New England's 38 Must-Try Restaurants

A rugged coastline, a narrow path, a gravel lot. Fishing boats sway in restless waters; islands with dense forests dot the horizon like quick sketches. The breeze is biting, even in June. In this picturesque New England scene, I’m here for one thing — an unforgettable lobster roll.

My friend, writer Amy Traverso, led me to McLoons Lobster in South Thomaston, Maine. The shack’s red building boasts a sign: pie of the day, strawberry rhubarb. Too early for the state’s prized blueberries, I dive into the “lobster Rolls Royce” — a double portion. The bun cradles lobster so fresh and tender that no city restaurant will compare until this memory fades into the mist.

During my recent travels across New England, I indulged in some stellar lobster rolls, clams, and chowder. But it wasn’t just about the classics. I tasted everything from Portuguese stews and Turkish dolmas to Cantonese dumplings and inventive dishes like Mexican fried rice, all part of the Northeast’s vibrant food scene.

Our journey spans six states, starting in the pizza mecca of New Haven, Connecticut, and stretching to Burlington, Vermont, just shy of Canada. Covering this much ground alone is impossible, so I teamed up with 11 local writers and experts. Their insights helped whittle down the region’s dining treasures to these 38 must-visit spots.

Five years ago, this list would have been much narrower — certainly less diverse in location. Boston claims 10 spots (understandably, with a metro of nearly 5 million), but places like Eventide in Portland and Oberlin in Providence now show off a surge of creativity. With bold chefs and keepers of culinary traditions, New England’s dining scene has never been more thrilling.

Looking through our selections brings me back to the small towns that are the heart of New England, where remarkable meals are served in settings like working farms, water-powered mills, a former Carvel stand, and woodland clearings. No list can capture every hidden gem. As with any Dinogo map, this collection is an invitation to savor and debate. I’m sure about one thing, though: McLoons earned its spot. — Bill Addison, restaurant editor

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

CONNECTICUT

Sally’s Apizza

New Haven, Connecticut

WHAT: The absolute best of New Haven’s iconic pizzerias. WHY: You might not agree, and maybe some other writers on this project don’t either, but after two rounds of sampling the town’s top pies for Dinogo, I stand by it: Sally’s delivers. The tomato sauce’s tang, the perfect char on the crust, and the light touch with quality toppings make it unbeatable. Order the tomato pie with garlic, no cheese (except a bit of pecorino Romano), and you’ll understand pizza perfection. The dim, no-frills spot serves dinner only, and the staff, with their year-round mailman shorts, are quick but no-nonsense. A true Italian-American pizzeria, it’s a national treasure. — B.A.

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

Sea Swirl

Mystic, Connecticut

WHAT: Once a Carvel stand near Mystic Seaport, now home to some of New England’s best fried clams. WHY: Whole-belly clams that are plump, sweet, and perfectly salty, encased in a crisp, brittle crust. Besides clams, the drive-in offers a full menu of expertly fried seafood like scallops, shrimp, and oysters. Among Connecticut’s shoreline clam shacks, Sea Swirl stands out for its unbeatable atmosphere. Outdoor dining at picnic tables with the ocean’s scent rising on the breeze behind you. — Michael Stern

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

The Place

Guilford, Connecticut

WHAT: A rustic outdoor restaurant set in a wooded clearing, two miles from the beach. Diners sit on tree stumps, and everything is cooked over a massive open-fire grill. WHY: Since 1971, sun-kissed families and well-behaved dogs have gathered here to enjoy a simple, hand-painted menu. Expect roasted clams with cocktail sauce and butter, followed by lobster, barbecue chicken, and maybe bluefish. The only side? Corn grilled in its husk, but you’re welcome to bring your own extras—including a six-pack from the nearby gas station. — Helen Rosner

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

Ted’s Restaurant

Meriden, Connecticut

WHAT: The birthplace of the iconic central Connecticut steamer, or steamed cheeseburger, perfected by this cozy joint since 1959. WHY: Ground beef patties and cheddar cheese are steamed separately in metal trays, creating a burger that's unbelievably juicy, with melted cheese so creamy it seeps into every nook of the meat. It's pure umami with every bite. — M.S.

1046 Broad Street, Meriden, CT 06450 | 203-237-6660 | tedsrestaurant.com

MAINE

Drifters Wife

Portland, Maine

WHAT: A standout natural wine bar and contemporary American Mytoury, reflective of Portland's rising culinary scene. WHY: Co-owners Peter and Orenda Hale curate a 200-bottle natural wine list with passion, complemented by chef Ben Jackson’s inventive dishes. Highlights include a duck consommé with hen of the woods mushrooms and roasted chicken balanced by house-made yogurt. The food is ambitious, but the welcoming atmosphere seals its place as an East End favorite. — Anestes Fotiades

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

Eventide Oyster Co.

Portland, Maine

WHAT: A lively seafood sensation that redefines the modern oyster bar, not just in New England, but across America. WHY: Nearly 20 varieties of Maine and regional oysters, with names evoking their origins, are served on ice atop a carved granite slab. Enjoy them plain or with toppings like classic red wine mignonette or inventive kimchi and horseradish ice. Blackboard specials are always reliable, but the star is the umami-packed lobster roll, enhanced with browned butter, dried milk powder, and lemon. — B.A.

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

Long Grain

Camden, Maine

WHAT: A must-visit neighborhood spot nestled among the shops of a scenic town, run by husband-and-wife duo Ravin Nakjaroen and Paula Palakawong. WHY: The menu draws on their Thai roots, with dishes that defy easy labels like ‘pan-Asian.’ Local seafood shines in each dish, from the perfectly crafted fried rice with Maine crab to the bold, wok-seared pad kee mao. Don’t miss the balanced panang curry with beef—rich, but not overly sweet. — B.A.

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

The Lost Kitchen

Freedom, Maine

WHAT: A captivating destination restaurant set in a historic hydro-powered millhouse (built in 1834) located in a quaint midcoast town with a mere 719 residents. WHY: Securing a table at the Lost Kitchen is no easy feat, as Chef-owner Erin French opens annual reservations on April 1 for dining from May through New Year’s Eve, and they vanish within hours. Those fortunate enough to land a reservation are treated to an evening that engages all the senses. Experience the soothing sounds of a nearby dam, delight in the evolving aromas as French and her team prepare an eight-course meal in the evening glow, and appreciate her talent for harmonizing flavors. Start with oysters infused with basil and violet; follow with lamb loin paired with pickled rhubarb and feta, a true celebration of spring. The exceptional food is complemented by a relaxed atmosphere and joyful spirit. — B.A.

22 Mill Street, Freedom, ME 04941 (207) 382-3333

Maine Diner

Wells, Maine

WHAT: A quintessential roadside diner celebrated for its classic Downeast fare, featuring rich chowder, traditional Indian pudding (served à la mode, of course), and a fresh lobster omelet for breakfast. Seafood takes center stage, but don’t overlook Yankee staples like baked beans, chicken pot pie, and macaroni and cheese. WHY: Nothing compares to the comfort of Grandma’s lobster pie—a sumptuous casserole overflowing with tender lobster meat bathed in butter and topped with buttery cracker crumbs. It’s truly one of the finest dishes in New England. — M.S.

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

McLoons Lobster

South Thomaston, Maine

WHAT: The ultimate Maine lobster shack set in a picture-perfect location, famous for its unbeatable lobster roll. WHY: While lobster rolls are a staple of Maine cuisine, often served in large quantities and heavily mixed with mayo, resulting in a bland experience, McLoons stands apart. Here, mayo is generously spread on the bun rather than the lobster, with hot butter available as a delightful alternative. For the best of both worlds, try the half-and-half roll to choose your favorite. — A.T.

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

Palace Diner

Biddeford, Maine

WHAT: A vintage diner car from the pre-Depression era nestled in the historic mill town of Biddeford, Maine, where you'll discover a renewed appreciation for classic diner cuisine. WHY: Under the stewardship of chefs Chad Conley and Greg Mitchell, this 90-year-old establishment has been revitalized with a menu of diner favorites—think burgers, breakfast sandwiches, and flapjacks—each crafted with an artistry that justifies the wait for one of its limited 15 seats. Grilled grapefruit takes on a whole new dimension, while a generous layer of iceberg lettuce adds a refreshing crunch to the tuna melt loaded with tuna salad and pickles. Indulge in thick-cut challah French toast, perfectly bruleed on top for an extra touch of sweetness. — A.F.

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

Primo

Rockland, Maine

WHAT: An homage to midcoast Maine by Chef Melissa Kelly, blending a restaurant with an expansive organic farm. WHY: While many establishments boast about their local sourcing, Primo stands apart, nestled on four and a half acres of lush farmland. Melissa Kelly not only leads the agricultural side but also crafts the delicious dishes. A typical dinner might begin with a leisurely walk through the garden, a glass of wine in hand, before moving to the charming two-story converted farmhouse that serves as the restaurant and parlor. The menu highlights fresh vegetables and pasture-raised meats, reflecting Kelly’s experience at Chez Panisse: blistered snap peas seasoned with sea salt and hearty pork chops paired with sweet, roasted Brussels sprouts. The relaxed upstairs lounge offers house-made charcuterie, pizzas, and oysters, making it the premier 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 former Blue Bottle team members Will and Kathleen Pratt, offering some of the finest baked goods in the city along with a vibrant coffeehouse atmosphere. WHY: After gaining a loyal following in the East End for its clean, lightly roasted coffee served in a cozy setting, Tandem expanded to Portland's West End in 2015, enlisting skilled baker Briana Holt. She creates modern interpretations of classic baked goods that masterfully blend sweet and savory flavors. Starting your day with one of her buttery biscuit sandwiches filled with jam or a bowl of turmeric-infused steel-cut oats is pure bliss. (Don’t miss out on a slice of the plum and black pepper pie either.) Lunchtime offerings like the capicola sandwich with spicy 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 iconic college-town restaurant of chef and restaurateur Cara Stadler, renowned for her exceptional dumpling-making skills. WHY: Nearly a decade ago, Stadler and her mother, Cecile, operated an underground Mytoury in Beijing when Stadler was just 21. They reunited in Maine, a place the family often frequented during summers. The menu leans toward pan-Asian flavors, particularly dishes that highlight Chinese influences, showcasing Stadler’s culinary prowess. Signature offerings include seared scallops drizzled with XO sauce and enhanced by Iberico ham, vibrant greens tossed with young ginger and sesame dressing, and her exceptional dumplings, like open-faced shu mai filled with a savory mix of pork and shrimp. — B.A.

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

MASSACHUSETTS

Craigie on Main

Cambridge, Massachusetts

WHAT: The quintessential American bistro at its finest. WHY: Chef-owner Tony Maws pioneered the high-low dining approach: In a spacious, brick-accented venue, he crafts tasting menus that might include Maine amberjack sashimi, green gazpacho, garganelli with clams and pork belly, a showcase of lamb, and a rich chocolate terrine. However, his à la carte offerings are equally impressive. His roasted chicken is perfection, and the bar features one of the country’s boldest burgers, a freshly ground patty enhanced with bone marrow and miso, topped with cheddar on a towering milk-bread bun. Only 18 are made each night; arrive at 5:30 p.m. if you hope to secure one. — B.A.

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

Eastern Standard

Boston, Massachusetts

WHAT: Renowned Boston restaurateur Garrett Harker has brought New England the brasserie it truly deserves. WHY: This vibrant institution in Kenmore Square caters to everyone: serving up top-notch craft cocktails, classic bistro dishes like steak frites and roasted chicken, along with outstanding hospitality (legend has it they keep a detailed dossier on every guest). While the tables are adorned with white linens, don’t mistake that for snobbery; the restaurant operates all day and into the early morning hours, with bartenders even climbing atop 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, serving as a retreat from city life for husband-and-wife chef-owners Michaelangelo Wescott and Ami Aubin. This cozy spot remains one of the few places where consistency, creativity, and hospitality are equally prioritized. WHY: While the menu pays homage to classic dishes (like duck confit and house-cured gravlax), Wescott’s mood inspires the eclectic daily specials, which may include anything from hand-torn pasta to scrapple topped with duck egg to homemade ramen. In winter, enjoy a hearty braise of local pork shank with a rich berry jus—a perfect reward for navigating icy roads. Summer brings fresh trout and vibrant local cheeses layered atop sun-warmed tomatoes. Visit once, and you’ll become a lifelong regular. — Sally Ekus

65 Bridge StreetShelburne Falls, MA 01370

La Brasa

Somerville, Massachusetts

WHAT: Stunning live-fire cuisine from culinary prodigy Daniel Bojorquez, who opened this gem in 2014 in the far reaches of Somerville. WHY: After an extensive apprenticeship with local haute cuisine master Frank McClelland, the Sonora-born and Puebla-trained chef infuses his diverse experiences into a menu that blends bold, lively, and refined dishes. The charred poblano onion fondue pairs perfectly with the crispy-skinned, wood-fired roasted chicken. The “Mexican Fried Rice” showcases the best elements of arroz mexicano (bright, sofrito-infused flavor), Chinese fried rice (smoky wok hei), and Spanish paella (crispy socarrat). And regardless of your stance on the bread charge debate, the incredible complimentary spreads you receive for just a few dollars—luxuriously thick neon-green olive oil and smoky, dreamy ash butter—make an irresistible argument. — Jolyon Helterman

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

Loyal Nine

Cambridge, Massachusetts

WHAT: A thought-provoking, innovative restaurant inspired by New England, free from the typical kitschy charm. WHY: Chef Marc Sheehan’s commitment to “eat local” transcends basic sourcing. Located near Harvard, he explores culinary history, reviving Colonial dishes like sallets and soused bluefish but with a contemporary twist. Free from the constraints of Puritan-era cuisine, he enhances his dishes with unexpected touches such as chamomile vinegar, sunchoke-walnut jam, and pork-fat hollandaise, crafting a 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 recognized izakaya established in 2007 by Tim and Nancy Cushman within a cozy, renovated firehouse. WHY: While the menu may appear whimsically chaotic, the dishes are crafted with precision and artistry akin to edible Seurat paintings. Kombu-braised whole shallots served as “nigiri” glisten with subtly molecular soy pearls that mimic the essence of Osetra caviar. The salt-crusted A5 wagyu melts into a rich beef butter on the palate. Even the mid-2000s clichés regain unexpected significance. For instance, raw hamachi rests on delicate rice balls, topped with a briny-hot banana-pepper mousse and drizzled with truffle oil—moments before a crème brûlée torch adds enchanting savory-marshmallow flavors you never knew existed. Come 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 intersection of rustic charm and urban flair, this Berkshires hotspot brings together country and city vibes. WHY: The western region of Massachusetts has thrived from a blend of influences along the Taconic State Parkway, particularly in the lively town of Great Barrington. When Mark Firth of Marlow & Sons chose to swap city life for a farming adventure, the town welcomed a new gem filled with farm-to-table elements: reclaimed wood decor, cornhole games on the lawn, and fresh produce sourced from Firth’s own farm, where he raises sheep and pigs (the restaurant's name is a nod to this breed's 19th-century moniker). Expect elevated rustic dishes like potato-leek soup topped with a poached egg or pork goulash served with braised cabbage and spaetzle. No pretensions, no website, and no reservations required. — 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 expertly crafted modern twists from the Island Creek team, renowned for their premium bivalves sourced daily from Duxbury, Massachusetts, to elite restaurants across the U.S. WHY: There’s no better place to enjoy fresh raw bar offerings, including the highly sought-after Row 34 oysters, which boast a mineral-rich merroir akin to French Belons. Both styles of lobster rolls—Maine (with creamy mayo) and Connecticut (slathered in hot butter)—reach their peak here, as do any dishes kissed by the fryer or grill. Pair your meal with a selection of sophisticated sours and Old-World vins blancs for an unforgettable experience. — J.H.

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

Sarma

Somerville, Massachusetts

WHAT: A vibrant restaurant that showcases the rich, spiced flavors of the Middle East. Chef-owner Cassie Piuma blends her culinary creations with the changing seasons of New England, utilizing fresh produce from co-owner Ana Sortun's farm. WHY: Piuma honed her skills for nearly a decade at Oleana, Sortun’s pioneering Mytoury in Cambridge that sparked a nationwide interest in Turkish and Middle Eastern cuisines. At Sarma, Piuma presents her own imaginative interpretations, drawing inspiration from the mezze banquets typical of meyhanes (Turkish taverns). Dishes may include squid with a sprinkle of peanut dukkah, dolmas reimagined with hollowed cucumbers 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 the renowned Barbara Lynch, cleverly masquerading as a cheerful greasy-spoon lunch spot. WHY: While every venue in Lynch’s culinary empire is a hit, this lesser-known treasure — nestled between her cocktail haven, Drink, and her upscale French restaurant, Menton — boasts a lively atmosphere that perfectly balances energy and freshness. Classically trained ‘short-order cooks’ serve creative takes on traditional Italian dishes. Highlights include duck-prosciutto crostini topped 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 extravagance in Harvard Square, brought to life by the talented chef Michael Scelfo. WHY: This kitchen is all about bold, vibrant, and innovative flavors, throwing caution to the wind with generous use of fat, salt, and rich ingredients. Fresh bucatini is elevated with smoked egg yolk, bottarga, pecorino, and luscious uni. The wood-roasted char belly, perfectly marbled and topped with ultra-crispy skin, is served cassoulet-style on a creamy bed of ceci beans, enhanced with grilled grapes and lemon. The cocktail menu is equally impressive, featuring creamy milk punches, inventive house infusions (like squid-ink mezcal), and a deep selection of absinthe that appeals to any spirit enthusiast. — J.H.

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

Uni

Boston, Massachusetts

WHAT: In 2002, Uni began as a small sashimi counter hidden away in a windowless nook of Ken Oringer’s renowned restaurant Clio. Recently, Oringer decided it was time to let this once side venture take center stage. WHY: And he was spot on. Oringer, alongside executive chef Tony Messina, has transformed Uni into a cutting-edge izakaya that celebrates diverse interpretations of global street food, all built on precision techniques and an unwavering commitment to top-quality ingredients. The outcome? A thrilling flavor experience where hamachi sashimi dances with banana, black truffle, and pork-belly croutons; sea-urchin toast is elegantly styled with lardo and seaweed pesto; and wagyu dumplings stay true to their essence, enriched with a touch of 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 thought-provoking small-plates venue that draws inspiration from Portsmouth’s rich history, natural resources, and the whimsically creative mind of chef Matt Louis, a former Per Se alum. WHY: Louis infuses boldness into his culinary creations, presenting dishes that locals might have doubted just five years ago in this charming coastal town. The team tends to a dedicated farm, and oysters from the nearby Great Bay are specifically harvested for this restaurant and its sister establishment, Franklin Oyster House. Foragers also supply ingredients like nettles, which accompany invasive green crab. The culinary offerings reflect the region’s history, evoking images of colonial settlers enjoying reinterpretations of their traditional dishes, such as hasty pudding fries with a molasses barbecue and buttermilk dip, or the 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 former carriage house of a White Mountain farm, transformed into a charming tea room in 1938 by the married couple "Sugar Bill" and Polly Dexter to celebrate the delights of maple syrup harvested from Dexter’s sugarbush. WHY: The legacy of Sugar Bill lives on as his descendants serve uncomplicated dishes accompanied by a selection of maple products to enhance your meal. While pancakes and waffles are a must-try, no visit is truly complete without indulging in a scoop of ice cream drizzled with Maple Hurricane Sauce, a delectable concoction made by simmering apples in syrup to create a rich, woodsy sweetness. — 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 her husband, George Germon, who revolutionized Italian-American cuisine with their luxurious interpretations. WHY: The kitchen's relentless energy ensures Al Forno remains a sought-after destination — reservations aren’t taken, so arrive early or late. Begin your meal with their famous grilled pizza, the dish that garnered national acclaim. Shaped like a quirky, flattened boomerang, the crust is delightfully crispy, while toppings such as kale pesto and pine nuts harmonize beautifully; this dish continues to impress. Save some room for Killeen’s exquisite fruit crostatas or a plate of warm cookies, resisting the urge to overindulge in the last sausage-clam or baked pasta bite. — B.A.

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

Oberlin

Providence, Rhode Island

WHAT: A charming neighborhood favorite with an impressive talent: transforming crudo and pasta, two staple American dishes, into extraordinary experiences. WHY: Following the success of their intimate counter-only tasting-menu spot, Birch, which opened in 2013, Benjamin Sukle and his wife, Heidi, launched Oberlin in early 2016. This second venture beautifully honors Providence’s Italian-American roots. Their crudos showcase raw fish in its finest form (Connecticut royal red shrimp, bluefish, and small silvery scup) lightly drizzled with olive oil and lemon. This minimalist approach prepares the palate for their rich, house-made noodles 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 robust brick structure adorned with pinstripe-blue awnings, serving as a haven for the comforting, hearty cuisine of Portugal; Rhode Island is home to the largest Portuguese-American community in the nation. WHY:Natalia Paiva-Neves and her father, Dinis Paiva, cultivate a warm, inviting vibe — it’s a place that feels as much like a neighborhood hangout as it does a restaurant. Diners from all walks of life flock here to enjoy classic Portuguese dishes: bacalhau na brasa (grilled salt cod accompanied by boiled potatoes, fragrant with browned garlic and sautéed onions in olive oil), a creamy version called bacalhau de natas (baked in rich cream), and carne de porco alentejana (marinated pork with fried potatoes and local littleneck clams). Pair your meal with a refreshing bottle of Vinho Verde for a true taste of immersion. — B.A.

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

North

Providence, RI

WHAT: One of the rare spots in the West End that remains open past 10 p.m., attracting industry professionals with its diverse menu that ranges from Momofuku-inspired dishes to traditional Southern fare, all featuring a Rhode Island twist. WHY: Reservations are not accepted, and the wait can be lengthy. Service may come off as charmingly gruff, but those minor inconveniences are quickly forgotten when you savor the creative plates served in the nautical-themed dining area with just six tables. The compact kitchen excels at crafting tiny country ham biscuits as well as spicy dan dan noodles with mutton, squid, and fermented chiles. Its affiliated bakery offers a similarly delightful mix of treats. — Molly Birnbaum

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

The Red Dory

Tiverton, RI

WHAT: This marks the next chapter for chef Steve Johnson, who previously closed his Cambridge, Massachusetts restaurant Rendezvous in 2014. He serves up deceptively simple dishes in a charming one-story building that overlooks the Sakonnet River, located 45 minutes south of Providence. WHY: With a wood-fired oven in the dining area and a porch adorned with picnic tables by the water, The Red Dory embodies a summer weekend vibe rather than urban sophistication. Under canvas sails suspended from a cork ceiling, Johnson creates magic with local seafood, like tender Rhode Island squid sautéed with hearty borlotti beans and arugula, or linguini topped with a fresh red sauce and local clams. The lemon pudding cake, a signature from Rendezvous, delivers a taste of sunshine, regardless of the season. — M.B.

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

VERMONT

ArtsRiot

Burlington, Vermont

WHAT: A vibrant bar scene serving bold, hearty dishes influenced by classic French cuisine, all within a DIY performance space located in Burlington's South End arts district. WHY: In late 2014, cofounders PJ McHenry and Felix Wai abandoned their initial ‘kitchen collective’ idea and brought in the dynamic chef-partner George Lambertson to lead the culinary direction. Since then, with recent support from chef de cuisine Jean-Luc Matecat, Lambertson has transformed this initially hesitant Mytoury into a cornerstone of the South End's flourishing food culture. It's a gathering spot where farmers mingle with artists and drag queens, diving into bowls of black-garlic ramen filled with chicken torchons, pigs' feet, and lemongrass. Also on the menu are massive burgers, slathered with American cheese and special sauce, available stacked up to four patties high upon request. — Hannah Palmer Egan

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

Hen of the Wood

Waterbury, Vermont

WHAT:The vibrant, year-round bounty of Vermont showcased beautifully on a plate. WHY: As late winter feels like a trial worthy of Ethan Frome, peruse the menu at Hen of the Wood, where Eric Warnstedt crafts dishes using cheeses from secret caves, caramelizes root vegetables to sweet perfection, and transforms pig’s ears into culinary silk. This chef has been serving up mushroom toasts long before they were trendy on the West Coast. When summer arrives, return to savor the delights of fresh corn, tender lamb, and crispy 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 dining destination just moments from the state capital; it has established strong connections with local farms and embraced plant-based cuisine long before it became trendy. WHY: For a decade, Crystal Madiera has been at the forefront of produce-driven cooking, crafting vegetable-inspired — though not entirely vegetarian — dishes at her compact State Street Mytoury. Today, Kismet remains the go-to spot for savvy Vermonters seeking paper-thin beef or root vegetable carpaccio, alongside roasted beets adorned with smoky lentils, crushed hazelnuts, and a dollop of labneh. In the winter, it’s the only place in town offering savory bread puddings served in a 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 turned Winooski from a sleepy suburb into a vibrant culinary hub. WHY: Chef-owners Aaron Josinsky and Nathaniel Wade are known for transforming foraged ingredients into unexpected renditions of classic dishes. In the spring, you'll discover a rustic lasagna made with nettle leaves pressed into broad pasta sheets, layered with morels and ricotta, all served in a delicate mushroom broth. By midsummer, expect to find locally sourced crawfish served simply on stoneware, accompanied by small pots of brown-butter emulsion, and be sure to take the servers' advice: remove the heads and savor the rich river juices within. — H.P.E.

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

SoLo Farm & Table

South Londonderry, Vermont

WHAT: Innovative cuisine that challenges the typical Vermont stereotypes of farmhouse cheese and maple syrup. WHY: Six years ago, Chloe and Wesley Genovart left New York City to establish a restaurant in this quaint Vermont community. Frosty sunchoke soup is perfect for banishing winter blues, while the summer menu showcases 20 varieties of tomatoes harvested from SoLo’s own garden. Drawing from his Spanish upbringing, Wesley infuses Mediterranean flavors into a menu brimming with house-made charcuterie, octopus, quail, and rabbit. Be sure to try his torrija, a decadent bread pudding made with local dairy and infused with aromatic spices. This is Vermont with a twist. — Darra Goldstein

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

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CONTRIBUTORS

Molly Birnbaum resides in Providence, Rhode Island, and serves as an executive editor at America's Test Kitchen.

Hannah Palmer Egan focuses on food, drink, and agricultural topics in Vermont.

Sally Ekus is a literary agent and the 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 highlighting the food and dining scene in Portland, Maine.

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

Jolyon Helterman serves as the restaurant critic for Boston magazine and is a former deputy editor of Cook’s Illustrated. His culinary writing has also 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 is the editor at large for Dinogo.

Michael Stern is the co-founder of Roadfood.com and, alongside Jane Stern, has authored more than 40 books on American cuisine and popular culture. The Sterns' "Roadfood" column in Gourmet magazine, running for 17 years, received three James Beard journalism awards.

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

Korsha Wilson is a food writer and a Culinary Institute of America graduate with prior experience in restaurant work. She founded A Hungry Society, a blog and website focused on celebrating the diversity of food culture and promoting inclusivity in the culinary world.

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

Edited by Lesley Suter Copy edited 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