Foodie Road Trip: Portland Rules
In the past few years, Portland, Maine’s restaurant scene has been getting a lot of national media coverage, and deservedly so. This is one food-rich town (boosters claim Portland is second only to San Francisco in the number of restaurants per capita, but I haven’t seen the data to back that up). What I can say is that the food does resemble that of West Coast hubs like Seattle, Portland (Oregon), and the Bay Area.
There’s the same emphasis on the freshest local ingredients, the French and Italian technique, the slightly rustic quality of the food. But because we’re in Maine, there’s also a nod to New England foodways: chowders, lobster, rustic desserts like crisps and cobblers.
In the past few years, Portland, Maine’s restaurant scene has been getting a lot of national media coverage, and deservedly so. This is one food-rich town (boosters claim Portland is second only to San Francisco in the number of restaurants per capita, but I haven’t seen the data to back that up). What I can say is that the food does resemble that of West Coast hubs like Seattle, Portland (Oregon), and the Bay Area.
There’s the same emphasis on the freshest local ingredients, the French and Italian technique, the slightly rustic quality of the food. But because we’re in Maine, there’s also a nod to New England foodways: chowders, lobster, rustic desserts like crisps and cobblers.