The 38 Must-Try Restaurants in New England

A rugged coastline, a winding road, a gravel lot for parking. Fishing boats bob in the turbulent waters; lush forests on the nearby islands resemble scribbles on the horizon. The breeze is sharply cool, even in June. Here I am, in this picture-perfect New England scene, searching for — what else? — an outstanding lobster roll.

My friend and fellow writer Amy Traverso has pointed me to McLoons Lobster in South Thomaston along Maine’s midcoast. The sign in front of the red shack announces the pie of the day is strawberry rhubarb; it’s still too early for the state’s small but flavorful blueberries. No matter. I indulge in the “lobster Rolls Royce,” a generous serving. Its bun cradles meat so sweet, firm, and incredibly fresh that I won’t be ordering lobster at any upscale restaurant until this memory fades into a misty coastal backdrop.

During my recent weeks exploring New England, I enjoyed numerous fantastic lobster rolls, fried clams, and chowder. While these staples are defining, many of my meals were complemented by a wide array of dishes — Portuguese stews, Turkish dolmas, Cantonese-style pork and shrimp dumplings, and modern twists like “Mexican fried rice” — all contributing to the Northeast’s vibrant and diverse dining scene.

Our exploration covers six states: starting in one of the nation’s pizza hubs, New Haven, Connecticut, and extending to Burlington, Vermont, just 71 miles from the Canadian border. No single person could comprehensively cover this vast area, so 11 New England-based writers and experts collaborated with me to narrow down a multitude of exceptional restaurants to these essential 38. Their local expertise truly elevates this list.

Even five years ago, this list would have appeared quite different — or certainly less geographically diverse. (Currently, Boston claims an impressive 10 spots, but it’s a metro area with nearly 5 million residents.) Thanks to innovators like Eventide in Portland, Maine, and Oberlin in Providence, Rhode Island, the selections now reflect a surge in creativity. With a mix of adventurous chefs and custodians of traditional cuisine, New England has become a more dynamic and exciting culinary destination than ever before.

Reviewing the chosen lineup transports me back through the charming towns that embody the spirit of New England, featuring remarkable meals set against backdrops like a working farm, a hydro-powered mill, a repurposed Carvel stand, and a woodland clearing. No list can encompass every hidden gem: like any Dinogo map, this collection of restaurants is an invitation to enjoy and discuss. I will mention, however, that I relished my share of lobster rolls, both slathered in mayo and drizzled with hot butter. I’m quite confident in our selection of McLoons. — Bill Addison, restaurant editor

The top 38 restaurants in New England, illustrated on a map! →

CONNECTICUT

Sally’s Apizza

New Haven, Connecticut

WHAT: The best of New Haven’s iconic pizzerias, without a doubt. WHY: You might challenge my assertion; other writers involved in this project likely would, too. However, I’ve braved the town’s outstanding pies on two occasions for comparison, and both times I’ve come to the same conclusion: The zing of the tomato sauce, the powdery char of the crust, and the careful selection of high-quality toppings all shine at Sally’s. Order the tomato pie with garlic and no cheese (aside from a sprinkle of pecorino Romano) to experience pizza perfection. The atmosphere is dim and minimalist, open only for dinner; expect efficient but brusque service from staff who wear mailman-style shorts year-round. It’s the quintessential Italian-American pizzeria, a true national treasure. — B.A.

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

Sea Swirl

Mystic, Connecticut

WHAT: A former Carvel stand located east of Mystic Seaport that now offers some of New England’s finest fried clams. WHY: We’re talking whole-belly clams — juicy and ocean-fresh with a delightful salty snap to the decadently tender meat encased in a crispy shell. Beyond clams, this seasonal drive-in features a full menu of expertly fried seafood, including scallops, shrimp, and oysters. Among Connecticut’s coastal clam shacks, Sea Swirl boasts the most inviting atmosphere. Dining occurs outdoors at picnic tables, where the scent of the ocean’s incoming tide wafts in from behind the restaurant. — Michael Stern

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

The Place

Guilford, Connecticut

WHAT: An outdoor Mytoury that feels more like a forest clearing, situated two miles inland from the beach: diners perch on tree stumps instead of traditional chairs, and all the food is prepared on a large open-fire grill. WHY: There’s just one menu at The Place, showcased on a hand-painted wooden sign towering over sun-kissed families (and the occasional well-behaved dog) who have frequented this seasonal spot since 1971. Observe other tables, and you'll notice a familiar sequence: First, a tangle of iron grating laden with a dozen roasted clams accompanied by cocktail sauce and butter; followed by one or two lobsters, some barbecue chicken, and possibly some bluefish. Most patrons also request a heap of smoke-infused corn still in its charred husks; it's the sole side dish available, but you’re welcome to bring your own extras (including a six-pack, which you can grab at a nearby gas station en route). — Helen Rosner

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

Ted’s Restaurant

Meriden, Connecticut

WHAT: The birthplace of the central Connecticut steamer, or steamed cheeseburger, crafted with flair by this cozy little shack since 1959. WHY: Ground beef patties and blocks of cheddar cheese are placed in separate metal trays within a steam cabinet, where they’re cooked with steam. The outcome is an extraordinarily juicy burger, with cheese that forms a pearlescent mass, just gooey enough to seep into every nook of the meat below. It delivers maximum umami with each bite. — M.S.

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

MAINE

Drifters Wife

Portland, Maine

WHAT: A natural wine bar and modern American bistro that consistently exceeds expectations, much like the vibrant city it calls home. WHY: Fueled by a contagious passion and extensive knowledge of wine and its makers, co-owners Peter and Orenda Hale have curated an impressive selection of 200 natural wines, perfectly complemented by chef Ben Jackson’s menu. A spring bowl of duck consommé with hen of the woods mushrooms is worth a second order, while the bright house-made yogurt balances the deep umami of roasted chicken served with carrots and lambs quarters. The kitchen and cellar are ambitious, but it’s the genuine hospitality that makes this 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 sensation that sets the benchmark for modern oyster bars — not just in New England, but across the United States. Eventide is well-known: no matter the season or time of day, expect at least a brief wait. WHY: Almost 20 types of rugged, pristine oysters from Maine and beyond are served on ice atop a carved granite slab. Their names evoke their origins, creating a mental map: Pleasant Bay, John’s River, Basket Island, Dodge Cove. Savor them plain, then enhance with both traditional (red wine mignonette) and innovative (ices made from horseradish or kimchi) toppings. Rest assured that daily specials like fish crudos and octopus terrine are always excellent, but the highlight remains the signature lobster roll, umami-rich thanks to an unexpected trio of ingredients: 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 nestled among a charming array of shops in a scenic town, operated by the husband-and-wife duo Ravin Nakjaroen and Paula Palakawong. The menu draws inspiration from their Thai heritage, evolving into a style that could be labeled “pan-Asian,” although Nakjaroen’s meticulous and personal culinary approach defies simple categorization. WHY: Comfort classics like fried rice are crafted with exceptional attention, each grain standing out and mingling with local seafood such as Maine crab or smoked mackerel. Every dining experience should also feature Nakjaroen’s authentic Thai offerings, including pad kee mao (rice noodles expertly stir-fried with seasonal vegetables) and a perfectly balanced, not overly sweet panang curry with beef. — B.A.

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

The Lost Kitchen

Freedom, Maine

WHAT: A whimsical destination restaurant housed in a historic hydro-powered mill (established in 1834) in a quaint town of just 719 residents. Here’s the twist: securing a dinner reservation at the Lost Kitchen is one of the most sought-after experiences in the country. Chef-owner Erin French opens bookings annually on April 1 for dates from May through New Year’s Eve, and they are snatched up within hours. WHY: Those fortunate enough to obtain a coveted reservation are treated to an evening that engages all the senses. Listen to the gentle murmur of a nearby dam, enjoy the evolving aromas as French and her team prepare eight courses as daylight fades, and appreciate her unpretentious talent for flavor layering. The meal may begin with oysters infused with basil and violet, followed by lamb loin paired with pickled rhubarb and feta, capturing the essence of spring. The cuisine is extraordinary, but the serene atmosphere and shared joy of the experience complete the enchantment. — B.A.

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

Maine Diner

Wells, Maine

WHAT: A classic roadside diner renowned for its quintessential Downeast fare, featuring rich chowder, traditional Indian pudding for dessert (served à la mode, of course), and a fresh lobster omelet to start your day. While seafood takes center stage, don’t overlook Yankee staples like baked beans, chicken pot pie, and creamy mac-and-cheese. WHY: Nothing compares to the comfort of Grandma’s lobster pie—a decadent casserole filled with generous chunks of lobster swimming in butter, all topped with a crunchy layer of 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 | mainediner.com

McLoons Lobster

South Thomaston, Maine

WHAT: A classic Maine lobster shack set in a picture-perfect location, boasting a lobster roll that’s truly unbeatable. WHY: Lobster rolls are a staple of Maine’s culinary scene, often costing around fifteen dollars and made in bulk, which leads many shacks to mix large quantities of meat with enough mayo to drown a small boat. The result is often bland, spongy lobster. At McLoons, however, the mayo is generously spread on the bun, leaving the lobster meat untouched, and hot butter is readily available as a delightful alternative. For the ultimate experience, try a half-and-half roll to see which preparation you prefer. — A.T.

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

Palace Diner

Biddeford, Maine

WHAT: A historic diner car from before the Great Depression in the former mill town of Biddeford, Maine, that will enhance your appreciation for classic diner dishes. WHY: Chefs Chad Conley and Greg Mitchell revitalized this 90-year-old establishment with a menu featuring familiar diner classics (burgers, breakfast sandwiches, and pancakes) executed with an extraordinary touch that makes the wait for one of the limited 15 seats highly rewarding. Grilled grapefruit transforms into a delightful treat, while a generous layer of iceberg lettuce adds a refreshing crunch to the tuna melt, generously loaded with tuna salad and pickles. The thick-cut challah French toast is served with a caramelized top, offering natural sweetness. — A.F.

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

Primo

Rockland, Maine

WHAT: Chef Melissa Kelly’s tribute to the essence of midcoast Maine; a blend of restaurant and expansive organic farm. WHY: While many restaurants boast about their sourcing, Primo truly embodies it, set on four-and-a-half acres of lush farmland. Melissa Kelly oversees both the farming and the culinary creations. Dinner may begin with a leisurely garden walk, wine in hand, before moving to the charming two-story house transformed into a dining space. The menu highlights simply prepared vegetables and pasture-raised meats, reflecting Kelly’s experience at Chez Panisse: blistered snap peas sprinkled with sea salt, and thick-cut pork chops served with sweet roasted Brussels sprouts. The laid-back top-floor lounge offers house-made charcuterie, pizzas, and oysters, making it the finest tavern 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 goods in the city along with a touch of millennial coffeehouse charm. WHY: When the already-popular East End coffee shop—renowned for its clean, lightly roasted coffees in a cozy setting—expanded to Portland’s West End in 2015, they enlisted talented baker Briana Holt, who crafts modern twists on classic baked items that strike the perfect balance of sweet and savory. Starting your day with one of her butter-and-jam biscuit sandwiches or a bowl of turmeric-infused steel-cut oats is sheer bliss. (And don’t miss a slice of that plum and black pepper pie.) Lunch offerings like the capicola sandwich, featuring chile-infused honey, banana peppers, and chickweed on seeded focaccia, will have you returning by noon. — A.F.

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

Tao Yuan

Brunswick, Maine

WHAT: The flagship restaurant in this college town from chef and restaurateur Cara Stadler, who is also known as a dumpling expert. WHY: Stadler and her mother, Cecile, previously operated an underground restaurant in Beijing nearly a decade ago when Stadler was just 21. They reunited in Maine, a place where their family often vacationed. The cuisine leans pan-Asian, but focus on the dishes with distinct Chinese influences to truly appreciate Stadler’s talents. Highlights include seared scallops drizzled in XO sauce with Iberico ham, mixed greens with young ginger and sesame dressing, and her signature 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: The quintessential American bistro at its finest. WHY: Chef-owner Tony Maws pioneered the blend of high and low dining: In a spacious, brick-lined venue, he crafts tasting menus that may include Maine amberjack sashimi, refreshing green gazpacho, garganelli with clams and pork belly, a lamb exploration, and a rich chocolate terrine. However, his à la carte offerings shine just as brightly. The roasted chicken is exceptional, 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 lofty milk-bread bun. Only 18 are made each night; arrive at 5:30 p.m. to secure one. — B.A.

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

Eastern Standard

Boston, Massachusetts

WHAT: The esteemed Boston restaurateur Garrett Harker presents New England with the brasserie it truly deserves. WHY: This vibrant Kenmore Square landmark caters to everyone: fantastic craft cocktails, perfected bistro staples like steak frites and roasted chicken, and outstanding hospitality (rumor has it they keep a dossier on each guest). While the tables are adorned with white linens, don't mistake that for formality; the restaurant remains open throughout the day and into the early hours, with bartenders leaping onto the back bar to write late-night specials on the mirror. — K.W.

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

Gypsy Apple Bistro

Shelburne Falls, Massachusetts

WHAT: An unpretentious eight-seat French bistro in Western Massachusetts, serving as a haven from urban life for chef-owners Michaelangelo Wescott and Ami Aubin. Its intimate setting embodies one of the last few refuges where consistency, creativity, and hospitality hold equal importance. WHY: The menu pays homage to classic dishes (like duck confit and house-cured gravlax), while Wescott's mood inspires eclectic daily specials, which can include hand-torn pasta, scrapple with duck egg, or house-made ramen. In winter, enjoy a hearty braised local pork shank with a rich berry jus—a perfect reward for navigating icy roads. Summer brings fresh trout and vibrant local cheeses atop warm tomatoes basking in the sun. Once you visit, you'll be a lifelong regular. — Sally Ekus

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

La Brasa

Somerville, Massachusetts

WHAT: A live-fire culinary spectacle crafted by the talented Daniel Bojorquez, who launched this gem in 2014 in the hidden corners of Somerville. WHY: After an extensive apprenticeship under renowned chef Frank McClelland, this Sonora-born, Puebla-trained chef infuses his diverse experiences into a high/low menu that showcases bold, vibrant, and refined dishes. Charred poblano onion fondue pairs beautifully with crispy, wood-fire-roasted chicken. The “Mexican Fried Rice” is a delightful blend of the best elements of arroz mexicano (bright, sofrito-infused flavor), smoky Chinese fried rice, and crispy Spanish paella. And regardless of your stance on bread charges, the complimentary delights—lusciously thick neon-green olive oil and smoky ash butter—make an incredibly persuasive argument. — Jolyon Helterman

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

Loyal Nine

Cambridge, Massachusetts

WHAT: A bold, thoughtful restaurant inspired by New England that shuns outdated kitsch. WHY: Chef Marc Sheehan’s commitment to “eating local” transcends simple sourcing. In this Harvard-adjacent spot, he delves into culinary history, reintroducing Colonial dishes like sallets and soused bluefish with a fresh, modern twist. Free from heavy Puritan influences, his dishes come alive with unexpected touches like chamomile vinegar, sunchoke-walnut jam, and pork-fat hollandaise, creating a contemporary take on authentic New England cuisine. — Amy Traverso

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

O Ya

Boston, Massachusetts

WHAT: A nationally acclaimed izakaya established in 2007 by Tim and Nancy Cushman within a charmingly renovated firehouse. WHY: While the menu may seem whimsically eclectic, each dish is crafted with precision and artistry, akin to edible Seurats. Kombu-braised whole-shallot “nigiri” glisten with molecular soy pearls mimicking Osetra caviar. Salt-crusted A5 wagyu dissolves into sumptuous beef butter on the tongue. Even mid-2000s trends find unexpected relevance here, such as raw hamachi elegantly resting on delicate rice balls, topped with spicy banana-pepper mousse and finished with a drizzle of truffle oil—just before a crème brûlée torch brings out intriguing 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 blend of rustic and urban vibes in a Berkshires gem. WHY: The western region of Massachusetts has thrived from the cultural exchange along the Taconic State Parkway, particularly in Great Barrington. When Mark Firth from Marlow & Sons chose to embrace farm life, the town welcomed a mini-Dinogoy, complete with all the farm-to-table essentials: reclaimed wood decor, cornhole games on the lawn, and ingredients sourced from Firth’s own farm, where he raises sheep and pigs (the restaurant's name pays homage to this breed's 19th-century nickname). The menu features elevated rustic dishes like potato-leek soup with a poached egg and pork goulash with braised cabbage and spaetzle. No pretensions, no website, no reservations. — A.T.

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

Row 34

Boston, Massachusetts

WHAT: Timeless New England seafood shack favorites with thoughtful modern twists from the Island Creek team, known for their premium bivalves sourced daily from Duxbury, Massachusetts, to top restaurants across the U.S. WHY: There’s no better place to indulge in fresh raw-bar offerings, featuring the sought-after Row 34 oysters, celebrated for their mineral-rich merroir akin to French Belons. Both styles of lobster rolls—Maine (with creamy mayo) and Connecticut (with hot butter)—reach perfection here, along with everything that hits the fryer or grill. Pair these delights with a curated selection of high-end sours and Old-World vins blancs. — J.H.

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

Sarma

Somerville, Massachusetts

WHAT: A vibrant restaurant that celebrates the rich, spiced flavors of the Middle East. Chef-owner Cassie Piuma combines her recipes with the seasonal bounty of New England, featuring produce from co-owner Ana Sortun's farm. WHY: With nearly a decade of experience at Oleana, Sortun’s pioneering restaurant in nearby Cambridge that sparked interest in Turkish and Middle Eastern cuisines, Piuma crafts her own interpretations at Sarma. Inspired by the mezze feasts of meyhanes (Turkish taverns), she might add peanut dukkah to squid, use hollowed cucumbers instead of grape leaves for dolmas, or enhance spanakopita 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 dining mogul Barbara Lynch, cleverly disguised as a bright and casual lunch counter. WHY: While any spot in Lynch’s culinary empire is a safe bet, this hidden treasure — nestled between her craft cocktail haven, Drink, and her upscale French restaurant, Menton — currently buzzes with a dynamic vibe that’s both fresh and top-tier. Classically trained “short-order cooks” whip up creative takes on Italian classics. Enjoy duck-prosciutto crostini topped with rhubarb compote, marinated mackerel paired with fresh chickpeas and chili oil, or house-made strozzapreti with rosemary-scented braised rabbit enlivened by picholines. — J.H.

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

Waypoint

Cambridge, Massachusetts

WHAT: Seafood-centric indulgence in Harvard Square from the talented chef Michael Scelfo. WHY: Bold, vibrant, and highly inventive cuisine that embraces richness, salt, and intense flavors: the best of the best. Fresh bucatini is elevated with smoked egg yolk, bottarga, pecorino, and creamy uni. The wood-roasted char belly, with its crispy skin, is transformed into a cassoulet atop a luscious bed of ceci beans enlivened with grilled grapes and lemon. The cocktail menu is equally exciting, featuring silky milk punches, innovative house infusions (like squid-ink mezcal), and a wide selection for absinthe enthusiasts. — J.H.

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

Uni

Boston, Massachusetts

WHAT: Originally a small sashimi counter in a hidden corner of Ken Oringer’s flagship restaurant Clio in 2002, Uni was transformed last year into its own full-fledged establishment. WHY: And what a brilliant decision it was. Oringer and executive chef Tony Messina revamped Uni into a cutting-edge izakaya that creatively interprets global street food, all while maintaining impeccable techniques and a commitment to top-notch ingredients. The outcome? A thrilling culinary adventure where hamachi sashimi dances with banana, black truffle, and crispy pork-belly croutons; sea-urchin toast is elegantly topped with lardo and seaweed pesto; and wagyu dumplings are left to shine — enriched 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 thought-provoking small-plates restaurant that draws inspiration from Portsmouth’s rich history and natural resources, crafted by Per Se alum chef Matt Louis. WHY: Louis infuses his creations with boldness, presenting dishes that might have raised eyebrows among locals just five years ago in this charming coastal town. The staff cultivates a dedicated farm plot, and oysters from nearby Great Bay are specifically harvested for this venue and its sibling, Franklin Oyster House. Foragers supply nettles to accompany invasive green crab, highlighting both the staff and the menu's connection to local history. Diners can envision colonial settlers enjoying modern twists on classic dishes, such as hasty pudding fries with molasses barbecue and buttermilk dip, or a contemporary take on New England fare 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: A charming carriage house on a White Mountain farm that was transformed into a tea room by 'Sugar Bill' and Polly Dexter in 1938, highlighting the delicious creations possible from the sap collected from Dexter’s sugarbush. WHY: The descendants of Sugar Bill continue the tradition of serving straightforward meals accompanied by a variety of maple products for drizzling, spreading, and sprinkling. While pancakes and waffles are the stars of the show, no visit is complete without indulging in a scoop of ice cream drizzled with Maple Hurricane Sauce, made by simmering apples in syrup to create a rich, woodsy sweet topping. — 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 stood as a cornerstone of fine dining in Providence, thanks to Johanne Killeen and her husband, George Germon, who brought their luxurious takes on Italian-American cuisine to life. WHY: The kitchen’s relentless energy ensures that Al Forno remains a sought-after destination — reservations are not accepted. Arrive early or late, and kick off your meal with their renowned grilled pizza, a culinary creation that garnered the couple nationwide acclaim. It’s presented as a quirky, flattened boomerang, with a crust that crackles and toppings like kale pesto and pine nuts that sing; this dish remains as exhilarating as ever. Save some room for Killeen’s exquisite fruit crostatas or a tempting platter of warm cookies, even if you find yourself tempted by the last bite of sausage-laden clams or baked pasta. — B.A.

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

Oberlin

Providence, Rhode Island

WHAT: A cozy neighborhood gem that showcases an exciting talent: transforming crudo and pasta, two of America’s most common restaurant offerings, into extraordinary experiences. WHY: After launching their intimate, counter-only tasting-menu spot Birch in 2013, Benjamin Sukle and his wife, Heidi, debuted Oberlin in early 2016. This second venture beautifully honors Providence’s Italian-American roots. Their crudos focus on simplicity, featuring stunning raw seafood (Connecticut royal red shrimp; bluefish; delicate scup) drizzled with olive oil and lemon. This minimalist approach prepares the palate for rich, 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 adorned with pinstripe-blue awnings, serving as a hub for the hearty, comforting dishes of Portugal; Rhode Island is home to the largest Portuguese-American community in the U.S. WHY: Natalia Paiva-Neves and her father, Dinis Paiva, create a warm, welcoming vibe — equally a neighborhood hangout and a restaurant. Locals and expats alike savor their authentic Portuguese staples: bacalhau na brasa (grilled salt cod with boiled potatoes topped with sautéed garlic and onions), a creamy cod dish known as bacalhau de natas, and carne de porco alentejana (marinated pork and fried potatoes paired with local littleneck clams). Pairing the meal with a bottle of bubbly Vinho Verde enhances the experience. — B.A.

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

North

Providence, RI

WHAT: One of the few spots in the West End that stays open past 10 p.m., attracting industry insiders with a diverse menu that ranges from Momofuku-inspired dishes to traditional Southern fare, all with a Rhode Island twist. WHY: Reservations aren’t accepted, and the wait can be lengthy. Service may have a pleasantly grumpy touch. However, these minor inconveniences are quickly overshadowed by the creative plates served at the six tables in the nautical-themed dining area. The compact kitchen crafts everything from small country ham biscuits to fiery dan dan noodles featuring mutton, squid, and fermented chiles. The adjacent bakery also offers a delightful mix of treats. — Molly Birnbaum

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

The Red Dory

Tiverton, RI

WHAT: The new venture for chef Steve Johnson (who shuttered his Cambridge, Massachusetts, restaurant Rendezvous in 2014), offering unpretentious dishes in a charming one-story building with views of the Sakonnet River, just 45 minutes south of Providence. WHY: With a wood-fired oven in the dining area and a waterfront porch adorned with picnic tables, Red Dory feels like a summer getaway rather than a city Mytoury. Under the canvas sails hanging from the cork ceiling, Johnson creates magic with local seafood, such as tender Rhode Island squid sautéed with hearty borlotti beans and arugula, or linguini dressed in a red sauce with freshly dug clams. The lemon pudding cake, a holdover from Rendezvous, is a bright taste of summer, regardless of the season. — M.B.

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

VERMONT

ArtsRiot

Burlington, Vermont

WHAT: Bold, hearty bar fare infused with classic French techniques, set within a DIY performance space in Burlington's vibrant South End arts district. WHY: In late 2014, ArtsRiot co-founders PJ McHenry and Felix Wai abandoned a lackluster “kitchen collective” idea, bringing on dynamic chef-partner George Lambertson to lead the culinary direction. Under Lambertson's guidance (with support from chef de cuisine Jean-Luc Matecat), the previously hesitant restaurant has become a cornerstone of the South End's emerging food scene. Here, you'll encounter a mix of farmers, artists, and drag queens delighting in bowls of black-garlic ramen filled with chicken torchons, pigs' feet, and lemongrass. Plus, monstrous burgers—oozing with American cheese and special sauce—can be 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: A plate showcasing the surprisingly rich, year-round bounty of Vermont. WHY: When late winter drags on like an Ethan Frome ordeal, turn to the menu at Hen of the Wood, where Eric Warnstedt crafts exquisite cheeses from secret caves, caramelizes root vegetables to perfection, and transforms pig’s ears into delicate delights. Life thrives here, says the chef who pioneered mushroom toasts long before they became trendy in California. Come back in a few months to savor the delights of summer, featuring sweet 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, softly lit dining haven just steps from the state capital, known for its strong farm partnerships and early embrace of plant-focused cuisine. WHY: For a decade, Crystal Madiera has been at the forefront of produce-driven cooking, crafting vegetable-rich — though not strictly vegetarian — dishes at her charming State Street restaurant. Kismet remains the go-to spot for savvy locals craving paper-thin carpaccio of beef or root vegetables, as well as roasted beets adorned with smoky lentils, ground hazelnuts, and a burst of labneh. In winter, it's the sole destination in town for savory bread puddings steeped 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 turned Winooski into a vibrant culinary and cultural hub. WHY: Chef-owners Aaron Josinsky and Nathaniel Wade are known for their creative twists on familiar dishes using foraged ingredients. In spring, try a unique lasagna featuring nettle leaves layered with morels and ricotta, all in a light mushroom broth. By midsummer, savor local crawfish served on rustic stoneware; don’t forget to dip them in brown-butter emulsion and follow the servers' tips to sip the rich river essence from their heads. — H.P.E.

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

SoLo Farm & Table

South Londonderry, Vermont

WHAT: Farm-fresh dishes that challenge the usual Vermont staples of cheese and syrup. WHY: Chloe and Wesley Genovart made the leap from New York City six years ago to establish this gem in a quaint Vermont town. Warm sunchoke soup provides comfort in winter, while summer boasts an impressive variety of 20 tomatoes from their own garden. With Wesley's Spanish roots, the menu features Mediterranean influences, including house-made charcuterie, octopus, quail, and rabbit. Be sure to indulge in his torrija, a milk-rich bread pudding spiced to perfection, capturing the essence of Vermont with flair. — Darra Goldstein

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

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CONTRIBUTORS

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

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

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

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

Anestes Fotiades is the creator of Portland Food Map, a resource dedicated to Portland, Maine's food and dining scene.

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 food writing 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 is the editor at large for Dinogo.

Michael Stern is the co-founder of Roadfood.com and, alongside Jane Stern, has authored over 40 books focused on American food and popular culture. Their 17-year 'Roadfood' column in Gourmet magazine earned three James Beard journalism awards.

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

Korsha Wilson is a food writer and Culinary Institute of America graduate with a background in restaurant work. She founded A Hungry Society, a blog and platform focused on celebrating the diversity of food culture and fostering inclusivity within 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 country to discover America’s must-visit dining spots. 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