A great neighborhood place is the kind of restaurant you can keep coming back to without getting bored.
Food & Drink
Slow-cooked lamb riblets satisfy hearty winter appetites.
For a winter belly warmer, Hardshore barkeep Travis Gauvin makes what he calls the Pear Necessities.
“I wanted to transition into cooking food that isn’t fussy, and to create an environment for my team that centers around enjoyment, rather than feeling like punishment.” — Chef Jonathan Cartwright. Read more from our visit.
Briny mollusks and rich, garlicky cream make a soul-warming stew.
Stir a spoonful into hot water and — voila! — honey tea.
Don't be fool, the Portland restaurant's most innovative dishes may look very traditional.
Aficionado of all things historic, Scott Hanson does Thanksgiving in early-19th-century style.
Traveling in Italy, Liquid Riot owner Eric Michaud fell in love with Fernet-Branca. So he and brother/head distiller Ian Michaud worked out their own version.
Creamy, rich chicken potpie is as satisfying as it is humble.
Stacy Cooper has created a farm-meets-city vibe at Biscuits & Company in Biddeford, where she conveys just how much she loves biscuits.
Arif Shaikh has designs on a midcoast curry empire.