Joe Ricchio

Joe Ricchio

Joe Ricchio is Down East’s food editor.

Highroller Lobster

Is This a Lobster Roll?

“People sometimes get upset that we’d ever do such a thing to a lobster roll,” Highroller Lobster owner Andy Gerry says.

A shareable meal of lamb meatball curry, palak paneer, and butternut-squash and beetroot curries.

Serendib

A husband-and-wife team spices up the Ellsworth restaurant scene with their lip-tingling Sri Lankan cooking.

Pig out: pastry chef Ilma Lopez's Spanish sundae, with chocolate cake, caramel, and smoky serrano ham ice cream.

Chaval

The culinary duo behind Piccolo, Portland’s much-loved Italian restaurant, dives into Spanish and French fare at their new West End bistro.

Musette - Maine scallops with butternut puree, orange reduction, fennel, arugula, and crispy sage.

Musette

“I wanted to transition into cooking food that isn’t fussy, and to create an environment for my team that centers around enjoyment, rather than feeling like punishment.” — Chef Jonathan Cartwright. Read more from our visit.

Cong Tu Bot, Portland, Maine - An aromatic bowl of chicken pho.

Cong Tu Bot

Vien Dobui and Jessica Sheahan have been hosting Asian noodle pop-ups in Portland since 2013, so they had a good idea of what would resonate with local diners when they opened Cong Tu Bot with partner Joe Zohn on the East End.