Vinland has received 5 stars from today’s review in the Maine Sunday Telegram.
Vinland takes farm-to-table another step to use only ingredients grown or produced in Maine. Chef David Levi pulls it off with creativity and inspired dishes, but no lack of flavor. He uses yogurt whey in place of citrus, lardo and ghee instead of olive oil, and honey and maple syrup for sugar, in a small-plates menu that is entirely gluten free. All of the dishes are flavorful and familiar, from lobster and halibut to pork, steak, chicken and pork belly. The location is bright and welcoming, and the clientele is healthy and enthusiastic. Try creative cocktails and griddled cornbread and beet chips at the bar, or call ahead for an eight-course tasting menu orchestrated by Levi for $90, or five courses for $60. And don’t forget to try the homemade ice cream.