The grillers at Lilee's Public House press patties of 100 percent all-natural beef from Maine's Caldwell Farm in addition to flipping up gourmet vegetarian and pescatarian burgers. Traditional taste buds can savor the familiar flavors of the basic burger ($9) draped in choice of american, swiss, blue, or cheddar cheese, and the bacon-and-blue burger ($12), showered with crumbled blue cheese and crispy bacon, climbs to the haughtiest of mouthspectations. Summon the fresh-ground-lamb burger ($13) adorned with feta and secured on a grilled bulkie roll, or wet your fangs for the Atlantic salmon burger ($11), crowned in spinach, red onion, and feta and slathered in cilantro mayo. Vegetarian diners can nosh a mushroom burger ($8), with a hearty, house-made round of wild mushrooms and rice smothered in pub cheese. All burgers come accompanied by a pickle and pasta salad, fries, or coleslaw. Locally crafted sodas and beer bombard people with more flavor than a halftime speech by Snoop Dogg.
Some might say that The Gelato Fiasco is the most delicious type of fiasco there is. Joshua Davis and Bruno Tropeano would certainly agree. They began their mission to perfect Italy's favorite frozen treat in 2007. Nearly six years, two locations, and more than 1,000 flavors later, their signature gelato frequently earns plaudits from gourmands at MSNBC, Fortune, CNN/Money, and Every Day with Rachael Ray. Their new Old Port store also earned praise from taste testers on the ground, winning awards such as Best Ice Cream in Maine in Down East magazine's 2013 Reader's Choice Awards and Food Network Magazine's "50 States, 50 Ice cream Treats" accolade.
Each day, the team's trained ice cream makers whip up more than 30 flavors of gelato and sorbetto, ranging from mango and brownie batter to Maine wild blueberry crisp, espresso chip, and dark chocolate caramel sea salt. The Gelato Fiasco’s artisanal methods produce treats using only milk from Maine farms, natural cane sugar, and heaping scoops of fresh fruits, roasted nuts, and high-quality candies and confections. They also craft dairy-free sorbettos in flavors including balsamic-strawberry and chocolate noir. Gelato and sorbetto alike arrives in dishes, housemade waffle cones, or full pints to go; customers are also encouraged to mix flavors to create customized treats. Seasonal favorites are offered such as Pumpkin Pie Gelato and Fall in Bourbon County Gelato, created with Wild Turkey bourbon mixed with cinnamon-glazed peanuts and pecans. They also provide warm beverages during the fall season including God of Thunder, an exclusive house roast.
Big Top Deli fuels empty tanks with a bounty of breakfast, lunch, and dinner items, employing Boar's Head meats and cheeses to offer customers a flavorful cornucopia of deli delights. Manage morning pangs while expressing infatuation with sparsely used letters by ordering a Zazel, which fuses an egg with provolone, prosciutto, and roasted red peppers ($4). Afternoon cravings are toppled with a variety of both cold and hot sandwiches, ranging from classic turkey clubs ($7.25) to the grilled sirloin steak Trailblazer, outfitted with a cache of sautéed onions and mushrooms and peppered with mozzarella ($7.75–$9.95). New to Big Top Deli, the pizza menu joins forces with a full burger menu to forge a formidable tag team of American cuisine heavyweights.
Owner and chef Alisa Coffin imbues The Great Impasta's menu with Italian authenticity acquired from recent cooking classics in Umbria, Italy. Customers can commence feasts with platters of Italian meats and cheese plated alongside local chutney and honey ($9.75). Butternut-stuffed ravioli ($8.75 for a first course, $16.50 for an entree) soaks in a sauce concocted from pine nuts, garlic, walnuts, raisins, and olive oil, and linguine pescatore ($9.25/$17.50) displays a gang of mussels, scallops, clams, shrimp, and crab playing sharks and minnows in a creamy romano sauce. In addition to an omega wellness and vegan menu with whole-wheat renditions of pasta dishes, The Great Impasta boasts a gluten-free menu for oat-evading diners. An extensive assortment of wine and beer washes solid fare down throats more effectively than an encouraging song sung in a British accent.
Lemongrass is the brainchild of a couple that has come together from opposite ends of the globe. Alan Hoang moved from Vietnam to Maine when he was 15, and Gillian Watt traveled from Scotland to the Midwest. They met in Maine, fell in love, and had their daughter Fiona. Having achieved a happy family, Alan sought to enact his dream: opening a Vietnamese restaurant. After snagging time-tested recipes from his mom and older sister, he started Lemongrass in May 2012.
Lemongrass’s menu evokes the flavors of traditional Vietnam with homemade pho, vermicelli noodles, and vietnamese crepes, which are made with rice flour and mung beans and served with a choice of fillings, mint, and nuoc mam. Entrees experiment with uncommon flavors, mixing pork, chicken, shrimp, or beef with crispy vegetables and coating it all under a fine layer of lemon, sweet-and-sour, or coconut-peanut sauces.