Dining

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.

Tipo's charred Mediterranean octopus with fregola sarda, chermoula, and fennel.

Tipo

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.

Bust resturant

Coda

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.