2013 Visitor's Guide

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Summer and fall find our streets bustling with activity, including lots of sidewalk dining at intimate eateries.

Photo: Chris Lawrence, Wharf Street, Portland

DINING Long known for serving the freshest of lobster and seafood, Maine has now gained a national reputation for its innovative restaurants, craft beers, and growing number of award-winning chefs.

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Culinary tourists from around the country are making pilgrimages to partake of the creativity of world-class chefs who have settled in the area and shaped an epicure’s paradise. The southern Maine region has a startling number of restaurants, but it’s their quality not quantity that’s got everyone buzzing. Greater Portland’s dining scene targets all personalities and tastes, from sophisticated restaurants to funky, artsy cafes. Breakfast is one of our specialties; early risers can start their day dockside with the fishing crews at Becky’s Diner. Or try the amazing buffet at Harraseeket Inn on Sundays. For dinner, enjoy views of Casco Bay from restaurants that line the harbor

or soak up the ambiance of venues tucked away inside beautifully restored historic buildings. Many of Maine’s restaurateurs are proud to be part of the authentic farm-to-table movement and primarily use fish, meat, organic produce, and naturally grown fruit that come from local farmers, fishermen, and suppliers. Local foods are featured at century-old farmer’s markets and at a variety of small specialty stores that offer a blend of prepared, imported, and local items. When you add “bold” and “innovative” to “fresh and local,” you’ve described the spirit of Greater Portland’s restaurant scene and its talented chefs.

the region and you can quaff many locally-brewed beers and sample Maine Mead Works’ award-winning wines made with honey, and other Maine- grown ingredients. Create your own brewery and distillery tour or take one of the regularly scheduled tours offered by the Maine Brew Bus. Now in its sixth year, Harvest on the Harbor celebrates the creativity of Maine’s cuisine and the quality of our locally-made products. Join us the fourth week in October for four days full of scrumptious edibles, cooking demonstrations, and over 150 wines & spirits to sample. Whenever you visit, make reservations to ensure you can experience the food and ambiance at the dining spots that most intrigue you.

Micro-brew mania has also infected

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