38 Must-Try Restaurants in New England

A rugged coastline stretches out with a narrow road and a gravel parking lot. Fishing boats sway in the turbulent waters; dense forests on nearby islands appear as mere scribbles on the horizon. Even in June, the breeze is sharply cool. Here I am, in this picturesque New England scene, on a quest for one thing: an exceptional lobster roll.

Guided by my friend and fellow writer Amy Traverso, I head to McLoons Lobster in South Thomaston along Maine’s midcoast. The red shack’s sign announces today’s pie is strawberry rhubarb, though it’s too early for the state’s tiny, potent blueberries. No matter. I indulge in the ‘lobster Rolls Royce,’ a generously-sized portion. The bun contains lobster meat so sweet, crisp, and incredibly fresh that I won't be ordering lobster elsewhere until this memory fades into the coastal fog.

During my recent exploration of New England, I enjoyed a variety of superior lobster rolls, fried clams, and chowder. While these staples are defining, many of my meals were enriched by a diverse array of dishes — Portuguese stews, Turkish dolmas, Cantonese-style pork and shrimp dumplings, and modern creations like ‘Mexican fried rice’ — all contributing to the Northeast’s vibrant and varied dining scene.

Our survey spans six states: starting from New Haven, Connecticut, a renowned pizza hub, and extending to Burlington, Vermont, 71 miles south of the Canadian border. Covering such a vast area is no small feat, so 11 local New England writers and experts assisted in narrowing down countless outstanding restaurants to the essential 38. Their firsthand knowledge truly enhances the list's quality.

If you had seen this list five years ago, it would have looked quite different — or at least less geographically diverse. (Currently, Boston holds a hefty 10 spots, reflecting its nearly 5 million residents.) Thanks to trailblazers like Eventide in Portland, Maine, and Oberlin in Providence, Rhode Island, the selection now boasts a wider range that highlights a surge in creativity. With its mix of bold chefs and keepers of traditional cuisine, New England has never been a more diverse or thrilling culinary destination.

Reviewing the curated list takes me back through the charming small towns that embody New England’s essence, with exceptional meals set against settings such as a working farm, a hydro-powered mill, a repurposed Carvel stand, and a forest clearing. No list can capture every hidden gem: as with any Dinogo map, this selection of restaurants invites you to enjoy and discuss. I can confidently say that I thoroughly enjoyed my share of lobster rolls, both with mayo and hot butter. I’m confident in our choice of McLoons. — Bill Addison, restaurant editor

The top 38 restaurants in New England, mapped out! →

CONNECTICUT

Sally’s Apizza

New Haven, Connecticut

WHAT: The top choice among New Haven’s famed pizzerias, without a doubt. WHY: You may not agree with my assessment, and some of the other contributors might not either. However, after two extensive taste tests for Dinogo, I've come to the same conclusion each time: Sally’s excels with its tangy tomato sauce, crisp charred crust, and minimalist, high-quality toppings. Try the tomato pie with garlic and no cheese (except a light sprinkle of pecorino Romano) to experience pizza perfection. The restaurant is dimly lit and minimalistic, open only for dinner, with no-nonsense service from staff dressed in mailman-style shorts all year round. A quintessential Italian-American pizzeria and a true national gem. — B.A.

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

Sea Swirl

Mystic, Connecticut

WHAT: Once a Carvel stand located east of Mystic Seaport, now renowned for serving some of New England’s best fried clams. WHY: Here, you’ll find whole-belly clams — plump, ocean-fresh with a salty snap and irresistibly tender meat encased in a crisp coating. Beyond clams, this summer drive-in offers a full menu of expertly fried seafood, including scallops, shrimp, and oysters. Among Connecticut’s shoreline clam shacks, Sea Swirl boasts the most inviting atmosphere. Dining is outdoors at picnic tables, with the scent of the encroaching ocean tide mingling in the air. — Michael Stern

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

The Place

Guilford, Connecticut

WHAT: A rustic outdoor Mytoury that feels more like a woodland clearing, situated two miles inland from the beach. Diners are seated on tree stumps, and all the food is prepared on a large open-fire grill. WHY: The Place operates with a single menu displayed on a hand-painted wooden sign, welcoming sunburnt families and occasionally well-behaved dogs since 1971. The usual pattern includes a plate of roasted clams covered in cocktail sauce and butter, followed by lobster, barbecue chicken, and possibly some bluefish. Most guests also order a heap of smoke-infused corn in its charred husks; it's the only side available, but you're welcome to bring your own extras (including a six-pack, which you can conveniently pick up at a nearby gas station). — Helen Rosner

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

Ted’s Restaurant

Meriden, Connecticut

WHAT: The quintessential spot in central Connecticut for the steamed cheeseburger, a unique creation from this cozy Mytoury since 1959. WHY: At Ted’s, beef patties and blocks of cheddar cheese are cooked separately in metal trays within a steam cabinet, resulting in an incredibly juicy burger with cheese that’s perfectly gooey and capable of seeping into every crevice of the meat. Each bite is packed with intense umami flavor. — 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 host city, consistently exceeds expectations. WHY: With a contagious passion and extensive wine knowledge, co-owners Peter and Orenda Hale have curated a remarkable selection of 200 natural wines, perfectly complemented by chef Ben Jackson’s inventive menu. The duck consommé with hen of the woods mushrooms is so exceptional it’s worth ordering a second bowl, and the bright house-made yogurt balances the deep flavors of roasted chicken with carrots and lambs quarters. The ambition in both the kitchen and cellar is palpable, but it’s the sincere hospitality that truly makes this spot an East End treasure. — Anestes Fotiades

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

Eventide Oyster Co.

Portland, Maine

WHAT: The vibrant seafood haven that redefines the modern oyster bar experience — setting the bar high not just in New England but across the nation. Eventide’s popularity is well-earned: expect a brief wait no matter the season or hour. WHY: A striking display of nearly 20 varieties of rugged, pristine oysters from Maine and beyond awaits, chilling atop a granite slab. Their names evoke their origins: Pleasant Bay, John’s River, Basket Island, Dodge Cove. Enjoy them as they are or with traditional (red wine mignonette) and inventive (horseradish or kimchi ices) garnishes. While the blackboard specials like fish crudos and octopus terrine are always excellent, the highlight remains the signature lobster roll, elevated by 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 charming local spot that’s a must-visit among a charming assortment of businesses in this scenic town, run by the talented husband-and-wife duo Ravin Nakjaroen and Paula Palakawong. The menu draws from their Thai heritage before branching out into a broader spectrum of what might be termed ‘pan-Asian’ cuisine—though Nakjaroen’s meticulous and unique approach defies simple categorization. WHY: The humble fried rice is elevated with careful preparation, featuring distinct grains mingled with local seafood like Maine crab or smoked mackerel. Also essential are Nakjaroen’s authentic Thai creations, such as pad kee mao (rice noodles stir-fried with vibrant local vegetables) and a perfectly balanced, subtly sweet panang curry with beef. — B.A.

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

The Lost Kitchen

Freedom, Maine

WHAT: A culinary fairy tale set in a historic hydro-powered millhouse from 1834, nestled in a quaint town with just 719 residents. Here’s the catch: securing a table at The Lost Kitchen is one of the most elusive dining experiences in the country. Chef-owner Erin French opens reservations annually on April 1st for the period between May and New Year’s Eve, and spots are snatched up within hours. WHY: Those who manage to book a table are treated to a multi-sensory evening. You’ll hear the gentle murmur of a nearby dam, experience the evolving aromas as French and her team prepare eight courses in the fading light, and appreciate her talent for harmonizing flavors. A meal might start with oysters infused with basil and violet, followed by lamb loin enhanced with pickled rhubarb and feta, capturing the essence of spring. The exceptional food is complemented by a tranquil ambiance and a shared sense of joy. — B.A.

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

Maine Diner

Wells, Maine

WHAT: A quintessential roadside diner offering a treasure trove of classic Downeast fare, including rich clam chowder, traditional Indian pudding served à la mode, and a delectable lobster omelet for breakfast. While seafood takes center stage, other beloved Yankee staples like baked beans, chicken pot pie, and mac-and-cheese also make an appearance. WHY: No comfort food compares to Grandma’s lobster pie—a sumptuous casserole filled with generous chunks of lobster, drenched in butter, and topped with a buttery cracker crumb crust. It stands as one of the finest dishes in New England. — M.S.

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

McLoons Lobster

South Thomaston, Maine

WHAT: The ultimate Maine lobster shack, complete with a picturesque setting and an unrivaled lobster roll. WHY: Lobster rolls are a staple of Maine cuisine, often sold at high volume and pre-mixed with generous amounts of mayo, which can lead to a soggy, unremarkable product. However, McLoons takes a different approach: mayo is applied sparingly to the bun, while the lobster meat itself is served either plain or with a hot butter option. For the best of both worlds, try a half-and-half roll to determine your preference. — A.T.

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

Palace Diner

Biddeford, Maine

WHAT: An iconic pre-Depression diner car nestled in the historic mill town of Biddeford, Maine, that will redefine your expectations of classic diner cuisine. WHY: Restored by chefs Chad Conley and Greg Mitchell, this 90-year-old gem serves up traditional diner fare (burgers, breakfast sandwiches, and flapjacks) with a refined touch that makes waiting for one of the limited 15 seats a rewarding experience. Grilled grapefruit takes on a whole new flavor profile. The tuna melt is enhanced with a crisp layer of iceberg lettuce, a generous amount of tuna salad, and pickles. Thick-cut challah french toast is topped with a bruleed crust for added sweetness. — A.F.

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

Primo

Rockland, Maine

WHAT: A celebration of midcoast Maine by Chef Melissa Kelly, blending restaurant dining with a vast, organic farm experience. WHY: Primo isn't just about locally sourced ingredients—it's about immersion in the source itself. Set on four-and-a-half acres of lush farmland, Melissa Kelly not only manages the agricultural side but also crafts the dishes. Guests might begin their evening with a garden tour and a glass of wine before moving to the converted two-story farmhouse restaurant. The menu highlights fresh, simply prepared vegetables and pasture-raised meats, reflecting Kelly's experience at Chez Panisse: blistered snap peas with a touch of sea salt and hearty pork chops paired with roasted brussels sprouts. The relaxed upstairs lounge offers house-made charcuterie, pizzas, and oysters, making it the ultimate gathering spot 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, known for some of the finest pastries and coffee in town with a modern twist. WHY: When the popular East End coffee spot—famous for its clean, lightly roasted brews—moved to Portland’s West End in 2015, it brought along gifted baker Briana Holt. Holt offers contemporary takes on classic baked goods, perfectly balancing sweet and savory. Start your day with a buttery biscuit sandwich or a bowl of turmeric steel-cut oats, or indulge in a slice of plum and black pepper pie. For lunch, the capicola sandwich with chile honey, banana peppers, and chickweed on seeded focaccia is irresistible. Expect to find yourself coming back by noon. — A.F.

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

Tao Yuan

Brunswick, Maine

WHAT: The college-town gem of chef and restaurateur Cara Stadler, known for her exceptional dumpling skills. WHY: Stadler and her mother, Cecile, previously ran a clandestine restaurant in Beijing almost a decade ago when Stadler was just 21. They later reconnected in Maine, where they spent summers. The menu leans toward pan-Asian cuisine, but for the full display of Stadler’s talent, focus on the dishes with strong Chinese influences. Indulge in seared scallops in a rich XO sauce with Iberico ham, fresh greens with young ginger and sesame vinaigrette, and standout dumplings such as 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: Exemplifying the pinnacle of American bistro dining. WHY: Chef Tony Maws has masterfully embraced the high-low dining concept in his spacious, brick-accented restaurant. His tasting menus may feature an array of dishes such as Maine amberjack sashimi, chilled green gazpacho, clams with garganelli and pork belly, a showcase of lamb, and a rich bitter chocolate terrine. Equally impressive are the a la carte options. His roast chicken is a standout, and the bar boasts one of the boldest burgers in the country: a patty made from freshly ground meat mixed with bone marrow and miso, topped with cheddar and served on a fluffy milk-bread bun. Only 18 burgers are served each night, so arrive at 5:30 p.m. if you want to snag one. — B.A.

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

Eastern Standard

Boston, Massachusetts

WHAT: Renowned Boston restaurateur Garrett Harker has crafted the quintessential brasserie for New England. WHY: This vibrant spot in Kenmore Square caters to everyone’s tastes with top-notch craft cocktails, classic bistro dishes like steak frites and roast chicken, and outstanding service (rumor has it they keep detailed notes on every guest). Despite the white linen on the tables, the atmosphere is far from pretentious; the restaurant welcomes guests all day and late into the night, with bartenders even climbing onto the bar to write up the nightly 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 charming, eight-seat French bistro tucked away in Western Massachusetts, serving as a retreat from urban life for husband-and-wife chefs Michaelangelo Wescott and Ami Aubin. This intimate spot stands out for its perfect blend of consistency, innovation, and warm hospitality. WHY: The menu features nostalgic dishes like duck confit and house-cured gravlax, but Wescott’s mood influences daily specials, which can include anything from hand-torn pasta to scrapple with duck egg or homemade ramen. Winter highlights a hearty local pork shank braised with berry jus, a fitting reward for navigating icy roads, while summer offers fresh trout and local cheeses paired with sun-warmed tomatoes. Once you visit, you’ll become a lifelong regular. — Sally Ekus

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

La Brasa

Somerville, Massachusetts

WHAT: Experience the brilliance of live-fire cooking from the talented Daniel Bojorquez, who launched this gem in the heart of Somerville in 2014. WHY: After an extensive apprenticeship with local culinary star Frank McClelland, this chef from Sonora, trained in Puebla, showcases a high/low menu that blends bold, vibrant, and sophisticated flavors. Expect dishes like charred-poblano onion fondue paired with crispy wood-fired chicken. The “Mexican Fried Rice” is a fusion of arroz mexicano, Chinese fried rice, and Spanish paella, delivering a smoky, savory delight. And whether or not you debate paying for bread, the complimentary sides—luxurious neon-green olive oil and smoky ash butter—offer a compelling argument. — Jolyon Helterman

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

Loyal Nine

Cambridge, Massachusetts

WHAT: A forward-thinking New England restaurant that avoids the usual clichés. WHY: Chef Marc Sheehan embraces a deep local connection that transcends traditional sourcing. Located near Harvard, he explores culinary history by modernizing Colonial dishes like sallets and soused bluefish with innovative touches. By stripping away outdated elements and infusing the cuisine with fresh, unexpected accents such as chamomile vinegar, sunchoke-walnut jam, and pork-fat hollandaise, he crafts a contemporary take on authentic New England fare. — Amy Traverso

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

O Ya

Boston, Massachusetts

WHAT: A top-tier izakaya established in 2007 by Tim and Nancy Cushman, nestled in a cozy, renovated firehouse. WHY: Though the menu might appear eclectic, each dish is meticulously crafted to offer a sensory masterpiece. Kombu-braised whole-shallot 'nigiri' sparkles with molecular soy pearls mimicking Osetra caviar. Salt-crusted A5 wagyu dissolves into buttery beef goodness. Even nostalgic favorites get a sophisticated twist, such as raw hamachi on delicate rice spheres, topped with a spicy banana-pepper mousse and finished with truffle oil, while a creme-brulee torch adds surprising savory-marshmallow flavors. Be prepared for a splurge. — J.H.

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

The Prairie Whale

Great Barrington, Massachusetts

WHAT: A charming blend of country and urban vibes in a Berkshire gem. WHY: This area of western Massachusetts, particularly Great Barrington, thrives on its blend of rustic and refined influences. Mark Firth, previously of Marlow & Sons, has created a farm-to-table haven with elements like reclaimed wood and cornhole games. The restaurant sources ingredients from Firth’s own farm, where sheep and pigs are raised. Expect hearty, rustic dishes such as potato-leek soup with a poached egg and pork goulash with braised cabbage and spaetzle. No pretense, no online presence, and no reservations. — A.T.

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

Row 34

Boston, Massachusetts

WHAT: A quintessential New England seafood spot with expertly updated classics from the Island Creek team, known for their premium bivalves shipped daily from Duxbury, Massachusetts, to top-tier restaurants across the U.S. WHY: There’s no better place to savor immaculate raw-bar offerings, including the prized Row 34 oysters, renowned for their intense mineral flavor akin to French Belons. Both Maine (creamy mayo) and Connecticut (hot butter) lobster rolls achieve perfection here, as do any dishes prepared with a fryer or grill. Complement your meal with a selection from their sophisticated 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 vibrant dining experience that celebrates the rich, spiced flavors of the Middle East. Chef-owner Cassie Piuma combines her culinary skills with the seasonal bounty of New England, including ingredients from the farm of co-owner Ana Sortun. WHY: With nearly twelve years at Oleana in Cambridge, Cassie Piuma draws from her experience at Sortun’s pioneering restaurant that set the stage for the national appreciation of Turkish and Middle Eastern fare. At Sarma, Piuma creates her own unique dishes, inspired by the mezze spreads typical of Turkish taverns. Expect inventive takes like peanut dukkah on squid, dolmas made with cucumber instead of grape leaves, 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 trattoria by dining mogul Barbara Lynch, cleverly camouflaged as a brightly lit diner. WHY: While every spot in Lynch’s restaurant empire is noteworthy, this understated jewel—nestled between her cocktail haven, Drink, and her upscale-French flagship, Menton—offers a lively atmosphere that’s both top-tier and refreshing. Trained “short-order cooks” present creative takes on regional Italian classics, such as duck-prosciutto crostini with rhubarb compote, salsa verde, and burratini; marinated mackerel paired with fresh chickpeas and chile oil; and house-made strozzapreti with rosemary-infused braised rabbit and picholines. — J.H.

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

Waypoint

Cambridge, Massachusetts

WHAT: A seafood-centric extravaganza in Harvard Square from the acclaimed chef Michael Scelfo. WHY: Scelfo's bold, inventive cuisine embraces indulgence with an emphasis on rich flavors, salt, and vibrant ingredients. Fresh bucatini is elevated with smoked egg yolk, bottarga, pecorino, and luxurious uni. The wood-roasted char belly, with its crispy skin, is served cassoulet-style over creamy ceci beans, complemented by grilled grapes and lemon. The cocktail menu features innovative milk punches, adventurous house infusions (like squid-ink mezcal), and a sophisticated selection of absinthes. — J.H.

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

Uni

Boston, Massachusetts

WHAT: In 2002, Uni started as a modest sashimi bar hidden in a windowless nook of Ken Oringer’s original Clio. Last year, Oringer decided it was time for this side project to have its own space. WHY: And it was a brilliant move. Oringer and executive chef Tony Messina have elevated Uni into an exceptional izakaya, offering creative takes on street food from around the world, driven by precise techniques and a discerning palate. The outcome? A thrilling array of flavors where hamachi sashimi is paired with banana, black truffle, and pork-belly croutons; sea-urchin toast is dressed Italian-style with lardo and seaweed pesto; and wagyu dumplings are crafted 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 venue showcasing dishes and drinks inspired by Portsmouth’s rich history, natural resources, and the inventive flair of Per Se alum chef Matt Louis. WHY: Louis infuses his creations with boldness, presenting fare that might have seemed daring just five years ago in this charming seacoast town. The team tends a dedicated farm plot, sources oysters from nearby Great Bay specifically for this restaurant and its sibling, Franklin Oyster House, and features foraged nettles paired with invasive green crab. Both the staff and the menu reflect the region’s past, with dishes like hasty pudding fries with molasses barbecue and buttermilk dip, or an updated New England dinner with 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, originally transformed into a tea room by 'Sugar Bill' and Polly Dexter in 1938 to highlight the delights of maple sap from their sugarbush. WHY: Sugar Bill’s descendants continue the tradition with straightforward fare complemented by an array of maple products for drizzling, spreading, and sprinkling. While pancakes and waffles are the stars, no visit is complete without a scoop of ice cream draped in Maple Hurricane Sauce, made by simmering apples in syrup to create a luscious blend of forest sweetness. — 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 fine dining in Providence, thanks to Johanne Killeen and George Germon’s inventive take on Italian-American cuisine. WHY: The restaurant’s enduring appeal and bustling popularity — it doesn’t accept reservations — make it a must-visit. Arrive early or late and don’t miss their iconic grilled pizza, a flat, oddly shaped delight that has earned nationwide acclaim. The crispy crust and toppings like kale pesto and pine nuts are as captivating as ever. Save room for dessert; Killeen’s exquisite fruit crostatas and the platter of warm cookies are worth every bite. — B.A.

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

Oberlin

Providence, Rhode Island

WHAT: A cozy local gem with an impressive knack for turning everyday crudo and pasta into extraordinary culinary experiences. WHY: Following the success of their intimate counter-only tasting-menu spot Birch, Benjamin and Heidi Sukle launched Oberlin in early 2016. This new venture delves into Providence’s Italian-American roots, presenting crudos in their most refined form: pristine raw fish like Connecticut royal red shrimp and bluefish, simply enhanced with olive oil and lemon. This minimalist approach sets the stage for their rich, house-made pasta dishes, such as 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 structure with striking pinstripe-blue awnings, serving as a bastion of comforting Portuguese cuisine; Rhode Island hosts the largest Portuguese-American community in the U.S. WHY: Natalia Paiva-Neves and her father, Dinis Paiva, create a welcoming, community-centric ambiance — more than just a restaurant, it’s a local hub. Both newcomers and long-time patrons flock here to enjoy beloved Portuguese staples: bacalhau na brasa (grilled salt cod paired with boiled potatoes, crisped garlic, and sautéed onions in olive oil), bacalhau de natas (salt cod baked in rich cream), and carne de porco alentejana (marinated pork with fried potatoes and tender littleneck clams). Complement your meal with a bottle of refreshing Vinho Verde for a true taste of Portugal. — B.A.

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

North

Providence, RI

WHAT: One of the rare West End spots that keeps its doors open past 10 p.m., attracting a crowd with its diverse menu that blends Momofuku-inspired dishes with classic Southern fare, all infused with a Rhode Island twist. WHY: No reservations are taken, and the wait can be lengthy. The service might be endearingly brusque, but it’s worth it for the creative dishes served in the snug, nautical-themed dining room. The small kitchen excels at making country ham biscuits and fiery dan dan noodles with mutton, squid, and fermented chiles. Their adjoining bakery offers an equally delightful array of treats. — Molly Birnbaum

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

The Red Dory

Tiverton, RI

WHAT: Chef Steve Johnson's second venture after closing his Cambridge restaurant Rendezvous in 2014, serving elegantly simple dishes in a charming single-story venue with views of the Sakonnet River, 45 minutes south of Providence. WHY: The Red Dory exudes a laid-back, summer vibe with its wood-fired stove and picnic tables on the waterfront porch. Inside, under canvas sails and a cork ceiling, Johnson creates culinary magic with fresh local seafood, such as Rhode Island squid sautéed with hearty borlotti beans and arugula, or linguini with a robust red sauce and clams from the nearby waters. The lemon pudding cake, a nostalgic favorite from Rendezvous, brings a touch of sunshine to any meal. — M.B.

1848 Main RoadTiverton, RI 02878(401) 816-5001 | reddoryrestaurant.com

VERMONT

ArtsRiot

Burlington, Vermont

WHAT: A vibrant venue in Burlington's South End arts district offering bold, hearty bar fare crafted with classic French techniques. WHY: Since its transition in late 2014 from a tentative “kitchen collective” to a full-fledged Mytoury, ArtsRiot has been elevated by chef-partner George Lambertson (and chef de cuisine Jean-Luc Matecat). The restaurant has become a cornerstone of the local dining scene, drawing a diverse crowd of farmers, artists, and drag queens alike. Enjoy inventive dishes such as black-garlic ramen with chicken torchons, pigs feet, and lemongrass, or indulge in enormous burgers topped with American cheese and special sauce, available with up to four patties. — Hannah Palmer Egan

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

Hen of the Wood

Waterbury, Vermont

WHAT: A plate showcasing Vermont's rich, four-season bounty. WHY: When winter’s chill seems never-ending, a visit to Hen of the Wood offers a feast for the senses. Chef Eric Warnstedt serves up hidden gems like aged cheeses from secret caves, caramelized root vegetables, and delicately prepared pig’s ears. The menu is a celebration of Vermont’s seasons, from early mushroom toasts to summer's corn, lamb, and fried green tomatoes with kale and currants. — A.T.

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

Kismet

Montpelier, Vermont

WHAT: A cozy, dimly lit Mytoury just steps from the state capital, known for its strong farm partnerships and early adoption of plant-based cooking. WHY: For a decade, Crystal Madiera has been a trailblazer in vegetable-focused cuisine at her modest State Street restaurant. Kismet remains the go-to spot for discerning locals craving delicate carpaccio made from beef or root vegetables, roasted beets with smoky lentils and hazelnut powder, and the town’s sole savory bread puddings served in rich bone broth during the winter months. — H.P.E.

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

Misery Loves Co.

Winooski, Vermont

WHAT: Innovative dishes that have turned Winooski from a quiet suburb into a vibrant culinary and cultural hotspot. WHY: Chef-owners Aaron Josinsky and Nathaniel Wade are known for their creative twists on familiar dishes, often featuring unusual ingredients. In spring, you might encounter a unique lasagna with nettle leaves embedded in wide pasta sheets, layered with morels and ricotta, all served in a delicate mushroom broth. By midsummer, the menu highlights Vermont-caught crawfish, served on rustic stoneware. Enjoy dipping these in rich brown-butter emulsion, and follow the staff’s tip to remove the heads and savor the river's flavorful juices. — H.P.E.

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

SoLo Farm & Table

South Londonderry, Vermont

WHAT: A farm-to-table experience that challenges Vermont's traditional image of cheese and maple syrup. WHY: Chloe and Wesley Genovart left New York City six years ago to establish a unique dining spot in this quaint Vermont village. Enjoy warming sunchoke soup in the winter and a vibrant array of 20 tomato varieties from SoLo’s garden in summer. Wesley’s Spanish roots add a Mediterranean twist to a menu featuring house-made charcuterie, octopus, quail, and rabbit. Don’t overlook his torrija, a bread pudding enriched with local milk and spiced to perfection. This is Vermont redefined with a bold flavor. — 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, and serves as an executive editor at America's Test Kitchen.

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

Sally Ekus is a literary agent and co-founder of The Lisa Ekus Group, a comprehensive culinary agency.

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

Anestes Fotiades is the creator of Portland Food Map, a resource dedicated to the culinary scene in Portland, Maine.

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

Jolyon Helterman is the restaurant critic for Boston magazine and a former deputy editor at Cook’s Illustrated. His food writing has also been featured in Coastal Living, Yankee Magazine, Hemispheres, New York magazine, The Boston Sunday Globe Magazine, Serious Eats, and Every Day with Rachael Ray.

Helen Rosner serves as the editor at large for Dinogo.

Michael Stern, along with Jane Stern, co-founded Roadfood.com and has authored over 40 books on American cuisine and culture. Their 17-year 'Roadfood' column in Gourmet magazine earned them three James Beard journalism awards.

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

Korsha Wilson is a food writer, Culinary Institute of America graduate, and former restaurant worker. She founded A Hungry Society, a blog celebrating the diversity of food culture and promoting inclusivity in the culinary world.

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

Bill Addison serves as Dinogo's restaurant editor, traveling across the nation to discover America's must-visit dining spots. Check out his full collection of articles in the archive.

Edited by Lesley SuterCopy 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