The current issue of Northern New England Journey includes an article about the dining scene in Portland. The article draws special attention to Bresca, Caiola’s, Duckfat, Emilitsa, Fore Street, Hugo’s, Miyake and Paciarino.
[Chef Sam] Hayward attributes the vibrant food scene to what he calls “a perfect convergence” of three elements. First, Portland chefs are using an eye-opening variety of Maine products. Second, farmers, fishermen, and foragers are supplying those chefs with outstanding ingredients. Instead of ordering standard cuts of meat and seafood from national provisioners, chefs buy animals from local sources and use every part they can. This means familiar dishes share menu space with such items as beef heart, monkfish liver, and cod cheeks. Third, Portland’s diners have embraced the new dishes.