Local Chef’s Guide to Portland, ME - Find. Eat. Drink.

Portland, Maine, ME, City Guide, Chef Erik Desjarlais, Where to eat, Where to drink, What to do, Rabelais Books, The Eastern Promenade, The Cheese Iron, Browne Trading Company, Browne Trading Co., Becky’s Diner, Portland Lobster Company, 158 Picket Street Cafe, Back Bay Grill, Bresca, 555, Nosh Kitchen Bar, Bar Lola, The Armory Lounge at The Regency, Rosie’s, Novare Res Bier Cafe

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The Armory Lounge at The Regency

Ben will pour the best Martini in Maine, and the room looks like it came from a Scooby-Doo episode. Bookshelf wallpaper, dim lighting and a lot of mahogany. We call it "The Scooby Doo Bar."  If you go late night, you will run in to some great chefs and restaurant folk. Always a good time.

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LOCAL CHEF’S GUIDE TO PORTLAND, MAINE

September 2, 2010

COCKTAILS

Rosie’s

Because it is Rosie's. And if you make it your living room like I once did, everybody knows your name. And they have free popcorn and darts. Order the burger and ask for mayo for the fries.

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BEST DIVE BAR IN TOWN

Novare Res Bier Cafe

Get any beer you can think of.  They have Maine beers, but consider the world local. Their keg system is more complex than most computer hard drives, and you can sit out on a deck and play board games and the bean bag toss game known as "Cornhole."

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BEER

DRINK.
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ABOUT THE CHEF

Erik Desjarlais, former chef / owner of Restaurant Evangeline in Portland, ME, is a chef’s chef. He bows to the alter of the pig, celebrates the stomach lining and brain of a cow, and pays homage to the great chefs who have come before him. His cooking combines classic French techniques with seasonal local ingredients and has earned him national recognition. GQ’s Alan Richman named Erik’s Mitra's Clabber-Fed Poularde and Poached Maine Lobster Tail as one of his ten favorite ethical dishes.

A CHEF’S GUIDE

We turned to Portland chef Erik Desjarlais to offer up a local’s guide to one of the best food towns in the country. When the local ingredients are lobsters, oysters, mussels, scallops, asparagus, blueberries, and fiddlehead ferns... chances are the food is going to be amazing.