We set out to explore the radical breadth of styles and flavors that makes Maine’s cider boomlet so much fun. Our search was fruitful.
Food & Drink
Every family has their own Thanksgiving dinner traditions, but some common elements, like turkey, sweet potatoes, and a whole lot of butter, unite us all in mouthwatering anticipation. Larry Matthews, chef/owner of the iconic Back Bay Grill in Portland, likes to keep things simple and delicious, with dishes that allow for easy adjustment to accommodate a potentially increased guest list.
After lying dormant for nearly a century, Maine’s hard cider industry is ripe for a comeback.
My mother's recipe — however, I added the chocolate chips!
Who says you can’t have s’mores for lunch?
Van Lloyd’s Bistro is the delightfully weird restaurant that Damariscotta deserves.
In the midst of her toughest challenge yet, Northwoods Gourmet Girl’s Abby Freethy has some big ideas simmering.
This recipe by Oceana executive chef Ben Pollinger is sure to wow your guests.
Welcome autumn with a Maine comfort-food classic.
The concept for new Portland eatery The Honey Paw is summed up in just three words: non-denominational noodle bar. It’s a shrine to the slurp-able, twirl-able, soul-soothing dishes you’ll find in every culture’s cuisine, from Japanese ramen to Italian bigoli.
The Danforth Inn’s restaurant, Tempo Dulu, features the cuisine of Southeast Asia — Vietnam, Thailand, Malaysia, Singapore, and predominantly Indonesia. Read our review of Tempo Dulu, including online extras.
Portland proper isn’t the only foodie haven on Casco bay. Just a ferry ride away, the islands are scenic spots for scrumptious coastal dining.