38 Must-Visit Restaurants in New England

Picture a rugged coastline, a winding road, and a gravel lot where fishing boats bob in the restless sea. Nearby islands appear as smudges on the horizon, and the chill in the air cuts through even in June. Here I am, in this quintessential New England scene, on a quest for the ultimate lobster roll.

My friend and fellow food writer, Amy Traverso, has pointed me towards McLoons Lobster in South Thomaston, Maine. The sign outside the red shack offers strawberry rhubarb pie today; the blueberries haven’t yet arrived. No matter—I'm savoring the 'lobster Rolls Royce,' a generous portion of lobster so fresh and succulent that I won't crave city lobster again until this experience fades into a distant memory.

During my recent travels through New England, I enjoyed countless lobster rolls, fried clams, and chowders. Yet, beyond these staples, I discovered a vibrant array of dishes—Portuguese stews, Turkish dolmas, Cantonese-style dumplings, and inventive creations like 'Mexican fried rice'—that reflect the Northeast’s rich and varied culinary scene.

Our exploration covers six states, from New Haven, Connecticut—one of the nation’s pizza hubs—to Burlington, Vermont, just 71 miles south of the Canadian border. Given the vast territory, it took the expertise of 11 local writers and food critics to distill the countless excellent Mytouries down to these 38 must-visit spots. Their local insight truly elevates this list.

Five years ago, this list would have been quite different—likely narrower in scope. With Boston claiming an impressive 10 spots (given its nearly 5 million residents), and with innovative venues like Eventide in Portland and Oberlin in Providence, the range of choices now reflects a surge in creativity. New England, with its blend of daring chefs and keepers of traditional recipes, has never been more diverse or thrilling as a culinary destination.

Reviewing our curated list takes me through the charming small towns that embody New England’s essence, and to extraordinary dining experiences set in places like a working farm, a hydro-powered mill, a retro Carvel stand, and a serene forest clearing. This list can’t capture every hidden gem, but like any Dinogo guide, it’s meant to inspire exploration and conversation. I’ve enjoyed lobster rolls both in creamy mayo and hot butter, and I stand by our choice of McLoons. — Bill Addison, restaurant editor

Discover the 38 top restaurants in New England, mapped out for you! →

CONNECTICUT

Sally’s Apizza

New Haven, Connecticut

WHAT: Undoubtedly the best among New Haven’s renowned pizzerias. WHY: While some may challenge my assertion, and other contributors might have differing opinions, my experience with Dinogo has consistently shown that Sally’s reigns supreme. The zesty tomato sauce, the perfectly charred crust, and the minimalist yet top-quality toppings all set Sally’s apart. For a taste of pizza perfection, order the tomato pie with garlic and skip the cheese (aside from a sprinkle of pecorino Romano). The restaurant is dimly lit, no-frills, and open only for dinner, offering brisk yet curt service from staff who wear mailman shorts year-round. A quintessential Italian-American pizzeria, Sally’s is 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 ice cream stand, now renowned for serving some of New England’s best fried clams. WHY: We’re talking whole-belly clams—succulent and briny with a satisfying snap, encased in a crisp, delicate coating. Besides clams, this summer drive-in offers a full array of expertly fried seafood, including scallops, shrimp, and oysters. Among Connecticut’s coastal clam shacks, Sea Swirl stands out for its inviting atmosphere. Dining is al fresco at picnic tables, where you can savor the ocean breeze as it rolls in. — Michael Stern

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

The Place

Guilford, Connecticut

WHAT: A unique outdoor Mytoury that feels like a forest clearing, situated a couple of miles inland from the coast. Guests dine on tree stumps and enjoy food cooked over a grand open fire grill. WHY: The Place features a single menu displayed on a hand-painted wooden sign, welcoming sunburned families and their well-behaved dogs since 1971. The usual fare includes roasted clams served on iron grates with cocktail sauce and butter, followed by lobster, barbecue chicken, and sometimes bluefish. A favorite addition is the smoke-kissed corn, served in its charred husks. While this is the only side dish offered, patrons are encouraged to bring their own extras, including beverages, which can be picked 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 birthplace of the Connecticut steamer, a unique steamed cheeseburger, crafted with flair by this cozy spot since 1959. WHY: Beef patties and blocks of cheddar cheese are steamed in separate metal trays, resulting in a burger that’s extraordinarily juicy with cheese that melts into a creamy, pearlescent layer that saturates the meat. Each bite delivers an intense burst of umami flavor. — M.S.

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

MAINE

Drifters Wife

Portland, Maine

WHAT: A cutting-edge wine bar and contemporary American Mytoury that, much like its Portland setting, consistently exceeds expectations. WHY: With an infectious passion and extensive wine knowledge, co-owners Peter and Orenda Hale have curated an impressive selection of 200 natural wines, perfectly complemented by chef Ben Jackson’s inventive menu. The duck consommé with hen of the woods mushrooms in spring is a must-try, and the house-made yogurt pairs wonderfully with the rich umami of roasted chicken with carrots and lambs quarters. While the culinary and wine offerings are ambitious, it’s the genuine hospitality that truly makes this East End spot a standout. — Anestes Fotiades

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

Eventide Oyster Co.

Portland, Maine

WHAT: The vibrant seafood sensation that defines the modern oyster bar, setting the benchmark not just in New England but across the U.S. Eventide is well-known, and no matter when you visit, expect a wait. WHY: Featuring nearly 20 varieties of pristine, rugged oysters from Maine and beyond, served on ice atop a granite slab, each oyster's name evokes its origin: Pleasant Bay, John’s River, Basket Island, Dodge Cove. Enjoy them plain or with a range of accompaniments, from classic red wine mignonette to inventive horseradish or kimchi ices. The blackboard specials like fish crudos and octopus terrine are always worth trying, but the standout is the signature lobster roll, enriched with a surprising 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 charming shops in this scenic town, managed by the dynamic duo Ravin Nakjaroen and Paula Palakawong. The menu starts with authentic Thai influences but then explores a broader “pan-Asian” range, though Nakjaroen’s meticulous and personal approach defies simple categorization. WHY: Even a staple like fried rice is elevated here, with each grain perfectly separated and combined with local ingredients like Maine crab or smoked mackerel. Don’t miss Nakjaroen’s signature Thai dishes, such as pad kee mao (wok-seared rice noodles with fresh vegetables) and a well-balanced, mildly sweet panang curry with beef. — B.A.

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

The Lost Kitchen

Freedom, Maine

WHAT: A dreamlike dining experience set in a historic hydro-powered millhouse from 1834, located in a quaint town with a population of 719. Here’s the twist: securing a table at The Lost Kitchen is one of the most coveted reservations in the country. Chef-owner Erin French opens the reservation books each April 1 for the entire year, and they’re typically snapped up within hours. WHY: For those lucky enough to snag a spot, the evening is a multi-sensory journey. Enjoy the gentle murmur of a nearby dam, savor the evolving aromas as French and her team prepare eight courses by twilight, and appreciate her skillful flavor combinations. Begin with oysters infused with basil and violet, and enjoy a lamb loin brightened with pickled rhubarb and feta that embodies the essence of spring. The food is exceptional, but it’s the serene pace and shared joy that truly enchant. — B.A.

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

Maine Diner

Wells, Maine

WHAT: A quintessential roadside diner that epitomizes classic Downeast cuisine, offering everything from rich chowder to traditional Indian pudding (served à la mode) and a lobster omelet that’s perfect for breakfast. While seafood takes center stage, the menu also features Yankee favorites like baked beans, chicken pot pie, and mac-and-cheese. WHY: No comfort food rivals Grandma’s lobster pie, a sumptuous dish with generous chunks of lobster smothered in butter and topped with buttery cracker crumbs. It stands out as one of New England’s finest offerings. — M.S.

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

McLoons Lobster

South Thomaston, Maine

WHAT: A quintessential Maine lobster shack that boasts a picturesque setting and an unbeatable lobster roll. WHY: Lobster rolls are the heart of Maine’s culinary scene, often sold at a high volume and typically mixed with excessive mayo, resulting in a soggy and bland product. At McLoons, however, the mayo is generously applied to the bun, leaving the lobster meat fresh and unadulterated, with hot butter available as a delightful alternative. For the best of both worlds, try the half-and-half roll to determine your favorite. — A.T.

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

Palace Diner

Biddeford, Maine

WHAT: A historic pre-Depression Era diner car nestled in Biddeford, Maine, that will redefine your expectations of classic diner cuisine. WHY: Revitalized by chefs Chad Conley and Greg Mitchell, this 90-year-old gem now serves up traditional diner fare with a touch of artistry that makes the wait for one of the 15 seats totally worthwhile. Grilled grapefruit slices take on a new dimension, iceberg lettuce adds a refreshing crunch to the tuna melt topped with tuna salad and pickles, and thick-cut challah french toast is caramelized to perfection. — A.F.

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

Primo

Rockland, Maine

WHAT: A tribute to midcoast Maine by Chef Melissa Kelly, blending restaurant and organic farm into a singular experience. WHY: Primo is not just about farm-to-table; it’s an immersive experience set on four-and-a-half acres of lush farmland. Chef Melissa Kelly leads both the culinary and agricultural endeavors, creating an atmosphere where you might begin with a garden tour and a glass of wine before dining in a rustic two-story house transformed into a restaurant. The menu, reflecting Kelly’s background at Chez Panisse, highlights meticulously prepared vegetables and pasture-raised meats, such as blistered snap peas and hearty pork chops with sweet roasted Brussels sprouts. The casual 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, offering some of the finest baked treats and a touch of millennial café charm. WHY: Since expanding to Portland’s West End in 2015, this beloved East End coffee spot has enlisted talented baker Briana Holt. Her innovative takes on classic pastries strike a perfect sweet-savory balance, with options like butter-and-jam biscuit sandwiches or turmeric steel-cut oats to kickstart your morning. And don’t miss the plum and black pepper pie! For lunch, the capicola sandwich with chile honey, banana peppers, and chickweed on seeded focaccia will have you returning before noon. — A.F.

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

Tao Yuan

Brunswick, Maine

WHAT: The flagship Mytoury of chef and restaurateur Cara Stadler in this college town, renowned for her exceptional dumplings. WHY: After running an underground restaurant in Beijing with her mother, Cecile, nearly a decade ago, Stadler now brings her expertise to Maine, where the family frequently spent summers. The menu leans pan-Asian, but focus on the distinctly Chinese dishes to experience Stadler’s true culinary prowess. Enjoy seared scallops in a rich XO sauce with Iberico ham, crisp greens with young ginger and sesame dressing, and her impressive 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 pinnacle of American bistro dining. WHY: Chef-owner Tony Maws has perfected the art of upscale comfort, blending the high and low with finesse. In his spacious, brick-adorned venue, Maws crafts tasting menus that might include Maine amberjack sashimi, refreshing green gazpacho, succulent garganelli with clams and pork belly, a flavorful lamb dish, and a rich bitter chocolate terrine. His a la carte options are equally impressive, featuring a roast chicken and one of the boldest burgers in the country—ground with bone marrow and miso, topped with cheddar, and served on a thick milk-bread bun. Only 18 of these burgers are made each night, so plan to arrive at 5:30 p.m. if you want to secure one. — B.A.

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

Eastern Standard

Boston, Massachusetts

WHAT: Garrett Harker, a seasoned Boston restaurateur, delivers the quintessential brasserie experience to New England. WHY: This vibrant institution in Kenmore Square is a crowd-pleaser with its superb craft cocktails, classic bistro dishes like steak frites and roast chicken, and unmatched hospitality (rumor has it they keep a record on every guest). Despite the white tablecloths, there's no pretension here; the restaurant remains open throughout the day and well into the night, with bartenders even hopping on the back bar to jot down 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 modest eight-seat French bistro tucked away in Western Massachusetts, serving as a haven from city life for chef-owner duo Michaelangelo Wescott and Ami Aubin. This intimate spot remains one of the rare places where consistency, creativity, and warm hospitality are all given equal importance. WHY: The menu features nostalgic classics like duck confit and house-cured gravlax, but Wescott's mood shapes a rotating selection of daily specials. Expect anything from hand-torn pasta to scrapple with duck egg to homemade ramen. Winter brings a hearty local pork shank braised to perfection, a reward for navigating icy roads, while summer highlights include fresh trout and local cheeses layered over sun-warmed tomatoes. Once you visit, you'll find yourself a lifelong regular. — Sally Ekus

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

La Brasa

Somerville, Massachusetts

WHAT: A culinary marvel of live-fire cooking brought to life by chef Daniel Bojorquez, who launched this gem in the uncharted depths of Somerville in 2014. WHY: After honing his skills under the guidance of local haute cuisine master Frank McClelland, Bojorquez combines his diverse training from Sonora and Puebla into a high/low menu that blends bold, vibrant flavors with sophisticated techniques. The charred-poblano onion fondue complements the crispy-skinned, wood fire-roasted chicken perfectly. His “Mexican Fried Rice” is a fusion delight, mixing elements of arroz mexicano, Chinese fried rice, and Spanish paella into a smoky, crispy creation. Additionally, the complimentary extras like the rich neon-green olive oil and smoke-kissed ash butter make a compelling argument for their value. — Jolyon Helterman

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

Loyal Nine

Cambridge, Massachusetts

WHAT: A sophisticated, intellectually engaging restaurant that redefines New England cuisine without falling into old-fashioned clichés. WHY: Chef Marc Sheehan, located near Harvard, delves into culinary history with a modern twist. He resurrects Colonial dishes like sallets and soused bluefish, but refreshes them with inventive touches such as chamomile vinegar, sunchoke-walnut jam, and pork-fat hollandaise. The result is a contemporary New England cuisine that honors the past while embracing the present. — Amy Traverso

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

O Ya

Boston, Massachusetts

WHAT: A top-tier izakaya that has been making waves since its 2007 debut by Tim and Nancy Cushman, housed in a charmingly converted firehouse. WHY: Though the menu may appear eclectic, each dish is crafted with meticulous precision and creativity. Kombu-braised whole-shallot 'nigiri' features soy pearls that mimic Osetra caviar. Salt-encrusted A5 wagyu offers a rich, buttery experience. Even seemingly outdated trends find fresh relevance, like raw hamachi on delicate rice with banana-pepper mousse and a touch of truffle oil—finished with a creme-brulee torch for a surprising, savory-marshmallow twist. Be prepared to spend. — J.H.

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

The Prairie Whale

Great Barrington, Massachusetts

WHAT: A charming blend of rustic and refined, this Berkshires gem brings a touch of the country to a sophisticated setting. WHY: Great Barrington, enriched by its location along the Taconic State Parkway, welcomes this farm-to-table haven. Mark Firth, previously of Marlow & Sons, brings a taste of farm life to the town with his establishment featuring reclaimed wood, cornhole on the lawn, and dishes made from ingredients raised on his own farm. Expect hearty, elevated fare like potato-leek soup with a poached egg and pork goulash with braised cabbage and spaetzle. No pretensions, no website, no reservations required. — A.T.

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

Row 34

Boston, Massachusetts

WHAT: Classic New England seafood shack fare with refined modern touches from the Island Creek team, known for their top-tier shellfish shipped fresh daily from Duxbury. WHY: This is the ultimate spot to enjoy fresh raw-bar selections, including the highly prized Row 34 oysters with their deep, mineral flavor reminiscent of French Belons. Both Maine-style (creamy mayo) and Connecticut-style (hot butter) lobster rolls are perfected here, along with other dishes prepared in the fryer or on the grill. Complement your meal with a selection from their impressive list of high-quality sours and Old-World white wines. — J.H.

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

Sarma

Somerville, Massachusetts

WHAT: A vibrant restaurant showcasing the bold, spiced flavors of the Middle East. Chef-owner Cassie Piuma blends her recipes with New England's seasonal bounty, featuring produce from co-owner Ana Sortun’s farm. WHY: Piuma brings nearly a decade of experience from Oleana, Ana Sortun’s renowned restaurant in nearby Cambridge that pioneered a love for Turkish and Middle Eastern fare. At Sarma, Piuma crafts her own captivating interpretations, inspired by the mezze-style dining of Turkish taverns. Expect inventive dishes like squid with peanut dukkah, cucumber-stuffed dolmas instead of the traditional 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 from the dining scene’s queen, Barbara Lynch, cleverly designed to resemble a cheerful lunch counter. WHY: Though every venue in Lynch’s impressive collection has its merits, this understated gem — nestled between her cocktail haven, Drink, and her high-end French establishment, Menton — currently exudes a lively vibe that's both polished and fresh. Trained “short-order cooks” serve up innovative takes on Italian classics. Enjoy duck-prosciutto crostini topped with rhubarb compote, salsa verde, and burratini. Delight in marinated mackerel with fresh chickpeas and a hint of chile oil. Savor 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: Indulgent seafood creations in Harvard Square by the talented Michael Scelfo. WHY: Bold, imaginative cooking that embraces richness, salt, and vibrant flavors: the finest elements. Fresh bucatini is elevated with smoked egg yolk, bottarga, pecorino, and creamy uni. Wood-roasted char belly, with its crisp skin, is served cassoulet-style over creamy ceci beans, complemented by grilled grapes and lemon. The cocktail menu is just as inventive, featuring silky milk punches, unique house infusions like squid-ink mezcal, and an impressive collection of absinthe. — J.H.

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

Uni

Boston, Massachusetts

WHAT: Originally a compact sashimi spot in a nondescript corner of Ken Oringer’s Clio, Uni was upgraded in 2022 to claim its own space. WHY: And it’s a brilliant move. Oringer and executive chef Tony Messina have elevated Uni to a top-tier izakaya, blending global street food with precise technique and high-quality ingredients. Expect a thrilling culinary experience where hamachi sashimi partners with banana, black truffle, and pork-belly croutons; sea-urchin toast is topped with Italian lardo and seaweed pesto; and wagyu dumplings shine 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: A sophisticated small-plates restaurant drawing inspiration from Portsmouth's rich history, local ingredients, and the inventive flair of Per Se-trained chef Matt Louis. WHY: Louis infuses his creations with boldness, presenting dishes that would have raised eyebrows just a few years ago in this charming coastal town. The team manages their own farm, harvests oysters from nearby Great Bay exclusively for this and its sister restaurant, Franklin Oyster House, and incorporates foraged ingredients like nettles and invasive green crab. The menu celebrates regional history with inventive takes on traditional fare, such as hasty pudding fries with molasses barbecue and buttermilk dip, and a modern twist on 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: A charming former carriage house on a White Mountain farm, transformed in 1938 by 'Sugar Bill' and Polly Dexter into a tea room celebrating the wonders of maple syrup from their own sugarbush. WHY: The Dexter family still offers a delightful range of simple dishes accompanied by their maple creations. Pancakes and waffles are the main attractions, but don't miss the ice cream drizzled with Maple Hurricane Sauce, a delectable concoction made by simmering apples in syrup to achieve a rich, woodsy flavor. — M.S.

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

RHODE ISLAND

Al Forno

Providence, Rhode Island

WHAT: A cornerstone of fine dining in Providence since 1980, Al Forno was founded by Johanne Killeen and George Germon to offer their sophisticated takes on Italian-American classics. WHY: The restaurant’s enduring energy and excellence keep it perpetually popular, with no reservations accepted. Visit early or late and be sure to try their grilled pizza, the innovation that first brought them acclaim. It comes out looking like a quirky boomerang, with a crispy crust and toppings like kale pesto and pine nuts that continue to impress. Save room for Killeen’s exquisite fruit crostatas or the warm cookie platter to cap off your meal. — B.A.

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

Oberlin

Providence, Rhode Island

WHAT: A charming neighborhood spot with a remarkable knack for transforming crudo and pasta—two staples of American dining—into something extraordinary. WHY: After debuting their intimate, counter-only tasting-menu venue Birch in 2013, Benjamin Sukle and his wife, Heidi, launched Oberlin in early 2016. Their second venture masterfully taps into Providence’s Italian-American roots. Crudos are minimalist marvels: pristine raw seafood (Connecticut royal red shrimp, bluefish, delicate scup) simply dressed with olive oil and lemon. This simplicity sets the stage for indulgent house-made pastas like chitarra cacio e pepe. — B.A.

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

O Dinis

East Providence, Rhode Island

WHAT: A robust brick establishment with pinstripe-blue awnings serving as a haven for the hearty, soul-soothing fare of Portugal. East Providence is home to the largest Portuguese-American community in the U.S. WHY: Natalia Paiva-Neves and her father, Dinis Paiva, create a welcoming, homey environment that doubles as a community hub. Here, locals and visitors alike indulge in authentic Portuguese dishes: bacalhau na brasa (grilled salt cod with boiled potatoes, garlic, and onions), bacalhau de natas (salt cod baked in rich cream), and carne de porco alentejana (marinated pork with fried potatoes and littleneck clams). Complement your meal with a crisp bottle of 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 spots in Providence's West End that stays open late, attracting a crowd with its diverse menu that ranges from Momofuku-inspired creations to classic Southern fare, all with a Rhode Island twist. WHY: Reservations aren’t accepted, and waits can be lengthy, with service sometimes brusque. Yet, the inventive dishes served in the nautical-themed dining room more than compensate for any minor inconveniences. The compact kitchen excels at everything from tiny country ham biscuits to spicy dan dan noodles loaded with mutton, squid, and fermented chiles. The adjoining bakery continues the trend with a delightful assortment of treats. — 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 shut down his Cambridge restaurant Rendezvous in 2014, features unpretentious yet exceptional cuisine served in a charming single-story building with views of the Sakonnet River, about 45 minutes south of Providence. WHY: With its wood-fired oven and picnic-table-lined waterfront porch, Red Dory exudes a laid-back, summery vibe rather than city sophistication. Here, under canvas sails hanging from the cork ceiling, Johnson creates magic with fresh local seafood—such as tender Rhode Island squid sautéed with hearty borlotti beans and arugula, or linguini topped with a robust red clam sauce. The lemon pudding cake, a holdover from Rendezvous, is a ray of sunshine, perfect any time of year. — M.B.

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

VERMONT

ArtsRiot

Burlington, Vermont

WHAT: Hearty, bold bar fare rooted in classic French methods, set in a vibrant DIY performance venue in Burlington's South End arts district. WHY: In late 2014, ArtsRiot cofounders PJ McHenry and Felix Wai abandoned a lackluster “kitchen collective” idea and brought on the dynamic chef-partner George Lambertson to revamp the menu. Since then, Lambertson (and recently chef de cuisine Jean-Luc Matecat) has transformed the formerly hesitant Mytoury into a cornerstone of the South End’s burgeoning food scene. It’s a hotspot where you’ll see everyone from farmers to artists and drag performers enjoying bold dishes like black-garlic ramen with chicken, pig’s feet, and lemongrass, or indulgent burgers dripping with American cheese and special sauce, stacked up to four patties high on request. — Hannah Palmer Egan

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

Hen of the Wood

Waterbury, Vermont

WHAT: A showcase of Vermont’s rich, four-season bounty on a plate. WHY: When winter’s chill starts to feel endless, peruse the menu at Hen of the Wood, where Eric Warnstedt pulls ripe cheeses from secret caves, transforms roots into candy-like sweetness, and turns pig’s ears into a silky delight. Here, even in the dead of winter, there’s vibrancy, and that’s from someone who was serving mushroom toasts long before they became a trend. Come back in summer to enjoy the fresh sweetness of corn, tender lamb, and fried green tomatoes paired with kale and currants. — A.T.

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

Kismet

Montpelier, Vermont

WHAT: A cozy, dimly-lit restaurant just a stone’s throw from the state capital, known for its early adoption of farm partnerships and plant-based cuisine. WHY: Crystal Madiera has been at the forefront of vegetable-focused dining, crafting innovative meals at her intimate State Street spot for over a decade. Kismet remains a favorite among savvy Vermonters for its delicate beef or root vegetable carpaccio and roasted beets topped with smoky lentils, powdered hazelnuts, and a burst of labneh. In the winter, it’s the go-to place for comforting bread puddings drenched in rich bone broth. — H.P.E.

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

Misery Loves Co.

Winooski, Vermont

WHAT: Innovative dishes that have elevated Winooski from a sleepy suburb of Burlington to a hotspot for food and culture. WHY: Chef-owners Aaron Josinsky and Nathaniel Wade excel at transforming wild ingredients into surprising takes on familiar dishes. In the spring, enjoy a deconstructed lasagna with nettle-studded pasta, morels, and ricotta, all delicately simmered in a mushroom broth. By midsummer, savor Vermont crawfish served simply on stoneware, accompanied by rich brown-butter emulsion for dipping. Follow the servers' tip to remove the heads and savor the earthy river juices inside. — H.P.E.

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

SoLo Farm & Table

South Londonderry, Vermont

WHAT: A fresh take on local Vermont fare that defies traditional expectations of cheese and maple syrup. WHY: Chloe and Wesley Genovart left New York City to start this gem in a small Vermont town. Their menu delights with winter offerings like frost-kissed sunchoke soup, and summer boasts 20 varieties of tomatoes from SoLo’s own garden. With Wesley's Spanish heritage, Mediterranean influences shine through house-made charcuterie, octopus, quail, and rabbit. Don’t overlook the torrija, a luxurious bread pudding made with milk from a local dairy and spiced to perfection. Vermont with a flavorful twist. — 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 in Vermont.

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

Rachel Forrest is a food writer and restaurant critic splitting her time between Exeter, New Hampshire, and Austin, Texas.

Anestes Fotiades is the creator of Portland Food Map, an essential guide to Portland, Maine’s food and dining scene.

Darra Goldstein is the founding editor of Gastronomica and 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 work has appeared 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 Dinogo’s editor at large.

Michael Stern, co-founder of Roadfood.com and co-author with Jane Stern of over 40 books on American cuisine and culture, led the Sterns' acclaimed 17-year 'Roadfood' column in Gourmet magazine, which earned three James Beard journalism awards.

Amy Traverso is the senior food editor for Yankee Magazine, author of The Apple Lover's Cookbook, and co-host of the television series Weekends with Yankee, 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 that celebrates the diversity of food culture and promotes inclusivity in the culinary world.

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 serves as Dinogo's restaurant editor, traveling across the nation to discover America’s must-visit dining spots. Explore all his articles in the archive.

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