Restaurants and breweries across the state have introduced fish shacks, igloos, and heated patios for cold-weather dining.
FEAST-January + February 2010 (from Maine Home+Design) By Rebecca Falzano Photographs by Irvin Serrano From the street, Grissini is relatively nondescript: a gray-shingled box with two white-trimmed windows facing Route 9 in Kennebunk’s Lower Village. Unlike the restaurants in the Kennebunkport
FEAST-November + December 2009 (from Maine Home+Design) By Rebecca Falzano Photographs by François Gagné Michael Gilroy is not your average cafe owner. But then again, Frontier is not your average cafe. The Brunswick business lives and breathes its motto: “Go Beyond.”
COOK-Novmber + December 2009 Text + photographs by Maria Alexandra Vettese Tender meat with a rich sauce and gremolata make this dish ideal for cozying up on cold winter days. Stephen Benenson has three words for his
EAT-November + December 2009 Written + Photographed by Jonathan Levitt Fishing for mackerel from a sailboat! Drinking rum out of coffee cups! Uni! Toro! Oishii! Oishii! Suzuki’s Sushi Bar in Rockland is not like other sushi restaurants. First of
Simple, baked apples are as good as it gets. When the apples are meltingly ready, drench the dish with heavy cream and maple syrup, and serve right away. Soft and comforting, but still just apples. COOK-October 2009 Written + Photographed
EAT-October 2009 Written + Photographed by Jonathan Levitt Rich and I sit on the downstairs porch at Table, sharing a plate of fish and chips. The stream flows below us. 2 Meals with Rich Hanson Coffee Cake + Coffee |
EAT-October 2009 By Peter A. Smith Photographs by Jonathan Levitt A partial inventory of the kitchen at Salt Water Farm: glass canning jars, oyster and clam knives, foraged mushrooms, a granite kitchen island with a Wolf six-burner range
FEAST-October 2009 (from Maine Home+Design) By Rebecca Falzano Photographs by François Gagné When chef Michael Gagné, co-owner of Robinhood Free Meetinghouse in Georgetown, set out to create the perfect biscuit years ago, little did he know that his personal passion would
Small plates, off-beat wines, old-stuff chic EAT-September 2009 Written + Photographed by Jonathan Levitt Grape vines can live for over 100 years. With time the trunks grow thick and gnarled, and the roots reach deeper and deeper down into the
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