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America’s "Foodiest Small Town" is how one magazine described Portland, which is practically bursting at the seams with fabulous restaurants to rival those of a major metropolis. It's worth it to splurge and try as many as possible while visiting. Fresh seafood, including the famous Maine lobster, is still popular and prevalent,
America’s "Foodiest Small Town" is how one magazine described Portland, which is practically bursting at the seams with fabulous restaurants to rival those of a major metropolis. It's worth it to splurge and try as many as possible while visiting. Fresh seafood, includi
America’s "Foodiest Small Town" is how one magazine described Portland, which is practically bursting at the seams with
America’s "Foodiest Small Town" is how one magazine described Portland, which is practically bursting at the seams with fabulous restaurants to rival those of a major metropolis. It's worth it to splurge and try as many as possible while visiting. Fresh seafood, including the famous Maine lobster, is still popular and prevalent, but it is being served up in unexpected ways that are a far cry from the usual bib and butter. There is a broad spectrum of cuisines to be enjoyed, and many chefs are pushing the envelope in their reinventions of traditional culinary idioms. More and more restaurants are using local meats, seafood, and organic produce as much as possible; changing menus reflect what is available in the region at the moment. Even the many excellent food trucks that have popped up across the city—several of which remain open in the off-season—reflect this trend. As sophisticated as many of these establishments have become in the way of food and service, the atmosphere is generally laid-back; with a few exceptions, you can leave your jacket and tie at home—just not your appetite.
Smoking is banned in all restaurants, taverns, and bars in Maine.
Let the fact that this incredibly popular outfit doesn’t even bother to call its signature foodstuff “pizza” (but instead, “Sicilian street food”) be your first hint that the pie here is a different animal altogether. And while there are perfectly good sandwiches on offer, almost everyone’s here for the pillowy, chewy, old world--style pizza, by turns smothered in mushrooms or meats, freshly chopped herbs, or graced with a dollop of blue cheese dip. The thin-crusted, designer versions take a tad longer (about 25 minutes), but are always worth the wait—for renditions like pickle and bacon, sausage and bacon, or loaded with prosciutto cotton, black olives, mozzarella, and honey.
Families, students, and bohemian types gather at this popular New England chain flatbread-pizza place where two massive wood-fire ovens are the heart of the soaring, warehouselike space. Waits can be long on weekends and in summer, but you can call a half-hour ahead to put your name on the list, or grab a drink from the bar and wait outside with a view of the harbor. The menu has eight signature pizzas made with fresh, local ingredients, plus weekly veggie and meat specials; everything is homemade, organic, and nitrate-free, and there are delicious local microbrews on tap.
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