Eat Stories

Sugarloaf Dining Guide

Where to eat on and off the mountain

Keeping it Local

At Hunker Down’s Sidebar and around the state, Orono Brewing Company puts Maine beer drinkers first.

Into the Woods + Off the Grid

With chef Greg McCausland, Tea Pond Lodge and Cabins offers memorable meals at journey’s end.

Fresh Tracks

At Alice and Lulu’s, Ciana and Laura Godin bring alpine cuisine and style to Sugarloaf.

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.