This week, we start in Ogunquit, Maine, named by Yankee magazine as the best beach town in New England. Next, we travel north to a rocky cove near Acadia National Park, where we create an authentic Maine clambake right down to the Red Snapper hot dogs.
It's likely you'll have to wait for a tableโor, even better, a seat at the concrete oyster barโat Andrew Taylor and Mike Wiley's hugely popular seafood spot.
No worries, though: just use the down time to slurp back a couple of oyster shooters, dig into the nicely curated list of local and international beers, and mull over your order. Portland consistently nabs national notice for its food scene, which is fueled by a strong farm-to-table ethos.
Eventide Oyster Co. Take the ferry to Peaks Island. So far there's little info available on how this Hub location, dubbed Eventide Fenway, will differentiate itself โ but frankly, we're perfectly fine with simply replicating all the seafood-serving, oyster-slurping success of the original. When I visited Portland, ME for the first time this March, I was instantly charmed by the way the city seemed the perfect marriage of old school and new.
On one hand, it was quintessentially New England with its stunning seascapes, cobblestone streets and everyone-knows-everyone warmth. Cod has a mild, firm flesh that lends itself to a wide range of preparations. But Maine chef Mike Wiley is especially partial to poaching the fillets in olive oil. As the days grow colder, scallops are the silver lining: The lower the water temperature, the plumper and sweeter they get. Mike Wiley, co-chef and co-owner of Eventide Oyster Co. Fore Street and The Honey Paw, both in Portland, are among the restaurants named, and five chefs from four restaurants are in the running for Best Chef: Northeast.
