Originally published by Maine Magazine in December 2012 After 16 years in operation, Fore Street continues to grow more and more captivating. If you happen to stroll by the restaurant at around 4:15 on any given evening, you will observe patrons already starting to line up outside of the doors, which open at 5:00. This is due in part to…
Originally published by Maine Magazine in October 2014 “I always wanted to own a restaurant,” Joshua Mather tells me, “when I was a kid drew out a big picture of my ideal place, complete with its own garden and my private quarters attached. It was called ‘Lunchtime.’” Thus were the humble beginnings of Joshua’s, one of southern Maine’s most pristine dining…
Originally published by Maine Magazine in November 2014 “Cold food on cold plates, and hot food on hot plates.” This is the humble philosophy that chef Larry Matthews has held onto throughout his long journey to becoming one of the most successful and universally well regarded restaurateurs in Maine. Matthews explains that it’s about maintaining a strong grip on the…
Originally published by Maine Magazine in May 2015 The Honey Paw is like no other restaurant I know. The new Portland restaurant’s unique personality completely defies any attempts to group it into traditional restaurant categories or even vague ones like “contemporary American” or “fusion.” Its menu and ambience unapologetically combine a staggering number of elements into a streamlined dining experience while…
Originally published by Maine Magazine in March 2015 It is impossible to deny the sensory delight that one experiences upon first stepping through the doors of Lolita Vinoteca & Asador on Munjoy Hill. Warm, pungent aromas of clams and garlic roasting in the wood oven, which is constantly tended to by diligent cooks, is prevalent even amidst the din of patrons…
Originally published by Maine Magazine in October 2014 When Chef Melissa Kelly first proposed that I spend her entire workday with her, from 9 a.m. to 1 a.m., I assumed that this schedule must be an exception to her usual routine, arranged for my benefit. Surely, a chef of her pedigree, with the accolades to back it up, must have…
Originally published by Maine Magazine in May 2014 Although Brian Hill has become a Maine culinary icon of sorts—now running three ventures in the Midcoast including his most recent addition, Seabright Pizza—the best way to truly get a glimpse into the inner workings of the mind of the chef is to dine at his original eatery, Francine Bistro. It is…
