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 Sunday River, chef Harding Lee Smith takes tried-and-true comfort food to new heights.
At Rockland’s new Italian restaurant, twirling is for spaghetti and for dancing.
We’re raising a glass this holiday season to the rise of Maine wine.
In Bangor, a creative newcomer finds its footing next door to some estimable culinary neighbors.
Spiders and water bugs are main courses at one Lewiston company. Food editor Joe Ricchio pays a visit and swallows his fears.
Small plates have a big impact at East Bayside’s bustling Japanese pub.
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.
A star chef’s Maine cooking comes home.
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.
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.
“People sometimes get upset that we’d ever do such a thing to a lobster roll,” Highroller Lobster owner Andy Gerry says.