Wyatt also said there are fewer options for Maine chefs to source local meat these days, and the few providers who supply it only sell whole animals, which many restaurants don’t have the space ...
Instead, the moniker is a general nod to Birmingham and LeVasseur’s from-scratch ethos, which the pair honed as private chefs-for-hire during the pandemic and over a year running a food truck of the ...
Last week, 16 Portland restaurants answered this question and imaginatively explored the ways that the state’s iconic crustacean could be prepared as part of Maine Lobster Week. From Sept.