Food

Musette - Maine scallops with butternut puree, orange reduction, fennel, arugula, and crispy sage.

Musette

“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.

Cong Tu Bot, Portland, Maine - An aromatic bowl of chicken pho.

Cong Tu Bot

Vien Dobui and Jessica Sheahan have been hosting Asian noodle pop-ups in Portland since 2013, so they had a good idea of what would resonate with local diners when they opened Cong Tu Bot with partner Joe Zohn on the East End.

Fernet Michaud

Swig of the Month

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.

Maine Juice Co

Swig of the Month

Maine Juice Co. owners Tim and Michelle Nickerson cold-press their juices and they don’t pasteurize, both to protect fresh-fruit flavor and to preserve nutrients.