Still in its first year, its welcoming, genial atmosphere and rotating menu focused on local and seasonal fare attracts a regular crowd.
The ice-cream shop is inspired by owner Lauren Guptill’s world travels and love of extravagant 18th-century rococo design.
The Mapleton chip maker is frying as fast as it can to keep up with fans’ voracious appetites.
Closed for more than three years, the acclaimed restaurant is back — and as laudable as ever.
Comfort food and a complete lack of pretense prevail at the cozy new pub in Liberty.
Dutchman’s wood-fired bagels are selling faster than owner Jeremy Kratzer can make them.
The hunger-relief organization has partnered with Maine farmers and blueberry processors on the frozen-produce venture.
And Mountain Social is case in point: creative cooking, cozy vibes, and bracing cocktails for the chilled and windburned après-ski crowd.
The Maine-made buckwheat snack hit store shelves last summer.
“I always like to have monkfish on the menu,” says the chef at Natalie’s, in Camden. “It deserves way more attention than it gets.”
Or, if pollock is unavailable, the Helm Oyster Bar chef likes hake, haddock, or cod.
We asked Maine chefs to share seafood recipes using underappreciated Gulf of Maine groundfish. The results are hearty and delicious — and fortifying for local fisheries too.