A great neighborhood place is the kind of restaurant you can keep coming back to without getting bored.
Musette - Maine scallops with butternut puree, orange reduction, fennel, arugula, and crispy sage.
“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.
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.
Stacy Cooper has created a farm-meets-city vibe at Biscuits & Company in Biddeford, where she conveys just how much she loves biscuits.
Lobster is always on the menu here, but never in its traditional boiled iteration.
Tipo's charred Mediterranean octopus with fregola sarda, chermoula, and fennel.
I can’t think of a better way to spend a summer evening than sitting on Tipo’s patio, sipping rosé, and enjoying a beautiful plate of marinated sardines.
Oysters, shrimp, and clams from the 18 Central raw bar.
Reminiscent of old-school Boston steakhouses, with its dark wood and high ceiling, 18 Central is the perfect home for chef Patrick Duffy’s cuisine.
“Cauliflower 65,” fried cauliflower with chutneys.
Unapologetic in its boldness and, in many dishes, its heat, Tulsi North is an unexpected and exciting addition to Wells’ restaurant scene.
Bust resturant
The menu features comfort foods reinvented with Maine ingredients, and it’s almost entirely composed of shared plates and tasting portions. Read about our visit to Coda in Southwest Harbor.
Brahma Grill
Brahma Grill is a classic American steakhouse fine-tuned to appeal to a broad clientele. See more from our recent visit.
Oysters on a plate
Chef Eloise Humphrey's new venture is a freewheeling plunge into modern American cookery.
Oxford House Inn
Oxford House’s ambience hasn’t changed much since the inn opened in 1985, but the cuisine has. Jonathan and Natalie Spak, who bought the place in late 2007, offer contemporary American and Asian-influenced fare.