The March issue of Down East includes an article about Vinland.

As an intellectual exercise — is it possible to build a fine-dining restaurant in northern New England on local ingredients only? — Vinland succeeds wildly. But it remains to be seen whether Levi’s experiment can attract large numbers of diners in Portland, where options for a $200 dinner for two with a local emphasis (if not a manifesto) isn’t hard to come by. “I stand by it 100 percent,” Levi says confidently. “Some people love it; some people don’t. But I know it comes from a good place, and that’s what matters.”

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