Restaurants and breweries across the state have introduced fish shacks, igloos, and heated patios for cold-weather dining.
Somewhere between the quest for discount designer loafers and cold-weather camping gear, you’re going to need a break when shopping in Freeport. You’ve worked up an appetite and maybe an attitude, too. You need a place to soothe those frazzled
There’s a spare elegance about Vinland that is similar to the restaurant’s owner and chef, David Levi. He’s soft-spoken, unhurried, and he thoughtfully chooses his words as he explains his principles and philosophy. He believes strongly in local food that
In the excited flurry of hot new restaurants opening in Portland, it is easy to overlook the older standbys, the reliable stalwarts, the favorites. Walter’s is at the top of that list for so many reasons. One of them is
For the thousands of times I have sped up High Street past Little Tap House, dismissing it as merely a bar, a thousand apologies. How could I have known that this unassuming corner was so much more? Of course, Little
Driving into Ogunquit in October is like entering the world’s most scenic fun house. Lawns and storefronts display elaborate Halloween tableaux and autumnal decorations. Yet, the broad beach still pulls you in with a brief moment of hope that maybe
MK Kitchen is a labor of love—the love of family and the love of excellent food. Chef Mitch Kaldrovich and his wife Lisa, co-owners of MK Kitchen, met when both worked in California, but they knew they would someday return
Real Diner Food: Upgraded, Improved and Irresistible Back when the mill towns of Maine were bustling places staffed around the clock, hungry employees needed to be fed at all times of day. Diners were the original transportable lunch wagons and the
Late afternoon light fills the big picture windows of the Corner Room. The low light is almost like a signal, the start of happy hour. Chef de Cuisine Greg Wilson and other kitchen staff set out plates of snacks on
Butter, garlic, basil, fresh clams and pasta. It doesn’t take a lot of ingredients to make a dish with staying power. The clams in white sauce with linguine at Street and Co. has been on their menu since the restaurant
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