Fresh Tracks
At Alice and Lulu’s, Ciana and Laura Godin bring alpine cuisine and style to Sugarloaf.
The Danforth Excels in Portland’s West End
A moody aesthetic and top-notch drinks make this hot new destination an instant favorite.
Handmade Pasta
Pasta in almost any form is comfort food of the highest order. While good-quality dried pasta is often preferred, even in Italy, for dishes such as linguine con le vongole (spaghetti with clams) and spaghetti carbonara, fresh, handmade pasta elevates even the simplest of sauces. At the following restaurants, making pasta is an art form.
A Groundbreaker in Belfast
At Perennial Cider Bar and Farm Kitchen, Khristopher Hogg raises the flag for cider culture
Life on the Other Side
At his Portland delis, Pete Sueltenfuss makes great roast beef and time for family
Still in the Game
At the Bitter End in Wells, longtime restaurateurs Kate and Pete Morency stay in play.
Making it in Monson
At the Quarry Restaurant, chef-owner Marilou “Lulu” Ranta creates elevated cuisine while feeding a community.
Steak Frites
This classic French dish has been served in bistros and brasseries in France and Belgium for decades. It usually encompasses a grilled or pan-fried hanger or flank steak and a pile of hot, crispy shoestring fries, but these restaurants offer their takes on the standard.
Bread for Life
At Night Moves Bakery in Biddeford, Kerry Hanney bakes loaves that nurture body and soul.
Not Unusual, Just Good
Portland’s Eighteen Twenty Wines start with local, sustainable rhubarb.