Complete control over ingredients allows a chef to make more informed decisions in the kitchen. Chef Jeff Landry works toward complete oversight of his dishes, incorporating locally sourced vegetables and dairy products at The Farmer’s Table and butchering meats himself. The Mediterranean-tinged cuisine also incorporates local and imported cheeses as well as pastas rolled by hand in the restaurant. Roasted sweet potatoes fill the air with their earthiness and mingle with grass-fed beef brisket that is slow braised with brown sugar and local beer.
The sounds of jingling silverware drift from two outdoor patios, hinting at mealtime revelry or a knight whose fork has fallen down into his armor.
Lobster benedict, BLT croissants, and seafood chowder are just a handful of the homestyle comfort foods one may find scrawled on the Daily Specials chalkboard at Charlie's Diner. The small restaurant specializes in homemade dishes, desserts, and making your grandmother jealous of its biscuits. Run by a mother-and-daughter team, the diner serves its comforting classics for all meals of the day
Andrews' Harborside Restaurant sits on the banks of Boothbay Harbor, affording diners picturesque views of the tranquil water, colorful boats, and famous footbridge. Chef Craig Andrews keeps busy in the kitchen, folding fresh ingredients from local fishermen and farmers into a variety of American classics—from creamy chowders to baked, stuffed lobster to flaky chicken pot pies. These dishes are complemented by the bar's selection of summery cocktails and seasonal craft beers, such as Allagash White and Shipyard Summer.
Many parents leave their children heirlooms such as lockets, quilts, or photos. Anthony and Madeline Napolitano, on the other hand, left their sons, Anthony Jr. and Gregory, the Italian restaurant they opened in 1960. Today, the two sons ensure that Maria's Restaurant maintains the same family-owned vibe that made the Italian eatery popular with locals and critics in the first place. They serve up housemade ravioli; create buffet and catering menus for large parties; and cap off meals with a choice of desserts, including gelato that's made on the premises without aid from a yeti.
After an illustrious career in Connecticut’s restaurant scene, Jim Bond relocated his family and livelihood to a small, seaside town in Maine where he established Fish House Grill in a shop next to the Quality Inn. Although the location was so-so at best, its Friday night fish frys and peel-and-eat shrimp bar––not to mention a second-place prize in the Bar Harbor Chowder Festival––soon drew customers from miles around. The restaurant was bustling, but Jim still dreamt of the day when he could serve his food with an equally amazing view. Seven years later, his dream came to fruition when he—with help from his brother and a dear friend—built Fish House Grill’s new waterfront location from the ground up.
Head chef Stephen Hopkins still prepares the original menu that earned the restaurant its loyal following. Popular selections include freshly shucked oysters, Maine lobster, and creamy, New England clam chowder, not to mention a Black Angus filet mignon topped with Maine lobster and béarnaise sauce. In 2008, their mainly local fan base went national thanks to a televised feature on The Chef’s Kitchen, which highlighted the grill’s many creative lobster concoctions including its lobster bisque, baked lobster dip, and a reproduction of Washington crossing the Delaware cast entirely with lobsters.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.