NYTimes, Portland Food, Portland in the News

Portland Food in NYTimes


Rabelais

Cold Zucchini Soup from Bresca

Luna Bread from Miccuci—something I would kill members of my family for

**All Pictures NYTimes****

A Rich Symphony of Food

In the last decade, Portland has undergone a controlled fermentation for culinary ideas — combining young chefs in a hard climate with few rules, no European tradition to answer to, and relatively low economic pressure — and has become one of the best places to eat in the Northeast.

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