Small Towns, Big Flavors, Bigger Talent: 2014 Coastal New England Travel

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    by Sean Kenniff, Dan Catinella, and Rebecca Cohen
    Antoinette Bruno and Dan Catinella
    April 2014

    All Hands on Deck: Coastal New England’s Culinary Awakening

    As the sun comes up for air over the north Atlantic and splashes shards of light on the cranberry bogs and wild blueberries of Coastal New England, chefs from Martha’s Vineyard to Dover, New Hampshire, are already clogging their way through dewy grasses to lush seaside farms where summer sorrel, pea plants, and mint leaves bend obediently toward the gentle light of dawn.

    Meanwhile, out on Katama Bay, Chef Chris Fischer stuns a hooked bluefish into submission with the sharp transcendent thwack of a beer bottle. That bluefish will make a stunning crudo dish on The Beach Plum Inn & Food’s nightly menu in Menemsha, Martha’s Vineyard. From Chef Patrick Soucy of Ceia in Newburyport, who picks his daily produce from his own organic farm, to Chef Gabriel Frasca’s clam bakes and bar-side garden at Ventuno on Nantucket, small-town New England chefs are circumventing boutique farms and major, as well as minute, purveyors and going directly to the source: the land and sea. The motto here seems to be: use your own two hands.

    Chef Justin Walker of Earth in Kennebunkport, epitomizes this ethic. In addition to gardening, he raises his own goats and chickens. The aforementioned bluefish fisherman, Fischer, owns his own farm, too, Beetlebung Farm, which he inherited from his family of farmers who have lived close to the land on Martha’s Vineyard for generations. Like many of his peers, Fischer not only thwacks bluefish, but also nail heads. Fischer installed the wood-paneled ceiling and built the tables in his restaurant’s dining room.

    Chefs in this part of the country have a blatant disregard for fads and fashion. They’re literally down to earth, pulling turnips from a friends backyard just hours before service, as with Chef Michael Rottman of Atria in Edgartown. There is a teeming sense of community throughout the region among industry folk who are not following trends—they’re following tradition. On Nantucket, the sense of community is palpable and embodied in the local custom of “The Paul” in which a restaurant worker is entitled to a shift drink of sorts from any establishment on the island. Call it solidarity at the saloon.

    Upon visiting Chef Shaun Sells’ dining room at Water Street in the Harbor View Hotel, guests will learn, that his charcuterie program is sourced entirely from the island’s animals, and he even crystallizes his own salt from the Martha’s Vineyard waters at his door step. Sells also takes industry camaraderie a step further, taking advantage of and enriching the innate sense of New England community by trading dinner for his whole staff with other chefs at their restaurants. On a day when his restaurant is closed, Sells takes his staff to a neighboring restaurant, not only for bonding and nourishment, but to learn and see what his peers are doing. The other chef will bring his entire staff to Water Street in return. No money is exchanged in this old-school bartering system.

    Accomplished chefs without roots in the region are finding this sense of community inviting. Lauded Chef Philippe Rispoli from Aureole and Daniel, originally from Vilette d’Anton, France, joined the community of artisans out on Cape Cod with his much loved PB Boulangerie in Wellfleet. 2008 New York Rising Star Chef Neal Ferguson worked previously at the 3-Michelin-Star l'Arpege and for Gordon Ramsey in London and New York before being embraced by the community on Nantucket when he arrived to take over as executive chef for Galley Beach.

    In these small New England towns and isles we found a personal, playful pursuit of excellence and an unparalleled dedication to hands-on cooking and community. Authenticity isn’t a quest; it’s a manifestation and mantle each chef proudly carries. What big city chefs are constantly striving for in their kitchens, comes naturally to chefs on the New England seaside, where small town culture packs a potent and powerful punch. We were overwhelmed by the sheer number of world class culinary establishments thriving throughout America’s north Atlantic coast. From the humble bluefish to the iconic lobster, nothing is taken for granted.

    EAT

    7a Foods

    1045 State Road
    Martha's Vineyard
    Martha's Vineyard, MA 02568
    (508) 693-4636
    www.7afoods.com
    Hours: Mon- Fri: 7am-4pm; Sat: 8am-3pm

    Chef Dan Sauer runs the dynamic and free-spirited sandwich shop and bakery, 7a Foods, where fiction fantastically becomes fact as with his Liz Lemon sandwich (the sandwich of the 30 Rock TV show character's dreams) that is delectably realized: pastrami, turkey, swiss, coleslaw, Russian dressing, crumbled potato chips and all. This thoughtful chef and Montana native cooked at Oceana and Craft before moving to Martha’s Vineyard (his wife and co-owner is a native islander), starting a family, and setting up shop. Because of arcane regulations set forth by the town's board of selectmen, the centrally located shop (named 7a for the federal agricultural region it falls under) is strictly a take-out business with brilliantly executed and lip-smacking sandwiches like the Duck Egg Cheddar-Jalapeno Sausage Biscuit; Short Rib on Ciabatta with Wasabi Peas, Sour Cream, Pickled Vegetables, and Pea Shoots; and the unexpected local favorite Asparagus Melt.

    Recommended:
  • Egg Sandwich: Local Duck Egg, House-Made Sausage, Cream Cheese, Arugula, Red Onion, and Tomato on 7a Cheddar Jalapeno Biscuit.
  • Asparagus Melt: Fontina, Roasted Garlic Aioli, Basil, Pickled Red Onion, Dried Blueberries on Focaccia

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    Academe

    45 Main Street
    Kennebunk
    Kennebunk, ME '04043
    (207) 985-3351
    Hours: Tue-Sat: 11:30am-9pmRecommended:
  • “Bloody Mary” Steak Tartare: Tomatoes with Horseradish Aioli, Olive-Caper Tapenade, Pickled Celery, Thai Chili Oil, Celeriac Chips, and Worcestershire Cotton Candy
  • Lobster Pot Pie: Poached Lobster, Peas, Corn, Potatoes, and Puff Pastry

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    Al Forno

    577 South Main Street
    Fox Point
    Providence, RI 02903
    (401) 273-9760
    www.alforno.com
    Hours: Tues-Fri: 5pm-10pm; Sat: 4pm-10pm

    Most chefs can only dream of doing what Johanne Killeen and George Germon have done in Providence. They opened their restaurant, Al Forno, in 1980. Thirty-four years later Al Forno is still going strong—fueled by the ever-burning wood grill. Their first menu included baked pasta, pissaladeira, sausage with onions and peppers, and tartufo. The classics remain on the menu along with the new classics, like their signature grilled pizzas—of which Germon is the inventor. Killeen and Germon were artists (still are), who were inspired by their time spent eating and drinking in Italy. Al Forno is the manifestation of that inspiration. The Al Forno of today is in the space that was formerly the old horse stable building for Providence. Elegantly renovated, the bi-level restaurant has a dining room and bar on both floors. When you’re seated at an Al Forno table, you’re dining at an institution and on a slice of New England restaurant history.

    Recommended:
  • Grilled Margarita Pizza: Pomodoro, Fresh Herbs, Two Cheeses, and Extra Virgin Olive Oil
  • Baked Shells, Tomato, Cream, and Five Cheeses

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    Atria

    137 Main Street, Edgartown
    Edgartown
    Martha's Vineyard, MA 02539
    (508) 627-5850
    www.atriamv.com
    Hours: Mon- Sun 5:30pm to 10pm

    Chef Michael Rottman is a Connecticut Yankee in Martha’s Vineyard who's natively in tune with the growing seasons and has a slight-of-hand gift for New England ramps, corn, and sea fare preparations. At Atria he combines traditions of both New England cookery and the enduring island restaurant itself with a contemporary mindset and a healthy respect for the island's indigenous foodstuffs, such as backyard turnips and Katama Bay oysters (keep an eye peeled for caviar caveats and foie gras flourishes). Sommelier John Clift's pairings are sophisticated yet delightfully lacking in pretension and may also surprise, as with his pairing for Rottman's Braised Veal Cheek with Turnip, Chèvre Feuille de Brick, Gremolata, and Watercress Oil:Merlot, Duckhorn, Napa Valley, California, 2009. Large lattice picture windows encase the wrap around outer dining room of the converted old Edgartown house that is Atria, where early-American style chairs slide up to white-clothed tables fragrant with flowers from the garden.

    Recommended:
  • Katama Bay Oysters Two Ways: On the Half Shell with Pickled Ginger Mignonette and Spring Radish; and Fried Oyster in Cauliflower-Goat Cheese Soup. Pairing: Pinot Noir/Chardonnay Blend, Domaine Carneros Brut, Napa Valley, California, 2008
  • Ahi Tuna Tempura with Miso Vinaigrette, Sea Greens, Tobiko, Crispy Nori, and Ponzu. Pairing: Granache Blanc/Viognier/Claret Blend, Domaine de Mourchon, Côtes du Rhône, France, 2011

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    Bacaro

    262 South Water Street
    Providence, RI 02903
    (401) 751-3700
    www.bacarorestaurant.net
    Hours: Tue-Sat: 5pm-10pm

    Bacaro is famous for its cicchetti—the Italian tapas that originated in Venice’s wine bars called bacaros, a word derived from the Roman god of wine, Bacchus. Chef Brian Kingsford introduced the concept to Providence in 2007 when he opened Bacaro. The cicchetti menu is extensive—come to dine with a group to have a taste of as many as possible. Orders are taken from a paper menu where guests put Xs next to the cicchetti they want. There’s an a la carte menu as well. The atmosphere at Bacaro is fine and festive with soaring dining rooms, one above the other, with views of the water. Kingsford has been in the restaurant business in Rhode Island for 25 years, and it shows. Bacaro is a restaurant that calls for repeat visits—as you work your way through the wine and cicchetti lists.

    Recommended:
  • Sunchoke Crudo: White Truffle, Crystallized Honey, Smoked Sea Salt, Grated Pecans, and Endive
  • Mushroom, Shrimp, Speck, Frisée, Olive Oil, and Cilantro

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    Back Door Donuts

    5 Post Office Square
    Oak Bluffs
    Oak Bluffs, MA 02557
    (508) 693-3688
    www.mvbakery.com
    Hours: Mon-Sun 7:30pm-12:30am

    The most beloved doughnut at Back Door Donuts isn't technically a doughnut; it's a fritter of the apple variety and has caused pastry lovers to line up 100 deep until 1:00 am to satisfy their late-night hankering for sweet deep-fried perfection. Pastry Chef Rafi Jabri is originally from Jordan, trained in England, and today fills his kitchen with eager-to-learn pastry students from all over the world: Brazil, Turkmenistan, Mongolia, Albania, Kazakhstan, Moldova, Jamaica, and his homeland. The doughnuts are indeed ordered and picked up through the back door of a bakery kitchen (the front of the house daylights as a café and bakeshop) with a sign politely requesting, "no screaming, screeching, or yelling," and asks patrons to dispose of trash properly and not to eat all their doughnuts before they get home to the hungry people who sent them on a Back Door Donuts run in the first place.

    Recommended:
  • Donuts: Glazed, Chocolate Glazed, Cinnamon, Vanilla Crunch, and Apple Fritter

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    The Beach Plum

    50 Beach Plum Lane
    Menemsha, MA 02552
    (508) 645-9454
    www.beachpluminn.com
    Hours: Mon-Sun 7:30am-9pm

    The food at The Beach Plum Restaurant has simplicity, integrity, and a sense of place perfectly exemplified by Chef Chris Fischer's Blue Fish Crudo with Smoked Sea Salt. Fischer is a trained chef who worked for Batali; a farmer by birth; a carpenter by necessity; a writer for The Vineyard Gazette; and a Chilmark native. The Beach Plum is tucked into a woodland area of Menemsha and the wood of the island is continued as a design theme into the dining room where Fischer has had a hand in constructing everything from the tables to installing the beams in the ceiling.

    Recommended:
  • Blue Fish Belly Crudo with Smoked Sea Salt, Lemon, and Arugula
  • Pork Belly, Fava Greens, Mint Purée, and Yogurt
  • Seared Blue Fish, Roasted Radishes, Tapenade, and Carrot-Yogurt Sauce

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    birch

    200 Washington Street
    Providence, RI 02903
    (401) 272-3105
    www.birchrestaurant.com/contact/
    Hours: Thu-Mon: 5pm-10pm

    The food at birch is brow-furrowing, tantalizingly tongue-tangling, and even a bit mysterious. A pinwheel of pink tartare appears soft and luscious until a bite elicits a crisp and satisfying crunch from a turnip-strip hidden in the beef. An unassuming, incandescent mound of squash becomes a hot, taste-bud-slapping soup when it’s doused with a super-fortified broth. 2014 Coastal New England Rising Star Chef Ben Sukle’s talents were forged at Farmstead Inc. and The Dorrance, but now he’s cooking food all his own. Strap yourself in at birch’s 19-seat counter for an adventure into the future of New England cuisine. Counter seating is the only steating (call ahead and request a corner if you’re with a group of four) in this sleek, modern restaurant/adventure.

    Recommended:
  • Rhode Island Beef Tartare Wrapped in Cape White Turnip, Fermented Turnip Juice, Crispy Rye-sourdough, Grilled Chives, Ramp-capers, Beef Bone-Soy-Sherry Vinaigrette, and Aged Beef Fat-Yolk Emulsion
  • Warm Butternut Squash: Melted Leeks, Squash Seeds, Marjoram, and Brown Butter-Shellfish Bouillon

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    Black Trumpet Bistro

    29 Ceres Street
    Portsmouth
    Portsmouth, NH 03801
    (603) 431-0887
    www.blacktrumpetbistro.com
    Hours: Sun-Thu: 5:30pm-9pm; Fri-Sat: 5:30pm-10pm

    This port side restaurant begs for a group of salty sailors trading stories of the open sea. It’s dark black chairs, copper tables, wooden beams, and stained brick walls are an homage to the building's rich nautical history. The food though, is anything but stuck in the past. Pastry Chef Lauren Crosby, who spent years in the savory kitchen, brings bold flavors and textures that contradicts her reserved demeanor. Skipping quenelles of ice cream for floral chevres and creams,Crosby looks to savory ingredients and relies on salt and acid to balance her flavors. Case in point, her Avocado Mousse and Coconut Tartlet with Blackberries, Raspberries, Pineapple Sauce, and Geranium Leaf skips heavy doses of sugar for lime juice, exploiting the natural sweetness of her garnish. Or her Strawberry and Chickpea Fritters with Sweet Vanilla Chèvre, and Foraged Violets is crispy, rich, and comforting.

    Recommended:
  • Saffron Yogurt Panna Cotta with Toasted Pistachio, Candied Ginger, Rosewater Whipped Cream, and Tea Dusted Phyllo
  • Maple Walnut Tart With a Maple Cream and Bacon Butter Crunch

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    Boda

    671 Congress Street
    Portland
    Portland, ME 04101
    (207) 347-7557
    www.bodamaine.com
    Hours: Tue-Sun 5pm-1am

    Somehow Maine managed to avoid the pitfalls of take out Thai restaurants that seemingly plague most of the coastal United States. Boda, with Chefs Nattasak Wongsaichua (Bob for short) and Danai “Dan” Sriprasert are putting their own twists on classic Thai dishes they learned growing up in Thailand. Open since 2009, the duo left Bangkok for the shores of Maine but never let go of their traditional roots. With classics like Kanom-Krok, Woon-Sen Pad Thai, and Paenang Curry you’re set to experience another country without even stepping off the mainland.

    Recommended:
  • Kanom-krok Quail Eggs with Soy Sauce and Scallions
  • Woon-Sen Pad Thai: Stir-fried Glass Noodles with Shallots, Tofu, Salted Daikon, Bean Sprouts, and Chinese Chives wrapped in a Thai Egg Omelet; Served with Bean Sprouts, Lime, Peanuts, and Pepper Flakes

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    Brine

    25 State Street
    Newburyport
    Newburyport, MA 01950
    (978) 358-8479
    www.brineoyster.com
    Hours: Thu-Sun: 12pm–11:45pm; Mon-Tue: 12pm-10:30pm; Wed: 12pm–10:30pm

    In the former Ceia Kitchen + Bar space, Brine has taken on its own upscale but inviting oyster bar personality. Exposed rafters and wooden flooring gives the space a rustic feel, but its long marble bar and tables show they mean business. Executive Chef Corey Marcoux runs the market-driven daily menu, which showcases the morning’s catch from local fisherman and a rotating selection of oysters. The seafood focused menu also offers house sausages and prime meats, all with the familiar Mediterranean feel shared with Ceia. Marcoux elevates comfort food with great seasoning and acid that make his dishes refreshing and elegant. And don’t forget about savory cook turned Pastry Chef Michael Daly, whose eccentric style exudes dishes like Frozen Yogurt Tube, Poached Rhubarb, Ginger Chip, Vacheron Chomamile Tea Lovage Ice Cream, and Rhubarb Consommé.

    Recommended:
  • Lobster and Beef Cheek, Saffron Yukon-Gold Potatoes, Pickled Ramp Gremolata, English Peas, and Orange Zest
  • Colorado Lamb Rack, Cranberry Beans, Fava Beans, Morels, Sweatbreads, Turnip, Red Sorrel, Caramelized Pickled Fennel, and Anise Jus

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    Bunker Brewing Co.

    122 Anderson Street
    Portland
    Portland, ME 04101
    (207) 450-5014
    www.bunkerbrewingco.com
    Hours: Thu-Fri: 5pm-8pm; Sat: 12pm-5pm

    Baker-turned-Brewer Chresten Sorensen is somehow turning a one-hit-wonder into an anomaly. By only pumping one beer (his Machine Czech Pils) from his taps, Sorensen has created a loyal customer base, both commercial and consumer, and doesn’t seem to be slowing down. With seasonal brews “in the works” his spot stays open to the public with a garage-style entrance and a rear deck complete with cornhole boards. It’s the perfect place on a warm summer weekend to grab a cup of coffee and a donut for late breakfast (next door at Tandem) before grabbing a beer (and throwing a few back) on the deck while waiting for the lunch food trucks to pull up.

    Recommended:
  • Machine Czech Pils

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    Cava

    10 Commercial Alley
    Portsmouth, NH 03801
    (603) 319-1575
    www.cavatapasandwinebar.com
    Hours: Sun-Thu: 5pm-9pm; Fri-Sat 5pm-10pm

    Tucked into a small alley only feet from Portsmouth’s Main Street, Cava is a respite from the crowds with good food, ambience, and hospitality. Stepping into the dimly lit space that’s cozy without feeling crowded, one is immediately greeted by Chef Gregg Sessler, meticulously crafting plates in his open kitchen alongside his sous chef. Sessler, a veteran of the San Francisco Bay Area is taking a bold approach in Portsmouth. His menu is heavily Spanish-influenced and served in a tapas style that is unusual for the area. Acid forward seasoning brings out flavors in Mediterranean dishes like Baby Octopus with Cherry Tomato, Russet Potato, Red Wine Vinaigrette, and Squid Ink Soffrito. Stick around for dessert and the house-made Churro’s with Giunduja and Ancho Chili.

    Recommended:
  • Rabbit with Peas, Morels, Fiddleheads, Porcini Puree, Carrot Puree, Creme Fraiche, and Fennel Pollen
  • Escargots Serrano Ham, Rhubarb, Steel Cut Oats, Blueberries

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    Ceia Kitchen + Bar

    38 State Street
    Newburyport
    Newburyport, MA 01950
    (978) 358-8112
    www.ceiakitchenbar.com
    Hours: Mon-Tue: 4pm-10:30pm; Wed: 11:30am-3pm, 4pm-10:30pm; Thu-Sat: 11:30am-3pm, 4pm-11:45pm; Sun:11:30am-3pm, 4pm-10:30pm

    When Restaurateur Nancy Batista-Caswell learned of a three-story building for sale across from her existing space, she knew opportunity was calling; Practically overnight Ceia Kitchen + Bar, tripled in size, Nancy opened a second restaurant in the old space, and Ceia managed to gain even more charm. With two bars and an open service kitchen, all wrapped by brick walls, large chandeliers(think restoration hardware) and regal high-back chairs, Ceia’s new digs focus on making you leave happier than when you arrived. Behind the pass is Chef Patrick Soucy, a farmer’s chef who tends his own organic garden and crafts New American dishes heavily influenced by France,Portugal,Spain, and Italy. By combining local, seasonal ingredients he creates fresh takes on familiar flavors with dishes like Lobster and Octopus Salad, Sweat Bread and Foraged Mushroom, Fava Beans, and Lovage.

    Recommended:
  • Ramp-Stuffed Rabbit Ballotine, Foie-Stuffed Ricotta Gnudi, Fiddleheads, Smoked Cherry, Walnut Purée, Spring-Dug Parsnip
  • Braised and Seared Goat, Basil-infused Goat Yogurt, Wheat Berries, Violet Blossom, Beet and Brunet Mousse, and Bee Pollen

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    Chez Pascal

    960 Hope Street
    Providence, RI 02906
    (401) 421-4422
    www.chez-pascal.com
    Hours: Mon: 5:30pm–9pm; Tue-Thu: 5:30pm-9:30pm; Fri-Sat: 5:30pm-10pm

    Rhode Island knows how to do charcuterie. And Chef Matt Gennuso is carrying on the tradition with gusto at Chez Pascal. His menu is French influenced and New England grown, as with the crispy duck and bean ragout and the bouillabaisse. But from Wurst Kitchen—the small open kitchen located within Chez Pascal—the charcuterie sings. Through Wurst’s window and at the counter inside, Gennuso serves cured meats and “saugies,” including his fantastic frankfurters. His smart recipe for making unforgettable, crave-worthy franks has a touch of ginger, pork shoulder and belly, dry milk solids, and natural casing. Gennuso’s charcuterie program has the appeal to keep Providence a salty meats capital for generations to come. Surrounding Wurst, there’s a large split dining room—one with a welcoming bar—where you can order from Chez Pascal’s more fine-dining oriented menu.

    Recommended:
  • Duck Leg Confit, Crispy Skin, Tobias-Yellow Eye-Kidney Bean Ragout, and Cabbage
  • House Pork-on-Pork Sausage
  • Rhode Island Saugie: Lightly Emulsified Smoked Pork, Lamb Casing, Toasted New England Split Roll, Chili, and Sweet Pepper Relish (or with Jalapeño Cheese Sauce)

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    Cook & Brown Public House

    959 Hope Street
    Providence, RI 02906
    (401) 273-7275
    www.cookandbrown.com
    Hours: Tue-Thu: 5:30pm-10:30pm; Fri: 5pm-11pm; Sat: 10am-2pm, 5pm-11pm; Sun: 10am-2pm, 5pm-10pm

    At Cook & Brown Public House, the crew is as serious about the cocktails as it is about the food. Chef Nemo Bolin oversees the whole operation, and bartender Gillian White mixes the craft drinks. The staff gets briefed on the cocktail menu, as well as the dinner menu, before each service. All the syrups and cocktail mixers are made in house, along with the chorizo and preserved lemons. Bolin has been cooking professionally in New England since he was 14. He has an in-depth knowledge of ingredients, farmers, and artisans, and it shows on his Mediterranean-inspired menu, where he mixes comforting classics with Rhody product. The bar is to the side of the dining room—the back bar is a virtual library of mixology—where light pours into the space from the street.

    Recommended:
  • Bowl of Rhode Island Little Neck Clams: Smoked Fish Broth, House Chorizo, Aîoli, and Grilled Focaccia
  • Monk Fish, Green Thumb Farms Cannellini Beans, Charred Endive, Fennel, Olive, Torn Bread, and Meyer Lemon
  • Smoke & Mirrors cocktail: Pig’s Nose Scotch, Moscatel, El Buho Mezcal, Creole Shrub, and Teapot Bitters
  • Park Avenue cocktail: Four Roses Bourbon, Carpano Sweet Vermouth, Campari Ice Cubes, and Bitters

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    Corazon del Mar

    21 South Water Street
    Nantucket
    Nantucket, MA 02554
    (508) 228-0815
    www.corazonnantucket.com/index.html
    Hours: Mon-Sun: 5:30pm-10:30pm

    Modern and traditional Mexican intermingle both on the menu and in the atmosphere of Nantucket’s Corazon del Mar, transporting guests south of the border. Chef de Cuisine Ivan Cecena, protege of established island restaurateurs Seth and Angela Raynor, is cooking the food of his heritage, bringing it triumphantly into the realm of contemporary cuisine. His Sweet Corn Tomal with Queso Fresco and Huitlacoche Ragu is a plate full of summer. The natural sugars of the corn expertly balance the salty cheese, buttery avocado, earthy huitlacoche, and the bright pop of cherry tomatoes. Rough-hewn wooden shutters (they used to be floorboards!), Mexi-kitch knick-knacks, and a long, low bar for casual drinking and dining make this a place to come back to again and again.

    Recommended:
  • Lobster Ceviche Tostada, Aji Amarillo, Yuzu, Agave, Avocado, Citrus Crema, Cotija, Cilantro, Red Onion, Lettuce
  • Sweet Corn Tomal, Queso Fresco, Celeriac Espuma, Pine Nut Mole, Squash Blossom Tempura, Avocado Puree, Huitlacoche Ragu

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    Cru Oyster Bar

    1 Straight Wharf
    Nantucket, MA 02554
    (508) 228-9278
    www.crunantucket.com
    Hours: Mon-Sat: 11am-11pm; Sun: 11am-6pm

    Step off the ferry and across the cobblestones to Cru for the perfect welcoming to Nantucket. Built onto the dock, this summery spot looks like a captain’s quarters with its glossy dark wood, brassy bar stools, and cream and ultramarine upholstery. Cru serves just what you would want after a day on the water: playful, fresh, and beautiful land and sea fare. The pork belly and fried oyster sliders sport tangy house-made pickles and creamy smoked paprika aioli. The Fluke Meunière with Sage, Brown Butter, and Hazelnuts shows Chef Erin Zircher’s deft hand and intuitive palate. Her’ sunny disposition hints at her Mediterranean travels where she gleaned inspiration which she combines with her classical training to create memorable dishes worth the island hop.

    Recommended:
  • Chilled Octopus Salad, Lime, Chili, Cilantro
  • Cucumber & Summer Squash Pickles, House-made Bun

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    David's KPT

    21 Ocean Avenue
    Kennebunkport
    Kennebunkport, ME 04046
    (207) 967-8225
    www.boathouseme.com/davids
    Hours: Mon-Sat Lunch and Dinner; Sun Brunch 10am-2:30pm, Lunch and Dinner

    Overlooking the main waterway of Kennebunkport from inside the Boathouse Waterfront Hotel, David’s KPT is in the heart of town. Restaurateur David Turin, a well-known fixture of the Portland dining scene, has brought his refined comfort food to this shiny new outpost, which also features a restaurant-within-a-restaurant, Opus Ten. For more casual fare, order from the regular menu, featuring items like the Maine Lobster Roll on a house-made focaccia bun, and the Seared Scallops with Honey-Vanilla Glazed Carrots and Thyme-roasted potatoes, a creation of former Sous Chef Phil Reid (now of One Dock). Or opt for the decadent 9-course tasting menu with pairings at Opus Ten. Whether you’re in the main dining room or the upscale Opus Ten, you’ll feed your eyes on views of the port while feasting on Turin’s tasty cuisine

    Recommended:
  • Marinated Duck Breast, Mushroom Risotto, Sesame-grilled Iceberg Lettuce, Grilled Scallions, White Wine-Ginger-Soy Butter Sauce
  • Thyme-Roasted Potatoes, Vanilla Honey-glazed Baby Carrots, Seared Local Scallops, Rainbow Micro Greens, Orange Supremes, Jalapeño Vinaigrette

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    Detente

    15 Winter Street, Edgartown
    Edgartown
    Martha's Vineyard, MA 02539
    (508) 627-8810
    www.detentemv.com‎
    Hours: Mon-Sun: 5:30pm-10pm

    The cuisine at Martha’s Vineyard’s Detente is laid back and luxurious—much like the island itself—and the restaurant's signature dish reflects this style: Truffle Tree Ripened Peaches Dressed in Verjus and Draped in Warm Teleggio Cheese with North Tabor Arugula. Chef and restaurateur Kevin Crowell got his start through a serendipitous summer job opportunity at Cape (Cod) Smoke House that turned into a career and life-changing experience. Today, Detente's reputation precedes it, and it’s a good thing, too, because the compact two-story gem is hidden away in a quiet corner of Edgartown's commercial district.

    Recommended:
  • Truffle Tree Ripened Peaches Dressed in Verjus and Draped in Warm Teleggio Cheese with North Tabor Arugula
  • Local Fluke with Lobster Risotto, Sea Beans, Baby Wild Sorrel, Black Trumpet Emulsion, and Celery Leaf

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    The Dorrance

    60 Dorrance Street
    Providence
    Providence, RI 02903
    (401) 521-6000
    www.thedorrance.com
    Hours: Tue-Thu: 5pm-12am; Fri-Sat: 5pm-2am

    The birth of modern cocktail culture in Providence can be traced back to the opening of The Dorrance in the fall of 2011. Vito Lantz, Jesse Hedberg, and Jay Carr were behind bar. Today Hedberg is at Fluke in Newport and Justine’s in Providence, and Carr is at The Eddy. Lantz—whose father was a bartender—is at the helm of The Dorrance creating fun, intriguing, and engaging cocktails and mixing drinks at the 380-seat monster that spawned some of the best drink slingers in town. John Dille, now chef of The Grange, and Ben Sukle (and his Sous Chef Ed Davis), now chef of birch, were in the kitchen in the beginning, too, and the tradition of fine food continues with house-made charcuterie and the best of Rhody seafood with Italian inflections. The hulking space used to be an ornate bank, and The Dorrance maintains that style, marble, stained glass, gold leaf and all.

    Recommended:
  • A Monkey Walks into a Bar: Don Q Anejo Rum, Giffard Banana Liqueur, Simple Syrup, Lime, and Tiki Bitters
  • My Bloody Valentine: Roasted Habanero-infused El Buho Mezcal, Cherry Herring, Punt e Mes, and Blood Orange

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    Duckfat

    43 Middle Street
    Portland
    Portland, ME 04101
    (207) 774-8080
    www.duckfat.com
    Hours: Sun-Thu: 11am-9pm; Fri-Sat: 11am-10pm

    When walking into Duckfat, a small Portland sandwich shop, it’s hard not to notice that there are more cooks behind the counter than patrons in the restaurant. You have to wonder, for a moment, how this business model is sustainable. Then the lunch crush arrives and the line bulges out the door. They’re here for the sandwiches, and the sandwiches are so damn good because Chef Rob Evans (James Beard Award winner and former owner of Portland landmark restaurant). Evans’s tight menu of house-made everything (even the fish sauce) is balanced and eclectic, right down to a flight (yes, flight) of mayonnaises he makes with soft-poached eggs. And, of course, there are duck fat French fries. Even Duckfat’s house-made sodas are refined for the perfect texture, flavor, and finish.

    Recommended:
  • Duck Fat Fried Belgian Fries with Selection of Sauces: Garlic Mayo, Truffle Ketchup, Thai Chili Mayo, Toasted Curry Mayo, Lemon-Herb Mayo, Mayonnaise, Horseradish Mayo, Raye’s Mustard Mayo
  • Sandwich Board: Cold Smoked Berkshire Coppa; Lomo; Guinea Hog Mini Mortadella with Sicilian Pistachio; Hot-smoked Duck Breast; Olive Oil-poached Yellowfin Tuna; Sauerkraut, Fermented Mustard, Herbed Mayonnaise
  • Root Sparks Root Beer
  • Wild Cherry Soda

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    Earth at Hidden Pond

    354 Goose Rocks Road
    Kennebunkport
    Kennebunkport, ME 04046
    (207) 967-6550
    www.earthathiddenpond.com/

    As a restaurant that pays tribute to the beauty and the bounty of coastal Maine, Kennebunkport’s Earth delivers in both style and taste. General Manager and Mixologist Danielle Walker and Chef Justin Walker, previously chef de cuisine of nearby Arrows in Ogunquit, Maine, have thrown themselves wholeheartedly into this new venture, serving up creative drinks and stunning dishes that are at once highly refined and completely unpretentious. His house-pulled burrata, made with local curds and paired wonderfully with bright pickled fruit and bitter greens, makes simple food divine. His Bluefin Poke with Dashi, Radishes, and Pickled Mushrooms demonstrates how a delicate touch can bring together many disparate elements to create a dish greater than the sum of its parts. Cobalt walls, a rough stone fireplace, and a light-draped apple tree hanging inverted from the barn-height ceiling of the dining room make for a stylish country setting.

    Recommended:
  • Bluefin Tuna Poke, Dashi-Soy Broth, Pickled Pioppini & Honshimeji Mushrooms, Tobiko, Daikon, Chili, Radish, Black Sesame Seeds
  • Seared Foie Gras, Mango Sambaal, Pickled Mango Salad, Kaffir Lime-Shallot Streusel, Black Garlic Puree

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    The Eddy

    95 Eddy St
    Providence
    Providence, RI 02903
    (401) 831-3339
    www.eddybar.com
    Hours: Sun-Thu: 4pm-12am; Fri-Sat: 4pm-1am

    Jay Carr is a force for craft cocktails in Providence. The Eddy opened in December 2012 and has become something of juggernaut, though Carr originally conceived it as an intimate bar. In a space intended for about 32 guests, Carr bangs out up to 280 cocktails a night. The Eddy is moody and modern with a brief but satisfying snack menu and original art on the walls. His drinks menu is as intriguing and balanced as the cocktails on it, with the classics alongside his classics-in-the-making. While Carr’s drinks are thoughtful, he’s also quick on his feet, offering a top-shelf bartender’s choice program. There’s also beer on the menu for those who like to stray from spirits. The Eddy is the pulsing center of cocktail culture in downtown Providence.

    Recommended:
  • Rye-talian: Rittenhouse Rye, Amaro Montenegro, Fernet Branca, Cocchi Americano, Orange Bitters, and Orange Peel
  • Orange Julius Caesar: Shellback Rum, Bols Yogurt Liqueur, Lime Juice, Vanilla, Bittermens Orange Cream Citrate, and Orange Peel

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    Eventide Oyster Co.

    86 Middle Street
    Portland
    Portland, ME 04101
    (207) 774-8538
    www.eventideoysterco.com
    Hours: Mon-Sun: 11am-12am

    On any given night, on a busy-ish Portland street, through a large bay window, you can see where all the action is: at Eventide Oyster Co. Run by the same chef-duo who took over Hugo’s from Rob Evans, Eventide is a classic oyster bar reborn for the modern era in Maine. From the kitchen it shares with Hugo’s, Chef Andrew Taylor and Michael Wiley nerd-up and geek-out over dishes like the lobster roll, applying technique and tinkering with it until it becomes anything but basic. Eventide is like a spa for seafood, where oysters and their kin come to be refreshed and rejuvenated, perhaps receiving a flash of Korean flavor.

    Recommended:
  • Hand Pulled Lobster Bun with Brown Butter Vinaigrette and Chive; Fried Hunter Point Oyster Bun, Grape Tomato, Pickled Onion, Daikon, and Jalapeno, and Tartar Sauce
  • Chilled Razor Clams, Smoked Paprika Oil, Chile Ice, Confit potatoes, and Dehydrated Black Olive

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    Farmstead Inc.

    186 Wayland Avenue
    Providence, RI 02906
    (401) 274-7177
    www.farmsteadinc.com
    Hours: Tue - Sat: 11am-3pm, 5pm-10pm; Sun: 5pm-9pm

    Matt Jennings is a chef who exemplifies what’s best about New England and draws people to the Northeast coast—and ultimately to his restaurant, Farmstead Inc. Jennings is a master cheesemonger and accomplished charcutier. From funky cheeses and unctuous cured meats to Rhody veggies and fresh catches from the coast, Jennings moves with ease from sea to land to plate, enhancing, layering, and asserting flavors that get straight to the point. Whether you have a hankering for macaroni and cheese (with house-made pasta), a burger, or beef-heart tartare and an exquisitely composed salad, Jennings has you covered. Desserts are designed by Pastry Chef Kate Jennings (his wife) in the same home-to-haute style. Farmstead is one half modern country store and cheese shop and the other half sleek bar and restaurant—all in a lively, fashionable neighborhood of Providence.

    Recommended:
  • Composed Charcuterie Plate “Ham and Pickles”: House-cured and Smoked Pig Leg, Fermented Chiles, Almonds, Rutabaga and Onion Pickle, Scallop, Nasturtium Leaves and Flowers, and Curry Vinaigrette
  • Cast-iron Cooked Blackbird Farm Pork Loin Wrapped in Benton’s Country Ham, Scallop Soubise, Fried Hen-of-the-Woods Mushrooms, Brussels Sprout Leaves, Mandarins, and House Togarashi

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    Five Fifty-Five

    555 Congress Street
    Portland
    Portland, ME 04101
    (207) 761-0555
    www.fivefifty-five.com
    Hours: Mon-Sun: 4:30pm-close; Sun Brunch: 9:30-2pm

    The dishes at this two-story restaurant are New England classics done right. Chef de Cuisine Matt Ginn sears local hake, placing it beside perfectly poached lobster claws and fresh corn for a twist on a traditional lobster boil, complete with lobster foam and summer squash blossoms. Starting his cooking career in high school as a summer job, Ginn chose to skip culinary school for experience in kitchens like L’Espallier and to learn under the tutelage of talented chefs like Jackes Hackney and Steve Corry, the owner and executive chef of Five Fifty-Five. The ground floor dining room and bar gives way to balcony dining above. Five Fifty-Five is classy and casual.

    Recommended:
  • Basil Crusted Poached Halibut, Heirloom Tomatoes, Tomato Broth, and Basil Oil
  • Lamb Rack with Charred Eggplant, Spicy Lamb Sausage, Agnolotti, Spinach Purée, and Parmesan

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    Foremost Baking Co.

    25 Eagle Street
    Providence
    Providence, RI 02908

    Foremost Baking Company’s production space is in Providence’s old Butch Block Mill space on the Woonasquatucket River, but watch out for a retail space soon. Until then their breads and pastries are served at restaurants across the city, such as The Dorrance, The Eddy, and Rogue Island, to name a few. The foremost team of bakers churns out croissants, Danish, pretzels, slider buns, hamburger buns, dinner rolls, pan aux raisin, ciabatta, ciabattini, and pretzels daily. And the crumb—that bubbly-bread mosaic, a snapshot of yeast in action—in Foremost Baking Company baguettes is incredible to behold. But the most remarkable thing about the baguette isn't the crumb, it's that it may still be warm when it hits your hand. Bakers Ian Cappelano, Peter Kobulnicky, and Michael Lingwall stagger they're baking, so whether the bread or pastry is gong to a cafe for the morning rush or to a restaurant for dinner service, the product is as fresh as humanly possible.

    Recommended:
  • Baguette
  • Honey-Almond Danish

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    Galley Beach

    54 Jefferson Ave
    Nantucket
    Nantucket, MA 02554
    (508) 228-9641
    www.galleybeach.net
    Hours: Mon-Fri 11:30am- 10pm Sat-Sun 10am-10pm

    If you’ve never been served by a well-attired sommelier standing with his wingtips in the sand, Galley Beach is the place to head for such a wonderfully dreamy yet formal dining experience. Spectacular ocean views and elegant food may be taken in from rattan chairs sunk in the sand or solidly rooted in the dining room. 2008 Rising Star Chef Neil Ferguson, boasting a resume studded with Michelin–star experience in England and France, is now serving his playful, innovative cuisine under the Nantucket stars. His Twice-cooked Foie Gras with Apple Purée and Buttered Brioche Crumbs is indulgent and whimsical, and when cleverly paired with a 2007 Chateau Soucherie Chaume by the obliging Sommelier Brent Jones, is fodder for seaside dreams.

    Recommended:
  • Port-Poached Foie Gras, Gala Apple Puree, Buttered Brioche Crumbs
  • Bittersweet Chocolate Custard, Bittersweet Chocolate Crumbles, Chocolate Bouchon, Red Wine-marinated Cherries, Chocolate Ice Cream

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    Gingko Blue

    455 Fore Street
    Portland
    Portland, ME 04101
    (207) 541-9190
    www.gingkoblue.com
    Hours: Wed: 5pm-11pm; Thursday: 5pm-midnight; Fri-Sat: 5pm-1am

    If bartenders were shoot-from-the-hip cowboys, those cowboys would be Guy Streitburger and Patrick McDonald of Gingko Blue. This duo provides a classic bar “feel” set inside modern digs. Streitburger and McDonald pick a classic novel for each month and base drinks on the happenings of the storyline—think Grapes of Wrath with gin, grapes, cucumber, and mint. The pair also makes interesting syrups and infusions—like a burnt caraway “rye syrup” (which they use in their Catcher in the Rye)—and useoak chips to barrel age cocktails with ultimate aging precision.

    Recommended:
  • Grapes of Wrath: Hendricks Gin, Red Grapes, Cucumber, Mint, and Soda Water
  • Catcher in the Rye: Rye Whiskey, "Rye Bread" Syrup, Peychaud's Bitters, Absinthe Rinse, Lemon Twist

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    The Glass Onion

    37 North Main Street
    Falmouth, MA 02540
    (508) 540-3730
    www.theglassoniondining.com/
    Hours: Mon-Sat: 5pm-9pm

    Nestled near the town green of Falmouth, Massachusetts, The Glass Onion’s inviting dining room welcomes visitors with a staff that immediately puts them at ease. In the kitchen, Chef Tim Miller delights in a multi-grained approach, using fresh, seasonal flavors to invigorate traditional preparations. A morsel of braised veal goulash atop a seared scallop is surprisingly light and summery with a bracing acidity. A creamy barley-grape risotto plays well with seared duck breast and a balsamic-black pepper caramel sauce. Take a class with Chef Miller at the nearby Highfield Hall and pick up a few tips to apply at home.

    Recommended:
  • Manchengo Cheese Grits, Seared Sea Scallop, Hungarian Goulash of Braised Veal Shortribs, Paprika, and Vidalia Onions, Fennel Fronds, Gremolata
  • Pan-Seared Long Island Duck Breast, Barley-Grape Risotto, Roasted Fennel, Balsamic-Black Pepper Caramel Sauce

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    Gracie's

    194 Washington Street
    Providence, RI 02903
    (401) 272-7811
    www.graciesprov.com
    Hours: Tue-Sat: 5pm-12am

    At Gracie's in Providence, 2014 Coastal New England Rising Star Pastry Chef Melissa Denmark leaves no resource untapped in a constant search for flavor, product, and ideas. Ambitious and focused, she takes broad concepts like romance or common ingredients, like the bay leaf, and conceives singular composed dishes. Her desserts are the perfect exclamation point to Chef Matthew Vargas thoughtful and soul satisfying tasting menu (get the tasting menu). From fluke to foie and scallops to sweetbreads, Varga’s savory offerings are driven by technique and by the seasons. Gracie’s has white tablecloths but the atmosphere is comfortable—eclectic, modern American—with large banquettes, a long curved bar, and a bright, airy dining space.

    Recommended:
  • Grapefruit Pudding Cake, Candied Kumquat, Persimmon Frozen Yogurt, Shaved Persimmon, Cocoa Nib Meringue, and Honey Comb
  • White Japanese Yam Custard, Maple Pecans, Brown Butter Shortbread, Pomegranate Jam, Crème Fraîche Ice Cream, and Wood Sorrel
  • Fluke Crudo: Bergamot Orange, Persimmon, Brassicas, Black Radish, and Sweet Herbs
  • Crispy Veal Sweetbreads: Parmesan Spinach, Quail Egg, Potato Fondue, Pickled Ramps, and Maitake Mushrooms

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    The Grange

    166 Broadway
    Providence, RI 02903
    (401) 831-0600
    www.providencegrange.com
    Hours: Mon-Fri:11am-Close; Sat-Sun: 9am-3pm, 5pm-Close

    Chef John Dille is a bit of a magician. He’s created a restaurant in which the fact that it’s vegan, gluten free, and kosher is a mere side note. The food at The Grange is soul-satisfying and special, yet it’s the kind of neighborhood (Federal Hill) place that you could eat at every day. Dille’s style comes from years of honing skills, and he’s eaten the way he cooks at the Grange since he was 19. The Grange has a killer bar program, as well, with Joseph Haggard mixing sophisticated and unexpected craft cocktails. There’s also a Chicory Coffee & Juice Bar in a space to the side—just in case you want to move in and live there. Also, there’s a swing in the dining room, the perfect perch from which to enjoy your poutine with pulled mushroom gravy.

    Recommended:
  • Beets, Avocado, Quinoa, Sunflower Seeds, Carrot Reduction, Red Kale, and Garlic Dressing
  • Roasted Cauliflower, Sweet Chile Sauce, Green Onion, Cilantro-Ginger Aîoli, and Peanuts
  • Corrected Cherry Cream Soda cocktail: Cherry Herring, Cariel, Lemon Juice, Simple Syrup, and Luxardo Cherry
  • No Name Cocktail: Cynar, Lairds, Pineau de Charente, and Cardamaro

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    Holy Donut

    194 Park Avenue
    Portland
    Portland, ME 04102
    (207) 874-7774
    www.theholydonut.com
    Hours: Mon-Fri: 6:30am-4pm; Sat: 7:30am-3pm; Sun: 8am-3pm

    The history of the “spudnut” started somewhere in the mid-1900s and, luckily for us, never gave up. With the revival of the once famous potato donut on the verge of regional fame, Baker Leigh Kellis of Portland’s Holy Donut is combining the old traditions with glazes and flavors inspired by local artisan products. And with the introduction of her second location in Old Port, there’s twice as much fried goodness to go around.

    Recommended:
  • Chocolate Potato Dougnut

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    Hugo's

    88 Middle Street
    Portland
    Portland, ME 04101
    (207) 774-8538
    www.hugos.net
    Hours: Mon-Sat 5:30pm-9:30pm

    Formerly a Rob Evans institution, and now helmed by Eventide Oyster Co. Chefs Andrew Taylor and Michael Wiley, Hugo’s has been setting the bar for fine dining in Portland’s restaurant scene for a long time. The menu is technique and ingredient driven with infusions of Asian flavor here and there that freshen up and revitalize ingredients like swordfish or veal breast. Hugo’s kitchen, shared with Eventide Oyster Co,.and with the help of Arlin Smith, the general manager, is continuing to be a beacon for the possibilities of cuisine in coastal New England. Most of Hugo’s space is taken up the kitchen, where there’s counter seating. There are also comfy banquettes and tables in the dining areas with dark colors, copper, and leather—like dining in a captain’s cabin.

    Recommended:
  • Lobster Sashimi, Sea Bean, Daikon, Nori Vinaigrette, Frozen Ramp Purée, Ginger Scallion Sauce, and Fried Garlic
  • Blue Fin Toro, Black Sesame Purée, Gold Tomatoes, Pickled Peppers, Black Trumpet Mushrooms, and Chermoula Oil

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    The Hunt & Alpine Club

    75 Market Street
    Portland
    Portland, ME 04101
    (207) 747-4754
    www.huntandalpineclub.com
    Hours: Mon-Sun: 4pm-1am

    When it comes to cocktails there tends to be two camps: those who think perfecting classics should be the focus and those who like to push the palate further than previously imagined. We’re in favor of both, when done correctly, and Andrew Volk of The Hunt and Alpine Club is doing both camps justic. Putting slight variations on classics and creating balance by expertly choosing his spirits and modifiers, Volk looks to recipes from the turn of the century (from books that have seen better days, mind you). His recently opened spot is outdoorsmen-meats-sustainable-chic wrapped in a warm spirit and pouring forth exceptional drinks and small edibles.

    Recommended:
  • Chilton County: Elijah Craig, Lime Juice, Rich Simple Syrup, Peach Butter, Float of Smith + Cross Jamaican Rum, Lemon
  • Fratelli Singer: Laird’s Apple Jack, Branca Menta, Rich Simple Syrup, Angostura Bitters

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    Larsen's Fish Market

    56 Basin Road
    Chilmark
    Chilmark, MA 02535
    (508) 645-2680
    www.larsensfishmarket.com
    Hours: Mon-Sun: 9am-7pm

    On a recent late morning visit to Larsen's Fish Market, two StarChefs.com employees were heard to have eaten six super briny and sizable Katama Bay oysters, two cups of clam chowder, followed by two whole lobsters plus a lobster roll that they split just for safe keeping—or so we heard. The Martha’s Vineyard seafood market and take-out window in Chilmark has been in the Larsen family and in the hearts of islanders for decades and was taken over in 1978 by Betsy and her sister Christine when Betsy was 19, 18 years after her parents started the landmark business. Just off the beach and right on the marina, fishermen dock their boats behind the market, where customers sit feasting on stuffed clams and pulling apart lobsters fresh from the pot.

    Recommended:
  • Clam Chowder, Katama Bay Oysters, Lobster, Lobster Roll

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    Long Grain

    31 Elm Street
    Camden
    Camden, ME 04843
    (207) 236-9001
    Hours: Tue-Sat: 11:30am-3:00pm, 4:30pm-9:00pm

    Born in Thailand, Ravin “Bas” Nakjaroen has cooked in the United States for more than 15 years. And from his restaurant Long Grain in Camden, Maine, he’s saving Thai food in America. Far from the sad, strip-mall “palaces” and corner joints that dot American suburbs and cities, Nakjaroen is making things right, 30 guests at a time in his eclectic-vintage New England dining room. His intense, spicy, salty, sweet, aromatic renditions stay true to Southeast Asian home-cooking. And he’s made a new home for himself and for Thai cuisine on coastal Maine. Word travels fast in a small town, and Long Grain fills up quickly.

    Recommended:
  • Panang Curry
  • Garlic-Chive Rice Cake with Sautéed Bean Sprouts and Red Chile Sauce

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    Maine Craft Distilling

    101 Fox Street
    Portland
    Portland, ME 04101
    (207) 798-2528
    www.mainecraftdistilling.com
    Hours: Tue-Thu: 1pm-5pm; Fri-Sat: 12pm-6pm

    A man of many talents, Distiller Luke Davidson once spent his days erecting barns in a self-sufficient agrarian community sustained by a barter economy. But in 2011, lightning (in a bottle) struck Davidson, and a farm-to-flask distillery was conceived. With his knowledge of construction and a hearty breadth of distilling elbow grease, Maine Craft Distilling had begun. Using old tomato juice vats and washbacks from Maine-grown fir, and even welding his own distillation tank, his vision began to take shape. Now, only a few short years later, Davidson is pumping out two types of gin, two types of rum, a vodka and a blueberry moonshine he dubbed Blueshine. All the while he is stocking up on barrel-aged whiskey’s, just waiting for their day in the sun.

    Recommended:
  • Alchemy Gin
  • Ration Rum

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    Maine Mead Works

    51 Washington Avenue
    Portland
    Portland, ME 04101
    (207) 773-6323
    www.mainemeadworks.com
    Hours: Mon-Sat: 11am-5pm

    A traditional drink commonly found in medieval times, mead took a break from American culture for the better part of 500 years. But thanks to the help of meaderies like Maine Mead Works, owned and operated by Ben Alexander, mead is seeing a resurgence. Alexander, with the help of Dr. Garth Cambray, has worked tirelessly on a new fermentation system for his production. Throw in some amazing local ingredients, and the duo is now producing more than nine types of mead that ranging from elderberry to dry-hopped editions. Maine Mead Works is open to the public for tours and for mead drinking and shopping.

    Recommended:
  • Dry Mead
  • Lavendar Mead

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    Moxy

    106 Penhallow Street
    Portsmouth
    Portsmouth, NH 03801
    (603) 319-8178
    www.moxyrestaurant.com
    Hours: Mon-Thu: 5pm-9:30pm; Fri-Sat: 5pm-10pm; Sun: 5pm-9:30pm

    Stepping through the dazzling bright yellow façade at Moxy, one can only expect a great experience and it doesn’t disappoint. Tall ceilings, brightly colored walls, and blonde tables prepare you for a light-hearted experience, but don’t be fooled; Chef-Owner Matt Louis makes it fun while still bringing some serious culinary chops. A veteran of The French Laundry, Per Se and Bouchon, with stages in Clio, Café Boulud, Eleven Madison Park, Noma, and more, he brings technique, sourcing, and years of experience in some of the country’s best kitchens. The menu at Moxy uses a tapas-style approach of small dishes to showcase regional eats. Louis combines local ingredients and flare to create a list of New England bites like Johnny Cake’s with Mustard Glazed Pork Butt, Pickled Cucumber, and Molasses BBQ sauce and Fried Clams with Mustard Aїoli, Pickled Peppers, and Onions, served skewered on tiny bamboo sticks.

    Recommended:
  • Johnny Cake Community
  • Beef Short Rib Marmalade with Grilled Bread, Blue Cheese, and Pickled Onions

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    Muse by Jonathan Cartwright at the Vanderbilt Grace Hotel

    41 Mary Street
    Newport, RI 02840
    (401) 846-6200
    www.gracehotels.com/vanderbilt/dining/muse
    Hours: Mon-Sun: 6pm-9:30pm

    Chef de Cuisine Basil Yu is a protégé of Jonathan Cartwright of The White Barn Inn, and at Muse he’s living up to his mentor’s reputation for excellence. He combines a European sensibility, Classic French technique, and the best of the bounty that coastal New England has to offer—with caviar flourishes. The elegant, minimalist dining room is warmed up by an immense hearth. And the bar-lounge is casual, comfortable, and the perfect place to sip cocktails and commiserate with friends and strangers.

    Recommended:
  • Foie Gras Torchon, Macerated Dates, Pistachio Biscotti, Crushed Pistachio, Balsamic, Armagnac Gelée, Chickweed, Quince
  • Butter-poached Smoked Lobster, Sweet Corn Purée, Paprika-Cognac Butter Sauce

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    Natalie's

    83 Bay View Street
    Camden
    Camden, ME 04843
    (207) 236-7008
    www.nataliesrestaurant.com
    Hours: Mon-Sun: 5pm-9:30pm

    In the former Ceia Kitchen + Bar space, Brine has taken on its own upscale but inviting oyster bar personality. Exposed rafters and wooden flooring gives the space a rustic feel, but its long marble bar and tables show they mean business. Executive Chef Corey Marcoux runs the market-driven daily menu, which showcases the morning’s catch from local fisherman and a rotating selection of oysters. The seafood focused menu also offers house sausages and prime meats, all with the familiar Mediterranean feel shared with Ceia. Marcoux elevates comfort food with great seasoning and acid that make his dishes refreshing and elegant. And don’t forget about savory cook turned Pastry Chef Michael Daly, whose eccentric style exudes dishes like Frozen Yogurt Tube, Poached Rhubarb, Ginger Chip, Vacheron Chomamile Tea Lovage Ice Cream, and Rhubarb Consommé.

    Recommended:
  • Parsnip Cake, Carrot Cake, Ginger Purée, Sweet Pickled Carrots, Beet Gel, and Marigold
  • “Whoopie Pie” with Blueberries, Blueberry Gelée, Vanilla Crème Fraîche, and Cocoa Nib Tuille

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    New Harvest Coffee Roasters

    1005 Main Street #108
    Pawtucket
    Pawtucket, RI 02908
    (866) 438-1999
    www.newharvestcoffee.com
    Hours: Mon-Fri: 8am-5pm

    New Harvest Coffee Roasters has been perking up the Northeast from Pawtucket, Rhode Island for more than a decade. In March 2014, they opened their first retail space, New Harvest Coffee & Spirits in downtown Providence, serving hand-brewed and batch-brewed coffees, coffee drinks, pastries, cocktails, and a whole lot of whisky. From funky, natural process coffees and light roasts to the bolder blends and espressos, there’s a cup a joe to fit everyone’s tastes. A center for the New England coffee community, New Harvest throws frequent Barista Jams—open to the public—and cupping classes for all. New Harvest Roaster Eric Lepine won StarChefs.com Rising Star Roaster award for New England in 2014.

    Recommended:
  • Kenya AA, Githembe
  • Guatemala, Finca Santa Isabel, Light Roast

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    New Rivers

    7 Steeple Street
    Providence
    Providence, RI 02903
    (401) 751-0350
    www.newriversrestaurant.com
    Hours: Mon-Sat: 5pm-10pm

    Chef Beau Vestal thrives off of restrictions. The kitchen at his New Rivers is small and has no walk-in refrigerator, forcing Vestal to source new product every day from the markets, farms, and sea. New Rivers is a 24-year-old Providence institution (and original Al Forno space, circa 1979) that Vestal has worked in since 1999 and took over ownership of in 2012 with his wife Elizabeth. He has developed an extensive charcuterie program over the last six years that enhances the Italian-influenced menu. The historical building has been renovated over the years but the original windows remain, lighting up the small down stairs dining rooms and bar. Most of the bar was constructed from the structures original wood, salvaged from a renovation. Upstairs is a private dining and events space. New Rivers is as superlative modern bistro.

    Recommended:
  • Braised Sunchoke, Black Truffle, Shaved Radish, Cipollini Onion, Bee Pollen, and Fennel
  • Charcuterie Board: Madeira and Sage Brined, Hickory Smoked Duck Ham; Maple Smoked Canadian Bacon; Lardo on Toast, House Mustard, and Bread and Butter Pickles

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    Newburyport Brewing Company

    4 New Pasture Road
    Newburyport
    Newburyport, MA 01950
    (978) 463-8700
    www.nbptbrewing.com
    Hours: Wed: 4pm-9pm; Thu: 4pm-11pm; Fri: 4pm-12am; Sat: 1pm-11pm; Sun: 12pm-5pm

    Boasting 8,300 square feet of brew space and six 40-Barrel fermenters, NBPT Brew Co is rigged for production. Brewers Mike Robinson and Chris Webb bring years of professional and home brewing experience to their facility, crafting beers in three styles: a Belgian witbier, a pale ale, and an India pale ale. NPBT is also one of the few breweries in the area (or any of this scale) that operates their own canning line. According to Webb, NBPT brews are meant to be had “straight from the can.” Webb and the other proprietors are also musicians and have incorporated their passion directly into the business. Each six-pack comes complete with a guitar pick and their large space is partitioned for an event space where local bands, and even some professional ones, can show off their stuff.

    Recommended:
  • Plum Island Belgian White
  • Newburyport Pale Ale

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    Nicks on Broadway

    500 Broadway
    Providence, RI 02909
    (401) 421-0286
    nicksonbroadway.com/‎
    Hours: Wed-Sat: 7am-3pm, 530pm-10pm; Fri-Sat: 5:30pm-12am; Sun: 8am-3pm

    2014 StarChefs.com Coastal New England Sustainability Chef Derek Wagner works with nearly 60 growers, producers, farmers, fisherman, and artisans to make his menus come to life at Nicks on Broadway. He also cultivates herb and vegetable gardens on-site at the restaurant. Nicks has a bright, open kitchen complete with countertop so guests can get a good peak at Wagner’s work and the work of his dedicated team. The counter gives way to a large central dining room with another smaller dining area with a bar by the entranceway. There’s an à la carte menu, as well as an extensive tour de force tasting menu where world flavors and French technique meet the best of New England. There’s also Wagner’s in-house whole-animal butchery and charcuterie programs. And the Beverage Manager Liz Sawtelle works with Wagner to create wine pairings, and also mixes fun and sophisticated cocktails.

    Recommended:
  • House Focaccia, Bone Marrow-Onion Jam, Pickled Mustard Seeds, Carrot Purée, Baby Mâché with Poinsett Point Oyster, Roasted Muscle, and Horseradish Sabayon
  • Point Judith Fluke Crudo, Apples, Radishes, Herbs, Pickled Cranberries, Kumquat, and Grapefruit

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    north

    3 Luongo Memorial Square
    Providence, RI 02903
    www.foodbynorth.com
    Hours: Mon-Sun: 5:30pm-12am

    north is cool and community minded, with inventive Asian comfort food. In the Federal Hill neighborhood, across from cocktail bar The Avery, north has its own small bar—complete with slushie machine for drinks like gin and tonic slushies—and a small dining room with dark, tavern-like lighting. Thick ropes are strong from the ceiling, warming the place up and intensifying the intimacy and club house/old school lounge feel of the restaurant. Group meals are served on salvaged doors set upon your table. The menu is seafood and vegetable heavy, with tweaked and modernized pan-Asian favorites. A hearty five-course meal runs about 50 bucks and can be shared with friends. And 50¢ from every dish goes to the food bank.

    Recommended:
  • Burmese-style (kinda) Roasted Cabbages: Peanut Brittle, Apple, Fermented Chile-Maple Dressing, and Mint
  • Dan Dan Noodles: Goat, Squid, Fermented Chile, Black Pepper, Kale Stems, and Cilantro

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    Not Your Sugar Mama's

    32 Winter Street Edgartown, MA 02539
    Martha's Vineyard
    Martha's Vineyard, MA 02359
    (508) 834-7305
    www.notyoursugarmamas.com
    Hours: Mon-Sun7am-10pm

    The Sugar Mamas’ raw chocolate has depth of flavor similar to dark chocolate, contains an energizing array of nutrients including magnesium, and is in all their wares: pastries, powders, syrups, and their chocolate bars such as "Be Sexy"—just get 'em while they're cold, they melt fast! Kyleen Kenan and Bennett Coffey are self-taught and self-styled businesswomen, chocolatiers, and sugar mamas who produce a vast array of raw chocolate products, baked goods, and healthy vibrations. Kenan and Coffey have blended a tiki bar aesthetic with that of a surf shop and swapped the piña coladas for raw chocolate-avocado smoothies. Surf boards have been traded in for chocolate bars and gluten free cookies, cup cakes, and scones at the two Not Your Sugar Mamas Martha’s Vineyard locations in Vineyard Haven and Edgartown.

    Recommended:
  • “Be Kookie:” Gluten Free Chocolate Chip Cookie
  • "Be Vibrant" Smoothie: Avocado, Banana, Goji Berries, Spinach, Strawberries, Raw Cacao, Mesquite, and Chlorophyll

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    On the Marsh

    46 Western Avenue
    Kennebunk
    Kennebunk, ME 04043
    (207) 967-2299
    www.onthemarsh.com
    Hours: Mon-Sun 11am-12am

    Slightly removed from downtown Kennebunkport, Chef Jeffrey Savage’s On The Marsh is a romantic escape from touristy bustle. Exposed beams and occasionally kitschy décor flows seamlessly into a whimsical garden. The menu is dominated by comforting classics with an occasional twist thrown in by Chef Jeffrey Savage. Check out the sushi menu at the bar on Thursdays, or opt for the meltingly tender Short rib with Root Vegetable Mash and Spicy Broccoli Rabe any night of the week. Savage was mentored by Chef Sam Haywood at Fore Street Restaurant in Portland, Maine, as reflected by his aptitude for presenting local ingredients in their most flattering light.

    Recommended:
  • Cassoulet: Braised Lamb Shoulder, Duck Confit, Chorizo, Red Wine-Braised Bacon, Tarbais Beans, Chapelure, Broth
  • Braised Boneless Short Rib, Rutabage, Parsnip, Carrot Mash, Spicy Broccolini, Roasted Garlic
  • One Dock

    One Dock Square
    Kennebunkport
    Kennebunkport, ME 04046
    (207) 967-2621
    www.onedock.com
    Hours: Sun-Thu 5:30pm-9pm; Fri-Sat 5:30-9:30pm

    Set in the Kennebunkport Inn, One Dock serves guests a friendly welcome to the cuisine of coastal Maine. Rich blues and clean white accents put diners in a nautical state of mind, ready to enjoy Chef Brian Roche’s expertly executed surf and turf. An alum of Todd English’s Olives in NYC and protégé of Boston’s Ken Oringer, Chef Roche’s subtlety and forward-thinking turns enliven long-time favorites. Don’t miss the lobster bisque, a refreshing update on a sometimes-stodgy standby, which features lighter-than-air lobster-shrimp “sausage” and a velvety slurp-to-the-last-drop texture. Follow it up with the intensely flavorful Slow-roasted Ribeye with Pomme Puree and Sauce Vin Rogue, a timelessly tasty preparation.

    Recommended:
  • Lobster Bisque, Leek-Lobster Sausage, Tarragon Oil, Crostini
  • Slow-Roasted Ribeye, Pomme Puree, Haricots Verts, Red Pearl Onions, Baby Carrots, Sauce Vin Rouge
  • The Outermost Inn

    81 Lighthouse Road
    Aquinnah
    Aquinnah, MA 02535
    (508) 645-3511
    www.outermostinn.com/food

    Perched on the western most tip of the island in Aquinnah above Gay Head Beach at Martha’s Vineyard Sound, the aptly named Outermost Inn is secluded atop a plateau of sheer clay cliffs that are ever-so-slowly crumbling into the ocean. Outermost Chef Scott Cummings describes his ambitious, elegant, and French-inflected food as clean, precise, and tasty—agreed. Cummings was raised in the Chicago suburbs, started washing dishes at a French bistro at 14, and advanced his professional cooking career as an adult in the Chesapeake Bay region before enlisting in the intensive culinary training program at The Greenbrier, ultimately graduating and joining the elite ranks of Greenbrier alums in 2005. Don’t miss Pastry Chef Mike Winkelman’s mignardises or composed desserts such as Tangerine Dream: Goat Cheese Croquette, Tangerine Sorbet, Black Berries in Balsamic, Florentine Tuile, and Feuitine Crumbs.

    Recommended:
  • Butter Poached Lobster, Lobster Bisque, Sunchoke Purée, Artichokes Fried and Poached, Ramps and Onions, and New England Style Brown Bread Crumbs
  • Cannon of Lamb: Braised Lamb Shoulder and Whipped Foie Gras Tortellini, Morels, Fava Beans, Black Garlic puree, Pickled Mustard Seeds, Mizuna, Fiddleheads, Chives, and Braising Reduction

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    Pain D’Avignon

    15 Hinckley Road
    Hyannis, MA 02601
    (508) 778-8588
    www.paindavignon.com/
    Hours: Mon-Tues 7am-6pm; Wed-Sun 7am-4pm; 5pm-12am

    Boulangerie by day, bistro by night, Pain D’Avignon in Hyannis, Massachusetts, offers the best of classical French culinary traditions at all hours. In the morning the sunny bakery stocks rustic baked goods, from fresh croissants and brioche to an outrageous monkey bread—the remnants of which you’ll lick from you fingers but never be able to get off your mind. Linger over your coffee and then move straight into the savory menu for Chef Matthew Tropeano’s beautiful renderings of French and local classics. The grilled octopus is tender and flavorful on a bed of farro, white beans, and chick pea salad with preserved lemon. And the beef bourguignon is a comforting meaty indulgence at outdoor bistro tables or inside the sleek and intimate white linen dining room.

    Recommended:
  • Spanish Octopus, Farro, White Beans, Chickpeas, Peas, Mint, Green Garlic Sauce, Preserved Lemon, Verjus Raisins, Fennel Fronds
  • Beef Bourguignon, Button Mushrooms, Local Carrots, House-cured Bacon, House-made Tagliatelle

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    PB Boulangerie

    15 Lecount Hollow Road
    South Wellfleet
    South Wellfleet, MA 02663
    (508) 349-1600
    www.pbboulangeriebistro.com
    Hours: Wed-Sun 7am- 7pm

    The irresistible aroma of freshly baked bread will make you want to sprint to join the line winding out the door at the popular PB Boulangerie bakery-bistro in South Wellfleet, Massachusetts. Chef-owner Philippe Rispoliand his right hand man, Sous Chef Simon Rouget, bring years of Michelin-starred fine dining experience to their family-friendly Cape Cod favorite. Pick up some pastries and sandwiches for a sumptuous picnic on the beach; nibble fig-fennel bread until you’ve unwittingly vanquished a whole loaf; or seek shaded shelter under the awning and tuck into some classic bistro fare for a more substantial meal on the porch.

    Recommended:
  • Beef Bourguignon, Button Mushrooms, Local Carrots, House-cured Bacon, House-made Tagliatelle
  • Roasted-Garlic, Fig, Fennel Bread

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    The Pearl

    12 Federal Street
    Nantucket
    Nantucket, MA 02554
    (508) 228-9622
    www.boardinghousenantucket.com
    Hours: Mon, Wed-Fri: 5pm-1am; Sat-Sun: 11am-1am

    There’s a glow in the dining room at The Pearl, located on Federal Street in downtown Nantucket. Frosted glass and weathered bricks create private nooks and corners in the intimate dining room. An inviting porch and patio set the stage for a chic soiree. Chef de Cuisine Liam Mackey, cooking under the guidance of husband-wife owners Chef Seth Raynor and Angela Raynor, brings global influences to his preparations of local seafood. Hamachi sashimi shimmers with aji amarillo-yuzu emulsion with avocado and cilantro. Korean Fried Quail (KFQ) packs a wallop of savory, spicy flavor into a tiny package. Whether you ask the somm, Stephen Bowler, or the mixo, Clinton Terry, to wet your whistle, you’re assured to be pleased as punch.

    Recommended:
  • Korean Fried Quail, Kimchi Pancakes, Black Sesame Puree, Korean Chili Sauce, Radish, Scallion
  • Muscovy Duck, 5-grain Sushi Rice, Shanghai Bok Toy, Scallion Pancakes, Leaf Lettuce, Chili-Soy Dipping Sauce

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    Persimmon

    31 State Street
    Bristol, RI 02809
    (401) 254-7474
    www.persimmonbristol.com
    Hours: Sun-Thu: 5pm-9pm; Fri-Sat: 5pm-10pm

    Persimmon has been setting standards in New England for food and service since it opened in Bristol, Rhode Island in spring 2005. The chef-service team behind it all is husband and wife duo Champe and Lisa Speidel. Champe has perfected the tasting menu which highlights both Rhody seafood and his immense skill, creating a world-class dining experience, course after course of memorable dishes. Lisa leads the genuine and supremely hospitable front-of-house staff—coordinating wine pairings and mixing cocktails—engaging guests and catering to their every need, creating a homey ambiance without pretense. The atmosphere in the muted, small dining room is full of anticipation, excitement, and warmth.

    Recommended:
  • Taste of Rhode Island: Quonset Oyster Tempura and Fried Ravigot Sauce; Butter-poached Mussels in Edible Shell and Kelp Emulsion
  • Narragansett Sardine Tempura, Crab, Aîoli, and Sweet Alyssum Flowers
  • Root Beer Float cocktail: Abita Root Beer, Privateer Silver Reserve Rum, Soda Water, Simple Syrup, and Whole Egg.
  • Brush Fire cocktail: Agavales Gold Tequila, Compari, Sage Syrup, and Lemon

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    Piccolo

    111 Middle Street
    Portland, ME 04101
    (207) 747-5307
    www.piccolomaine.com
    Hours: Wed-Sun: 5:30pm-10:30pm

    When the entrepreneurial spirit takes a hold of young chefs, the story tends to be the same. Learn under the tutelage of successful chefs and then break out to do your own thing on your own terms. Rising Stars Chef Damian Sansonetti and Pastry Chef Ilma Lopez did exactly that and are now making their mark on Portland’s already amazing culinary culture with their excellent trattoria, Piccolo. With an exceptional knowledge of flavors, techniques and recipes, the husband-wife duo also bring to the table a great ability to find quality imported ingredients from the regions their dishes are from. Come here for a special occasion or if you’re just in the mood for a great meal. Either way, you’ll leave happy.

    Recommended:
  • Budino Crostata: Chocolate Tart, Hazelnuts, Whipped Cream, and Sea Salt
  • "Tiramisu": Coffee, Mascarpone Cream, Amoretti Cookie
  • Sardina: Grilled Sardine, Roasted Peppers, Calabrian Chillies, Chickpeas, and Red Onion
  • Pasta Fata in Casa: Cavatelli, Lamb Neck Ragu, Tomato, Eggplant, Fennel, Olives, and Pecorino

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    Portland Harbor Hotel

    468 Fore Street
    Portland
    Portland, ME 04101
    (207) 775-9090
    www.evesatthegarden.com
    Hours: Mon-Fri: 6:30am-9:30pm; Sat-Sun: 7am-9:30pm

    The Portland Harbor Hotel, with its warm wood tones, beautiful dark carpets, and excellent hospitality sits at the heart of Old Port. The hotel offers packages for local travel and adventure, dining, and more as well as deluxe bedrooms and multiple suites that will easily accommodate any type of traveler. The hotel’s restaurant Eve’s at the Garden boasts a seasonal menu executed at the hands of Executive Chef Tim Labonte. This award winning chef puts twists on classics, like a tuna salad sandwich he re-envisions with shaved baguette and seared tuna.

    Recommended:
  • Annatto-Mustard Glazed Rack of Lamb, tabbouleh, Roasted Tomato-Grilled Jalapeno Chutney
  • Tuna Fish Sandwich: Seared Pink Pepper Crusted Tuna Loin, Local Baguette, "Dijonaise", Cherry Tomato, Pickled Onions, Celery Leaves and Parsley

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    Portsmouth Brewery

    56 Market Street
    Portsmouth
    Portsmouth, NH 03801
    (603) 431-1115
    www.portsmouthbrewery.com
    Hours: They hold events at varied times

    In true “Breaking Bad” style, Brewer Tyler Jones uses his chemical engineering degree to intoxicate the masses at Portsmouth’s local brew house. In the basement of Portsmouth Brewery, below plates of Tempeh Ruebens, Ploughman’s Platters, and Spice Grilled Steaks, Jones pumps out 1200 barrels a year of unconventional beers spiked with flavors like lemongrass, strawberry rhubarb, and ginger. With names like Stephan Urquell and Whipper Snapper you can tell Jones doesn’t take himself too seriously, but don’t worry, he still makes the classics, and he does it all well.

    Recommended:
  • Whipper Snapper
  • Puddle Dock Porter

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    Prima

    108 Hekili Street, Suite 107
    Kailua, HI 96734
    (808) 888-8933
    www.primahawaii.com
    Hours: Mon-Sun 5pm-10pm

    After two years of planning—and with their V-Lounge already a success—Alejandro Briceno and Lindsey Ozawa were finally ready to launch Prima, a simultaneous, if unlikely, homage to Italy and Hawaii. With its interior made from recycled and upcycled wood and plaster, and server outfits designed by Fitted Hawaii, Prima is almost literally built out of the island. The menu by Chef Kevin Lee, who came from New York’s Dovetail, is mostly Italian, but Chinese, Hawaiian, and even Indian flavors peek through in dishes like Pappardelle with Curry Bolognese and “Panang” Curry Clams. Briceno, who runs the pastry and pizza programs, cranks out excellent Boquerones and Margherita versions with just the right amount of char on the crust.

    Recommended:
  • Cold-smoked Opakapaka (Hawaiian Pink Snapper), Hearts of Palm, Purslane, Avocado, and Extra Virgin Olive Oil Purée
  • Fennel Panna Cotta, Fennel Stem Marmalade, Shaved and Puréed Fennel, and Coffee Salt

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    Rising Tide Brewery

    103 Fox Street
    East Bayside
    Portland, ME 04101
    (207) 370-2337
    www.risingtidebrewing.com
    Hours: Tue: 4pm-7pm; Thu: 4pm-7pm; Fri-Sat: 12pm-5pm

    When a batch of yeast got held up, Nathan Sanborn took the beer for which it was intended, threw in house yeast, cherries, and put all that into red wine barrels for five months. A seasonal beer called Calvera was born. Rising Tide brewer Sanborn goes with the flow. And he’s had beer on the brain for a long time. He was a home brewer for a decade before making the leap to his small-batch brewery, and the ideas flowed forth. In addition to their barrel-aging program, they bottle brews, too, and have a taproom with three flagships on tap. All Sanborn’s brews have a hazey sediment at the bottom because his natural, unfiltered process leaves the yeasts alive and well—symbolic of the energy he has injected into New England brewing, where his Rising Tide is raising the bar for craft brewing.

    Recommended:
  • Daymark American Pale Ale
  • Main Island Trail Ale

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    Royal Roses Syrups

    2 Main Street #18-130
    Brunswick
    Biddeford, ME 04005
    (207) 602-6247
    www.royalrosesyrups.com

    Brooklyn transplants Forrest Butler and Emily Butters left Williamsburg’s hi-traffic sidewalks for the quieter town of Brunswick, Maine. Taking up residence in a repurposed industrial mill that’s been transformed into a bustling cultural center, the duo crafts seven recipes for organic syrups that incorporate global flavors like tamarind, clove, and three chiles. Only a few years in, Royal Roses is working with local bartenders to craft exciting new recipes while distributing syrups throughout 30 states and across Canada.

    Salt Water Farm

    24 Central Street
    Rockport
    Rockport, ME 04856
    (207) 236-0554
    www.saltwaterfarm.com
    Hours: Wed-Sat: 8am-10:30am, 11:30am-2pm; Sun: 10am-1pm

    If you’ve ever wanted to taste Maine on a plate, look no further than Salt Water Farm Café and Market in Rockport. More specifically, look to Pasty Chef Caitlin Macrae to nail homey twists on grandma’s favorite sweets in a way that will make you forget you had a grandma. Using seasonal, local ingredients Macrae has a perfect way of balancing even the simplest of flavors to create just the right bite each and every time.

    Recommended:
  • Wild Blueberry Buckle with Lemon Curd Whipped Cream
  • Cornmeal Crumble, Peaches, Crème Fraîche and Blueberry Ice Cream, Poppy Seed Meringue Cookie

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    Scottish Bakehouse

    977 State Road
    Tisbury
    Martha's Vineyard, MA 02568
    (508) 693-6633
    www.scottishbakehousemv.com/marthas-vineyard-takeout-bakery/
    Hours: Mon-Sat 6:30am-6:30pm; Sun 6:30am-5:30pm

    Daniele Dominick is a self-taught baker who develops her own recipes with the intention of making them as simple as possible, "so I can't screw 'em up," she says, and, simply put her humble intent yields delicious delights. The baked-doughnut, rugala, croissant, and pao de queigo making at Scottish Bakehouse in Tisbury begins at 3:00 am. Dominick will command a caffeinated staff of 25 at the height of Martha’s Vineyard’s summer season with the help of her resourceful pastry chef, Tanya Chipperfield. The slightly tree-hidden location of the Bakehouse—off State Road—does not deter loyal customers from seeking out the sandwiches, cinnamon donuts, and pastries they crave.

    Recommended:
  • Baked Donuts: Honey Glazed and Cinnamon
  • The Goodness Bar

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    Stages at One Washington

    1 Washington Street
    Dover
    Dover, NH 03820
    (603) 842-4077
    www.stages-dining.com
    Hours: Tue-Sat 5:30pm-9pm

    The dream for many chefs is a well equipped kitchen, few seats, and the freedom to create playful, edgy food that pushes the boundaries of cuisine. Chef Evan Hennessey of Stages at One Washington has achieved this dream. Hidden in a seemingly unending maze of stairwells and boutiques resides one of Dover, New Hampshire’s most interesting eateries. In a room adorned with myriad immersion circulators, induction burners, NO2, stabilizers and a small crew of young cooks, Hennessey combines local ingredients, foraged treasures, and a flair for finding the unusual in the everyday to create art on a plate. The familiar flavor of roasted pork comes in the form of Glazed Berkshire Pork Leg (that’s right, leg—not the ubiquitous belly) with Wheatberries, Sunchoke, Pickled Mushrooms, and Orange.

    Recommended:
  • Squid Ink Fettacine with Shellfish Ragu, Clams, Lobster, Tarragon and Fried Rock Weed
  • Glazed Berkshire Pork Leg with Wheatberries, Sunchoke, Pickled Mushroom, and Orange

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    State Road

    688 State Road
    West Tisbury, MA
    (508) 693-8582
    Hours: Thu-Sat: 5:30pm-Close; Sun: 8am-2pm

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    Straight Wharf

    6 Harbor Square
    Nantucket, MA 02554
    (508) 228-4499
    www.straightwharfrestaurant.com/
    Hours: Mon-Sun: 11:30am-2pm, 5:30pm-10pm

    With its wood shingles and exposed beams, Straight Wharf’s lofty dining room and deck perched on the piers are one hundred percent beach-easy Nantucket. The menu, however, is more New York City than New England island. Chef Mayumi Hattori’s Zen sensibility extends to the refined platings that blissfully marry art and naturalism. Despite an early introduction to food at her grandmother’s knee, Hattori was a relative latecomer to the industry, leaving behind a position in retail management to pursue a culinary degree. Taking a page from the books of her mentors, Chef Alex Scrimger and 2006 Rising Star Chef Gabriel Frasca, Hattori’s flavors are pure and unmanipulated. Her contemplative style celebrates product and is a measure of her own promising talent.

    Recommended:
  • Albacore Tuna Crudo, Kumquats, Olives, Chili Paste, Meyer Lemon-Coriander Vinaigrette, Fennel Fronds
  • Seared Diver Scallops, Zucchini Ribbons, Tomato Confit, Nasturtium Pesto

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    Street Food 360

    801 Islington Street
    Portsmouth, NH 03801
    (603) 436-0860
    www.streetfood360.com
    Hours: Mon-Sat 11:30am-9pm; Sun 10am-3pm, 4pm-8pm

    Street’s industrial meets modern space embeds art, sculpture and exotic comfort food under one roof. Adorning the restaurant, handcrafted sculptures from reclaimed bicycles hang from the ceilings with modern art (some done by the employees themselves) on the walls. Josh Lanahan, who spent time travelling across Southeast Asia and seeking out the world’s best comfort foods, combines his penchant for the East and a desire to comfort his guests by serving dishes like bibimbap, the increasingly popular Cemita Sandwich, and Asian-inspired—and shatteringly crispy—chicken wings. Lanahan’s heavy on umami and likes to kick it up a notch with a heavy hand of gochujang or chipotles and will definitely leave you wanting more.

    Recommended:
  • Cemita Pueblan Sandwich
  • Singapore Salad

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    Sweet Life Café

    63 Circuit Avenue
    Oak Bluffs
    Martha's Vineyard, MA 02557
    (508) 696-0200
    www.sweetlifemv.com
    Hours: Mon-Sun: 5:30pm-10pm

    Bright-eyed and soft spoken Chef Carlos Montoya came to Martha’s Vineyard from another island—Manhattan—after doing stints at Aureole and Fresco. In the summer haven’s Sweet Life Café in Oak Bluffs he crafts New England isle-style cuisine with a classic French sensibility and solid technique applied approachably, as with the house-made pork jerky garnishing hamachi, and lobster-filled zucchini blossoms. The glowing hardwood floors of the small dining rooms are uneven, mismatched, and beautiful, as is the 100-year-old Victorian house that contains The Café on its first floor, including an enclosed front porch and side screened in deck decorated with a smattering of abstract-beachy art and ornate mirrors.

    Recommended:
  • Foie Gras and Unagii Torchon with Hearts of Palm, North Tabor Shiitake, Morning Glory Bok Choy Salad, and Miso Caramel
  • Menemsha Lobster-Stuffed Zucchini Blossoms on Roasted Zucchini with Sea Urchin Butter

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    Tallulah on Thames

    464 Thames Street
    Newport, RI 02840
    (401) 849-2433
    www.tallulahonthames.com
    Hours: Wed-Sun: 5:30–9:30pm

    Classic French technique and south-of-the-border tastes mingle at Tallulah on Thames, just one block from Newport Harbor on Thames Street. 2014 Coastal New England Rising Star Chef Jake Rojas grew up in downtown El Paso but rose above the fray to the kitchens of Ducasse and Robuchon. At Tallulah (a nick-name for his wife/business partner), ingredients are handled with purpose and passion. Equally adept with seafood and meatfood, Rojas builds exciting and deeply delicious flavor profiles, like skate with candied olive, white chocolate, caperberry, mushroom, and brown butter. The dining room is bright, intimate, and welcoming—decorated with Rojas’ impressive cookbook collection and with views to the street. The kitchen is open through a long, narrow counter-pass through. Tallulah’s Tacos are available at various locations: Dutch Harbor, Coastal Growers Market, Hope Street Farmers Market, and Aquidneck Farmers Market. Tallulah’s closes down for the winter but Rojas hope to have a year round brick and mortar for his tacos soon.

    Recommended:
  • Beef-Tongue Stuffed Piquillo Peppers, Sherry Cuisson, Nasturtium, Sorrel, Chervil, Fried Shallots, Roasted Garlic Aîoli, and Lemon Confit
  • Skate, Couscous, Candied and Raw Olives, White Chocolate Powder, Caper Berries, Brown Butter Espuma, Sautéed Mushrooms, and Lemon

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    Tandem Coffee Roaster

    122 Anderson Street
    Portland
    Portland, ME 04101
    (207) 899-0235
    www.tandemcoffee.com
    Hours: Mon-Fri: 7am-3pm; Sat: 8am-4pm

    Tucked into an industrial park, near Bunker Brewing Company and Urban Farm Fermentory, Roaster Will Pratt has created a citywide hotspot in his Tandem Coffee Roasters. Pratt, a carpenter, and his wife and partner Kathleen, a painter (both are former Blue Bottlers), literally built Tandem Coffee Roasters from the ground up—upping the craft coffee ante in Portland, Maine, a food town known for quality. This small roastery-coffee shop contains some tiny beans with huge flavor, and with the help of roaster Vien Dobui, Tandem is importing beans from across the globe and roasting them to perfection. Come in for public cuppings every Friday at noon, or simply come in at your leisure to enjoy an excellent coffee and a chocolate donut from Holy Donut. A new Tandem café and bakery is coming soon, keep your java-eyes peeled.

    Recommended:
  • Santacruz, Buesaco, Colombia

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    Tao Yuan

    22 Pleasant Street
    Brunswick
    Brunswick, ME 04011
    (207) 725-9002
    www.tao-yuan.me
    Hours: Wed-Thu: 11:30am-2pm, 5pm-9pm; Fri: 11:30am-2pm, 5pm-10pm; Sat: 5pm-10pm; Sun 4pm-7:30pm

    Brunswick, Maine is a small town with some big flavor courtesy of Cara Stadler and Tao Yuan restaurant. Stadler is an alum of several internationally acclaimed restaurants, think Gordon Ramsay au Trianon Palace in Versaille. Following a stint traveling through Asia that eventually landed her in Shanghai working with Chef David Laris, Stadler returned home with a wide breadth of cooking techniques and flavors and a determination to share them her new skills and experience. Opening Tao Yuan, Stadler now blends French and Asian techniques and flavors with local cuisine and ingredients, creating dishes that feel new and fresh and come packed with layers of taste and textures.

    Recommended:
  • Fried Quail with Spiced Cashew Cream, Frisee and Lemon Honey Vinaigrette
  • BLT Steamed Bun: Fried Green Tomato, Braised Bacon, Butter Lettuce, and Cherry Pepper Aioli

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    Thames Street Kitchen

    677 Thames Street
    Newport, RI 02840
    (401) 846-9100
    www.thamesstreetkitchen.com
    Hours: Thu-Sun: 5:30pm-10pm

    Thames Street Kitchen is the neighborhood restaurant of you dreams—and its Newport neighborhood caught on and never let go. In the beginning, 2014 Coastal New England Rising Star Chefs Tyler Burnley and Chad Hoffer were the only two in the kitchen, but today they have a staff and a menu they've refined to several small inviting plates, each focusing on the best of just two ingredients—and their own resourcefulness. This restriction actually frees them to play with flavor and the best ingredients until the composed result is as unexpected and satisfying for the chef as it is for the guest. The energy at TSK is cool and calm—the excitement is in the food—with a large communal table at the center, in front of the kitchen, surrounded by smaller tables topped with test tubes of greens used by the chefs.

    Recommended:
  • Beef Carpaccio, Sunflower Seeds, Garlic Confit, Sunflower Shoots, and Pickled Mustard Seeds
  • Mushroom-Onion Dusted Skate Wing, Mushroom Sauce, Hen of the Woods Mushrooms, Puffed Tapioca, and Watercress

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    The Thirsty Pig

    37 Exchange Street
    Portland
    Portland, ME 04101
    (207) 773-2469
    www.thirstypigportland.com
    Hours: Mon-Thurs: 11:30am-10pm; Fri-Sat: 11:30am-1am; Sun: noon-8pm

    Few things go better than beer and brats. Case in point, The Thirsty Pig. With a small kitchen led by the young, yet humble Zach O’Beirne, The Thirsty Pig is pumping out house-made sausages and pickles beside a long list of local brews. O’Beirne puts out classics like hot-Italian sausages with pickled jardinière or sweet-Italian sausages with caramelized onions and roasted peppers. Live a little on the edge with a Thai chile and sriracha aioli sausage or apple and chicken sausage with caramelized onions and cheddar. On a nice spring day, the doors are open, the company’s good, and the beer is crisp. And if it’s really nice, check out the oversized back patio, settle in and drink up.

    Recommended:
  • Lithuanian Kielbasa with Morse's Farm Sauerkraut and Spicy Mustard
  • “Chili-stuffed” Sausage with Chili, Jalapeno Cream Cheese, and Fried Monterey Jack

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    The Tides Beach Club

    254 Kings Highway
    Kennebunkport, ME 04046
    (207) 967- 3757
    http://www.tidesbeachclubmaine.com/wineDine-en.html

    Resembling a huge beach house, The Tides Beach Club in Kennebunkport will tempt you to stay the whole summer. From the shore-chic lounge and plush porch-rockers, to the casual dining space and the seafood menu, the ocean motif runs deep. Chef de Cuisine John Shaw, a Kennebunk native, worked his way from entry-level to his current position running the kitchen and writing the menu. Local sea fare is his focus, as in his trio of Fried Clams, Lobster Spring Roll, and Brown’s Point Oysters with Strawberry-Fennel Mignonette.

    Recommended:
  • Heart Song Farms Chèvre and Potato Gnocchi, Mushroom Ragu, Mushroom Sauce, Roasted Cauliflower, Black Garlic Sauce
  • Local Fried Clams, Chicharrones, Asian Tartar Sauce, Fried Shiso Leaf; Fresh Lobster Springroll: Local Lobster, Mango, Cucumber, Mint, Cilantro, Napa Cabbage, Citrus Sauce; Brown’s Point Oysters, Local Strawberry and Pickled Fennel Mignonette

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    Twenty-Eight Atlantic

    2173 Massachusetts 28
    East Harwich
    Chatham, MA 02633
    (508) 430-3000
    www.wequassett.com/dining
    Hours: Mon-Sun: 7am-11am; 6pm - 11pm

    Situated within the scenic Wequassett Resort and Golf Club in Harwich, MA, Twenty-Eight Atlantic’s sophisticated dining room has a refined ocean side vibe. Skip the beachwear and don your chinos and pearls to take a seat next to the floor-to-ceiling windows overlooking Little Pleasant Bay. The food will make you feel right at home as well, with familiar local staples lovingly re-imagined for the modern diner; watermelon carpaccio with chevre and balsamic readies the palate for an upscale presentation of the classic New England lobster bake. The chef, Englishman James Hackney, formerly of The Mandarin Oriental andL’Espalier in Boston, is resisting staid resort fare rules and finding jubilant and, at times, envelope-pushing moments for his menus.

    Recommended:
  • Watermelon Carpaccio, Goat Cheese Panna Cotta, Chevre, Cantaloupe-Watermelon Foam, Pickled Watermelon Rind, and Balsamic Gel
  • Poached Sole, Orleans Mussels, Black Quinoa, Watercress Broth, Black Truffles, and Garden Herbs

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    Urban Farm Fermentory

    200 Anderson Street - Bay 4,
    Portland
    Portland, ME 04101
    (207) 773-8331
    www.urbanfarmfermentory.com
    Hours: Thu: 4pm-7pm; Fri-Sat:12pm-7pm

    In the same neighborhood as Tandem Coffee Roasters and Bunker Brewing Company, Eli Cayer is carving out a niche with Urban Farm Fermentory. With a few recipes and years of fermentation experimentation, Cayer has created a product line that includes seasonal meads, “cidahs,” and kombuchas. The Fermetory’s massive space After acquiring the remaining open space in his building, Cayer laid the ground work for a very successful local market that supports other purveyor’s and local artists. He’s created what we’re convinced is one of the first bonefied kombucha bars, and is in the midst of creating a large outdoor garden on the edge of one of the many Portland bike. Combine Cayer’s entrepreneurial spirit with an amazing product, and there’s no doubt you’ll be seeing his kombucha coming to a shelf near you.


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    Ventuno

    21 Federal Street
    Nantucket, MA 02554
    (508) 228-4242
    www.ventunorestaurant.com/Ventuno/Home.html
    Hours: Tue-Sun: 5:30pm-10pm

    Inspired by Italian farmhouse restaurants, Ventuno welcomes guests as friends and neighbors. Housed in a stately abode on Nantucket’s Federal Street, the furnishings effortlessly match the classic elegance of the fare. Glossy wood panels, mint walls, and cream moldings lend each dining area a graceful charm, and the back patio is perfect for balmy summer evenings. Executive Chef-Owner Gabriel Frasca and Chef de CuisineAndrea Solimeo offer a menu of Italian classics making the best possible use of Nantucket’s local bounty. The handmade garganelli with local peas, guanciale, and creamy parmesan sauce is a masterful balance of rich ingredients combined to a delightfully light, flavorful effect. Sommelier Tanya McDonough’s pairings are a bull’s eye, and Pastry Chef Kevin Gravito’s sweet treats will send you home on a high note.

    Recommended:
  • Hand-Rolled Garganelli, Zucchini, Spring Peas, Favas, House-cured Guanciale, Squash Blossoms, Parmesan Crema
  • Lemon Tart, Salty Oats, Candied Blueberry, Basil, Lemon Confit, Yogurt Sorbet

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    STAY

    The Chanler at Cliff Walk

    117 Memorial Boulevard
    Newport, RI 02840
    (401) 847-1300
    www.thechanler.com

    The Chanler at Cliff Walk is a Newport Rhode Island Hotel Resort right on scenic Easton Bay. All the manor and estate guest rooms, as well as the ocean and garden villas, are designed in the fashion of a distinct architectural period—the common thread is luxury. The Chanler feels more like an estate home than a traditional hotel, with wrap around porches giving way to paths down to Easton Beach. It’s a throwback to the decadence of the roaring twenties with modern touches and amenities. The staff is approachable and eager to serve while the Spiced Pear Restaurant and bar-lounge are the perfect way to begin your day with breakfast or finish the day on a fine-dining high note.


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    Chatham Bars Inn

    297 Shore Road
    Chatham, MA 02633

    www.chathambarsinn.com
    $685 to $1825

    A sprawling scenic resort set on the edge of the beach, Chatham Bars Inn epitomizes Cape Cod luxury. Whether you stay in the main inn or one of the twenty-six cottages scattered throughout the property, you’ll revel in the care and attention given to every aspect of your stay, from in-room espresso makers and cheese plates to the gracious and accommodating staff. The breakfast buffet laid out in the main inn is a perfect way to start your day before heading to the beach or the Chatham Seaside Links Golf Course, or simply settle yourself on the front porch to soak in the sea breeze.


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    Compass Rose Inn

    5 1/2 Center Street
    Newburyport, MA 01950
    (978) 423-5914
    www.compassrosenewburyport.com
    Rooms Range from $179 to $259

    Open year round, the elegance of the Compass Rose Inn offers luxurious accommodations in the heart of historic downtown Newburyport. Cared for by Inn Keeper Gloria Martin, The Compass Rose is a short walk from the centuries old waterfront, which offers river cruises, deep sea fishing, kayaking, and more.  A short walk walk south leads to theaters, actors studios, art centers and a flourishing dining scene, which happens to include Ceia Kitchen + Bar and Brine. The large suites offer king sized beds and personal seating areas with desk and fireplace. Breakfast is served each morning at a long communal table beside the hotel’s inviting common room.

    The Harbor View Hotel

    131 N Water St
    Edgartown, MA 02539
    (508) 627-7000
    www.harbor-view.com
    www.harbor-view.com/reservations

    Everything about the Harbor View Hotel is crisp, clean, and relaxing; from the guest rooms and the communal spaces to the salty ocean air and eponymous harbor views. One can't help but fall back into a baby-blue rocking chair on the wraparound porch and exhale. Besides access to a postcard-perfect private beach complete with lighthouse, the Harbor View also offers fishing trip excursions and sunset sailboat rides. Inside the hotel, crafty and creative Executive Chef Shaun Sells runs the show at the Water Street restaurant, the pub, and for room service. He also cultivates the many raised vegetable and herbs garden beds throughout the property. We recommend the charcuterie board (everything is house-made, including the sea salt), the steak, and never leaving.

    Hotel Providence

    139 Mathewson Street
    Providence, RI 02903
    (401) 861-8000
    www.hotelprovidence.com

    From the moment the friendly valet takes your keys at the door of your car, the Hotel Providence experience is easy, warm, and sublimely comfortable. Centrally located, many of the city’s highly regarded restaurants, landmarks, and cultural attractions are within walking distance, making it simple to engage in the best of what Providence has to offer. Guest rooms are elegant with smart architectural touches. Aspire restaurant creates a delicious experience in modern fine dining and A-Bar mixes fun and intriguing cocktails. Live music is often part of the convivial atmosphere.


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    The Inn at Newburyport

    32 Market Street
    Newburyport, MA 01950
    (877) 299-9316 ‎
    www.theinnatnewburyport.com
    Rooms Range from $145 to $175; Weekly Rates $800 to $1000

    Built in the late 1800s the Inn at Newburyport offers modern amenities for vacationers, business travelers, or even passersby. The inn is blocks from downtown Newburyport’s dining scene, art galleries, and more and is only minutes from Plum Island’s secluded ocean beaches. Suites are available in studio and one bedrooms and all include cable, flat screen televisions, wi-fi, and full kitchens with gas stoves and full size refrigerators. And many rooms have private fireplaces. The Inn offers weekly rates or daily rates.

    Marriot Fairfield Inn

    650 Borthwick Avenue
    Portsmouth, NH 03801
    (603) 772-7411
    www.marriott.com
    Room Range from $209 and Up

    Centrally located in Portsmouth, New Hampshire, the Marriot Fairfield Inn is a great choice for both business and leisure travel. Located minutes from downtown Portsmouth and with great access to major highways, many of Portsmouth’s destinations are only minutes away. The hotel offers an outdoor pool and a shuttle to a nearby full-service gym as well as complimentary high-speed internet access in guest rooms and public spaces and a free continental breakfast with yogurts, fresh fruit and full coffee bar.

    The Menemsha Inn

    12 Menemsha Inn Rd
    Menemsha, MA 02552
    (508) 645-2521
    www.menemshainn.com
    $195-$575/night or $4,000-$4,500/week

    The grounds of the Menemsha Inn are dotted with private cottages and larger communal country houses. Most guest rooms have balconies looking out onto the wild rolling green hills that giveaway to paradisaical ocean views. There are bikes, hiking trails, and a chicken coup on the premises. The Inn's campus also includes a lodge for events and a daily breakfast. Classic Martha's Vineyard New England charm is as evident and abundant as the fragrant wild roses. One short trail leads to the Menemsha's sister inn, Beach Plum Inn & Food, which is home to the restaurant where Chef Chris Fischer (an island native) crafts thoughtful, modern dishes that honor the rich culinary heritage of the Vineyard.

    The Providence Biltmore

    11 Dorrance Street
    Providence, RI 02903
    (401) 421-0700
    www.providencebiltmore4-px.trvlclick.com

    The Providence Biltmore has been an iconic part of the city’s life and skyline since its construction in 1922 (it was designed by the architects responsible for Grand Central Station in New York City). It’s a social and tourism hub of Providence, and guests have been returning for generations. The loyalty is due to the commitment to service and the amenities. The Biltmore features Providence’s only on-site full-service hotel spa, a McCormick & Schmick’s, a Starbucks in the lobby, fitness center, valet parking, complimentary Wi-Fi, and luxury events spaces complete with full kitchen staff lead by Chef Kevin Hale. All the newly renovated guest rooms have king-size beds and average more than 600 square feet of living space.


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    Water Street at The Harbor View

    131 North Water Street
    Edgartown, MA 02539
    (508) 627-7000
    www.harbor-view.com/dining/water-street

    Shaun Sells isn't serving hotel food, he's serving his food—from sea salt he makes in-house and charcuterie items such as guanciale made from island pigs, to produce from the eleven raised vegetable and herb garden beds cultivated throughout the Harbor View Hotel property that houses Water Street restaurant. The exuberant chef started life in a two-person tent in Corral Bay on the island of St. Thomas. Eventually he landed on the Cape Cod islands to pursue culinary dreams that materialized on the shores of Martha’s Vineyard—where Edgartown Harbor meets Katama Bay. Harbor View offers crisp, clean, and classic coastal living and dining, with baby blue rocking chairs lining the wrap-round deck and small tidal pools and waving sea grasses separating slow-rockers from the lighthouse on the harbor.


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