Modern flair and traditional methods meet in Biddeford to create a flavor bonanza.
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Joe Ricchio is Down East’s food editor.
At Sunday River, chef Harding Lee Smith takes tried-and-true comfort food to new heights.
Spiders and water bugs are main courses at one Lewiston company. Food editor Joe Ricchio pays a visit and swallows his fears.
Strike the crusty nacho cheese, shriveled hot dogs, and skunky beers. A few Maine alleys have a new recipe for success, wowing bowlers with chefy chow and crafty drinks.
Five restaurants, a brewery . . . and an eco-resort in Belize? How Matt Haskell, son of Bangor, started out scrubbing pots and wound up a restaurant mogul.
An egg-and-cheese croissant all too often involves an overdone fried egg and a bland slice of Swiss wedged into a too-chewy pastry. At Portland’s Belleville bakery, the pastry that goes by that name is something else entirely.
At Rockland’s new Italian restaurant, twirling is for spaghetti and for dancing.
In Bangor, a creative newcomer finds its footing next door to some estimable culinary neighbors.
Once a tiny restaurant crammed inside a wine shop, this creative East Bayside bistro now has bigger digs and a more elaborate menu to match.