Eat
Eat Maine: Brunswick
May 2010
By Joe Ricchio | Map by Jennifer Judd-McGee
Every month in Eat Maine the staff at Maine magazine will share our knowledge, as well as information garnered from our readers and Eat Maine fans, about the many must-go places to eat in the state. In each edition we’ll highlight a different region in Maine—this month we’re turning to Brunswick, a concentrated downtown packed with options. When you go, take an entire day.
El Camino
EAT-May 2010
By Samantha Hoyt Lindgren | Photographs by Kristen Teig
The right way to go for a little California sunshine, all wrapped up in a taco shell. La comida justa around the corner in Brunswick.
Cross the threshold at El Camino and you enter another world. From the warm orange walls decorated with hubcaps and license plates to the papel picado hanging low from the ceiling to the custom lights made in Tijuana. The mood is raucous and inviting, and it smells fabulous. The whole recycled, Mexican, low-rider chic takes you out of Brunswick and plunks you down in what could be a Tarantino film set. El Camino delivers something just as simple and badass: a damn good taco that’s the real deal.Arrows
EAT-April 2010
By Chelsea Holden Baker | Photographs by Kristen Teig
What happens when Ogunquit’s famous destination restaurant goes into hibernation
Five-time James Beard Award nominee Clark Frasier is taking off his suit coat—and his pants. In ten seconds he’s standing on the wide-plank floors on the second floor of a 1765 farmhouse in boxers and black socks, buttoning up a fresh shirt, and shrugging into a second suit. He is preparing for service, repeating his ritual.
Biddeford + Saco
April 2010 - Every month in Eat Maine the staff at Maine magazine will share our knowledge, as well as information garnered from our readers and Eat Maine fans, about the many must-go places to eat in the state. In each edition we’ll highlight a different region in Maine—this month we’re turning to the Twin Cities, with a taste of Old Orchard Beach thrown in to give you a jump start on summer.
Figa
EAT-March 2010
By Samantha Hoyt Lindgren | Photographs by Kristen Teig
Lee Farrington is on fire. Her new restaurant, Figa, is her talisman, her spark.
Feeding her fellow man is what excites her. She’ll tell you she has trouble cooking for fewer than ten people, and that strikes you as a good problem for a chef to have.
Eat Maine: Portland
Every month in Eat Maine the staffers at Maine. magazine will share our knowledge, as well as information garnered from our readers and Eat Maine fans, about the many must-go places to eat in the state. This month we’re turning to Portland and a selection of restaurants serving a specially priced three-course meal for Restaurant Week, March 1–10. For a full listing of all participating restaurants around the state go to mainerestaurantweek.com
Hugo’s
EAT-Jan/Feb 2010
Written + Photographed by Jonathan Levitt
Hugo’s, up on the hill, a short stroll away from the salty harbor, is warm and quiet, lit by low light, lit by candles.
Suzuki’s Sushi Bar
EAT-Nov/Dec 2009
Written + Photographed by Jonathan Levitt
Fishing for mackerel from a sailboat!
Drinking rum out of coffee cups!
Uni! Toro!
Oishii! Oishii!
Table: A Farmhouse Bistro
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.
Old Vines
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 ground. These twisted, aged vines produce fewer clusters of grapes, but according to many, they are the most prized grapes of all—the brightest, most intense, most concentrated, most complex grapes. Others dismiss this as romantic imagining.
Three Tides
Pristine shellfish, hand-brewed beer, and a view of the bay
EAT-September 2009
Written + Photographed by Jonathan Levitt
In old-time London, pirates were put to death on the gallows at Execution Dock. The hangman’s landing was just off the banks of the River Thames, just beyond the low-tide line. Once dead, the bodies were cut down, tied to a stake, and left as a warning to other pirates, left floating and lying in the mud until at least three tides had ebbed and flowed over their heads.
