The 38 Must-Visit Restaurants in New England

A rugged coastline, a winding road, and a gravel parking area. Fishing boats bob in the turbulent waters; thick forests on nearby islands appear as doodles on the horizon. Even in June, the breeze is refreshingly brisk. Here I am, in this picturesque New England scene, searching for the ultimate lobster roll.

My friend and fellow writer, Amy Traverso, has recommended McLoons Lobster in South Thomaston, situated along Maine’s picturesque midcoast. The sign in front of the shack’s red building boasts strawberry rhubarb pie today; it’s still too early for the state’s famed tiny blueberries. No worries. I indulge in the “lobster Rolls Royce,” a generously sized portion. The bun cradles meat that is incredibly sweet, tender, and astonishingly fresh, making me reluctant to order lobster in any upscale city restaurant until this memory fades.

During my recent weeks exploring New England, I enjoyed numerous outstanding lobster rolls, fried clams, and chowder. While these staples define the region, my meals were also enriched by an array of remarkable dishes — from Portuguese stews and Turkish dolmas to Cantonese-style pork and shrimp dumplings, alongside innovative creations like “Mexican fried rice” — that contribute to the Northeast’s vibrant and varied dining scene.

Our exploration covers six states, starting in New Haven, Connecticut, a renowned pizza hotspot, and extending to Burlington, Vermont, just 71 miles south of the Canadian border. Covering this vast area is no small feat, so I collaborated with 11 local writers and experts to distill countless remarkable restaurants down to the essential 38. Their firsthand knowledge truly enhances this exceptional list.

Five years ago, this list would have been quite different — or at least not as geographically diverse. (Boston alone claims an impressive 10 entries, but it is a metro area with nearly 5 million residents.) Thanks to trailblazers like Eventide in Portland, Maine, and Oberlin in Providence, Rhode Island, the selections now reflect a surge in creativity. With a blend of adventurous chefs and protectors of traditional cuisine, New England has never been a more dynamic or thrilling culinary hub.

Looking through our curated lineup takes me back to the small towns that embody the essence of New England, where remarkable meals are served against stunning backdrops including a working farm, a hydro-powered mill, a repurposed Carvel stand, and a peaceful woodland clearing. No list can capture every hidden treasure: as with any Dinogo map, this compilation of restaurants invites you to relish and discuss. I will mention that I savored my share of lobster rolls, whether slathered in mayo or drenched in hot butter. I have full confidence in our selection of McLoons. — Bill Addison, restaurant editor

The 38 top restaurants in New England, presented in map format! →

CONNECTICUT

Sally’s Apizza

New Haven, Connecticut

WHAT: Unquestionably the best of New Haven’s iconic pizzerias. WHY: You may challenge my assertion; some of my fellow writers on this project probably do, too. However, I’ve tasted the town’s outstanding pies twice for Dinogo, and both times I arrived at the same verdict: The tangy tomato sauce, the lightly charred crust, and the thoughtful use of quality toppings at Sally’s are unparalleled. To experience pizza perfection, order the tomato pie with garlic and no cheese (except for a sprinkle of pecorino Romano). The ambiance is dim and minimal, open only for dinner; expect efficient yet brusque service from staff wearing mailman-style shorts all year round. An archetype of the Italian-American pizzeria, it’s truly a national gem. — 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, now serving some of New England’s best fried clams. WHY: We’re talking about whole-belly clams — juicy and sweet from the ocean, with a salty snap and tender meat encased in a crispy shell. Besides clams, this seasonal drive-in offers a wide array of expertly fried seafood, including scallops, shrimp, and oysters. Among all of Connecticut’s coastal clam shacks, Sea Swirl boasts the most enticing atmosphere. Dining is entirely outdoors at picnic tables, where the scent of the ocean’s tide rolls in behind the restaurant. — Michael Stern

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

The Place

Guilford, Connecticut

WHAT: A unique outdoor Mytoury that feels more like a woodland clearing, located two miles from the beach: Diners perch on tree stumps instead of traditional chairs, and all dishes are prepared over a massive open-fire grill. WHY: The Place features a single menu, displayed on a hand-painted wooden sign that towers over sun-kissed families (and the occasional well-behaved dog) who have gathered here since 1971 during the warmer months. Observing other tables reveals a familiar routine: First, a platter of iron grating loaded with roasted clams drizzled with cocktail sauce and butter; followed by one or two lobsters, some barbecue chicken, and perhaps a bit of bluefish. Most patrons also order a heap of smoky corn still wrapped in its charred husk; it’s the only side dish available, but you’re welcome to bring your own extras (including a six-pack, easily picked up from a nearby gas station on your way). — 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, expertly crafted by this cozy little shack since 1959. WHY: Each patty of ground beef and block of cheddar cheese is placed in separate metal trays inside a steam cabinet, where they are cooked by steam. The result is a burger that’s incredibly juicy, with the cheese forming a glossy layer that seeps into every nook of the meat below. It’s the ultimate umami experience with every bite. — M.S.

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

MAINE

Drifters Wife

Portland, Maine

WHAT: A natural wine bar and contemporary American bistro that consistently exceeds expectations, much like the vibrant city it inhabits. WHY: Fueled by a contagious 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 exceptional menu. A spring bowl of duck consommé paired with hen of the woods mushrooms is so good it merits a second helping, while the bright house-made yogurt balances the rich umami of roasted chicken served with carrots and lamb's quarters. Both the kitchen and wine cellar are ambitious, but it’s the heartfelt hospitality that truly makes this East End treasure shine. — Anestes Fotiades

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

Eventide Oyster Co.

Portland, Maine

WHAT: The lively seafood sensation that has redefined the modern oyster bar, not just in New England but across the nation. Eventide is well-known: no matter the season or hour, expect at least a brief wait. WHY: Nearly 20 varieties of rugged, pristine oysters from Maine and the surrounding region are presented on ice atop a carved granite slab, their names serving as geographical markers: Pleasant Bay, John’s River, Basket Island, Dodge Cove. Enjoy them plain or enhance with both traditional (red wine mignonette) and innovative (ices made from horseradish or kimchi) accompaniments. Be sure to try the blackboard specials like fish crudos and octopus terrine, but the standout remains the signature lobster roll, elevated by a surprising trio of flavors: 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 charming shops in a picturesque town, helmed by the husband-and-wife duo Ravin Nakjaroen and Paula Palakawong. The menu draws inspiration from their Thai roots before expanding into what could be termed “pan-Asian” cuisine—though Nakjaroen’s meticulous and personal cooking defies simple categorization. WHY: A universal favorite like fried rice demonstrates exceptional care, with each grain separate and enriched by local seafood like Maine crab or smoked mackerel. Don’t miss Nakjaroen’s authentic Thai dishes, including pad kee mao (wok-seared rice noodles with locally sourced vegetables) and a perfectly balanced, not-too-sweet panang curry featuring beef. — B.A.

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

The Lost Kitchen

Freedom, Maine

WHAT: A enchanting destination restaurant housed in a hydro-powered mill dating back to 1834, located in a midcoast town with a mere 719 residents. Here’s the twist: securing a dinner reservation at the Lost Kitchen is one of the hardest feats in the country. Chef-owner Erin French opens bookings each year on April 1 for reservations spanning from May to New Year’s Eve, and they sell out within hours. WHY: Those lucky enough to obtain a coveted spot will experience an evening that engages all the senses. Hear the gentle flow of a small dam outside, notice the evolving aromas as French and her team prepare eight exquisite courses as daylight fades, and enjoy her effortless ability to create depth of flavor. A meal might start with oysters infused with basil and violet, followed by lamb loin enhanced with pickled rhubarb and feta, capturing the essence of spring. The cuisine is exceptional, but it’s the tranquil atmosphere and shared joy that truly weave the magic. — B.A.

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

Maine Diner

Wells, Maine

WHAT: A charming roadside diner that serves as a haven for classic Downeast fare, offering everything from rich chowder to nostalgic Indian pudding for dessert (a la mode, of course) and a fresh lobster omelet to start the day. While seafood takes center stage, you'll also find hearty baked beans, chicken pot pie, and mac-and-cheese among the Yankee favorites. WHY: Nothing beats the comfort of Grandma’s lobster pie, a decadent casserole brimming with generous chunks of lobster bathed in butter, all topped with a rich layer of buttery cracker crumbs. It stands out as one of the finest dishes in New England. — M.S.

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

McLoons Lobster

South Thomaston, Maine

WHAT: A classic Maine lobster shack set in a picturesque location, famous for its unbeatable lobster roll. WHY: Lobster rolls are the heart of Maine’s culinary scene, typically priced in the teens and churned out in high volumes, often leading shacks to pre-mix large batches of meat with copious mayo, resulting in bland, soggy rolls. Not at McLoons, where mayo graces the bun rather than the meat, with hot butter as a delicious alternative. For the ultimate experience, try a half-and-half roll and savor both styles. — 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, that will transform your view of classic diner cuisine. WHY: Chefs Chad Conley and Greg Mitchell have revitalized this 90-year-old gem with a menu of diner staples (burgers, breakfast sandwiches, and pancakes) executed with a unique flair that makes the wait for one of the limited 15 seats worthwhile. Grilled grapefruit becomes a revelation, while a hefty layer of iceberg adds a refreshing crunch to the tuna melt, piled high with tuna salad and pickles. Thick-cut challah French toast is finished with a bruleed top for a 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; a fusion of restaurant and extensive organic farm. WHY: Unlike many Mytouries that emphasize their local sourcing, Primo occupies four-and-a-half acres of lush farmland. Melissa Kelly oversees both the agricultural efforts and culinary creations. Dinner might begin with a garden stroll, wine in hand, before moving into the rustic two-story space that has been transformed into a dining room and parlor. The menu features simply prepared vegetables and pasture-raised meats, reflecting Kelly’s experience at Chez Panisse: blistered snap peas with sea salt and thick-cut pork chops served with sweet roasted Brussels sprouts. The casual 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 former Blue Bottle team members 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 well-loved 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. She creates modern interpretations of classic baked treats that harmoniously blend sweet and savory. Starting your day with one of her butter-and-jam biscuit sandwiches or a bowl of turmeric steel-cut oats is pure joy (don’t miss a slice of that plum and black pepper pie!). Lunch favorites 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, known for her exceptional dumplings. WHY: Stadler and her mother, Cecile, once operated an underground restaurant in Beijing nearly a decade ago when she was just 21. They reunited in Maine, where they frequently spent summers. The cuisine leans towards pan-Asian, but it’s the dishes with distinct Chinese influences that truly showcase Stadler’s talents. Indulge in seared scallops drizzled with XO sauce and accented by Iberico ham, mixed greens dressed with young ginger and sesame vinaigrette, and her signature dumplings, like the open-faced shu mai stuffed with pork and shrimp. — B.A.

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

MASSACHUSETTS

Craigie on Main

Cambridge, Massachusetts

WHAT: An exemplary American bistro at its finest. WHY: Chef-owner Tony Maws has mastered the art of blending high and low cuisine. In a spacious, brick-walled setting, he crafts tasting menus that could include Maine amberjack sashimi, refreshing green gazpacho, garganelli with clams and pork belly, a lamb dish, and a rich chocolate terrine. Yet, his a la carte options are equally impressive. His roasted chicken is perfectly executed, and the bar features one of the country’s boldest burgers—a freshly ground patty enhanced with bone marrow and miso, crowned with cheddar on a fluffy milk-bread bun. Only 18 are served 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: Renowned Boston restaurateur Garrett Harker brings a much-needed brasserie to New England. WHY: This vibrant Kenmore Square establishment caters to everyone with fantastic craft cocktails, classic bistro dishes like steak frites and roasted chicken, and outstanding service (rumor has it they keep detailed notes on every guest). While the tables are elegantly dressed in white linen, the atmosphere remains welcoming; the restaurant operates all day and late into the night, with bartenders climbing the back bar to write nightly specials on the mirror. — K.W.

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

Gypsy Apple Bistro

Shelburne Falls, Massachusetts

WHAT: A quaint eight-seat French bistro in Western Mass, serving as a perfect getaway for husband-and-wife chef duo Michaelangelo Wescott and Ami Aubin. This intimate setting is one of the last havens where consistency, creativity, and warm hospitality are equally prioritized. WHY: The menu features nostalgic dishes (like duck confit and house-cured gravlax), while Wescott’s mood inspires eclectic daily specials, including hand-torn pasta, scrapple with duck egg, and house-made ramen. In winter, savor a rich braise of local pork shank with thick berry jus—a reward for navigating icy roads. Summer offers fresh trout paired with local cheeses atop sun-warmed tomatoes. 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 by the talented Daniel Bojorquez, launched in 2014 in the far reaches of Somerville. WHY: After an extensive apprenticeship with local culinary master Frank McClelland, the Sonora-born (and Puebla-trained) chef infuses diverse influences into a high/low menu marked by bold, vibrant, and refined dishes. Charred-poblano onion fondue complements the crispy-skinned wood-fired chicken beautifully. “Mexican Fried Rice” combines the best elements of arroz mexicano (bright, sofrito-infused flavor), smoky Chinese fried rice, and crispy Spanish paella socarrat. And regardless of your stance on the charge-for-bread debate, the exceptional complimentary accompaniments—luxuriously viscous neon-green olive oil and smoky ash butter—are a compelling argument for a small investment. — Jolyon Helterman

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

Loyal Nine

Cambridge, Massachusetts

WHAT: A forward-thinking, New England-inspired restaurant free from outdated kitsch. WHY: Chef Marc Sheehan’s commitment to “eating local” goes beyond just sourcing ingredients. Located near Harvard, he explores culinary history, bringing back Colonial dishes like sallets and soused bluefish, infused with a contemporary twist. Free from heavy Puritan influences, his dishes are brightened with surprising elements like chamomile vinegar, sunchoke-walnut jam, and pork-fat hollandaise, crafting a genuine New England cuisine for today. — Amy Traverso

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

O Ya

Boston, Massachusetts

WHAT: A nationally renowned izakaya established in 2007 by Tim and Nancy Cushman within a charmingly renovated firehouse. WHY: While the menu might appear randomly curated, the dishes emerge as meticulously crafted as edible works of art. Kombu-braised whole shallot 'nigiri' glisten with molecular soy pearls mimicking Osetra caviar. Salt-crusted A5 wagyu transforms into a rich, buttery melt on the tongue. Even nostalgic classics find new life here, such as raw hamachi atop delicate rice balls, finished with a spicy banana-pepper mousse and a drizzle of truffle oil—just before a torch creates enchanting savory-marshmallow flavors you never knew you craved. Prepare 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 country and city vibes in a rustic yet stylish Berkshires destination. WHY: This western Massachusetts area thrives on the interaction along the Taconic State Parkway, particularly in Great Barrington. When Mark Firth of Marlow & Sons opted for a rural lifestyle, the town welcomed a farm-to-table gem filled with rustic charm: reclaimed wood, lawn games, and produce from Firth’s own farm raising sheep and pigs (the restaurant’s name reflects the breed’s historic nickname). The menu features elevated comfort dishes like potato-leek soup topped with a poached egg and pork goulash served with braised cabbage and spaetzle. No pretensions, no website, no reservations needed. — A.T.

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

Row 34

Boston, Massachusetts

WHAT: Traditional New England seafood shack fare, enhanced with thoughtful modern twists from the Island Creek team, known for their top-tier bivalves sourced daily from Duxbury, Massachusetts, for leading U.S. restaurants. WHY: There's no better place to enjoy pristine raw bar offerings, especially 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 (served hot with butter) — are perfected here, alongside any dish that hits the fryer or grill. Pair these delights with a carefully curated selection of bright sours and classic Old-World vins blancs. — J.H.

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

Sarma

Somerville, Massachusetts

WHAT: A vibrant restaurant celebrating the rich, spiced flavors of the Middle East. Chef-owner Cassie Piuma combines her recipes with the seasonal bounty of New England, utilizing produce from co-owner Ana Sortun’s farm. WHY: Piuma honed her craft for nearly a decade at Oleana in nearby Cambridge, a trailblazing restaurant that sparked a national interest in Turkish and Middle Eastern cuisines. At Sarma, she offers her own imaginative interpretations, inspired by the mezze spreads found in meyhanes (Turkish taverns). You might find peanut dukkah on squid, innovative dolmas crafted from 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 dining icon Barbara Lynch, cleverly masquerading as a bright and bustling lunch counter. WHY: While any spot in Lynch’s culinary realm is a safe bet, this lesser-known treasure, nestled between her craft cocktail haven, Drink, and the upscale French establishment Menton, boasts a lively vibe that’s both energetic and fresh. Classically trained “short-order cooks” creatively reinterpret the regional Italian repertoire. Highlights include duck-prosciutto crostini topped with rhubarb compote, 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: Seafood-centric indulgence in Harvard Square, crafted by rising culinary star Michael Scelfo. WHY: Bold, vibrant, and uniquely original dishes that abandon restraint, embracing richness, saltiness, and bold flavors. Fresh bucatini is elevated with smoked egg yolk, bottarga, pecorino, and luscious uni. Wood-roasted char belly, perfectly marbled and topped with crispy skin, is served cassoulet-style over creamy ceci beans enhanced with grilled grapes and lemon. The cocktail menu is equally impressive, featuring silky milk punches, adventurous house infusions like squid-ink mezcal, and a deep selection of absinthe for the connoisseur. — J.H.

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

Uni

Boston, Massachusetts

WHAT: Back in 2002, Uni began as a small sashimi counter hidden in a corner of Ken Oringer’s renowned Clio. Last year, Oringer decided it was time to expand this once humble venture into its own full-fledged restaurant. WHY: And what a great decision it was. Oringer and executive chef Tony Messina reimagined Uni as a cutting-edge izakaya, offering inventive takes on global street food, all backed by precision cooking and a commitment to quality ingredients. The outcome? An exciting culinary landscape where hamachi sashimi dances with banana, black truffle, and pork-belly croutons; sea urchin toast is served Italian-style with lardo and seaweed pesto; and wagyu dumplings shine 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 showcases dishes and drinks inspired by Portsmouth’s rich history, natural resources, and the whimsically creative flair of chef Matt Louis, a Per Se alum. WHY: Louis infuses his culinary creations with boldness, presenting items that locals might have doubted just five years ago in this charming coastal town. The team maintains their own dedicated farm, and oysters from nearby Great Bay are specifically raised for this restaurant and its sibling, Franklin Oyster House. Foragers even supply nettles to accompany invasive green crab. Both the staff and the menu reflect the area's history, offering modern twists on colonial fare like hasty pudding fries with molasses barbecue and buttermilk dip or a contemporary take on the New England dinner 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 that, back in 1938, 'Sugar Bill' and Polly Dexter transformed into a charming tea room to highlight the delightful creations possible from the sap collected from Dexter’s sugarbush. WHY: The descendants of Sugar Bill continue to serve uncomplicated meals accompanied by a variety of maple products for drizzling, spreading, and sprinkling. While pancakes and waffles are a must, no visit is complete without indulging in a scoop of ice cream drizzled with their Maple Hurricane Sauce, made by simmering apples in syrup to create a sweet, woodsy concoction. — 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 redefined Italian-American cuisine with their luxurious interpretations. WHY: The kitchen’s relentless energy ensures Al Forno remains a must-visit spot, famously not accepting reservations. Arrive early or late, and kick off your meal with their legendary grilled pizza, a dish that first garnered the couple national acclaim. It presents as a whimsical, flattened boomerang, with a crackly crust and toppings like kale pesto and pine nuts that sing with flavor; this creation remains as exhilarating as ever. Resist the urge to overindulge on the last sausage-infused clam or final forkful of baked pasta to save room for one of Killeen’s exquisite fruit crostatas or a warm cookie platter. — B.A.

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

Oberlin

Providence, Rhode Island

WHAT: A cozy neighborhood gem where the kitchen wields an exciting talent: transforming crudo and pasta—two of America’s favorite restaurant staples—into remarkable experiences. WHY: Following the success of their intimate tasting-menu spot Birch in 2013, Benjamin Sukle and his wife, Heidi, launched Oberlin in early 2016. This endeavor beautifully embraces Providence’s Italian-American roots. Their crudos showcase the purest flavors of fresh raw fish (think Connecticut royal red shrimp, bluefish, and delicate silvery scup), simply drizzled with olive oil and lemon. This minimalist approach sets the stage 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 establishment adorned with pinstripe-blue awnings, serving as a haven for the comforting, hearty 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 environment—part restaurant, part neighborhood hub. Locals and expats alike gather to savor beloved Portuguese dishes: bacalhau na brasa (grilled salt cod with boiled potatoes, garlic, and olive oil), a creamy variation called bacalhau de natas, and carne de porco alentejana (marinated pork with fried potatoes and littleneck clams). Pairing with a bottle of sparkling Vinho Verde elevates the experience and enhances the cultural 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 keeps its doors open past 10 p.m., attracting industry regulars with a diverse menu that ranges from Momofuku-inspired dishes to classic Southern fare, all featuring local Rhode Island ingredients. WHY: Reservations are not accepted, and the wait can be lengthy, with service sometimes taking on a charmingly grumpy tone. However, these minor inconveniences are quickly forgotten once you experience the creative dishes served at the six tables in the nautical-themed dining area. The compact kitchen excels in everything from tiny country ham biscuits to spicy dan dan noodles with mutton, squid, and fermented chiles. Its affiliated bakery offers a similarly delightful mix. — Molly Birnbaum

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

The Red Dory

Tiverton, RI

WHAT: Chef Steve Johnson's new venture, following the closure of his Cambridge, Massachusetts restaurant, Rendezvous, in 2014. Located in a charming one-story building with views of the Sakonnet River, just 45 minutes south of Providence, the menu features deceptively simple yet delightful dishes. WHY: With a wood-fired stove in the dining area and a waterfront porch adorned with picnic tables, Red Dory offers a relaxed summer vibe rather than urban sophistication. Here, under canvas sails hanging from a 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 red sauce with freshly dug clams. The lemon pudding cake, a favorite from Rendezvous, evokes the essence 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 spot for robust, flavor-packed bar fare inspired by classic French techniques, located within a DIY performance venue in Burlington's South End arts district. WHY: In late 2014, cofounders PJ McHenry and Felix Wai abandoned a half-formed 'kitchen collective' idea, opting instead to bring on the dynamic chef-partner George Lambertson to revamp the menu. Under his guidance, and with recent assistance from chef de cuisine Jean-Luc Matecat, ArtsRiot has transformed into a cornerstone of the South End’s thriving food scene. This is a gathering place where farmers mingle with artists and drag queens, all savoring dishes like black-garlic ramen featuring chicken torchons, pigs feet, and lemongrass. And don’t miss the colossal burgers—oozing 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: A delightful showcase of Vermont’s abundant, seasonal produce. WHY: As late winter drags on like an Ethan Frome-esque challenge, peruse the menu at Hen of the Wood, where Eric Warnstedt unveils exquisite cheeses from hidden caves, roasts root vegetables to sugary perfection, and turns pig’s ears into silk. This is a vibrant place, championing mushroom toasts long before they caught the attention of Californians. Visit again in a few months to revel in summer’s bounty—sweet corn, lamb, and fried green tomatoes served alongside kale and currants. — A.T.

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

Kismet

Montpelier, Vermont

WHAT: A cozy, dimly lit dining venue just a stone's throw from the state capitol; it has established close relationships with local farms and embraced plant-forward cooking long before it became trendy. WHY: Crystal Madiera has been at the forefront of vegetable-centric cuisine, crafting innovative, produce-driven dishes at her compact State Street restaurant for over a decade. Kismet remains the go-to spot for discerning Vermonters craving delicate carpaccio of beef or root vegetables, as well as roasted beets paired with smoky lentils, powdered hazelnuts, and a burst of labneh. In winter, it’s the only place in town offering rich bread puddings served in piping hot 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 vibrant culinary hub. WHY: Chef-owners Aaron Josinsky and Nathaniel Wade excel at reinventing familiar foods with a creative twist. In the spring, enjoy a rustic lasagna featuring nettle leaves layered between wide pasta ribbons, morels, and ricotta, all gently immersed in a light mushroom broth. By midsummer, savor fresh Vermont crawfish served simply on stoneware. Be sure to dip them in small bowls of brown-butter emulsion and follow the servers’ suggestion to snap off the heads and enjoy 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: A fresh take on local cuisine that challenges Vermont's typical farmhouse fare. WHY: Chloe and Wesley Genovart left New York City six years ago to create a culinary destination in this quaint Vermont town. The winter blues melt away with their frosty sunchoke soup, while summer brings a vibrant harvest of 20 tomato varieties from their own garden. With Wesley’s Spanish roots, expect Mediterranean-inspired dishes featuring house-made charcuterie, octopus, quail, and rabbit. Don’t overlook his torrija, a luscious bread pudding enriched with local dairy and aromatic spices. This is Vermont with an adventurous 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, serving 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 comprehensive culinary agency The Lisa Ekus Group.

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

Anestes Fotiades is the creator of Portland Food Map, a resource for exploring the food and dining landscape in Portland, Maine.

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

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

Helen Rosner serves as Dinogo’s editor at large.

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

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

Korsha Wilson is a food journalist, a Culinary Institute of America graduate, and a former restaurant worker. She founded A Hungry Society, a blog and platform that celebrates the diversity of food culture and aims to foster a more inclusive food environment.

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 Mytouries. Explore all his columns 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, Jenny Zhang