With chef Greg McCausland, Tea Pond Lodge and Cabins offers memorable meals at journey’s end.
At Alice and Lulu’s, Ciana and Laura Godin bring alpine cuisine and style to Sugarloaf.
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.
At Perennial Cider Bar and Farm Kitchen, Khristopher Hogg raises the flag for cider culture
At his Portland delis, Pete Sueltenfuss makes great roast beef and time for family
At the Bitter End in Wells, longtime restaurateurs Kate and Pete Morency stay in play.
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.