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PublishedFebruary 7, 2018
Shucking school shows you the right way to open an oyster
Take a lesson from the folks at The Shop, the new oyster bar and store on Washington Avenue in Portland.
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PublishedFebruary 7, 2018
The Wrap: Notes from the Maine food scene
Openings and closings, and comings and goings in our little corner of the restaurant universe.
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PublishedJanuary 24, 2018
Program in Portland helps restaurant, bar workers identify and confront sexual harassment
Training sessions for people who work in hospitality will teach how to handle the issue in the workplace.
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PublishedJanuary 23, 2018
Maine Restaurant Association Names 2018 Maine Chef of the Year
Troy Mains, executive chef at the Harraseeket Inn in Freeport, will receive the award in March.
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PublishedJanuary 14, 2018
Dine Out Maine: French cuisine meets Maine seafood shack at Pearl Kennebunk Beach
Scoring a table ain't gonna be easy when the tourists arrive, so take advantage of the off-season now.
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PublishedJanuary 10, 2018
Culinary talent from New York lured by Portland’s shorter commutes, slower pace
Restaurateurs, chefs and bartenders describe the transition from the city that never sleeps to a sleepy coastal Maine city.
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PublishedJanuary 3, 2018
Restaurant critic Andrew Ross reviews 2017’s best Maine dining
Best new restaurant. Best brunch dish. Best cocktail. Best bargain. We tracked down the winners to save you the trouble.
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PublishedDecember 6, 2017
Head chef at Scales painstakingly prepares paté en croute over 3 days
Frederic Eliot makes the rectangle of pork paté just a little more perfect each time. And the stakes are high – the smallest crack in the dough or the smallest variation in temperature can sink the dish.
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PublishedOctober 18, 2017
Bite: Tipo’s Margherita pizza reminds us of the power of simplicity
The sauce is airy and the cheese is expertly melted. At $10, a perfect 10.
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PublishedOctober 11, 2017
Chefs keep refining dishes until they’re ready for prime time
Long before a meal ever appears on the menu, restaurateurs and cooks tweak, and tweak, and tweak some more.
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