Features

KRISTA KERN DESJARLAIS | BRESCA
111 Middle St. | Portland | 207.772.1004 | restaurantbresca.com

Bresca's menu presents Italian- and French-influenced dishes with a modern, American approach and is open for lunch and dinner Tuesday through Saturday. Themed tasting menus, such as last year's Hong Kong New Year's Eve to celebrate the upcoming "Year of the Bumblebee," are offered occasionally as well.

Buttermilk Panna Cotta
"Bresca is an amalgamation of my culinary career—an expression of my life's journey. I started making panna cotta when I was working solely with pastry. I was trying to come up with more winter dishes. I needed something refreshing, tangy, creamy—that's what this panna cotta is. It's made with tropical fruits in a passion-fruit broth with orange-flower white-pepper sorbet. The broth and sorbet are surprisingly bright in flavor, creating a beautifully sweet, sour, and subtly spicy finish to dinner."

KRISTA KERN DESJARLAIS | BRESCA
111 Middle St. | Portland | 207.772.1004 | restaurantbresca.com

"I needed something refreshing, tangy, creamy - that's what this panna cotta is." -Krista Kern Desjarlais

JEREMY DONOVAN | 76 PLEASANT STREET
76 Pleasant St. | Norway | 207.744.9040 | 76pleasantstreet.com

Located in the scenic Maine woods on a historic estate, 76 Pleasant Street is unexpectedly elegant. The menu is seasonal, and the wine selection is thorough, covering a range of genres. The restaurant is open year-round, Wednesday through Sunday, and is within walking distance of downtown Norway.

Pan-Seared Scallops
"As a visually oriented chef, I like to focus on using texture and color to create dishes that are as pleasing to the eye as they are to the palate. The richness of fresh Maine scallops works well with the earthy acidity of tarragon-truffle emulsion. The roasted butternut squash and apple salad adds a seasonal flavor that balances the dish."

JEREMY DONOVAN | 76 PLEASANT STREET
76 Pleasant St. | Norway | 207.744.9040 | 76pleasantstreet.com

MASA MIYAKE | MIYAKE
468 Fore St. | Portland | 207.871.9170 | miyakerestaurants.com

PAI MEN MIYAKE
188 State St. | Portland | 207.541.9204 | miyakerestaurants.com

The produce and livestock at Miyake Farm in Freeport are the foundation for the omakase tastings at Miyake, the flagship restaurant. Pai Men, which is Japanese for "one hundred noodles," offers more casual fare, with grilled yakitori skewers and ramen bowls. Both dining spaces are dynamically designed with clean contemporary lines.

Miyake Farm Chicken
"With our omakase tastings, I like to use all the parts of our Miyake Farm chicken. The breast is cherrywood smoked, the leg becomes an elegant roulade stuffed with shiso and foie gras, and the tail is cooked on our binchotan grill."

MASA MIYAKE | MIYAKE
468 Fore St. | Portland | 207.871.9170 | miyakerestaurants.com

PAI MEN MIYAKE
188 State St. | Portland | 207.541.9204 | miyakerestaurants.com

MELISSA CORIATY | VERBENA
103 Ocean St. | South Portland | 207.767.2011 | verbenaonline.com

Located in South Portland's Knightville neighborhood, Verbena is a down-to-earth cafe. Everything is made from scratch, including the soups, sandwiches, and quiches, not to mention baked goods that have inspired an almost cultlike following. Open all day Monday through Saturday, they also feature an extensive catering menu.

Winter Root Vegetable Soup
"My soups change on a near daily basis. In this soup, I use carrots, potatoes, parsnips, turnips, and sunchokes. The first time I ever had sunchokes was in France. They were curious—a really interesting, bulby root vegetable. I was excited to see them again in Maine. They're actually abundant and native to the state."

MELISSA CORIATY | VERBENA
103 Ocean St. | South Portland | 207.767.2011 | verbenaonline.com

BRIAN HILL

FRANCINE
55 Chestnut St. | Camden | 207.230.0083 | francinebistro.com

SHEPHERD'S PIE
18 Central St. | Rockport | 207.236.8500 | shepherdspierockport.com

Francine is tucked away in downtown Camden, just one block up from the harbor. The decor is warm, with vintage church pews and Guinness stout and cream-colored walls. Francine's menu changes daily with seasonal fare from local farmers, fish purveyors, and cheese makers. Dinner is served Tuesday through Saturday.

Chicken Liver Bruschetta
"After all the beautiful food arrives at the restaurant, my job is to create dishes that are both unique and comforting. There is something otherworldly and delicious that happens when chicken-liver mousse is layered with raw mushrooms and Parmesan. It's great to watch people's reactions as they take their first bite."

BRIAN HILL

FRANCINE
55 Chestnut St. | Camden | 207.230.0083 | francinebistro.com

SHEPHERD'S PIE
18 Central St. | Rockport | 207.236.8500 | shepherdspierockport.com

BRIAN HILL

FRANCINE
55 Chestnut St. | Camden | 207.230.0083 | francinebistro.com

SHEPHERD'S PIE
18 Central St. | Rockport | 207.236.8500 | shepherdspierockport.com

MELISSA CHAIKEN | THE FIDDLEHEAD RESTAURANT
84 Hammond St. | Bangor | 207.942.3336 | thefiddleheadrestaurant.com

Located in the heart of Bangor's revitalized food scene, Fiddlehead offers creative and inspired versions of both Maine classics and world cuisine. The dining room is guaranteed to be bustling Tuesday through Saturday, so reservations are recommended.

Chicken + Waffles
"This dish is about contradictions—soft and crunchy, sweet and spicy. It's made with spiced pecan and cornflake-crusted chicken with cheddar-chive waffles, red-pepper jam, and a little bit of Maine-made maple syrup and demi-glace. I was nervous that I wouldn't live up to the expectations for this dish, but people keep telling me it's the best they've ever had—so I'm pretty excited about that."

BRIAN DAVIN | SCHULTE + HERR
349 Cumberland Ave. | Portland | 207.773.1997 | schulteundherr.wordpress.com

Schulte and Herr brings previously unavailable rustic German cookery to Portland's ever growing array of ethnic cuisine. A simple, no frills dining room allows for the unadulterated, beautiful flavors of the food to shine on their own. Lunch and dinner (with the bonus of being BYOB) are served Tuesday through Saturday, and brunch is available on the weekends.

Potato Pancakes with Lox
"I lived in Germany for a while and ate this dish all the time while I was there. Three German-style pancakes come with our house-cured lox and sides of horseradish sauce, capers, cornichons, and chives. I love the texture of buttery salmon over crisp potato pancakes."

BRIAN DAVIN | SCHULTE + HERR
349 Cumberland Ave. | Portland | 207.773.1997 | schulteundherr.wordpress.com

RAVIN "BAS" NAKJAROEN | LONG GRAIN
31 Elm St. | Camden | 207.236.9001

Long Grain offers a wide range of Asian-style cuisines, inspired by the hawker stalls of the sprawling food courts in Bangkok. The decor is minimalist, letting the color and presentation of the food brighten the space. Lunch and dinner are served Tuesday through Saturday.

Pad Ke Mao
"We first made this dish on request for staff and friends, but it became popular so quickly we decided to add it to the menu. We stir-fry our house-made wide noodles with Thai basil, greens, mushrooms, and bamboo tips. We use local greens and foraged mushrooms, which make it one of a kind."

RAVIN "BAS" NAKJAROEN | LONG GRAIN
31 Elm St. | Camden | 207.236.9001

"Local greens and foraged mushrooms... make it one of a kind." - Ravin "Bas" Nakjaroen

CLARK FRASIER + MARK GAIER

ARROWS
41 Berwick Rd. | Ogunquit | 207.361.1100 | arrowsrestaurant.com

MC PERKINS COVE
111 Perkins Cove Rd. | Ogunquit | 207.646.6263 | mcperkinscove.com

In a restored colonial farmhouse nestled off the beaten path in Ogunquit, Arrows presents fine country cuisine. The dining room with original plank floors and exposed beams overlooks Arrows' gardens and apple orchard. Available April through December, the menu is an eclectic spread of New American fare.

Lobster Hot + Cold
"As an escape from the intensity of the kitchen, we're often inspired by a walk in our garden. Sitting quietly on a bench, this is a dish that just came to us. It's a kaleidoscope of texture, flavor, and contrasting temperatures. For half of the dish, the lobster is cooked for only 30 seconds and served like sashimi. The other part is butter poached and served hot. The sauces, vinaigrettes, and accompanying greens and flowers are meant to add contrast."

CLARK FRASIER + MARK GAIER

ARROWS
41 Berwick Rd. | Ogunquit | 207.361.1100 | arrowsrestaurant.com

MC PERKINS COVE
111 Perkins Cove Rd. | Ogunquit | 207.646.6263 | mcperkinscove.com

"This dish is a kaleidoscope of texture, flavor, and contrasting temperatures." - Clark Frasier & Mark Gaier

CLARK FRASIER + MARK GAIER

ARROWS
41 Berwick Rd. | Ogunquit | 207.361.1100 | arrowsrestaurant.com

MC PERKINS COVE
111 Perkins Cove Rd. | Ogunquit | 207.646.6263 | mcperkinscove.com

PIERRE GIGNAC | 98 PROVENCE
262 Shore Rd. | Ogunquit | 207.646.9898 | 98provence.com

In the coastal town of Ogunquit, 98 Provence transformed an old country farmhouse into an authentic French bistro. They offer a Provençal menu with a twist, borrowing from North African, Italian, and New England cuisines. From April to December they serve dinner nightly and breakfast on the weekends.

Soupe du Pecheur aux

Saveur du Midi
"My goal is not to imitate but to recreate a cuisine from abroad. This dish celebrates the bright colors and aromas of Provence. Reminiscent of bouillabaisse, our fisherman's soup is made with Maine seafood, saffron, orange, and Pernod."

PIERRE GIGNAC | 98 PROVENCE
262 Shore Rd. | Ogunquit | 207.646.9898 | 98provence.com

ALLISON MARTIN + ELMER BEAL JR. | THE BURNING TREE
69 Otter Creek Dr. | Rte. 3 | Otter Creek | 207.288.9331

The Burning Tree is located in Otter Creek, a short drive from Bar Harbor, on Mount Desert Island. With the bounty of their extensive gardens at their disposal, their menu leans heavily toward seafood and vegetarian fare. They are open for dinner mid-June through Columbus Day.

Crispy Kale with Littleneck Clams, Chevre + Pinenuts
"The flavors of this dish mingle, yet each simple ingredient is detectable. The briny broth from the clams partially wilts the kale and mixes with the creamy goat cheese. Kale is a wonderful cool-weather crop that's easy to grow at the restaurant, and we are able to get clams freshly dug from local flats."

MITCHELL KALDROVICH | SEA GLASS AT INN BY THE SEA
40 Bowery Beach Rd. | Cape Elizabeth | 207.799.3134 | innbythesea.com

Located in Cape Elizabeth's luxurious Inn by the Sea, Sea Glass restaurant is open year-round and welcomes both the public and guests of the hotel alike. Breakfast, lunch, and dinner are served alongside expansive views of Crescent Beach.

Gulf of Maine Poached Lobster Gnocchi
"Growing up in Argentina, I always made gnocchi for my family. It's my comfort food, and when I cook it now it reminds me of home. I love to pair it with lobster to support the fishing tradition in Maine. I butter poach the lobster and serve it with classic root vegetables, since they are abundant here year-round."

MITCHELL KALDROVICH | SEA GLASS AT INN BY THE SEA
40 Bowery Beach Rd. | Cape Elizabeth | 207.799.3134 | innbythesea.com

STEVE CORRY

FIVE FIFTY-FIVE
555 Congress St. | Portland | 207.761.0555 | fivefifty-five.com

PETITE JACQUELINE
190 State St. | Portland | 207.553.7044 | bistropj.com

Husband-and-wife team Steve and Michelle Corry recently celebrated the launch of their second urban venture, French-style bistro Petite Jacqueline. Chef Corry is still often found whipping up crowd favorites in the open kitchen of their first collaboration, Portland's destination restaurant 555.

Truffled Lobster Mac + Cheese
"The inspiration for this dish is really my childhood love affair with macaroni and cheese. It's a new take on what my mom used to make, so it evokes feelings of comfort and familiarity. It also turns Maine lobster into an otherworldly fine-dining preparation. It has butter-poached lobster, torchio pasta, an artisanal cheese blend, white truffle oil, and shaved black truffles."

STEVE CORRY

FIVE FIFTY-FIVE
555 Congress St. | Portland | 207.761.0555 | fivefifty-five.com

PETITE JACQUELINE
190 State St. | Portland | 207.553.7044 | bistropj.com

GUY HERNANDEZ | BAR LOLA
100 Congress St. | Portland | 207.775.5652 | barlola.net

For your first visit to the Munjoy Hill eatery Bar Lola, the seven-course “Feed Me” tasting menu is recommended to give you a feel for the culinary stylings of chef Guy Hernandez. Small portions are not short on flavor, encompassing a range of styles that has captivated regulars for years.

Small Plates
“Stella and I started Bar Lola with the idea that it would reflect the way we like to eat and enjoy a meal. By scaling back our portions, we offer a variety of small plates, each with a few focused flavors, which places the attention on the meal’s key elements. The dishes I prepare make a meal that truly represents our attitude. They feature our roasted-squash tart with Fern Hill Farm chevre, Maine shrimp with oyster emulsion and microgreens, and salt-roasted potatoes with baby chard and chorizo.”

GUY HERNANDEZ | BAR LOLA
100 Congress St. | Portland | 207.775.5652 | barlola.net

JOSH POTOCKI | 158 PICKETT STREET CAFE
158 Benjamin Pickett St. | South Portland | 207.799.8998

Quite possibly one of the most unassuming settings in which to enjoy one of the best breakfasts in the Greater Portland area, 158 Pickett Street Cafe is a place you've really got to visit. There is something very special going on at 158. Breakfast and lunch are served daily.

Supertoast
"Supertoast is a weekly rotating piece of toast that features anything we want to put on it. This slice of 158 sourdough is a new take on a traditional Maine dish with maple baked beans, local franks, and a fried egg. We call it our 'Maine bean suppah.'"

JOSH POTOCKI | 158 PICKETT STREET CAFE
158 Benjamin Pickett St. | South Portland | 207.799.8998

LEE SKAWINSKI

CINQUE TERRE
36 Wharf St. | Portland | 207.347.6154 | cinqueterremaine.com

VIGNOLA
10 Dana St. | Portland | 207.772.1330 | vignolamaine.com

With a stunning dining area that boasts supple leather banquets and chandeliers crafted from old wine bottles, Vignola specializes in rustic Italian fare and deliciously inventive cocktails. Drawing on their farm in Greene for the lion's share of their ingredients imparts a real seasonality to the menu.

Charcuterie Plate
"This dish features an array of smoked, cured, dried, and salted meats as well as our house-made duck-liver mousse and country-style pork terrine. Paired with our crostini, pickled peppers, and whole-grain mustard, it's the perfect way to stimulate your palate."

LEE SKAWINSKI

CINQUE TERRE
36 Wharf St. | Portland | 207.347.6154 | cinqueterremaine.com

VIGNOLA
10 Dana St. | Portland | 207.772.1330 | vignolamaine.com

Vignola specializes in rustic Italian fare and deliciously inventive cocktails.

DAVID TURIN

DAVID'S
22 Monument Sq. | Portland
207.773.4340 | davidsrestaurant.com

DAVID'S 388
388 Cottage Rd. | South Portland
207.347.7388 | davids388.com

Chef David Turin has established himself as a Portland icon, with his flagship venture, David's, being among the most successful restaurants in the city. Located in Monument Square, David’s is open weekdays for lunch and nightly for dinner. Diners can watch the creation of their dishes, drawn from many of the world’s cuisines, prepared in the open kitchen.

Lobster with Shiitake Mushrooms
“Lobster is really delicate, and truffles complement it beautifully. Any time they come together on the same plate, it’s a really happy thing. This dish is made with a cognac-sherry truffle-butter sauce and citrus-truffle microgreens.”

DAVID TURIN

DAVID'S
22 Monument Sq. | Portland | 207.773.4340 | davidsrestaurant.com