From the article “A Business Full of Beans” in our April 1981 issue.
Watch the John Myers duo mix The Dirigo, a custom cocktail made with Maine spirits, submitted by Jessie Lacey.
From Desserted – Recipes and Tales from an Island Chocolatier – By Kate Shaffer
Chef Josh Berry’s vision is to give diners a grand tour of the best Maine has to offer – albeit an exotic detour or two along the way. Read our review of Union.
Chase away winter with pesto, pasta, and greens.
Kittery’s bourgeoning, vibrant restaurant scene has been getting a lot of attention recently, and Anju is one more reason to check it out.
Read on to explore the sixteen idyllic burgs that made it into this year’s tournament — and discover the quintessential Maine mountain town that came out on top!
Rooted in the counterculture of the 1970s, Johnny’s Selected Seeds is flourishing with the locavore movement.
Mainers have been coming together over pork and beans for centuries.
Vena’s has a relaxing, nostalgic atmosphere, with eclectic fixtures, exposed brick walls, an extensive collection of vintage bar and glassware, and an astonishing display of cocktail enhancers, including more than 170 kinds of bitters.
What makes Maine’s food community so unique? Kathleen Fleury provides some insight into what helps make Maine food taste so good.
There’s no scallop like a Maine scallop, says Togue Brawn, who’s determined to get these shellfish the recognition they deserve.