.

Hugo ’s in Portland

'N Moderne Amerikaanse restaurant met wêreldwye invloede en plaas-tot-tafel-kombuis.

Merriland Farm Cafe in Wells

Een van my gewildste brunch-plekke, u kan buite op hierdie plaas langs 'n gholfbaan eet. Hul tuisgemaakte muffins en koekies is perfek.

Winnagance Restaurant in Bath

'N Gemaklike plek waar plaaslike inwoners ontbyt en middagete kry. Die restaurant is bekend vir hul seekos.

Bao Bao Dumpling House in Portland

'N Restaurant wat bekend is vir sy kreatiewe kluitjies, waaronder Kung Pao Chicken and Peanut, Bulgogi Beef en Habanero Garnale en Shiitake. Hulle bedien ook dim sum en voorgeregte.

Five Island ’s Lobster Co in Georgetown

Hierdie rustieke kreefpond, geleë in die mooiste hawe in Maine, bedien kreef, stoomboompies en chowder, asook 'n paar nie-seekos-opsies. Volgens Downeast Magazine het hulle die beste gebakte mossels in Maine. Hulle bedien nie alkohol nie, maar u is welkom om u eie te bring.

Moody ’s Diner in Waldoboro

Moody ’s Diner, wat al meer as negentig jaar lank langs die pad bestaan, bedien klassieke aandete soos warm kalkoentoebroodjies met sous, hamburgers en steak, plus Maine -spesialiteite, soos sint -jakobsschelpe, skelvis, mossels en seekosgeregte. Hulle is ook bekend vir hul kakertjies.

Toskaanse bistro in Freeport

Hierdie aanbeveling kom van my broer en sy vriendin. Tuscan Bistro het Maine-meets-Italy-kombuis met spyskaarte soos hoenderparmigiana en vars skelvis.

Richard's in Brunswick

'N Duitse restaurant in Maine. Ek weet, niemand gaan na Maine vir Duitse kos nie, maar my ma is mal oor hierdie plek. Sy sê dat die gulasch nie misgeloop moet word nie, en die spyskaart bevat ook strudel, spätzle, kerriewurst en wienerschnitzel.

Big Daddy ’s in Wells

My gesinne gaan na 'n roomysplek. Op baie warm somersaande, aan die einde van die ete, sou my pa sê: 'Ek dink dit is 'n Big Daddy -aand'. Ons laai in die motor en soms parkeer ons by 'n veld en kyk hoe ons takbokke sien terwyl ons ons roomys eet. Big Daddy's vervaardig sedertdien hul eie roomys en hulle het 41 geure roomys, plus ekstra geure sherbet en bevrore jogurt. My aangename geur is koffie-bar.

Beale Street Barbecue in Bath

Die plaaslike bevolking hou van hierdie gewrig wat 'n braai in Memphis -styl bedien. Dit is nie maklik om 'n egte suidelike braai in Maine te vind nie, en dit is die beste plek daarvoor. Die spyskaart bevat al die standaarde, soos ribbetjies, borste, wors, hoender, chili en macaroni en kaas.

Needham Candies

Een van die belangrikste gewasse van Maine is aartappels, en hierdie lekkergoed gebruik kapokaartappels as 'n bestanddeel! Die lekkergoed het sy oorsprong in 1872 en is sedertdien 'n lekkerny in Maine.

Mekong Thai in Kennebunk

In besit van 'n plaaslike gesin wat van Thailand na Maine verhuis het, is dit my gunsteling eetplek in my tuisdorp. Ek weet dat u moontlik nie aan Thaise kos dink as u aan Maine dink nie, maar daar is wel 'n klomp garnale, sint -jakobsspring en calamari -geregte op die spyskaart.


Ons dink hier by The Chadwick Bed & amp Breakfast dat ontbyt die belangrikste maaltyd van die dag is - en dit is ook die perfekte tyd om u beter te leer ken en u te help om u dag of aand in Portland, Maine, te beplan!

Ontbyt word bedien tussen 08:00 en 09:30 in die eetkamer met warm koffie om 7:00. Die eetkamer is gemeenskaplik, maar elke stel gaste het hul eie tafel vir gemak.

Ontbyt word daagliks in ons kombuis voorberei met die beste en varsste voedsel
gevind by ons plaaslike kruideniers, boeremarkte en kosstalletjies.

Voorbeeld spyskaart

Sien uit na gaste se gunstelinge, soos:

  • Tuin vars omelette met paprika aartappels
  • Strawberry Shortcake Pannekoek met Oondspek
  • Roosmaryn & Tiemie -bokkaas -quiche met Panzanella -ontbytslaai
  • Gosling Rum Croissant Broodpoeding met Country Wors
  • Maine kreef eiers Benedict met suurlemoen-kruie botter

Vir diegene wat iets anders as die warm voorgereg van die dag verkies, bied ons bed en ontbyt aan die Maine-kus graag ons tuisgemaakte muesli, hawermout met gedroogde vrugte en neute of eiers soos u wil.

Spesiale diëte en eetplekke
Met vooraf kennisgewing, is ons gelukkig om vegetariese of glutenvrye ontbytversoeke tegemoet te kom, of om voedselallergieë te vermy. As u voor 08:00 moet vertrek, maak ons ​​graag ons Brown Bag Breakfast.


50+ top eetplekke

JOE RICCHIO, ikoon in die Maine -voedseltoneel en ons voormalige kosredakteur ANESTES FOTIADES, skepper van Portland Food Map en Maine se gunsteling geheime diner en AMY K. ANDERSON, Maine tydskrifvoedselredakteur en jarelange bediener by Hugo ’'s, het die antwoord. Die opsies is baie en die ervarings is almal uitstaande.

40 Vraestel 40 Washington St. | Camden 207.230.0111 40paper.com

Hulle spesialiseer nie net in handgemaakte pasta's en platbroodpizzas nie, maar die 40 Paper-sjefs het ook die kuns van glutenvrye kombuis noukeurig vervolmaak, wat die ongelukkige bestaan ​​van baie mense beëindig het. Dit alles kan geniet word met 'n voortdurend wisselende keuse van moderne cocktails en verbod-era.

Pleasant Street 76 Pleasant St. | Noorweë 207.744.9040

In die hartjie van die Noorse hout, vind u die pragtige herehuis waar sjef Jeremy Donovan sy verfynde interpretasie van trooskos wat wêreldwyd beïnvloed word, saamvoeg. Daar is nie 'n meer rustige omgewing om 'n groot gesnyde vleis saam met 'n oseaan rooiwyn te geniet nie.

Pyle
41 Berwick Rd. | Ogunquit 207.361.1100

Terwyl hulle in hul asemrowende tuin kronkel, sal dit duidelik word hoe Arrows sy reputasie verdien het om 'n allesomvattende eetervaring te bied. Benewens die proe van die sjef, word daar nou ook die geleentheid gegee om verskillende "versamelings" in 'n gepersonaliseerde spyskaart saam te stel. In die wintermaande val beide die tuin en die restaurant in winterslaap.

Back Bay Grill 65 Portland St. | Portland 207.772.8833

Danksy die buitengewone ligging, is die Back Bay Grill een van die beste bewaarde geheime in Portland. Die outydse gevoel van die restaurant, met sy hoë blikplafonne en wit tafeldoeke, dui op 'n vroeëre era van lekker eet. Sit aan die kroeg vir 'n skemerkelkie, 'n bak truffelpopmielies en 'n uitsig oor die oop kombuis.

Bandaloop 2 Dock Sq. | Kennebunkport 207.967.4994

Besoekers word vinnig gereeld by Bandaloop. Die koel atmosfeer en toewyding aan plaaslike en organiese bestanddele spreek die plaaslike bevolking en toeriste, vegetariërs en vleiseters aan. U kan die onverwagte verwag, soos die "Bandaloop -eierrolletjie" met Gorgonzola, okkerneute en spinasie, of die Vermont -skerp cheddar en cavatappi -mac en kaas.

Bar Lola
100 Kongres St. | Portland 207.775.5652
Eienaars Guy en Stella Hernandez kombineer goed vervaardigde bordjies met warm gasvryheid om 'n uitstekende eetervaring te lewer. Teen $ 44 per persoon, is die seeproses-proe-spyskaart van sewe gange een van die beste aanbiedings in die stad. Kyk elke maand na wynete en spesiale geleenthede.

The Black Birch 2 Government St. | Kittery 207.703.2294

Terwyl u 'n bord delikate, heerlik romerige hoenderlewer-mousse en Concord-druiwe-gelée verslind op 'n perfek knapperige roosterbrood, is dit moeilik om nie herinneringe aan kinderjare aan grondboontjiebotter en jelliebroodjies op te roep nie. Elke gereg op die spyskaart speel af van hierdie vertroostende nostalgie, wat die voorbereidings tot 'n Elysiese toestand verhef.

Boda
671 Congress St. | Portland 207.347.7557
Al wat nodig is, is een knapperige kwarteleier wat met sojasous en uie gekap is om te verstaan ​​dat Boda dit verstaan: eenvoud is koning. Die Thai-geïnspireerde spyskaart en hip atmosfeer is oop tot 01:00 en is perfek vir afspraak, aandete saam met vriende of drankies in die nag.

Bresca
111 Middelste St. | Portland 207.772.1004

In 'n stad vol eetplekke, is hierdie restaurant in sakformaat 'n ster. Die sjef Krista Kern Desjarlais wat deur James Beard genomineer is, berei 'n uitstekende keuse voor van kontemporêre Mediterreense kookkuns en uitsonderlike nageregte. Die karringmelk panna cotta het 'n goed geregverdigde kultusvolgorde. Vanaf 2013 bedien Bresca ook vier dae per week middagete.

Kafee Sorpreso
Hoofstraat 415 | Presque Isle | 207.764.1854

Met 'n spyskaart wat weekliks verander om die veranderende weer en beskikbaarheid van bestanddele te weerspieël, is Cafe Sorpreso die goue standaard vir lekker eet in Presque Isle. Middagete bied 'n verskeidenheid panini -toebroodjies, terwyl aandete kwaliteit vleis en vis bevat, beklemtoon met eenvoudige, heerlike toebehore.

Caiola ’s
58 Pine St. | Portland | 207.772.1110

Die sjef/eienaar Abby Harmon bestuur 'n gesellige bistro in die buurt wat rustieke Italiaanse maaltye bedien in die West End van die stad. Benewens aandete en een van die beste hamburgers in die stad, bedien Caiola's een van die mees bekroonde Sondagbrunches in die staat. Gereelde - en daar is baie, so kom vroeg om 'n tafel te kry - sweer by die verlore brood.

Cantina El Rayo
Yorkstraat 85 | Portland | 207.780.8466

Cantina, langs sy susterestaurant El Rayo Taqueria, is 'n wonderlike plek om u aand te begin of af te sluit met daaglikse spesiale aanbiedinge en twee gelukkige ure per nag. Die Tlayuda - 'n Oaxacan -gereg wat soos 'n pizza lyk - staan ​​voor oortollige margaritas. By die brunch op Sondag moet die huevos rancheros van Cantina ’s nie misgeloop word nie.

Carmen aan die Danforth Danforth St. 163 | Portland | 207.358.7103

Binne die twee eeue oue mure van die Danforth vind sjef Carmen Gonzalez inspirasie vir haar verfynde Amerikaanse kookkuns wat feestelik beklemtoon word deur uitgesproke Latynse geure. Weegbree -kluitjies, syagtige mielievlan en rokerige, onmoontlik sagte gebraaide baba -blomme -seekat is een van die aanbiedinge wat Carmen van die begin af as 'n belangrike bestemming in die restaurante van Portland gevestig het.

Chase ’s Daily 96 Main St. | Belfast | 207.338.0555

Hierdie geliefde midcoast hotspot-'n meerjarige gunsteling van die nominasiekomitee van die James Beard Foundation-het 'n vars en smaakvolle vegetariese kookkuns. Chase's Belfast -sentrum in die sentrum huisves ook 'n plaasplaas en 'n gewilde bakkery. Elke dag oop vir ontbyt en middagete met etes elke Vrydag.

David 388 388 Cottage Rd. | Suid -Portland 207.347.7388

Hierdie jonger broer van David ’'s in Monument Square balanseer bekende geure met die klein bordformaat van die kontemporêre Amerikaanse kombuis in 'n verwelkomende en informele ruimte op 'n klipgooi van die SoPo -koshuis van Willard Square.

David ’s/Opus Ten 22 Monument Sq. | Portland 207.773.4340

David's is sedert die negentigerjare 'n steunpilaar van die eetplek in Portland. In 2012 begin sjef David Turin Opus Ten, 'n restaurant in 'n restaurant wat 'n seë-tot-nege-gang proe-spyskaart in 'n luukse gesofistikeerde omgewing bederf. Die ligging van David op Monument Square maak dit een van die beste somerplekke vir buite -eet en kyk. Die knoffelknope is onweerstaanbaar.

Aarde by Hidden Pond 354 Goose Rocks Rd. Kennebunkport | 207.967.6550

U praat na 'n besoek vir weke oor u eetervaring by Earth at Hidden Pond. Die verbinding met die natuur is oral in die bos geleë met 'n uitsig oor die dam. Vir 'n ekstra spesiale nag, eet in die privaat potskuur. Die aarde is oop van Mei tot Oktober.

Emilitsa 547 Congress St. | Portland 207.221.0245

Die broers John en Deno Regas deel hul Griekse erfenis en hul ma se resepte in hul gesellige en pragtig versierde restaurant, Emilitsa. Die moussaka is vertroostend, en 'n glas uit die uitsluitlik Griekse wynlys laat jou voel soos 'n familielid. Die restaurant is oop vir middagete Donderdag en Vrydag en aandete Dinsdag tot Saterdag.

Eventide Oyster Co. 86 Middle St. | Portland 207.774.8538

Eventide het verlede somer geopen vir goeie resensies. Benewens die beste oesterseleksie aan hierdie kant van New York, bedien Eventide 'n stel genuanseerde klein bordjies en spesiale aandete - die oesterbroodjie en liggies versoute aartappel is opvallende geregte uit die standaard spyskaart.

Die Fiddlehead Restaurant 84 Hammond St. | Bangor 207.942.3336

Die Queen City beleef tans 'n soort kulinêre renaissance, onder leiding van eetplekke soos Fiddlehead. Die spyskaart van die sjef Melissa Chaiken kombineer klassieke Amerikaanse trooskos met talle wêreldwye invloede, van eend-cacciatore tot hoender en rys in Singapore-styl. 'N Klein, maar bondige wynlys bied opsies vir beginners sowel as voorspelers.

Vyf-en-vyftig 555 kongres St. | Portland207.761.0555

Hedendaagse Amerikaanse kookkuns, 'n sterk wynlys, atmosfeer in die groot stad en oplettende diens verseker 'n plek van 555 op die lys. Die truffelde kreef -mac en -kaas is 'n verfynde benadering tot 'n Amerikaanse trooskos -klassieke. Oop vir ete sewe dae per week en bedien brunch op Sondae.

Fore Street 288 Fore St. | Portland 207.775.2717

Sjef Sam Hayward, 2004 James Beard Beste sjef, berei eenvoudig die beste seisoenale bestanddele voor en laat die natuurlike geure vanself spreek. Die houtgeroosterde mossels moet u nie misloop nie. Sit in die hoof-eetkamer om te kyk hoe die drama in die oop hout-kombuis ontvou. Besprekings word sterk aanbeveel.

Francine Bistro 55 Kastanje St. | Camden207.230.0083

Weggesteek in 'n stil systraat in Camden vind u die hoë-energie-atmosfeer en innoverende kombuis van Francine Bistro. Die sjef/eienaar Brian Hill bring sy surfer se gevoel van balans en rocker se gevoel vir ritme by elke gereg.

Fromviandoux 20 Washington St. | Camden 207.230.7444

Die klein bordformaat, wyne in die halwe glas en die uitgebreide kaaslys by Fromviandoux sal 'n beroep op u eksperimentele instinkte en nuuskierigheid oor die moderne benadering van Franse boerekos by Fromviandoux hê. Fromviandoux is 'n seldsaamheid in Maine, en bied 'n kontemporêre benadering tot middagete met 'n verskeidenheid skons, toebroodjies en petit fours met 'n pot tee.

Frontier 14 Maine St. | Fort Andross Brunswick | 207.725.5222

Met 'n uitsig oor die Androscoggin -rivier, is Frontier oop en lugtig met hoë plafonne en blootgestelde houtbalke. Die spyskaart het iets vir almal. Met 'n uitvoeringsarea vir lewendige musiek en onafhanklike films, is Frontier 'n uitstekende plek om gelyktydig aandete en flieks te doen.

Versamel 189 Hoofstraat | Yarmouth | 207.847.3250

Terwyl sjef Chad Conley feitlik alles kon doen met sy ervaring in luukse, luukse restaurante, het hy verkies om seisoenale, gesinsvriendelike trooskos in Yarmouth te maak. Kinders gaan vir die vars visstokkies terwyl die volwassenes 'n bottel wyn en die krap- en mieliekoekies deel.

Grace 15 Kastanje St. | Portland | 207.828.4422

Grace is geleë in die groot oop ruimte van 'n opgeknapte negentiende-eeuse Gotiese herlewingskerk. Sjef Pete Sueltenfuss bedien 'n sterk spyskaart met geregte met 'n ryk smaak. Bespaar ruimte vir een van die sjokolade -sjokolade Ilma Lopez se innoverende nageregte.

Grillkamer 84 Exchange St. | Portland | 207.774.2333

Die oop baksteenmure, donker hout en die reuk van vleis en rook wat in die lug by die Grill Room hang, laat jou smag na 'n bourbon en 'n sigaar. Maar dit is meer as dit. Sit aan die kroeg en geniet cocktails soos die verfrissende Twenty-2 Baker St ” gemaak met Twenty 2 vodka, vars basiliekruid, suurlemoensap, St. Germain en sodawater-en die eendkonfyt en brie-pizza is uit hierdie wêreld.

Havana Hoofstraat 318 | Bar Harbor | 207.288.2822

'N Bar Harbor -instelling, Havana, bied 'n feestelike kombuis met 'n#8220Nuevo Latino en#8221. Dit word aangevul met 'n uitgebreide, deurdagte wynprogram wat teenoor ander in die staat teenstaan, met seldsame bottels wat baat gevind het by die tyd in die kelder en die geduld van die sommelier. Soos met die meeste van die MDI, is hulle buite die seisoen gesluit.

Hugo ’s 88 Middle St. | Portland | 207.774.8538

Die nuwe generasie aan die stuur by Hugo ’s hou die hoë standaarde wat deur die voormalige ster -sjef/eienaar Rob Evans vasgestel is, vol. Fyn cocktails en 'n vindingryke proe-spyskaart maak hierdie een van die gewilde restaurante in Portland vir besoekers aan fynproewers.

Plaaslike 188 685 Congress St. | Portland | 207.761.7909

Local 188 is net so funky en artistiek soos sy bedieners. Die Spaanse geïnspireerde spyskaart bevat tapas en vol borde, en die cocktails voldoen aan die hype. Benewens sy susterestaurant, Sonny ’s in Exchange Street, beplan eienaar Jay Villani om Salvage BBQ op die kongres hierdie lente te open.

Langgraan 31 Elm St. | Camden | 207.236.9001

Die sjefs van Long Grain ’, wat die belangrikste invloed van die smousstalletjies in Bangkok kry, bied tradisionele voorbereidings met die beste bestanddele, soos Heiwa -tofu van Camden, sowel as 'n verskeidenheid vars, plaaslik versamel sampioene. Dit is 'n beknopte ruimte, dus is 'n mens versigtig om 'n bespreking te verseker.

Mache Bistro 135 Cottage St. | Bar Harbor 207.288.0447

Alhoewel sjef/eienaar Kyle Yarborough klassiek opgelei is in Franse kookkuns, gooi hy vinnig die vele boeie en beperkings weg waarvoor die styl bekend is. Hy implementeer geure uit sy kinderjare, soos blyk uit 'n patat en gerookte eendbrandade, bedien saam met ancho-chili-gevryfde eendkonfyt. Die resultaat is samesmeltingskook op sy beste.

Miyake 468 Fore St. | Portland | 207.871.9170

Toe Masa Miyake sy besigheid oopmaak, het hy die rekord vir sushi in die hele staat verhoog deur gebruik te maak van voorheen onbeskikbare spesies Japannese vis sowel as 'n uitstekende kwaliteit sushi -rys. Nou, op sy nuwe plek gevestig en beide vleis en produkte van Miyake Farm verkry, het die proe -spyskaart omakase nuwe hoogtes bereik.

Natalie ’s 83 Bayview St. | Camden 207.236.7008

Toe sjef Geoffroy Deconinck onlangs gevra is om my mees onvergeetlike ete van 2012 te noem, was die uitspattige, wêreldwyd geïnspireerde proe -spyskaart by Natalie ’s die duidelike keuse. Versterk deur die skemerkelkies en wynparings van die kroegbestuurder Tom Laslavic, het geen ander eetervaring perfekheid op elke vlak gebied op die manier wat Natalie gedoen het nie.

Petite Jacqueline State State St. | Portland 207.553.7044

Brought to life by the creative team at Five Fifty-Five, Petite Jacqueline imports the joie de vivre of a classic French bistro to the vibrant restaurant scene of Portland’s Longfellow Square. The daily three-course prix fixes are a great way to explore the menu of French classics like coq au vin, moules frites, and steak au poivre. Save room for the banana and nutella crepe.

Pier 77/The Ramp 77 Pier Rd. | Kennebunkport 207.967.8500

Rather than make a big fuss about his use of top quality ingredients to prepare contemporary American fare, chef/owner Pete Morency simply refers to this practice as “the first thing you learn about cooking great food.” After dining at Pier 77, it would be a sin not to have at least one tumbler of Scotch at the Ramp for dessert.

Ports of Italy 47 Commercial St. | Boothbay Harbor 207.633.1011

Eating at Ports of Italy in downtown Boothbay Harbor is like going to a friend’s house for dinner. Owner Sante Calandri is charming, and his enthusiasm and passion for food is contagious. He makes the pastas and desserts himself, and the porchetta is not to be missed. This is food truly made from the heart. They are open seasonally from May through October.

Primo 2 South Main St. | Rockland 207.596.0770

Located in the coastal community of Rockland, Primo is the ultimate farm-to-table dining experience. From May to January, chef Melissa Kelly raises animals and grows vegetables on an acre of land behind her cozy farmhouse restaurant. For a special night out, enjoy the intimate dining rooms downstairs to laugh and share a pizza with friends, go upstairs to the more casual and funky bar.

Sea Glass Restaurant 40 Bowery Beach Rd. Cape Elizabeth | 207.799.3134

Panoramic ocean views and the Cape Elizabeth seaside provide a charming backdrop for this in-house restaurant at the Inn by the Sea—Food & Wine executive editor Dana Cowin’s go-to spot when she’s visiting southern Maine.

Seagrass 305 Route 1 | Yarmouth 207.846.3885

The Seagrass Bistro menu changes every three weeks, providing even regular guests with a sampling of the seasons. Gourmet is possible even for those with strict dietary restrictions, and the open kitchen lets you watch as the expert chef prepares your meal. While conveniently located along a busy Route 1, Seagrass is a respite from the busy day-to-day.

Shepherd’s Pie 18 Central St. | Rockport 207.236.8500

Chef/owner Brian Hill’s sophomore restaurant effort after Francine Bistro combines the look and feel of an old English pub with a range of refined comfort foods. After all, there is no better complement to a “Grilled Duck PB&J” than a 40oz Pabst Blue Ribbon, preferably enjoyed straight from the bottle.

Solo Bistro 128 Front St. | Bath | 207.443.3373

Drawing on their experiences traveling and exploring different cultures, husband-and-wife team Will and Pia Neilson run Solo Bistro. Located in the heart of Bath, the classy, contemporary restaurant features live jazz on Fridays and an impressive selection of wine from around the world. Go Wednesdays for a deal on the nightly three-course tasting menu.

Suzuki’s Sushi Bar 419 Main St. | Rockland207.596.7447

For a less expected seafood experience in Rockland, Suzuki’s Sushi Bar prepares simple but elegant Japanese food. Suzuki’s is dedicated to sourcing the freshest local seafood. And for an extra special treat, try their homemade ice cream, in unique flavors—black sesame, ginger, or green tea.

Tao Restaurant 22 Pleasant St. | Brunswick 207.725.9002

Though the menu is divided into the deceptively simple categories of “hot” and “cold,” chef/owner Cara Stadler’s range successfully runs the gamut of major Asian food cultures. Grandma Tang’s Roast Pork Buns and smoked Darjeeling quail are among offerings that are all portioned and priced to share.

Town Hill Bistro 1317 Route 102 | Bar Harbor 207.288.1011

On the opposite side of the island from downtown Bar Harbor you’ll find the fun and engaging Town Hill Bistro. Owners Maureen Cosgrove and JJ Zeph regularly serve their brand of locally sourced farm-to-table dining to a full house, so reservations are recommended.

Trattoria Athena 25 Mill St. | Brunswick | 207.721.0700

Combining the best elements from the cookery of Greece and Italy, with the wine list following suit, Trattoria Athena has established itself as one of the best reasons to visit Brunswick. Also of incredible value is their fixed-price, family-style dinner, served on Sunday afternoon only.

Tulsi Indian Restaurant 20 Walker St. | Kittery | 207.451.9511

There is something decidedly different, not to mention powerful, about the way chef Raj Mandekar prepares traditional Indian cuisine. Utilizing both modern technique and that taught to him by his grandmother during his youth in Mumbai, his food acquires vivid, intense flavors while maintaining an irrefutable finesse.

Vignola Cinque Terre 10 Dana St. | Portland | 207.772.1330

The modern aesthetic of Vignola and classic charm of Cinque Terre have merged into a single restaurant where chef Lee Skawinski serves a menu of contemporary Italian cuisine. Excellent cheese plate options are available as is an extensive wine list.

Walter’s 2 Portland Sq. | Portland | 207.871.9258

Walter’s has become one of Portland’s classic restaurants. Its dimly lit bar with overstuffed chairs and dark corners beckons you in. Chef and owner Jeff Buerhaus puts his personal twist on the menu, highlighting the flavors of Asia, the Mediterranean, and the Caribbean. Walter’s is open for lunch Monday through Friday and dinner Monday through Saturday.

The White Barn Inn 37 Beach Ave. | Kennebunk Beach 207.967.2321

The luxurious White Barn Inn is the setting for chef Jonathan Cartwright’s classic American and European cuisine. The inn’s impeccable service and beautiful setting draw clientele from far and wide. Cooking classes with chef Cartwright are available and the kitchen also offers gourmet picnic basket meals for guests to take with them on their day trips from the Inn

Zapoteca 505 Fore St. | Portland | 207.772.8242

Zapoteca makes Mexican food classy. With its bold flavors and unexpected cocktails like the habanero watermelon margarita, the bright atmosphere feels young and fresh. Come for tequila flights or brunch on the weekends, and let the valet service take care of the car.

IT JUST COULDN’T GO WITHOUT SAYING…

JOE, ANESTES & AMY identify some of their go-to eateries that didn’t make the list above but are outstanding in their own right. Kuddos to that special someplace satisfying our cravings for “perfect barbecue,” pork buns, the ultimate Italian comfort food, and pho.

Long Lake Sporting Club
48 Highway 162 | Sinclair 207.543.7584

This is one of the most satisfying dining experiences in the state, and is well worth the seven-hour journey from Portland. Beautiful steaks, perfect barbecue, and gargantuan lobsters are all prepared with utmost care and respect.

Saigon 795 Forest Ave. | Portland 207.874.6666

Few things inspire rejuvenation like a cauldron-sized bowl of intensely aromatic pho, especially when it is preceded by an order of perfectly crispy, garlicky chicken wings. A wide range of both southern Vietnamese and Chinese comfort foods is executed brilliantly every time.

Veranda Asian Market 695 Forest Ave. | Portland 207.874.8001

Fresh produce is complemented by a dizzying array of whole fish on ice, as well as rows of barbecued fowl and belly pork hanging from the butcher’s rack. This is a prime spot to procure hard-to-find items previously unavailable north of Boston.

Pop-up Scene various locations | Portland

Portland’s pop-up dining scene has come of age, delivering new eating experiences for diners and creative outlets for Maine’s culinary talent. Whether it’s al fresco Twilight Dinners at Turkey Hill Farm or the full immersion experience of a Pocket Brunch, pop-ups are adding new vitality to Maine’s culinary landscape.

Schulte & Herr 349 Cumberland Ave. | Portland 207.773.1997

With an unassuming space, warm hospitality, and homestyle German food, owners Steffi and Brian Davin quickly won over the hearts and stomachs of customers from all walks of life. BYOB.

The Well 21 Wells Rd. | Jordan’s Farm Cape Elizabeth | 207.831.9350

The rustic outdoor setting on the grounds of Jordan’s Farm, paired with the fresh and direct flavors from chef/owner Jason Williams’s kitchen, make for a very special farm-to-table experience. The Well is open June to September. BYOB. Cash only.

East Ender 47 Middle St. | Portland 207.879.7669

The downstairs dining room is warmed by a fireplace in the winter months, and upstairs, the old wooden bar is a great place to enjoy “wine down Wednesdays” where every bottle is half price. Try the baloney sandwich and deviled eggs for updated childhood favorites.

JP’s Bistro 496 Woodford St. | Portland 207.899.4224

It seems everyone who lives within walking distance is a regular at JP’s Bistro—so reservations are recommended. The no-fuss Italian comfort food—simple with generous portions—makes this neighborhood spot one of Portland’s hidden gems. The short rib ravioli with Gorgonzola cheese is unbelievably good.

Pai Men Miyake 188 State St. | Portland 207.541.9204

The no-broth ramen dish is reason enough to go. But the pork buns, sushi, and variety of local beer on tap make this house of “one hundred noodles” the ideal destination morning, noon, and night.


Feasting in Forest City: Where to Eat in Portland, Maine

Get your claws on amazing bites that go well beyond lobsters with this guide to the freshest flavors in Forest City.

Verwant aan:

Photo By: Courtney Elizabeth Theberge

Forest City Flavors

Though a mention of Portland, Maine still brings to mind lobsters for many, the city offers so much more than seafood. Gone are the days when everyone flocked to the waterfront district of Old Port. Impressive pockets of eateries have sprouted up in places like Longfellow Square, the east side of Washington Avenue and the historic West End. This is your guide to making every single meal count, and in the process enjoying the most diverse array of foods that Forest City has to offer.

East Ender

Seasoned kitchen veterans Bill Leavy and Karl Deuben, the men behind the dearly missed Small Axe food truck, wasted no time making this place their own, despite retaining the name from the previous owners. The old truck favorites, like their cold-smoked burger with Jack cheese and shishito peppers, came along for the ride, but the new menu is far more than that, spanning from Vadouvan-spiced chicken wings to handmade cavatelli pasta with pea shoot-walnut pesto and locally foraged mushrooms. It is worth making the climb to the second floor for a seat at the bar, where one can indulge in a variety of draft beer paired with exquisite soft pretzels or a plate of braised pork belly with kimchi, grits and roasted peanuts.

Chaval

The alluring crisp and chew of fresh warm baguette, inundated with crushed tomatoes, garlic and olive oil, eaten in tandem with a plate of salty, melt-in-your-mouth Jamon Iberico de Bellota and chased down with a sea of manzanilla sherry: These are the basic human needs that Chaval fulfills. It also provides the satisfaction of sliding your knife through panko-crusted Quail Cordon Bleu and revealing a molten stream of Gruyere and a copious amount of house-cured ham. It&rsquos easy to see why Chaval has quickly acquired a hungry following in Portland&rsquos quaint West End neighborhood.

Palace Diner

The newly remodeled and revamped Palace Diner has developed a cultlike following for its sandwiches, including a gargantuan tuna melt and the Palais Royale double cheeseburger. Weekends practically demand a special trip for buttermilk-brined fried chicken sandwiches. The holy grail of all breakfast sandwiches may be the Diner's Deluxe, composed of a griddled, buttery and slightly crispy English muffin that's topped with bacon and a perfect square of baked egg omelet, then covered with melted cheddar, mayo and spicy pickled jalapeno. It's perfect with a side of smashed, fried Palace potatoes and coffee from nearby Tandem Roasters.

Much like proper Italian cooking, the decor at Tipo is simple and clean, its wood and chrome accents meant to conjure up Roman Holiday-esque imagery and impart a light, airy feel to the atmosphere. Chef Chris Gould, who also owns Central Provisions, teams up with Chef Mike Smith to offer modern interpretations of classic Italian dishes, such as black pepper tagliatelle en brodo, meatballs and "gravy" spiked with harissa, and luscious rabbit saltimbocca. Their impressive brick oven cranks out an excellent Neapolitan-style pizza whose crust is crispy and charred crust yet fluffy and chewy. The New Haven-inspired white clam pizza with spicy soppressata is not to be missed.

Boda "Very Thai" Kitchen + Bar

The inviting warmth and aromas that permeate the dining room at Boda are the siren song that has been luring hungry patrons to Longfellow Square for years. It is heresy among the regulars not to begin with a cast-iron skillet of the insanely addictive fried quail eggs, and there is no better contrast to the spicy, crispy squid than the bracingly refreshing papaya salad. Regular specials like Mama&rsquos Fried Chicken, served with sticky rice, and the decidedly moreish Khao Soi pay homage to the street vendors of Bangkok. The late-night menu and extensive drink selection make Boda the preferred haunt for the city&rsquos restaurant workers in need of sustenance.

Miyake

If you&rsquove ever heard that the quality of great sushi is predominantly based on the quality of the sushi rice, there is no better place to find proof of this theory than at Chef Masa Miyake&rsquos flagship downtown restaurant. Sea urchin served still in its shell, custardy chawanmushi flecked with edible gold leaf, and peculiar broiled Japanese river fish are among the many offerings of the multicourse omakase menu, which places the entire meal at Miyake&rsquos whim. The assortment of sake runs the gamut stylistically and includes a few hard-to-find gems. Finally, it would be unthinkable to conclude the meal with anything but the seared foie gras nigiri with warm plum wine sauce.

Central Provisions

One of the most-appealing things about Central Provisions is that it houses two styles of dining experiences. There is a pronounced difference in ambience between the softly lit upper floor, at the heart of which is the entirely open kitchen, and the more casual tavern feel of the lower level. Regardless of where you decide to perch and down a few Corpse Revivers, you can order the full menu, even the traditional full caviar service. In contrast, the restaurant&rsquos rendition of the chop salad, complete with iceberg lettuce, goes nicely with an order of bone marrow toast. It is certainly worth mentioning that Central Provisions offers weekend brunch, the only time you can get your paws around its Big Foie Burger.

Eventide Oyster Co.

As the name implies, a platter of raw oysters is a prerequisite for any visit to Eventide &mdash there are generally at least a dozen different types, both East Coast and West Coast, served with an array of condiments, such as Tabasco ice. What most of the tourists do not know, however, is that this place serves some of the most-impressive fried fish in the state, lightly pickling the hake to impart a touch of acidity to balance out the ethereal batter. Lastly, the most-critical thing to know is that you are going to want more than one of the Asian-style steamed bun lobster rolls, so order wisely.

The Honey Paw

Drawing on culinary influences from all over Asia, The Honey Paw is the breed of restaurant that is best to go to with a large group. There are two reasons for this: First, you can taste your way through the entire menu and second, if you bring enough of your friends you can fill the entire communal table and not risk having to dine with strangers. Dishes like the Vietnamese masa crepe, served with fried mussels and maple sambal, or the over-the-top smoked lamb khao soi noodles, will never disappoint. The beer list features a who&rsquos who of Maine&rsquos small breweries, and each of their selections will pair nicely with a plate of the fried chicken wings with chile, lime and coconut.

Emilitsa

Emilitsa thrives on modernizing Greek cuisine while staying true to the same delicious ingredients found throughout Greece. Dishes like seared dayboat scallops in tomato and ouzo cream sauce with Dodoni feta, as well as whole roasted daurade brushed with high-quality olive oil and lemon juice, embody the true flavors of the Mediterranean with uncanny finesse. The all-Greek wine list is thoughtfully put together and serves as a great intro to a wine culture that most people associate primarily with retsina. The appetizer of chicken livers sauteed with Greek oregano and white balsamic beurre blanc is truly a landmark dish and not to be missed.

LB Kitchen

When Chef Lee Farrington closed her beloved East End restaurant, Figa, in 2014 she vowed she would be back. She kept that promise by opening LB Kitchen, an oasis of cuisine that both tastes good and is geared toward making you feel good. This is apparent from the menu&rsquos invitation to "Drink. All. Day. Long." from an assortment of freshly made juices, superfood smoothies and high-quality coffee. The food offerings include a variety of bowls, such as The Saturday, made with pesto farro, fried egg, housemade ricotta, bacon and coconut oil, while one of the most-popular dishes is The Avocado Addiction, which is essentially avocado toast on (natural, good-for-you) steroids.

Woodford F&B

After fighting traffic on your way up Forest Avenue toward one of Portland&rsquos busiest intersections, the words "Food & Beverage," brilliantly illuminated in neon, will act as the beacon to signal a much-needed pit stop at Woodford F&B. Settle into one of the cozy booths and enjoy French brasserie staples like mussels and fries, country paté, and frisée salad with poached egg, which blend seamlessly with the pure Americana of the thick, smoky brisket cheeseburger and classic deviled eggs. The sleek, urban feel of the bar makes it the rendezvous of choice for those in need of a post-work, icy-cold martini alongside a plate of equally chilled, briny oysters.

Baharat

After beginning its life as a food truck called CN Shawarma, Baharat has recently gone brick-and-mortar in Portland&rsquos East End, where it has expanded its repertoire of Middle Eastern favorites like kofta, falafel and, obviously, shawarma. This expansion entails a full selection of pickles, like turmeric cauliflower and harissa carrot, as well as the more snack-driven meze, such as za&rsquoatar deviled eggs and crispy fried chickpeas. Those who can&rsquot decide can opt for the All-In, a shareable platter that encompasses the entire menu. Cocktails follow suit, such as the Manhattan Bazaar, made with fig-and-date bourbon, Cardamaro and fig bitters.

Tandem Bakery

While Tandem Coffee Roasters had already established its presence in Portland &mdash offering a wide range of highly complex, single-origin coffees &mdash the arrival of pastry chef Briana Holt took its recognition to an entirely new level. Situated in the West End, the bakery completely redefines the level of pleasure one can attain from biscuits with butter and jam, while producing equally superlative pies, cakes and scones, to name just a few selections. Most Portlanders have memorized the best times of day to procure their breakfast sandwich on a biscuit, which goes quite well with one of the lattes steamed with housemade almond milk.

The Highroller Lobster Co.

Of all the places that you can find a lobster roll in Portland, what makes The Highroller Lobster Co. stand apart? First, one of the owners worked on the docks for years prior to opening this spot, so he has a connection to the freshest lobster, shucked daily. Next, the team commissioned Southside Bakery in South Portland to make custom brioche hot dog rolls, which are, of course, griddled in butter. The sweet, succulent lobster meat is piled high, undressed, with fresh lettuce, and then drizzled with your choice of flavors of their fresh mayo, with choices such as roasted red pepper and jalapeno. Now that, my friend, is a lobster roll.

Izakaya Minato

In Japan, an izakaya is fundamentally a low-key pub, geared toward drinking, that just happens to have an assortment of tasty snacks to accompany said drinking. Minato serves all of the benchmarks, from okonomiyaki, a griddled cabbage pancake, to kara-age, the traditional style of fried chicken made popular in Japan. The small, unassuming bar is true to form, and while regulars can&rsquot get enough of the sashimi plates or kimchi fried rice, most will tell you that the first time you visit, the preferred way to fly is the Omakase. This chef&rsquos choice menu, the low price of which borders on the obscene, serves as the perfect Izakaya 101.

Isa Bistro

Tucked into Portland&rsquos East Bayside neighborhood, Isa is an urban oasis of sorts, co-owned by husband-and-wife team Isaul Perez and Suzie St. Pierre. St. Pierre brings with her not only extensive front-of-house experience but also an impressive background in wine, while Perez impeccably combines training in French and Italian cookery with dishes inspired by his Mexican heritage. This means dishes like tagliatelle Bolognese, lobster tostada and their shaved-fennel salad with grapefruit, pecorino and mint.

Hot Suppa

Though the name seems somewhat vague at first, after your first meal here "Hot Suppa" starts to make a lot more sense. The menu is essentially the definition of comfort food, inspired by places as varied as Maine, Montreal and Louisiana, and it is a rare occasion to arrive for brunch &mdash served seven days a week, at any hour &mdash and not experience a wait for a table. Eggs Benedict with velvety BBQ pulled pork, sweet Belgian waffles, and country sides like fried green tomatoes and proper stone-ground grits anchor the brunch offerings. Dinner features equally bold choices, such as fried catfish and the nuclear inferno that is the Nashville Hot Chicken.

Empire Chinese Kitchen

There are few things more enjoyable than the opulent, focused essences of a great Cantonese stir-fry, resulting largely from what cooks from this region of China refer to as wok hay, which translates roughly to "the breath of the wok." This is evident in Empire&rsquos kale and noodles, which essentially takes four ingredients and transforms them into magic, as it also is in their chicken and salt cod fried rice. The dim sum menu is best enjoyed with a Dragon Milk, made with jasmine-infused gin, cream of coconut, pandan syrup and club soda. If you order the hot-and-sour soup, be sure to ask for a side of the housemade chili sauce.

Drifters Wife

The space that now houses Drifters Wife was formerly co-owners Orenda and Peter Hale&rsquos wine shop, Maine & Loire, which was known for its slant toward natural wines. Now, after moving the shop just beyond the edge of the dining room, the Hales have teamed up with Chef Ben Jackson to offer a small, constantly changing menu that, as you may have guessed, is built to pair with wine. A sampling of dishes includes local lamb with cranberry beans and artichokes as well as fresh swordfish with marinated eggplant, tomatoes, cucumbers and basil. It did not take this restaurant long to attain national recognition, and with good reason.

The Back Bay Grill

Chef-Owner Larry Matthews is revered among diners and colleagues alike, as there are few restaurants as iconic in Portland as The Back Bay Grill. Although the menu changes with the seasons, there are certain elements, like seared Hudson Valley foie gras, that always remain (albeit with different accompaniments), lest their disappearance start a riot among the loyal patrons. Technique-driven dishes like the sausage-stuffed chicken leg and the grilled rack of lamb conjure up a lost era of supper club dining that befits the supple leather banquettes, and the level of service and hospitality here is second to none throughout the city.

Cong Tu Bot

The minimalist space, highlighted by the muted pastels that are quite common in the many noodle shops of Saigon, provides a perfect backdrop for updated Vietnamese classics at Cong Tu Bot. Bun cha, chilled vermicelli noodles, are augmented with umami-rich sausage patties laced with bacon, burnt caramel and mushroom powder, plus a hint of chicken schmaltz to make it extra rich, while the pho ga (chicken pho) is built in a style more typical of ramen, using a very focused, intense chicken broth and &mdash you guessed it &mdash more schmaltz. A wide variety of vegan-friendly options do not fall short on decadence or intensity of flavor, like the ca ri chay, rice noodles in an aromatic yellow curry with roasted vegetables and miso-caramel mushrooms.

The Purple House

Though it may seem off the beaten path, nestled out in the woods of North Yarmouth, the consistent line spilling out of the door at Chef Krista Desjarlais&rsquo small wood-oven bakery should signal that it&rsquos worth the drive. Her Montreal-style wood-fired bagels go fast, but those who wait patiently for another batch to come out of the fire are rewarded. In the meantime, nibble on one of the day&rsquos superlative pastries, such as chocolate financier cakes and blackberry-peach galettes. As the lunch hour approaches, the kitchen turns out formidable slabs of Roman-style pizza al taglio with numerous toppings, as well as housemade ice cream.

Gorgeous Gelato

The key to great gelato is truly capturing the essence of the main ingredient and, in turn, making it so decadent as to cause your eyes to roll back in your head after every bite. With so few ingredients involved, it goes without saying that they have to be of very high quality. Gorgeous Gelato sources the best milk from local farms while procuring other ingredients from the places where they thrive. This means pistachios imported from Sicily and hazelnuts from Piedmont, for example. In the tradition of great Italian gelaterias, there is a full selection of aperitifs, and espresso to pull it together afterward.

Terlingua

Named after a small mining town in southwest Texas, which just so happens to be the home of America&rsquos foremost chili cook-off, Terlingua focuses on small-batch BBQ and Tex-Mex fare. The ribs, pork shoulder, brisket and chicken are rubbed down with the house spice mix and slow-smoked until insanely tender &mdash and have become so popular that the locals know to arrive in the early evening to make sure they get their fix before it&rsquos all gone. Others come for the house chili, served in both a green and a red variety, as well as tamales, tacos and flaky empanadas filled with mushrooms, greens and fresh local cheese.


The cool blue raw bar was an instant success from the get go, making its mark with a great granite trough of pristine oysters, inventive cocktails, and a menu that ranges from crudo and charcuterie to baked beans and biscuits — as well as what may be the state's most innovative lobster roll. Eater critic Bill Addison recognized the restaurant's many strengths with an inclusion on his national 38 list.

Chef/owner Rob Evans won a James Beard Award and "Chopped," but left high-end Hugo's to concentrate on his palace of poutine and duck confit panini. The wait, almost guaranteed even in the off-season, will be well worth it.


Where (and What) to Eat Outdoors in Portland, Maine

As spring slowly approaches, and as eaters begin itching to get outside and dine al fresco, patio dining in Portland, Maine is re–emerging. The City of Portland has expanded its rules for outdoor spaces, which means diners will find more open-air options than in previous years. After a snowy (and freezing cold) winter, who doesn’t want to take advantage of as much time in the sun as possible?

Head to South Portland for great pub food and beer, East Portland for BBQ and Tex-Mex, West Portland for French and Spanish food, and more. (Portland isn’t enigste lobster rolls, after all. But by all means, head to Eventide, Highroller Lobster Co., or the Lobster Shack at Two Lights — when it reopens in May — sit outside, and devour a lobster roll. When in Maine. )

For folks who still don’t feel comfortable dining out, many of the restaurants on this map offer takeout and delivery. Grab something to-go, along with a bottle of something good to drink (the Juice Caboose, which delivers wine to people’s doorsteps, is a great new addition to the Portland food and beverage scene), and dine outside on a sunny patch of grass, or even a stoop.

Without further ado, here’s where (and what) to eat outdoors in Portland.

Please note that a number of restaurants in Maine have resumed dine-in service. However, this should not be taken as an endorsement for dining in, as there are still safety concerns: For updated information on coronavirus cases in Maine, please visit the state’s coronavirus website.

Studies indicate that there is a lower exposure risk when outdoors, but the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines. Visit the state’s website for up-to-date information about COVID-19 safety guidelines for restaurants.


The 30 Best Places To Eat And Drink In Portland, ME

After months of being closed, Portland restaurants have been allowed to reopen. Check out the list of Portland Restaurants Reopened For Outdoor Dining for up-to-date info. We’ve also noted below which restaurants on this guide are currently open for takeout or outdoor dining, or are currently closed due to the pandemic.

In 1857, the mayor of Portland, William Willis, decided he was tired of eating lobster three times a day and that the city needed more restaurants. He decreed, from that day forth Portland must have excellent options for things like a group dinner before a show at Port City Music Hall, impressing a date near Casco Bay, or ordering ice cream by the kilo. OK, none of that is true, but we really like the name William Willis and have no better explanation for why there are so many great places to eat in a city as small as Portland, Maine.

So whether you’re here to buy a mug that says Vacationland and eat enough seafood to get mistaken for an aquarium worker with an agenda, or you finally realized that it’s time to branch out from your go-to place in the Old Port, our guide has all the restaurants and bars you’ll need.


Blue Ox Saloon

61 Penobscot Ave., Millinocket, Maine

Blue Ox Saloon Blue Ox Saloon/Official Site

Drive north to Millinocket, the gateway to Katahdin, to find the beloved Blue Ox, a true mill-town bar packed with ephemera of past hunting and ski seasons. The menu is straightforward with burgers and hot dogs, as well as taps filled with local beer. It is a great spot to take a load off after exploring outdoors or running the early-December Millinocket Marathon. Saloons like the Blue Ox are some of the best places to see and interact with locals when you are exploring Maine — and doing it with great pub food and drink doesn’t hurt, either.


Award-winning Chefs

Maine foodies are proud of the state’s vibrant, creative food scene, which is continuously earning accolades for its world-class chefs and restaurants. Portland—which Bon Appetit magazine named the “Best Restaurant City of the Year” in 2018—is home to four of the state’s six winners of the coveted James Beard Award.

Sam Hayward, of Fore Street Restaurant in Portland, has won the James Beard Award for Best Chef in the Northeast and Fore Street has also been a semi-finalist for “Outstanding Restaurant” from the James Beard Foundation every year since 2011.

Hayward has also paired up with renowned chef Dana Street of Street & Company to open Scales, and this Portland dream team created another winner.

Rob Evans won the James Beard Award for Best Chef in the Northeast when he was the owner of Hugo’s in Portland. He went on to open Duckfat, a three-time Voedsel Netwerk Chopped Champion restaurant, and one of Portland’s favorite spots for locally sourced foods.

In 2017, Eventide Oyster Co. chefs Andrew Taylor and Mike Wiley won a James Beard Award in the Best Chef of the Northeast category. Taylor and Wiley also own two other Portland restaurants—the long-popular Hugo’s and The Honey Paw, their newest creation.

Melissa Kelly was already a James Beard Award winner when she came to Maine to open Primo in Rockland. She has won two awards for Best Chef in the Northeast and Primo has been the standard for farm-to-table dining in Maine ever since.

Not all winners are chefs though. In 2019, Rob Tod of Allagash Brewing Company in Portland won the James Beard Award for Outstanding Wine, Spirits, or Beer Producer.

Maine’s roster of amazing chefs and restaurants are often semifinalists for James Beard Awards like Alison Pray of Standard Baking Co., the classic for fine dining—Back Bay Grill, and Chad Conley and Greg Mitchell’s Palace Diner. Chef Krista Kern Desjarlais has been nominated numerous times, most recently for The Purple House in North Yarmouth. Other semifinalists include Vien Dobui of Cong Tu Bot and Keiko Suzuki Steinberger of Suzuki’s Sushi Bar.



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