Chef Summit at Sunday River
As Maine magazine’s food editor, I have the good fortune to taste a lot of fantastic food and attend some fun events. The Chef Summit, held at Sunday River for the second year, is one of my favorites. It’s great
10 Unique Options for Outdoor Dining in Maine This Winter
Restaurants and breweries across the state have introduced fish shacks, igloos, and heated patios for cold-weather dining.
Woodhull Public House
After a week recovering from the flu with a steady diet of tea and toast, what I needed was some fun. And pho. Fortunately, both were readily available at Woodhull Public House, the latest addition to Yarmouth’s evolving dining scene.
Foulmouthed Brewing
Craig Dilger is a beer geek, in the truest and kindest sense of the word. He looks the part, in brown work overalls with safety glasses tucked into the pocket, black-framed glasses, and full beard. “I’ve always been interested in
DaVinci’s Eatery
The Bates Mill is an integral part of Lewiston’s history. Built in 1850, it was Maine’s largest employer at one point, using the Androscoggin River for power to manufacture textiles. Thousands of immigrants came from Canada and Europe to work
Salt Pine Social
“Salt is for the sea, pine is for the land, and social is the community,” Daphne Comaskey explains to me as we sit at the bar of the recently opened restaurant in Bath she owns with her husband, Paul, and
Owl & Elm
Not long after I wrote an October 2016 Maine magazine story about the dining scene in Yarmouth, the town welcomed another restaurant into the fold. Owl and Elm opened in September in the heart of the village, right next to
Cliff House
Lean in a little closer. I want to give you a wonderful tip to help you through the Maine winter. Cliff House, recently renovated from top to bottom, is fantastic in the cold. I hesitate to use the hospitality label
Easy Day
Chris Tyll, the owner of Easy Day in South Portland is a retired Navy SEAL, and that experience shows up in almost everything he does. He runs the bowling alley, restaurant, and events space with precision, excellent planning, and a
Friendsgiving at Fork Food Lab
In Fork Food Lab’s shiny new kitchen, there’s the unmistakable, mouthwatering smell of Thanksgiving. Turkeys are roasting, gravy is simmering, and pies are baking. Chef Edward Bondellio of French Picnic Catering is garnishing poached salmon with cucumbers and radishes. On