Restaurants and breweries across the state have introduced fish shacks, igloos, and heated patios for cold-weather dining.
Upon meeting Michael Landgarten, the first thing I noticed was the man’s boundless enthusiasm for all things food. This mannerism is quite rare amongst those who have owned and operated restaurants for close to 30 years, as the business has
It has become a common thing for those who live in Camden to cap significant life events with a meal at Long Grain. They go to celebrate birthdays and anniversaries, as well as new jobs and journeys. They go to
It’s a sad fact of modern dining: over the years, many wonderful, classic French dishes have fallen by the wayside, forgotten or misrepresented. Cuisine that was once the pride of the world’s finest hotels and luxury ocean liners is all
Upon mention of my disdain for the term gastropub, Garrett Fitzgerald, owner of the Portland & Rochester Public House, agrees with me and asserts, ”pubs should always have good food; a special label for that is entirely unnecessary.” My thoughts
On the lookout for the signs, sauce, and smoke of barbecue in Maine—a southerner’s pursuit in New England. This is going to be messy, hopefully. I didn’t expect to find barbecue here. Not the ribs and pulled pork of the
Conundrum owner Vincent Vinny Migliaccio has a different approach when it comes to maintaining his wine program. Each year his vendors ply him with over 300 different wines cumulatively, setting up multiple tastings for Migliaccio and his staff, hoping their
Brian Hill has become a Maine culinary icon; he now runs three ventures in the midcoast, including his most recent addition, Seabright Pizza. But the best way to get a glimpse into the inner workings of the mind of the
I interpret it as a good a sign that when chef Nick Krunkkala is describing his menu to me, I get the impression that he is making himself really, really hungry. This is the kind of person that you want
“To know how to eat is to know enough,” is emblazoned on the back of the El Corazon Food Truck. The saying originates from the Basque country, and celebrates part of cook and co-owner Joe Urtuzuastegui’s heritage. The other part
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