“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.
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.
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.
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.
Unapologetic in its boldness and, in many dishes, its heat, Tulsi North is an unexpected and exciting addition to Wells’ restaurant scene.
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 is a classic American steakhouse fine-tuned to appeal to a broad clientele. See more from our recent visit.
Chef Eloise Humphrey's new venture is a freewheeling plunge into modern American cookery.
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.
It’s not surprising that Center Lovell Inn, a beautifully restored 1805 Georgian-style farmhouse in rural western Maine, induces a Zen-like serenity in those who visit.