With blond wood floors, copper tabletops, sumptuous high-backed leather banquettes, and floor-to-ceiling windows, MK Kitchen has the look and feel of a modern brasserie.
The pastries, quiches, soups, and sandwiches at Portland Pâtisserie and Grand Café, in the Old Port, are well on their way to standing on their own, with authentic French underpinnings and just enough New World innovation to keep things interesting.
Approachable and affordable, with dishes culled from all corners of the world, Custom Deluxe is a reflection of Biddeford, a former mill town on the cusp of reinvention.
Van Lloyd’s Bistro is the delightfully weird restaurant that Damariscotta deserves.
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.
Brian Beggarly and his wife, Molly Eddy, purchased Camden’s popular breakfast and lunch spot, Boynton-McKay Food Co., a year-and-a-half ago. See how they’re putting their own stamp on this beloved small-town institution.
The menu at Mill 67 is heavy on the comfort food of Jim Paquette’s Franco-American heritage. On a recent visit, duck poutine was an irresistible appetizer special. Read our review of his gorgeous new restaurant in the Sanford Mill.
Chef-owner Cara Stadler had a 10-year plan when she was 16. In 2014 she was named one of Food & Wine’s best new chefs. Here are the “wrapped treasures” we discovered upon dining at Bao Bao Dumpling House.
Ports of Italy 47 Commercial St., Boothbay Harbor 207-633-1011, portsofitaly.com By Meadow Rue Merrill Photographed by Erin Little o experience authentic porchetta, that succulent…
Fine dining in an old farmhouse in the shadow of Sugarloaf.
What could be better for a main dish on a chilly Maine evening than a house-made cassoulet for two?