Wild Duck Pub, Topsham

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.