If you think the only thing to do with Maine lobster is to dip the meat in butter, consider coconut-lobster bisque graced with a pickled pepper or a lobster salad with crunchy jicama and spicy nasturtium leaves. And the menu makes the best of the state’s signature luxe ingredient. The dining room has the elegant design hallmarks of an upscale Parisian bistro, but the sweeping view of mast-filled Camden harbor definitely anchors this night out in Maine. 20 SPECIAL-OCCASION SPLURGE Natalie’s, Camden Harbour Inn, Camden From his old-fashioned pickling of vegetables (including sea veggies) to his unrestrained use of open flame, Brown packs his plates with a symphony of strong flavors. Portland foodies will drive the extra half hour to get here, because Brown goes the extra mile to rethink Maine seafood: a local oyster graced with buttermilk snow and lemon oil, smoked monkfish with meltingly soft caramelized cabbage, kimchi-marinated mussels. Nearly a decade after scoring national attention (and a slew of James Beard Award nominations) for his work at Forage in Salt Lake City, chef Bowman Brown has made himself at home on Biddeford’s Main Street. Enjoy a cone at the picnic tables overlooking rolling pastures and the big red milking barn, then spring for a visit to the Barnyard, where small fry can meet llamas and alpacas, and pet baby goats. In all, more than 40 types are on tap, including the very New England-y Indian pudding. A pioneer of cow-to-cone farmstead ice cream, this 12th-generation family farm makes a bevy of traditional and novelty flavors using the milk from its Holstein herd. 20 ICE CREAM Smiling Hill Farm, Westbrookįew ice cream destinations offer kids as much fun as Smiling Hill.
The glass-walled modernist box that houses the restaurant is an urban analog to the funky roadside original, complete with picnic tables. The double-barreled magic has transplanted perfectly to Portland’s East End. 20īest of Maine 2019 | Bob’s Clam Hut Photo Credit : Mike Urban FRIED CLAMS Bob’s Clam Hut, PortlandĪ roadside staple in Kittery since 1956, Bob’s built its fame on two styles of fried clams: “Bob’s,” which are dipped in a mix of unseasoned flours and fried to light crispness, and “Lillian’s,” which make two passes through the flours with an egg wash in between, creating a crunchier clam. Their now-famous tuna melt has the perfect angled slab of iceberg lettuce with tuna salad on grilled eggy challah bread, showing that top-quality ingredients trump fussy flourishes. Co-owners Greg Mitchell and Chad Conley understand the appeal of the honest, uncomplicated comfort food that made diners iconic. Built in 1927, this 15-seat Pollard diner served generations of Biddeford mill workers now it feeds discerning foodies. The Palace proves that everything old can be new again if you’re true to your roots. In a nod to bubbes everywhere, one dining room wall is papered with a recherché rose pattern. Rose does a booming lunch business with corned beef or egg salad on house-baked caraway-seeded rye, while couples often gravitate to the “Fishermen’s Feast for 2,” which gathers all the house-cured fishes (including lox cured with pastrami spices) onto a single platter with pickles, onions, capers, cream cheese, and fresh golden bagels. The Back Cove location doesn’t deter those with a jones for authentic New York deli fare. A can’t-miss brunch pairing here? Maine oysters with a mimosa. During warm weather, he augments dinners with a great à la carte Sunday brunch (the free-range eggs and braised greens on polenta are worth the trip alone). When it came time to open a second restaurant, he planted Ondine in Belfast, Midcoast Maine’s ground zero for farms and fishermen. Indiana- St.Chef Evan Mallett emerged as a champion of locavore cuisine at the Black Trumpet in Portsmouth, New Hampshire.Hawaii- Michel's at the Colony Surf (Honolulu).Colorado- Pepper Tree (Colorado Springs).Arkansas- Cache Restaurant (Little Rock).Arizona- Different Pointe of View (Phoenix).
Alaska- Jen's Restaurant and Wine Bar (Anchorage).Alabama- Gallery and Garden (Birmingham).
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Here is Eat This, Not That's full list of the most romantic restaurant in every state: Standouts include the house-made popovers and sunflower risotto." "Heated outdoor igloos and creative cuisine sourced from owner Kristin Canty's farm seal the deal. "With sweeping views of Boston harbor and the city, Woods Hill Pier 4 has a big advantage when it comes to romance," Eat This, Not That's Tanya Edwards wrote. Win $10,000 for your High School presented by Netflix's "Never Have I Ever"Ī Boston restaurant is being credited as the most romantic restaurant in Massachusetts.Įat This, Not That compiled a nationwide list ranking the most romantic restaurants in each state, which included Woods Hill Pier 4 as the top choice for Massachusetts.The Hartford Small Business Stimulus Contest.
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