PORTLAND PRESS HERALD DARKROOM
The best Maine dining in 2017

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    The pork ribs with Cambodian fish-sauce caramel and crushed peanuts at Francine Bistro in Camden, photographed in May 2017. The ribs are the single best dish our restaurant critic had last year in Maine. Staff photo by Gregory Rec

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    Little Giant’s dirty martini is made with filtered seawater. It earns an honorable mention in our Best Cocktail category. Staff photo by Brianna Soukup

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    Mami, 339 Fore St. in Portland, is one of three eateries lauded for its vegetarian fare. Check out the stewed tomato onigiri. Staff photo by Ben McCanna

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    The All-In, a large sharing plate with kabobs, mezze, spreads, pickles, sauces and Iraqi flatbread served at Baharat, is one of the best bang-for-your-buck choices at Portland restaurants.

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    Critic Andrew Ross describes Chaval in Portland's West End as "spectacular." Among its winners are crisp churros and its romesco veggie entree. Staff photo by Brianna Soukup

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    The house-smoked burger at East Ender, with jack cheese, ketchup and mayo, and thrice-cooked fries. Staff photo by Derek Davis

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    The panna cotta with tropical fruit at Salt Pine Social. The tropical-themed dessert is gluten-free.

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    Trays full of freshly made pastries at Ten Ten Pié on Cumberland Avenue. Staff photo by Gordon Chibroski

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    A Buddha statue greets guests at the entrance of Huong’s Vietnamese Restaurant. The lobster pho makes our list of Maine's best bowls of soup. Staff photo by Ben McCanna

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    Big J's Chicken Shack at Thompson's Point in Portland serves chicken boxes in three styles: traditional, Portland hot, and Nashville hot, in order of increasing heat. Staff photo by Derek Davis

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    Cong Tu Bot offers a top-notch Hu Tieu Xao, featuring coffee-infused sweet brown sauce. Staff photo by Gregory Rec

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    Pastry chef/owner Ilma Lopez pours Barr Hill gin on her bombe Alaska dessert Bee’s Knees.

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    The restaurant and wine bar Northern Union. The Ogunquit restaurant is home to the best single meal our critic ate last year. Of note are the ramp soup and tagliatelle.

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    The "Vegetable" entrée at Chaval, with roasted celeraic, delicata squash, romesco Swiss chard and olive tapenade.

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