Recommended by Stella & Guy Hernandez (owners of Bar Lola)"Don and Sam Lindgren are really unique in theirability to combine the literature, art andpersonalities that are part of our food culture."
Recommended by local chef Erik Desjarlais."See Vince and Jill for cheese, charcuterie, wine, chocolate and vegetables in season."
Recommended by local chef Krista Kern Desjarlais of Bresca restaurant."Always pristine seafood."They also sell smoked seafood (salmon, sturgeon, scallops, etc) and have a wine store.
Recommended by local chef Erik Desjarlais:"Bump elbows with lobstermen and restaurantworkers recovering from a rough night. The coffeeis hot; the eggs are cooked right."
Recommended by local chefs / restaurateurs Stella & Guy Hernandez of Bar Lola:"For a bagel in New England."
Recommended by local chef Erik Desjarlais: "Chef owner Larry Matthews Jr. has a simple, elegant approach to not reinventing the wheel. His Duck Two Ways is a lesson in flavor composition."
Recommended by chef Erik Desjarlais: ""Relentlessly organic and simple approach to straight-up tasty food."
Chef Krista Kern Desjarlais has cooked in some of the best kitchens in the world: Le Cirque, Gotham, and Guy Savoy.
Recommended by chef Matt Jennings of Farmstead in Providence, RI: "Truffled ketchup, curry mayo, local Raye’s mustard and even a heart stopping, liquid love sopping, duck fat gravy. Praise the lard."
Recommended by local chef Erik Desjarlais: "Locals love their welcoming atmosphere, engaging service, and creative cuisine. The Corry's have experience from Domaine Chandon and The French Laundry."
Recommended by chef Ana Sortun of Oleana in Cambridge, MA: "Chef Sam Hayward goes to all ends of the world to find the best ingredients."
Recommended by local chef Masa Miyake of Miyake and Pai Men Miyake: "The chef’s tasting menu at Hugo’s is always outstanding. It's for the adventurous who aren’t afraid to eat a little cod sperm."
Recommended by local chef Erik Desjarlais: "From the Pig Belly Reuben to the Meatloaf, to the Apocalypse Now Burger, these guys know how to bring the delicious."
Recommended by local chef Erik Desjarlais: "They have an outdoor deck right on the water, freezing cold beers, and a lobster roll worthy of a James Beard award."
Recommended by local chef Masa Miyake of Miyake and Pai Men Miyake: "For their raw beef salad."
Recommended by local chef Erik Desjarlais: "Ben will pour the best martini in Maine and the room looks like it came from a Scooby-Doo episode. Bookshelf wallpaper, dim lighting and a lot of mahogany."
Recommended by local chef Erik Desjarlais: "They have free popcorn and darts. Order the burger and ask for mayo for the fries."
Recommended by local chef Erik Desjarlais: "They have Maine beers, but consider the world local. Their keg system is more complex than most computer hard drives."
