Trillium Caterers
Taking the art of the feast to the next level
The Danforth Excels in Portland’s West End
A moody aesthetic and top-notch drinks make this hot new destination an instant favorite.
Healthy Eats
Cold weather triggers the desire for comfort food; mashed potatoes thick chowders, and fried seafood leap to mind. But comfort can come in other guises. Poached, seared, locally sourced meats, seafood, and vegetables prepared by chefs who spend as much
Sugarloaf Après-Ski
The less you ski, the more time you have to après-ski. In this regard, there is no better place to be than Sugarloaf. There are many people who, when asked about their experience at a ski resort, will begin with
Primo
When Chef Melissa Kelly first proposed that I spend her entire workday with her, from 9 a.m. to 1 a.m., I assumed that this schedule must be an exception to her usual routine, arranged for my benefit. Surely, a chef
Back Bay Grill
“Cold food on cold plates, and hot food on hot plates.” This is the humble philosophy that chef Larry Matthews has held onto throughout his long journey to becoming one of the most successful and universally well regarded restaurateurs in
Aragosta
Settled directly alongside the harbor in the small, picturesque fishing town of Stonington, surrounded by numerous tiny farms, you will find Devin Finigan’s restaurant, Aragosta. As I step inside, I am reminded, once again, that the best of what Maine
Jay Villani: Local 188, Sonny’s, and Salvage BBQ
“The prodigal son returns. I really don’t know what that means, but I do know it’s what one is supposed to say in this situation,” says Jay Villani. This is typical of him: an offhand comment that is seemingly dismissive,
Bob’s Clam Hut, Robert’s Maine Grill, and Lil’s Cafe
Upon meeting Michael Landgarten, the first thing I noticed was the man’s boundless enthusiasm for all things food. This mannerism is quite rare amongst those who have owned and operated restaurants for close to 30 years, as the business has
Ocean
It’s a sad fact of modern dining: over the years, many wonderful, classic French dishes have fallen by the wayside, forgotten or misrepresented. Cuisine that was once the pride of the world’s finest hotels and luxury ocean liners is all