Its name may come from a nursery rhyme, but the food at this gastropub is anything but elementary ..read more

Coinciding with Maine Needham Day on the last Saturday in September, the event celebrates Maine's favorite potato candy ..read more

The restaurant’s menu echoes the weekday breakfasts and Sunday brunches that its proprietors formerly ran at the first location of Terlingua ..read more

A community anchor and one of the highest-aiming restaurants north of Bangor, it’s well worth a visit the next time you’re in the County ..read more

The Pine Tree State is lucky to have some old-school places still dishing out floats, frappes, and sundaes ..read more

At the quarter-century-old honor-system pie stand, in Newry, trust is baked in ..read more

At Shannon’s Unshelled, in Boothbay, customers can savor a lobster roll made with the state's love-it-or-hate-it soda ..read more

Born on the blueberry barrens a quarter century ago, this establishment shows there’s more than one flavor of down east heritage ..read more

By Brian Kevin Photos by Heidi Kirn From our July 2024 issue When, in 2018, Sam Ostrow opened Kittery’s Festina Lente — after stints across the street at Black Birch, at Portsmouth’s Black Trumpet, and elsewhere — it was just about everything he wanted his first restaurant to be. It was nicely located, in the heart of the booming Foreside neighborhood. It was filling a niche, with little in the way of good rustic Italian between Portland and Boston. It was laid back, a fun little pasta shop with a blackboard for specials and music loud enough to make you feel comfortable bringing your kids. Ch ..read more

By Brian Kevin Photos by Dave Waddell From our June 2024 issue The kolache is a cosmopolitan pastry: well-traveled, adaptable. It was the Czechs who started stuffing fruit filling into folds of puffy, semisweet yeast dough, and they brought kolaches to Texas during a 19th-century immigration wave — “kolache country” is occasional shorthand for the Central Texas counties where they settled. The Texans set about bastardizing them, filling them with meat and other savory ingredients (which the Czechs would call klobasniky) and turning them into a drive-through breakfast and lunch staple — particu ..read more