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.

Bread for Life

At Night Moves Bakery in Biddeford, Kerry Hanney bakes loaves that nurture body and soul.

Not Unusual, Just Good

Portland’s Eighteen Twenty Wines start with local, sustainable rhubarb.

Stirring the Pot

A conversation between chefs Melissa Kelly and Jay Villani on food, farming, and 20 years in the restaurant industry in Maine

New Look for a Classic

Allagash Brewing Company embraces cans, starting with the iconic White.

Hearth + Home

At Walkers Maine, chef Justin Walker brings seasonal, wood-fired cooking to his own backyard.

Homecoming Kings

At Luke’s Lobster in Portland, native son Luke Holden preserve a piece of the working waterfront and brings his iconic brand to Maine.

A Cut Above

Portland’s newest culinary store brings the craft of Japanese whetstone sharpening to Maine

Wine Without Fuss

With cans, kegs, and a funky tasting room, Blue Lobster Urban Winery brings wine down-to-earth