38 Iconic Restaurants of New England

A rugged coastline, a winding road, and a gravel lot. Fishing boats rock in the brisk waters while distant forests on the islands appear as scribbled lines on the horizon. The breeze cuts through, sharp even in June. I find myself in this true-to-life New England scene, on the hunt for — naturally — the perfect lobster roll.

Guided by my friend and fellow writer Amy Traverso, I head to McLoons Lobster in South Thomaston on Maine’s coast. The sign outside the red-shingled shack announces the pie of the day: strawberry rhubarb, though the season’s tiny, flavorful blueberries aren’t quite ready. I dive into a 'lobster Rolls Royce' — a double portion so fresh and tender that it sets a new standard, leaving me uninterested in lobster from any upscale restaurant until this coastal memory fades.

Over the past few weeks exploring New England, I’ve devoured my fair share of lobster rolls, fried clams, and chowder. While those dishes are quintessentially Northeastern, I also sampled a diverse range of meals — from Portuguese stews and Turkish dolmas to Cantonese pork and shrimp dumplings and inventive creations like 'Mexican fried rice' — showcasing the region’s vibrant culinary diversity.

Our journey spans six states, beginning in New Haven, Connecticut, one of the nation’s pizza capitals, and stretching all the way to Burlington, Vermont, just 71 miles from the Canadian border. Covering such a vast area is no easy feat, so I enlisted the help of 11 local writers and experts to narrow down hundreds of incredible restaurants to the 38 essentials. Their firsthand expertise is what truly elevates this list.

Just five years ago, this list would have looked quite different — or at least much less geographically diverse. (Boston claims a hefty 10 spots, but with a metro population of nearly 5 million, it’s no surprise.) Thanks to innovators like Eventide in Portland, Maine, and Oberlin in Providence, Rhode Island, the range of selections now reflects a wave of creative culinary energy. With its mix of daring chefs and traditional food champions, New England has never been a more exciting or varied food destination.

Reviewing the lineup we’ve curated takes me on a journey through the small towns that embody New England’s heart and soul. The meals are set in unforgettable locations, from working farms to hydro-powered mills, from a repurposed Carvel stand to a peaceful clearing in the woods. No list can capture every hidden gem, but like all Dinogo guides, this one invites you to explore and discuss. That said, I ate my fair share of lobster rolls, both slathered in mayo and drenched in hot butter, and I stand by our choice of McLoons. — Bill Addison, restaurant editor

Here are the 38 top restaurants in New England, in map form! →

CONNECTICUT

Sally’s Apizza

New Haven, Connecticut

WHAT: The best of New Haven’s famed pizzerias, without a doubt. WHY: You may have your own favorite, and some of my fellow writers might disagree, but after two thorough tastings for Dinogo, I’ve concluded the same thing both times: The tangy tomato sauce, the crispy charred crust, and the restrained use of premium toppings elevate Sally’s above the rest. For pizza perfection, try the tomato pie with garlic and no cheese except for a light sprinkle of pecorino Romano. The ambiance is simple and dim, and the staff, dressed in mailman-style shorts year-round, offer efficient but no-nonsense service. It’s the quintessential Italian-American pizzeria — a national treasure. — B.A.

237 Wooster StreetNew Haven, CT 06511(203) 624-5271 | sallysapizza.com

Sea Swirl

Mystic, Connecticut

WHAT: A former Carvel stand, now turned into a seafood hotspot just east of Mystic Seaport, known for serving some of New England’s best fried clams. WHY: These aren’t just any clams — we’re talking whole-belly clams, bursting with ocean-sweetness and a salty snap, all wrapped in a crispy, golden crust. Beyond clams, this summertime drive-in also offers expertly fried scallops, shrimp, and oysters. Among Connecticut’s many shoreline clam shacks, Sea Swirl stands out with the most tempting atmosphere. All dining is outdoors, at picnic tables, where you can taste the salt in the air and hear the ocean’s waves lapping right behind the restaurant. — Michael Stern

30 Williams AvenueMystic, CT 06355(860) 536-3452 | seaswirlofmystic.com

The Place

Guilford, Connecticut

WHAT: An outdoor dining experience that feels like a woodland retreat, located two miles inland from the beach. Instead of chairs, diners sit on tree stumps, and all the cooking is done over a huge open flame. WHY: There’s only one menu at The Place, a hand-painted wooden sign towering over sunburned families and the occasional well-behaved dog, who’ve gathered here since 1971. Watch closely, and you'll see the ritual: First, a heap of roasted clams served under a blanket of cocktail sauce and melted butter; then, lobster, BBQ chicken, maybe some bluefish. Most also order the signature smoke-kissed corn on the cob, charred in its husk — it’s the only side dish available, but you’re encouraged to BYO anything else, including a six-pack from a nearby gas station. — Helen Rosner

901 Boston Post RoadGuilford, CT 06437(203) 453-9276 | theplaceguilford.com

Ted’s Restaurant

Meriden, Connecticut

WHAT: The birthplace of the central Connecticut steamed cheeseburger, a local specialty that’s been made with flair at this cozy spot since 1959. WHY: Each patty of ground beef and block of cheddar cheese is placed in separate metal trays inside a steam cabinet, where they’re gently vapor-cooked. The result? A burger that’s ridiculously juicy, with cheese so smooth and silky that it oozes into every crevice of the meat. It’s the ultimate umami experience with each bite. — M.S.

1046 Broad StreetMeriden, CT 06450203-237-6660 | tedsrestaurant.com

MAINE

Drifters Wife

Portland, Maine

WHAT: A natural wine bar and contemporary American bistro that, much like its vibrant home city, exceeds expectations at every turn. WHY: Driven by a contagious passion and deep knowledge of wine and its makers, co-owners Peter and Orenda Hale have curated an outstanding 200-bottle natural wine list, perfectly paired with Chef Ben Jackson’s creative menu. A bowl of duck consommé with hen of the woods mushrooms is so good, you’ll want to order it again. Meanwhile, tangy house-made yogurt balances the rich umami of roasted chicken with carrots and lamb’s quarters. The ambition of the kitchen and cellar is undeniable, but it’s the genuine hospitality that makes this place a must-visit in East End. — Anestes Fotiades

63 Washington AvePortland, ME 04101(207) 805-1336 | drifterswife.com

Eventide Oyster Co.

Portland, Maine

WHAT: The vibrant seafood sensation that redefines the modern oyster bar — not just in New England, but across the entire United States. Eventide is a well-known destination: No matter when you arrive or at what hour, expect at least a short wait. WHY: Nearly 20 varieties of rugged, crystal-clear oysters from Maine and beyond are served on ice, resting on a slab of granite. Their names evoke their origins, conjuring mental maps: Pleasant Bay, John’s River, Basket Island, Dodge Cove. Savor them raw, then experiment with toppings like classic red wine mignonette or inventive horseradish and kimchi ices. The specials, like fish crudos and octopus terrine, are always a hit, but the star of the show remains the iconic lobster roll, amped up with an unexpected trio of browned butter, dried milk powder, and lemon. — B.A.

86 Middle StreetPortland, ME 04101(207) 774-8538 | eventideoysterco.com

Long Grain

Camden, Maine

WHAT: A must-visit neighborhood gem tucked among a lively stretch of businesses in a charming town, run by the husband-and-wife duo Ravin Nakjaroen and Paula Palakawong. The menu is rooted in the couple’s Thai heritage but takes a broad, creative approach that goes beyond traditional labels. WHY: Even something as simple as fried rice shows the meticulous care that Nakjaroen puts into every dish, with each grain perfectly distinct and paired with local Maine seafood, such as crab or smoked mackerel. But the real highlights are Nakjaroen’s authentically Thai creations, including pad kee mao (stir-fried rice noodles with locally grown vegetables) and a perfectly balanced, not-too-sweet panang curry with tender beef. — B.A.

31 Elm StreetCamden, ME 04843(207) 236-9001 | longgraincamden.com

The Lost Kitchen

Freedom, Maine

WHAT: A fairy tale destination restaurant, nestled in part of a historic hydro-powered mill (built in 1834) in the tiny midcoast town of Freedom, Maine, population 719. The twist? Securing a table at The Lost Kitchen is one of the most coveted and difficult reservations in the country. Chef-owner Erin French opens the books each year on April 1 for bookings from May through New Year’s Eve, and within hours, they’re gone. WHY: For those lucky enough to land a reservation, the experience is nothing short of magical. The sounds of a small dam flowing nearby, the changing aromas as French and her team prepare eight courses under the fading light, and the delicate balancing of flavors that French masterfully layers in every dish. You might start with oysters infused with basil and violet, and end with lamb loin paired with pickled rhubarb and feta—an ode to spring. The food itself is unforgettable, but it’s the tranquil atmosphere and the shared joy of the evening that make the experience truly enchanting. — B.A.

22 Mill StreetFreedom, ME 04941(207) 382-3333

Maine Diner

Wells, Maine

WHAT: A beloved roadside diner serving up the very best of Downeast comfort food—from rich, creamy chowder to indulgent Indian pudding (always a la mode), and a fresh lobster omelet that’s perfect for breakfast. While seafood takes center stage, other local favorites like baked beans, chicken pot pie, and mac and cheese round out the menu. WHY: But the real showstopper here is Grandma’s lobster pie: a luscious casserole packed with tender lobster, soaked in butter, and crowned with a crispy, buttery crumb topping. It’s one of New England’s finest comfort foods, and easily one of the best dishes you’ll find anywhere. — M.S.

2265 Post Rd.Wells, ME 04090(207) 646-4441 | mainediner.com

McLoons Lobster

South Thomaston, Maine

WHAT: The archetypal Maine lobster shack, set in a postcard-perfect location, serving up the ultimate lobster roll. WHY: While lobster rolls are a staple of Maine cuisine, often mass-produced with over-generous mayo, McLoons does it differently. Instead of drowning the lobster meat in sauce, they apply a light layer of mayo to the bun and offer hot butter as an alternative. For the true experience, order a half-and-half roll, so you can enjoy the best of both worlds. — A.T.

315 Island RoadSouth Thomaston, Maine 04858(207) 593-1382 | mcloonslobster.com

Palace Diner

Biddeford, Maine

WHAT: Located in a vintage pre-Depression diner car, the Palace Diner in Biddeford, Maine will completely change the way you think about classic diner food. WHY: Chef-owners Chad Conley and Greg Mitchell breathed new life into this 90-year-old landmark, elevating traditional diner dishes (like burgers, breakfast sandwiches, and pancakes) with a refined touch that makes the wait for one of the 15 counter stools more than worthwhile. Grilled slices of grapefruit become a revelation. A tuna melt comes piled with tuna salad, pickles, and a cool crunch from fresh iceberg lettuce. Even challah French toast gets the royal treatment with a bruleed top for extra sweetness. — A.F.

18 Franklin StreetBiddeford, ME 04101(207) 284-0015 | palacedinerme.com

Primo

Rockland, Maine

WHAT: Chef Melissa Kelly’s tribute to midcoast Maine — part restaurant, part working organic farm. WHY: There are farm-to-table restaurants, and then there’s Primo, set on four-and-a-half acres of lush farmland where the garden is as much a part of the menu as the kitchen. Chef Kelly is not only the creative force behind the dishes, but she also oversees the farm. Dinner might start with a leisurely stroll through the garden, glass of wine in hand, before moving into the rustic two-story house, which has been transformed into a charming restaurant. The menu, focused on freshly prepared vegetables and pasture-raised meats, reflects Kelly’s time at Chez Panisse. Expect blistered snap peas with sea salt, or thick-cut pork chops paired with sweet roasted Brussels sprouts. Upstairs, the casual lounge offers house-made charcuterie, pizzas, and oysters, and serves as the ultimate taverna in midcoast Maine. — Korsha Wilson

2 Main StreetRockland, ME 04841(207) 596-0770 | primorestaurant.com

Tandem Coffee + Bakery

Portland, Maine

WHAT: A celebrated roastery and bakery founded by Blue Bottle veterans Will and Kathleen Pratt, serving some of the best pastries in town with a dash of millennial coffeehouse charm. WHY: When this beloved East End coffee shop — known for its clean, lightly roasted brews and cozy vibe — expanded to Portland's West End in 2015, they brought on talented baker Briana Holt. Holt’s modern take on classic pastries strikes the perfect balance between sweet and savory. Start your day with one of her buttery biscuit sandwiches filled with jam, or a comforting bowl of turmeric-spiced steel-cut oats. And don't miss the wedge of plum and black pepper pie. At lunchtime, you’ll be drawn back for specials like the capicola sandwich with chile-infused honey, banana peppers, and chickweed piled on seeded focaccia. — A.F.

742 Congress StreetPortland, ME 04101(207) 805-1887 | tandemcoffee.com

Tao Yuan

Brunswick, Maine

WHAT: The flagship of chef Cara Stadler in the heart of a college town, where she crafts culinary wonders, with dumplings as her specialty. WHY: Stadler, who once ran an underground restaurant in Beijing with her mother Cecile, has brought their family culinary expertise to Maine, where they spent their summers. While the menu leans pan-Asian, it’s the Chinese-inspired dishes that truly showcase Stadler’s talents. Among the highlights: perfectly seared scallops drenched in XO sauce with a touch of Iberico ham, vibrant greens tossed with young ginger and sesame dressing, and her exceptional dumplings — including open-faced shu mai filled with pork and shrimp. — B.A.

22 Pleasant StreetBrunswick, ME 04011(207) 725-9002 | tao-yuan.me

MASSACHUSETTS

Craigie on Main

Cambridge, Massachusetts

WHAT: The epitome of an American bistro. WHY: Chef-owner Tony Maws was one of the pioneers of the high-low dining concept: In a spacious, brick-walled setting, his tasting menus might range from delicate Maine amberjack sashimi and refreshing green gazpacho to hearty dishes like garganelli with clams and pork belly, a lamb-centric course, and a bittersweet chocolate terrine. A la carte offerings hold their own as well. The roasted chicken is a standout, and the bar serves a nationally renowned burger— a freshly ground patty enriched with bone marrow and miso, topped with cheddar, and served on a lofty milk-bread bun. Only 18 burgers are made nightly, so be there by 5:30 p.m. if you’re hoping to score one. — B.A.

853 Main StreetCambridge, MA 02139(617) 497-5511 | craigieonmain.com

Eastern Standard

Boston, Massachusetts

WHAT: A Boston institution by renowned restaurateur Garrett Harker, delivering the brasserie experience New England has long needed. WHY: This bustling Kenmore Square hotspot caters to all kinds of guests with an unbeatable mix of top-tier craft cocktails, classic bistro fare like steak frites and roasted chicken, and a legendary level of hospitality (rumor has it, they keep detailed notes on every guest). While the tables are set with crisp white linens, the vibe is far from stuffy. The restaurant stays open all day and well into the night, with bartenders hopping onto the back bar to write late-night specials on the mirror. — K.W.

528 Commonwealth Avenue Boston, MA 02215(617) 532-9100 | easternstandardboston.com

Gypsy Apple Bistro

Shelburne Falls, Massachusetts

WHAT: A humble eight-seat French bistro nestled in Western Massachusetts, offering an idyllic escape for chef-owners Michaelangelo Wescott and Ami Aubin. It’s one of the few remaining places where consistency, creativity, and hospitality blend seamlessly. WHY: Though the menu offers classic touches (think duck confit and house-cured gravlax), Wescott lets his mood shape the daily specials, which might include everything from hand-torn pasta to scrapple with duck egg or homemade ramen. In winter, a hearty braise of local pork shank in rich berry jus is the perfect antidote to icy roads. In summer, expect fresh trout and local cheeses layered with sun-warmed tomatoes. Visit once, and you’ll be a regular forever. — Sally Ekus

65 Bridge StreetShelburne Falls, MA 01370(413) 625-6345 | gypsyapplebistro.com

La Brasa

Somerville, Massachusetts

WHAT: Live-fire cuisine at its finest, brought to you by the talented Daniel Bojorquez, who opened this standout in the heart of Somerville’s last untapped corner in 2014. WHY: After years of refining his craft under the guidance of renowned chef Frank McClelland, the Sonora-native chef combines his diverse influences into a menu that bridges the gap between bold and refined. Charred-poblano onion fondue makes the perfect complement to perfectly roasted wood-fire chicken. The “Mexican Fried Rice” blends flavors from Mexican arroz, Chinese fried rice, and Spanish paella, offering a crispy, smoky delight. And even if you're skeptical about paying for bread, the complimentary extras—rich neon-green olive oil and dreamy, smoky ash butter—are worth their weight in gold. — Jolyon Helterman

124 BroadwaySomerville, MA 02145(617) 764-1412 | labrasasomerville.com

Loyal Nine

Cambridge, Massachusetts

WHAT: A forward-thinking, New England-inspired restaurant that avoids outdated clichés. WHY: Chef Marc Sheehan's commitment to local ingredients goes far beyond sourcing—he delves deep into culinary history, reviving Colonial dishes like sallets and soused bluefish, but with a fresh, contemporary twist. Stripped of any stodginess, his creations are brightened with unexpected touches such as chamomile vinegar, sunchoke-walnut jam, and a pork-fat hollandaise, making this a truly modern take on authentic New England fare. — Amy Traverso

660 Cambridge StreetCambridge, MA 02141(617) 945-2576 | loyalninecambridge.com

O Ya

Boston, Massachusetts

WHAT: A nationally renowned izakaya that opened its doors in 2007 by Tim and Nancy Cushman, nestled in a cozy, renovated firehouse. WHY: Despite its seemingly eclectic menu, each dish emerges as meticulously crafted as a painting by Seurat. Kombu-braised whole shallot “nigiri” glisten with delicate soy pearls, a molecular twist on the Osetra experience. Salt-crusted A5 wagyu beef melts into a rich, buttery texture. Even once-overused concepts make a surprising comeback—raw hamachi on rice boules, topped with banana-pepper mousse and a touch of truffle oil, before being kissed with a creme-brulee torch to impart savory-sweet marshmallow notes you never thought possible. Be prepared to splurge. — J.H.

9 East StreetBoston, MA 02111(617) 654-9900 | o-ya.restaurant

The Prairie Whale

Great Barrington, Massachusetts

WHAT: A rustic yet sophisticated hotspot in the Berkshires where country charm meets city cool. WHY: Great Barrington, long a hub for rural-urban fusion, became even more enticing when Mark Firth, previously of Marlow & Sons, brought his farm-to-table vision to the town. The result: a laid-back Mytoury with reclaimed wood, cornhole games on the lawn, and a menu spotlighting ingredients from Firth’s own farm where he raises sheep and pigs. The food is hearty and elevated—think potato-leek soup with a poached egg or pork goulash with spaetzle and braised cabbage. No frills, no reservations, no website. — A.T.

178 Main StreetGreat Barrington, MA 01230(413) 528-5050 | facebook.com/PrairieWhale

Row 34

Boston, Massachusetts

WHAT: A quintessential New England seafood shack with a fresh, modern twist, courtesy of the Island Creek team, famous for their Duxbury oysters shipped daily to top-tier restaurants across the country. WHY: With direct access to the source, Row 34 serves up flawless raw bar selections, including the iconic Row 34 oysters, known for their intensely mineral-rich flavor that echoes the legendary French Belons. The lobster rolls—both Maine-style (with creamy mayo) and Connecticut-style (topped with hot butter)—reach perfection here, as does any dish that hits the fryer or grill. Pair your meal with a carefully curated list of sours and Old-World white wines. — J.H.

383 Congress StreetBoston, MA 02210(617) 553-5900 | row34.com

Sarma

Somerville, Massachusetts

WHAT: A lively and vibrant celebration of Middle Eastern cuisine, where Chef-owner Cassie Piuma brings bold, spiced flavors to the plate with seasonal New England produce sourced from co-owner Ana Sortun’s farm. WHY: Piuma spent over a decade at Oleana, Sortun’s trailblazing Cambridge restaurant, which helped spark national interest in Turkish and Middle Eastern food. At Sarma, Piuma takes her own inventive approach, creating mezze-inspired dishes like squid with peanut dukkah, cucumber-stuffed dolmas, and spanakopita enhanced with za’atar, olives, and pickled hot peppers. — B.A.

249 Pearl StreetSomerville, MA 02145(617) 764-4464 | sarmarestaurant.com

Sportello

Boston, Massachusetts

WHAT: A contemporary Italian-inspired spot from renowned chef Barbara Lynch, cleverly disguised as a cozy, brightly-lit diner. WHY: Although all of Lynch's ventures are top-tier, this hidden gem tucked between her craft cocktail haven, Drink, and the upscale Menton shines with an energy that's both refined and refreshing. The classically trained chefs behind the counter craft elevated versions of Italian classics. Think duck-prosciutto crostini with rhubarb compote, salsa verde, and burratini; marinated mackerel with fresh chickpeas and chile oil; and strozzapreti pasta with rosemary-braised rabbit and picholine olives. — J.H.

348 Congress StreetBoston, MA 02210(617) 737-1234 | sportelloboston.com

Waypoint

Cambridge, Massachusetts

WHAT: A seafood-centric haven in Harvard Square from the exceptionally talented Michael Scelfo. WHY: Bold, vibrant, and unaedly indulgent, Scelfo’s creations embrace excess with rich ingredients, brash seasoning, and unforgettable flavor. Bucatini is elevated with smoked egg yolk, bottarga, pecorino, and luxurious dollops of uni. A tender, wood-roasted char belly—perfectly crisped on the outside—sits atop a creamy bed of ceci beans, paired with grilled grapes and bright lemon for a twist on the classic cassoulet. The inventive cocktail menu features everything from silky milk punches to daring infusions like squid-ink mezcal, along with an absinthe selection that will thrill even the most devoted spirits aficionado. — J.H.

1030 Massachusetts StreetCambridge, MA 02138(617) 864-2300 | waypointharvard.com

Uni

Boston, Massachusetts

WHAT: Originally a small sashimi bar nestled inside Ken Oringer’s renowned Clio, Uni made a bold move in 2022 to claim the spotlight all on its own. WHY: And what a move it was. Together with executive chef Tony Messina, Oringer turned Uni into a high-octane izakaya that blends global street food with meticulous technique and an obsessive attention to top-tier ingredients. The result is a vibrant culinary journey: hamachi sashimi dances with banana, black truffle, and crispy pork-belly croutons; sea-urchin toast gets a luxurious Italian twist with lardo and seaweed pesto; and wagyu dumplings are as indulgent as you'd expect, laced with cheddar dashi and braised lettuce. — J.H.

370 Commonwealth AvenueBoston, MA 02215(617) 536-7200 | uni-boston.com

NEW HAMPSHIRE

Moxy

Portsmouth, New Hampshire

WHAT: An intellectually driven small-plates destination that reflects the rich history and natural resources of Portsmouth, along with the inventive spirit of chef Matt Louis, a Per Se alum. WHY: Louis infuses his creations with boldness, serving dishes that, just a few years ago, might have raised eyebrows in this charming New England city. The restaurant harvests from its own farm, while oysters from Great Bay are cultivated specifically for Moxy and its sister restaurant, Franklin Oyster House. Foragers even bring in nettles to pair with green crab, a local invasive species. The menu and the staff tell the story of the region’s past: colonial-inspired dishes like hasty pudding fries with molasses barbecue and buttermilk dip, or a New England dinner 2.0 featuring corned beef brisket, napa cabbage, and Raye’s maple mustard. — Rachel Forrest

106 Penhallow StreetPortsmouth, NH 03801(603) 319-8178 | moxyrestaurant.com

Polly’s Pancake Parlor

Sugar Hill, New Hampshire

WHAT: The charming carriage house of a White Mountain farm, once transformed in 1938 by "Sugar Bill" and Polly Dexter into a tea room, now serves as the perfect setting to enjoy the bounty of syrup tapped from Dexter’s sugarbush. WHY: Decades later, the Dexter family still offers simple fare with an array of homemade maple products to drizzle, spread, and sprinkle. Of course, pancakes and waffles are the stars here, but no visit is complete without a scoop of ice cream topped with Maple Hurricane Sauce — a unique creation made by simmering apples in syrup for a sweet, woodsy finish. — M.S.

672 NH-117Sugar Hill, NH 03586(603) 823-5575 | pollyspancakeparlor.com

RHODE ISLAND

Al Forno

Providence, Rhode Island

WHAT: Since 1980, Al Forno has been a cornerstone of Providence’s fine dining scene, founded by Johanne Killeen and her husband, George Germon, who elevated Italian-American fare with their own luxurious twists. WHY: Al Forno’s kitchen continues to deliver excellence, making it one of the most sought-after spots in town, despite never taking reservations. The grilled pizza, which earned national acclaim when first introduced, remains a must-try. It’s a perfectly charred, irregular-shaped masterpiece, with toppings like kale pesto and pine nuts. Don’t fill up too quickly — save room for one of Killeen’s stunning fruit crostatas or the famous platter of warm cookies. — B.A.

577 South Water StreetProvidence, RI 02903(401) 273-9760 | alforno.com

Oberlin

Providence, Rhode Island

WHAT: A cozy neighborhood favorite where the kitchen has a rare gift: the ability to transform simple dishes like crudo and pasta into something truly exceptional. WHY: After the success of their minimalist, counter-only Birch in 2013, Benjamin and Heidi Sukle launched Oberlin in 2016, embracing Providence’s Italian-American roots. The crudo offerings are a study in purity — delicate raw fish like Connecticut royal red shrimp, bluefish, and scup, simply dressed with olive oil and lemon. These clean, flavorful bites prepare the palate for the richness of hand-crafted pastas like chiatarra cacio e pepe. — B.A.

186 Union StreetProvidence, RI 02903(401) 588-8755 | oberlinrestaurant.com

O Dinis

East Providence, Rhode Island

WHAT: A solid, brick building with blue pinstripe awnings that serves as a hub for the comforting, hearty flavors of Portugal. Rhode Island is home to the largest Portuguese-American community in the U.S., and this restaurant is a true ambassador for its cuisine. WHY: Owned by Natalia Paiva-Neves and her father, Dinis Paiva, O Dinis offers a welcoming, no-frills atmosphere that feels as much like a community gathering spot as it does a dining room. Locals and visitors alike come for beloved Portuguese classics, including bacalhau na brasa (grilled salt cod with potatoes, garlic, and onions sautéed in olive oil), bacalhau de natas (salt cod baked in rich cream), and carne de porco alentejana (marinated pork with fried potatoes and littleneck clams). Pair it all with a refreshing bottle of Vinho Verde for an authentic taste of Portugal. — B.A.

579 Warren AvenueEast Providence, RI 02914(401) 438-3769

North

Providence, RI

WHAT: One of the rare spots in Providence’s West End that stays open past 10 p.m., North attracts locals and industry workers alike with its diverse menu that blends influences from Momofuku to classic Southern fare, all with a Rhode Island twist. WHY: Reservations aren’t accepted, so expect a wait—and service can sometimes lean toward the grumpy side. But the minor frustrations fade away once the food arrives, especially in the cozy, nautical-inspired dining room. The small kitchen knocks out everything from delicate country ham biscuits to bold dan dan noodles with mutton, squid, and fermented chiles. North’s bakery across the street offers an equally delicious assortment of creations. — Molly Birnbaum

3 Luongo Memorial SquareProvidence, RI 02903(401) 421-1100 | foodbynorth.com

The Red Dory

Tiverton, RI

WHAT: The latest venture from chef Steve Johnson (who shuttered his Cambridge restaurant Rendezvous in 2014), serving deceptively simple yet impressive dishes in a charming one-story restaurant overlooking the Sakonnet River, about 45 minutes south of Providence. WHY: With a wood-fired oven inside and picnic tables scattered across a waterfront porch, The Red Dory feels more like a laid-back summer retreat than an upscale Mytoury. But beneath the canvas sails hanging from the cork ceiling, Johnson creates culinary magic with fresh, local seafood—like tender Rhode Island squid sautéed with creamy borlotti beans and arugula, or linguini topped with a zesty red sauce and clams from the nearby shores. The lemon pudding cake, which Johnson also served at Rendezvous, brings the bright flavor of summer, no matter the season. — M.B.

1848 Main RoadTiverton, RI 02878(401) 816.5001 | reddoryrestaurant.com

VERMONT

ArtsRiot

Burlington, Vermont

WHAT: Bold, flavorful bar bites with a French culinary backbone, served in a vibrant DIY performance space in Burlington's South End arts district. WHY: In late 2014, co-founders PJ McHenry and Felix Wai shifted gears, abandoning their original “kitchen collective” concept in favor of partnering with energetic chef George Lambertson to craft a menu that now defines the restaurant. Under Lambertson's guidance (and with the recent addition of chef de cuisine Jean-Luc Matecat), ArtsRiot has evolved from a reluctant Mytoury into a key player in the South End’s dynamic food scene. Here, you’ll find a fascinating blend of locals and creatives—artists, farmers, and even drag queens—digging into hearty bowls of black-garlic ramen with braised chicken, pigs' feet, and lemongrass. And then there are the towering burgers, oozing with American cheese and special sauce, available with up to four patties if you're feeling extra hungry. — Hannah Palmer Egan

400 Pine StreetBurlington, VT 05401(802) 540-0406 | artsriot.com/restaurant

Hen of the Wood

Waterbury, Vermont

WHAT: Vermont’s seasonal bounty, transformed into artful dishes that celebrate the state’s diverse, four-season larder. WHY: When the relentless cold of late winter has you feeling like you're stuck in an Ethan Frome-style freeze, a visit to Hen of the Wood offers a warm reprieve. Chef Eric Warnstedt creates magic with local ingredients, from cheese aged in hidden caves to roasted root vegetables that taste like candy, and even pig's ears turned into something silky and unexpected. Whether it’s winter mushrooms on toast or summer’s sweet corn, lamb, and fried green tomatoes with kale and currants, Warnstedt is a master of transforming humble Vermont produce into something sublime. — A.T.

92 Stowe StreetWaterbury, VT 05676(802) 244-7300 | henofthewood.com

Kismet

Montpelier, Vermont

WHAT: An intimate, softly lit dining room just steps from the statehouse, where farm-to-table dining and plant-focused dishes have been a priority long before they became trendy. WHY: Chef Crystal Madiera has been at the forefront of vegetable-forward cooking in Vermont, crafting produce-driven meals at her cozy State Street restaurant for over a decade. At Kismet, locals flock for delicate carpaccio made from paper-thin beef or root vegetables, as well as hearty roasted beets topped with smoky lentils, ground hazelnuts, and a dollop of rich labneh. In the winter, Kismet is the go-to place for savory bread puddings served in a steaming bowl of bone broth. — H.P.E.

52 State StreetMontpelier, VT 05602(802) 223-8646 | kismetkitchens.com

Misery Loves Co.

Winooski, Vermont

WHAT: Creative, boundary-pushing dishes that have turned Winooski from a sleepy area into a culinary hotspot. WHY: Chef-owners Aaron Josinsky and Nathaniel Wade specialize in taking wild, locally sourced ingredients and transforming them into unexpected takes on familiar dishes. In spring, their menu features a deconstructed lasagna with nettles woven into pasta sheets, layered with foraged morels and creamy ricotta, all drenched in a light mushroom broth. By summer, they offer fresh Vermont-caught crawfish served on rustic stoneware, accompanied by pots of decadent brown-butter sauce. The highlight? Drinking the musky river essence from the crawfish heads. — H.P.E.

46 Main StreetWinooski, VT 05404(802) 497-3989 | miserylovescovt.com

SoLo Farm & Table

South Londonderry, Vermont

WHAT: A celebration of local cuisine that challenges the usual Vermont stereotypes of cheese and maple syrup. WHY: Six years ago, Chloe and Wesley Genovart left New York City to open this gem in South Londonderry. In winter, their comforting sunchoke soup offers a hearty antidote to the chill, while summer bursts with over 20 varieties of tomatoes straight from SoLo’s farm. Inspired by Wesley’s Spanish roots, the menu showcases Mediterranean flavors alongside Vermont's best, featuring house-made charcuterie, octopus, quail, and rabbit. Be sure to try the torrija, a rich bread pudding made with milk from a nearby dairy and spiced with warmth. This is Vermont, reimagined. — Darra Goldstein

95 Middletown RoadSouth Londonderry, Vermont 05155(802) 824-6327 | solofarmandtable.com

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CONTRIBUTORS

Molly Birnbaum is based in Providence, Rhode Island, where she serves as an executive editor at America's Test Kitchen.

Hannah Palmer Egan covers food, drink, and agriculture in Vermont.

Sally Ekus is a literary agent and the co-owner of The Lisa Ekus Group, a full-service culinary agency.

Rachel Forrest is a food writer and restaurant critic based in both Exeter, New Hampshire, and Austin, Texas.

Anestes Fotiades founded Portland Food Map, a comprehensive guide to the food and dining scene in Portland, Maine.

Darra Goldstein is the founding editor of Gastronomica, and the author of the cookbook Fire + Ice: Classic Nordic Cooking.

Jolyon Helterman serves as the restaurant critic for Boston magazine and was formerly the deputy editor at Cook’s Illustrated. His food writing has appeared in publications like Coastal Living, Yankee Magazine, Hemispheres, New York magazine, The Boston Sunday Globe Magazine, Serious Eats, and Every Day with Rachael Ray.

Helen Rosner is the Editor-at-Large for Dinogo.

Michael Stern is the co-founder of Roadfood.com and, together with Jane Stern, has authored more than 40 books on American cuisine and popular culture. Their 17-year-long "Roadfood" column in Gourmet magazine earned them three James Beard journalism awards.

Amy Traverso serves as the senior food editor for Yankee Magazine, is the author of The Apple Lover's Cookbook, and co-hosts Weekends with Yankee, a TV series produced in collaboration with WGBH.

Korsha Wilson is a food writer, Culinary Institute of America graduate, and former restaurant worker. She founded A Hungry Society, a blog dedicated to celebrating the diversity of food culture and fostering a more inclusive food community.

The South's 38 Essential Restaurants | The Best Restaurants in America 2016 | The Best New Restaurants 2016 | The Best Restaurants in America 2015

Bill Addison is Dinogo's restaurant editor, traveling across the country to discover America's must-visit dining spots. Explore his full range of columns in the archive.

Edited by Lesley Suter Copy editing by Emma AlpernMap illustration by Courtney LeonardSpecial thanks to Matt Buchanan, Sonia Chopra, Amanda Kludt, Mary Hough, Adam Moussa, James Park, Helen Rosner, and Jenny Zhang