{"id":7198,"date":"2012-12-28T09:25:36","date_gmt":"2012-12-28T16:25:36","guid":{"rendered":"http:\/\/www.portlandmonthly.com\/portmag\/?p=7198"},"modified":"2012-12-28T09:25:36","modified_gmt":"2012-12-28T16:25:36","slug":"foodies-guide-to-planet-maine","status":"publish","type":"post","link":"https:\/\/www.portlandmonthly.com\/portmag\/foodies-guide-to-planet-maine\/","title":{"rendered":"A Foodie’s Guide To Planet Maine"},"content":{"rendered":"

Winterguide 2013<\/p>\n

Think of this story as a banquet table – and bring a fork!<\/h3>\n

by Claire Z. Cramer<\/p>\n

We are all foodies now, looking impatiently for the next new thrill. So how unexpectedly wonderful is it to learn that Portland\u2019s extinct, unlamented dinosaur\u2013Boone\u2019s Restaurant\u2013will rise again on Custom House Wharf this spring as the fourth in Portland restaurateur Harding Smith\u2019s string of highly successful Rooms?<\/p>\n

\u201cLobsters\u2013and full lobster bakes with the mussels and kielbasa and all will be steamed over rockweed, like they do at lobster pounds up the coast, only without the paper plates,\u201d says Smith of the new, as yet unnamed, Room. The harborside showplace will feature two floors of dining space, with outdoor seating in summer. \u201cWe\u2019ll have fresh seafood displayed on ice that we can grill, simply, to order…and a few classics, like lobster pie.\u201d An oyster and raw bar will be upstairs, with a small kitchen and \u201csurprise menu\u201d of clever seafood creations. We look forward to seeing what an innovative pro can do with a traditional Maine seafood venue.<\/p>\n

So everything old really can be new again. Meantime, the new year is already open for business and it\u2019s time to get tasting. See our calendar of delicious events that follows for something\u2013classic or surprising\u2013for your next thrill.<\/p>\n

view this story as a .pdf<\/a><\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Winterguide 2013
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