Chefs Dish
EAT FEATURE-March 2012By Susan GrisantiPhotographs by Dan Soley A cross-section of Maine’s most interesting chefs, the foods they really care about, and what keeps diners coming back for more.
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.
The Cantina at El Rayo, Portland
Posted on February 16, 2012 by Joe Ricchio After 16 years spent working in a number of restaurants, I have developed a very specific set of standards when it comes to a perfect late-night, post-shift watering hole. It needs
Hot Suppa! Portland
Posted on February 9, 2012 by Joe Ricchio I will be the first to admit that, when it comes to breakfast and lunch at Hot Suppa, I am a creature of habit. Depending on the time of day and
Edna and Lucys, Pownal
Posted on January 26, 2012 by Joe Ricchio I can declare with utmost certainty that, after a year of eating my way through a large portion of Edna and Lucy’s delicious offerings, it was the spicy beef chili that
Wedding Caterers
EAT FEATURE-February Special Wedding Issue 2012Photographs by Kristin Teig Taste is a wonderful sense. Flavors trigger memories, put smiles on faces, inspire travel, and make falling in love or joining in marriage that much more delicious. But taste alone does not make
Rehearsal Dinner Locations
EAT MAINE-Wedding Issue 2012 By Joe Ricchio Pier 77 Restaurant I met my first wife, a furniture designer, while scouring the market for a desk chair strong enough to support my immense bulk during interminable writing sessions. It wasn’t long
Sabor Latino, Portland
Posted on January 19, 2012 by Joe Ricchio The decor at Sabor Latino is everything I expect and desire from a casual Latin American restaurant—it’s brightly lit, sparsely decorated, and dominated by a large, Scarface-esque mural of palm trees blowing
Mediterranean Grill, Freeport
Though the two cultures are quick to point out their differences, many find it difficult to differentiate between the cuisine of Greece and Turkey. Some suggest that Greek food is more rustic, claiming that the Turks practice a more sophisticated
Oyster River Wine Co.
DRINK MAINE-January/February 2012 By Sophie Nelson | Illustration by Eric Hou Brian Smith, on Oyster River Winegrowers: “I didn’t realize that a person could make wine for a living until after college. I got a job at a vineyard and winery