Restaurants come and restaurants go, but these true Maine classics only get better with age.
The purveyor of the legendary Lewiston joint reflects on a career spent serving up “Lewiston lobsters” to regulars and elbow-rubbing politicos alike.
A fire shut down its Skowhegan plant this winter, but the Maine ice cream brand is still scooping.
Cooking for hungry students and researchers in the ’70s, he learned to love seafood that other chefs ignored. Then, he kick-started a culinary revolution.
Pull up a chair, order a drink, and wait for a glimpse of the pre-historic fish.
On Swan's Island, the proprietors and patrons of Daint’s Place are having more fun than should be legal anywhere.
Andy Rogers is “getting his reps in” for Nationals. Cue the training montage.
A midcoast native reboots the classic country store as a smart restaurant, bar, and market.
Sold at Greater Portland farmers markets and online, the Maine-made mixers often feature seasonal produce.
It has become the community hangout after DiCocoa’s closed in 2021.
Made with ingredients formerly considered unsalable, the unconventional dips help reduce food waste.
Since launching in November, the company has been turning out 232 pounds of tempeh a week.