At the Quarry Restaurant, chef-owner Marilou “Lulu” Ranta creates elevated cuisine while feeding a community.
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.
At Night Moves Bakery in Biddeford, Kerry Hanney bakes loaves that nurture body and soul.
Portland’s Eighteen Twenty Wines start with local, sustainable rhubarb.
A conversation between chefs Melissa Kelly and Jay Villani on food, farming, and 20 years in the restaurant industry in Maine
Allagash Brewing Company embraces cans, starting with the iconic White.
At Walkers Maine, chef Justin Walker brings seasonal, wood-fired cooking to his own backyard.
At Luke’s Lobster in Portland, native son Luke Holden preserve a piece of the working waterfront and brings his iconic brand to Maine.
Portland’s newest culinary store brings the craft of Japanese whetstone sharpening to Maine
With cans, kegs, and a funky tasting room, Blue Lobster Urban Winery brings wine down-to-earth