Today’s Press Herald reports on some of the former New Yorkers making a new life and a living in Portland, and helping develop the restaurant scene in the process.

Restaurateurs who have moved here from New York say the customers are different, too. Sansonetti says that Mainers, curiously, appear to be more adventurous eaters than New Yorkers. When he worked at Bar Boulud, Sansonetti put Mediterranean sardines and Maine herring on the menu, but they were tough sells. When he opened Piccolo, he served sardines “and we couldn’t keep them on the menu.”

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