Elda
Modern flair and traditional methods meet in Biddeford to create a flavor bonanza.
Perf-egg-tion
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.
The Mountain Room
At Sunday River, chef Harding Lee Smith takes tried-and-true comfort food to new heights.
Ada’s Kitchen
At Rockland’s new Italian restaurant, twirling is for spaghetti and for dancing.
Reign of Terroir
We’re raising a glass this holiday season to the rise of Maine wine.
Novio’s
In Bangor, a creative newcomer finds its footing next door to some estimable culinary neighbors.
Creature Features
Spiders and water bugs are main courses at one Lewiston company. Food editor Joe Ricchio pays a visit and swallows his fears.
Izakaya Minato
Small plates have a big impact at East Bayside’s bustling Japanese pub.
Bowled Over
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.
Pearl Kennebunk
A star chef’s Maine cooking comes home.
Juggling Act
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.
Drifters Wife
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.