Even before construction started, Scales was one of the most talked about restaurants in town. Everyone wanted to know how two Portland legends, restaurateur Dana Street and chef Sam Hayward, could possibly top their wildly successful prior endeavors
Bolstered by a solid foundation and a newly expanded plant, a fifth generation of Giffords is leading Maine’s iconic ice-cream brand to new heights.
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.
The Danforth Inn’s restaurant, Tempo Dulu, features the cuisine of Southeast Asia — Vietnam, Thailand, Malaysia, Singapore, and predominantly Indonesia. Read our review of Tempo Dulu, including online extras.
Rockland’s Kate McAleer gives the chocolate bar a wholesome — and exotic — makeover.
Chef-owner Cara Stadler had a 10-year plan when she was 16. In 2014 she was named one of Food & Wine’s best new chefs. Here are the “wrapped treasures” we discovered upon dining at Bao Bao Dumpling House.
What could be better for a main dish on a chilly Maine evening than a house-made cassoulet for two?
Adapting to a North Woods deep freeze is not without its pleasures.
Portland’s hottest new eatery shows no signs of slowing down.
After two previous ascents, Elizabeth Peavey finally braves Katahdin’s famed Knife Edge.
Don’t let the restaurant’s name (Italian for “small”) or the size of the space (20 seats max) deceive you.
Few things say summer in Maine like red snappers from Bangor’s W.A. Bean.