Eating and drinking my way through Maine
As I have written before Masa Miyake is Portland, Maine’s master of sea food and pork fat. It’s no surprise that it can be difficult to acquire a dinner reservation at his flagship Miyake Fore St. restaurant during the summer months.
The insider secret is that midweek you can usually walk in at lunch without a reservation. Whenever you go, you will be served a meal to be remembered.
Pork belly, tuna tartare, and chirashi pictured below.
Yahoo’s travel writer just posted an article on how to dine like a local in Portland,Maine. Highlights for Alex Van Buren were: Tandem Coffee,Duckfat,Eventide Oyster Co, and Central Provisions for best “fancy”meal, and Bite into Maine for best lobster roll.
Photo taken at Great Diamond Island.
Founded and run by one of the top chefs ever to cook in Portland, Maine, Weft & Warp puts out the most well crafted cooking accessories you will ever see.
Aprons, totes, knife rolls. Don’t waste your money on new commercial appliances unless you plan on getting your accessories here. Without these fine goods your new kitchen will remain incomplete.
Photos courtesy of Weft & Warp Maine
Wine Wise Events is taking another tour of Casco Bay on the Frances!
Having taken this excursion recently I can say it is amongst the best ways to spend the cocktail/wine hour.
