At Eat More Cheese, cheese reigns king over a diverse selection of specialty foods, including salami, dried fruits, jams, and chocolates. The shop corrals its cheese from across the U.S. and abroad, taking pride in a process that ensures each of its products is properly cared for and in peak condition upon hitting the shelves. Inside the shop, the Eat More Cheese staff fosters a welcoming environment, and encourages customers to sample as much cheese or ask as many questions as they please before making a purchase.
Frothy mugs of nine different draft beers and a belief that you can never use too many peppers complement chef Jon Russell's surfeit of steak, seafood, and pasta. He tosses hot peppers into his Peppers chicken dish and sprinkles peppercorns onto his signature steak, which is then flambéed in brandy. When taste buds are craving the saltiness of seafood and licking snowplow trails won't suffice, he grills Atlantic salmon, rubs sesame onto sushi-grade tuna steak, and weaves fettuccine around bits of lobster, shrimp, and scallops. He rounds out his menu with a selection of burgers, Mexican fare, and homemade desserts that guests can enjoy on the restaurant's patio or in the casual dining room with exposed brick and tropical stained-glass artwork.
When she's developing a menu, executive chef Rae Hebert doesn't start with the dishes. She starts with the people around her. What do local Maine farmers and artisans have in store? she asks. What did they grow, craft, or raise this season, and what do they anticipate having in a few weeks? That's why the menu at Wild Duck Pub changes with the seasons, just like the color of tree branches' mood rings. Hebert's lunch and dinner menus each average seven entrees and just a handful of smaller dishes, which lets the kitchen team home in on—and perfect—every bite. Even the burger, for instance, features a Maine-raised grassfed beef patty. And the BLT, that humble American staple, gets an upscale reboot with basil mayonnaise and fresh mozzarella.
A ground-to-glass facility, Maine Distilleries controls every step of its small-batch production to create award-winning vodkas and gin. The process starts on a farm in Fryeburg, where the business grows its own Maine potatoes. Eventually, those potatoes are combined with water sourced from the Cold River, and after three rounds of distillation, the final, gluten-free product lands inside hand-numbered bottles. Maine Distilleries' spirits are available in 26 states, and its highly detailed process has even been featured on the History Channel.