Restaurants and breweries across the state have introduced fish shacks, igloos, and heated patios for cold-weather dining.
According to New England Distilling owner Ned Wight, “Distilling is one of those crafts that offers a unique meeting ground between history and technology, art and science.” Booze made the old-fashioned way at New England Distilling There are few implements
On a winter night Bowdoinham gets very dark very quickly. Often the only beacons of light are rows of smelting shacks lined up on frozen lakes. As my fishing party and I knock on the door to the “office,” which
It’s right there in the name: Abbondante. It means “abundance” in Italian, and this lyrical, musical word (say it aloud and you’ll see what I mean) perfectly captures the essence of the food. It’s rustic and rich, full of big
You can forget everything you thought you knew about doughnuts… When you open the door into Little BIGS, you are welcomed with rows and rows of pristine doughnuts that lie glistening on rolling racks. Savory hand pies are piled in
There is something inherently magical about the classic Ramos Gin Fizz, a delicate complexity that haunts me every single time I am fortunate enough to consume one. It is not a libation to be consumed in excess, but rather a
When purchasing an iconic restaurant, there are going to be some very specific challenges to maintain the natural balance of things. As was the case with the Wayfarer in Kennebunkport when Scott and Deidre Lewis bought it last spring. To
“They take moose seriously here,” observes chef Jason Paul with a laugh. He sits across the table from me, lounging back in his seat, arms crossed and baseball hat slightly askew. He is recounting his first impression of Maine, when
You can get hot and sour soup most anywhere. It’s at the mall food court, doctored with MSG. It’s at that crappy Chinese joint you visited as a kid, where cheap plastic buddhas sat gathering dust near vinyl booths. It’s
Gold isn’t something I normally eat, and art? I’ve never devoured a piece of art before. But this week, I got to do both, thanks to chef Jung Hur and his visually stunning five-course creation. While not exactly a pop-up,
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