The sauce is airy and the cheese is expertly melted. At $10, a perfect 10.
maine restaurants
Posted inFood & Dining
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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Posted inFood & Dining
Harvest on the Harbor toasts an anniversary
The food festival turns 10 this year, and festivalgoers will be raising a glass at the Harvest Happy Hour.
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Bite: Good pho is hard to find
And Portland, Maine, is not the first place our columnist expected to find it.
Posted inFood & Dining
Fork Food Lab dishes up lessons from a year of business-birthing
The number of food businesses being developed in the Portland incubator has tripled since it opened.
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Fork Food Lab entrepreneurs: The Superstar
Cape Whoopies just landed a huge order from Amazon and will be on QVC in December.
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Fork Food Lab entrepreneurs: The Up-and-Comer
Mill Cove Baking Co. is making its name with crackers.
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Fork Food Lab entrepreneurs: The Dropout (for now)
Fat Pants Bakery had to leave Fork Food Lab, but its owner says her dream is not dead yet.
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Fork Food Lab entrepreneurs: The Graduate
White Cap Cold Brew Coffee Co. will leave Fork Food Lab in January to open a tasting room on Washington Avenue in Portland.
Posted inFood & Dining
Bite: Succulent duck at Miyake lingers on the tongue, and in the imagination
A bite of duck breast at the Japanese restaurant transports our columnist to a smoky Tokyo bar, where she’s having drinks with a famous film director.