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travelcenter-uk · 3 years

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What’s the most iconic food around the world? Let’s find out!

“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together.”

– GUY FIERI –

What is the most iconic food around the world? The world is a gastronomic paradise; it harbours diverse culinary uniqueness in each corner. How many cuisines contribute to describing a particular destination and what would a local suggest to taste or where to find it?

If you look a little closer, you’ll soon learn that the best dishes in the world can be an up-close lens on the destination’s history and culture. Despite their ancient origins, the dishes have been modernised for the palates of today’s world.

Different food from around the world

Every foodie enjoys tasting their way around the world by indulging in traditional cuisines, by trying a new flavour for the first time or getting to enjoy an iconic dish they’ve heard about. We learn about different cuisines by tasting the most popular signature dishes and staple ingredients of each country.

A culinary journey across the globe is the best way to discover its culture and cuisine. This makes it the pure delight of culinary travel.

What’s even better than eating the best food in the world? You get to have a new food experience and enjoy another new dish. So, let’s take a look at the most iconic food from around the world. These are 10 different nations with their famous and traditional dishes, starting in the UK!

Warning: This list of food from around the world will make you hungry!

British Cuisine

Yes, one can’t really talk about Britain without mentioning one of the most well-known and distinct cultures on Earth: the British culture. With its own dialects, customs, art, literature and history; it is easy to see why many consider it to be one of the richest cultures in existence.

Britain has a wide variety of cuisine and holds an excellent culinary reputation. In fact, these dishes are some of the best food from around the world. However, culinary expertise in the UK is not new. Moreover, Influenced by the Romans, Anglo-Saxons, French and even other parts of Europe: In essence, a hodgepodge of diverse styles and traditions.

Fish and Chips – Fish and Chips are presumably the most popular British food known across the globe.

English Breakfast – English breakfast is served with bacon, sausages, egg, baked beans, black pudding, fried toast, hash browns, mushrooms, and egg. Best enjoyed with a cuppa or fruit juice.

Roast Dinner – A traditional roast dinner consists of different roasted meats like chicken breast, turkey, pork, and beef. This is accompanied by seasonal vegetables, roasts, potatoes, and gravy.

Bangers and Mash – A famous British pub food. A dish comprising sausages, mash potatoes, and onion gravy.

Trifle – A strawberry flavoured classic British dessert made up of layers of cake rolls, custard, jelly, cream, and fruit toppings.

Italian Cuisine

My personal favourite, Italian cuisine, is one of the oldest, most beloved cuisines and considered some of the best food from around the world. With extraordinary diversity of flavours, richness and depth, offering something for everyone’s taste buds.

Italian food varies from region to region and associates with various kinds of pasta and pizza. In reality, Italian food is ever-changing, from endless combinations and new adaptations. What makes Italian food one of the best food from around the world is not just its flavours but also its diversity and also an Italian meal can be expected to be structured as follows: Antipasto (appetiser), primo (rice or pasta), second (meat), and dolce (dessert).

Pizza – Pizza is a flat dough topped with tomato sauce, mozzarella, and basil. (More toppings are added to create different variants of pizza)

Risotto – An Italian version of creamy rice cooked in vegetable or meat stock, cheese and wine after frying it in sautéed onions.

Lasagna – Lasagna is traditional Italian comfort food made in pasta sheets, meat, sauce, and cheese.

Ossobuco alla Milanese – Ossobuco is slow-cooked veal in white wine, meat broth, and vegetables seasoned with lemon zest, garlic, and parsley.

Gelato – Gelato is a rich variant of ice cream in terms of density, texture and is more intense in flavour.

French Cuisine

Like Italian food, French cuisine was also one of the world’s first cuisines and has taken its flavours around the globe. Admittedly, French cuisine is an art, so rich in regional variations. The French take great pride in their traditions of cooking. The modern way of cooking takes a lot from roots in France, and for decades, French food has been an elegant cuisine. This ranges from sylvan, robust, and healthy to the finest meals. A typical French meal would consist of bread, cheese, and wine.

Boeuf Bourguignon – Boeuf Bourguignon, a classic French beef stew made with red wine, pearl onions, mushrooms and bacon.

Croque Monsieur – A sandwich is taken to the next level! Grilled ham and velvety béchamel cheese sauce sandwich.

Croissants – Croissants are crescent-shaped buttery, flaky pastries perfectly crisp on the outside, tender and moist on the inside.

Coq Au Vin – A version of red wine chicken stew, cooked on a low heat to perfection.

Cherry Clafoutis – A popular cherry dessert in France! Juicy, sweet cherries wrapped in a rich batter and baked into a mixture of a cake and custard.

Chinese Cuisine

Some of the best food in the world, Chinese cuisine has taken over many parts of the world by storm! I mean, I’m sure you’ve had a Chinese take-away meal at least once in your life. This particular cuisine classifies its regional diversity into different styles: Cantonese, Szechuan, Hunan, Zhejiang, Shandong, Anhui, and Fujian. Each food tradition is formed by the regions’ history, climate, geography, and lifestyle.

Sichuan Pork – Sichuan Pork is spicy poached slices of pork coated with egg-white and starch to preserve its freshness and tenderness.

Dumplings – Dumplings comprise a filling of minced meat and chopped vegetables wrapped in a thin dough skin.

Peking Roasted Duck – Peking duck is a duck roast savoured for its thin and crispy skin, a world-famous dish from Beijing.

Chow Mein – Chow mein is a stir-fried noodles dish consists of meat (chicken, beef, shrimp, or pork), onions, and celery.

Kung Pao Chicken – Kung Pao Chicken is a famous Sichuan-style dish made with diced chicken, dried chilli, and fried peanuts.

American Cuisine

The best way to explain American cuisine is that it is a blend of different cuisines. In other words, it is a mongrel, where different ethnic groups contributed to the nation’s food traditions. American cuisine has drastically changed over the years, as have American lifestyles. Some of these dishes were contributed by Native Americans, Colonial Americans, and Modern Americans. These were adapted, changed, and invented, becoming all-American dishes. Similarly, many dishes are regionalised, such as soul food in the south, Tex-Mex cooking in Texas, etc.

Hot dogs – There is no need for a special introduction for the “All-American” hotdog, a hotdog (sausage) wedged between a bun.

Philly cheesesteak – A Philly cheesesteak is a sandwich made by grilling chopped beef, onions, and cheese then laid into a long Amoroso bun.

Grits – Grits is a creamy porridge-like dish made with whole dried white corn kernels that can go plain, savoury, or sweet.

Mexican flat enchiladas – Mexican or Tex-Mex style enchiladas smothered in red chilli sauce or green topped with an optional fried egg.

Apple pie – Apple pie is a sweet dish that features a sweet apple filling and a flaky butter crust with a shimmering lattice pie crust.

Indian Cuisine

It’s hard to put Indian cuisine in a nutshell because of the country’s regional diversity and vast history. The early Indian cuisine relied heavily on a class system which dictated what people were able to eat. However, in more recent times, the cuisine has been a combination of traditional dishes and many international influences. The most common misinterpretation about Indian food is that many of us think it’s all curries. But in reality, it isn’t. An essential factor of Indian cuisine is that the blends of spices are designed to bring out the ultimate flavour.

Murgh Makhani (Butter Chicken) – Murgh Makhani is by far one of the deliciously best dishes in the world. This hot dish made with chicken tastes great with flatbreads.

Rogan Josh (Red Lamb) – A delectable spicy dish, Rogan Josh, is a red lamb stew prepared with a long list of spices, red chillies, and coconut cream.

Palak Paneer (Spinach and Cottage Cheese) – A popular Indian dish Palak paneer, a mildly flavoured dish made with spinach and cottage cheese with Indian spices.

Naan (Indian Flatbread) – Naan, a flatbread traditionally cooked in a tandoor oven, goes with anything, including curries and stews.

Gulab Jamun – An Indian sweet delight, a festive favourite made with milk solids, fried until golden and doused in saffron induced sugar syrup.

Japanese Cuisine

Food in Japan is plausibly one of the unique cuisines. The reason being that many ingredients used in their cooking can very rarely be found in other cuisines. It’s not all about sushi and tofu. The art of Japanese cuisine is prepared meticulously based on the proper seasoning and fresh ingredients.

Sushi – Sushi is some of the best food from around the world. This traditional Japanese dish consists of vinegar-flavoured rice rolls served with vegetables and raw seafood.

Sashimi – Sashimi is similar to sushi, but raw fish is sliced into small bite-sized pieces without the rice.

Tempura – Tempura is a dish prepared with seafood, meat, and vegetables covered in flour and egg batter then deep-fried in oil.

Soba and Udon – Soba or buckwheat noodles and Udon or wheat noodles are made by immersing the noodles into broth enjoyed hot or cold.

Wagashi – Wagashi are traditional Japanese sweets made using mochi rice cakes, Anko paste, agar, chestnuts, and sugar.

Lebanese Cuisine

Cuisine in Lebanon food includes many fresh ingredients like vegetables, fruits, seafood, and little animal protein. These ingredients are meticulously prepared in a fusion of Mediterranean and Arabic influences. The most significant feature of this fantastic food is the mezze, a selection of salads, vegetable dips, pickles, and Arabic bread. In recent years, people have come to celebrate the extraordinary flavours of Lebanese food.

Baba Ghanoush – Baba Ghanoush is a hummus-like dip made from eggplant served with pita bread and drizzled with olive oil.

Manakeesh – The Lebanese version of pizza, Manakeesh, is made with meat, cheese, zaatar. Manakeesh is served with tomatoes, cucumbers, fresh mint leaves, and olives.

Falafel – Falafel is made from deep-fried crushed chickpeas, served in a pita pocket with vegetables and tahini sauce.

Fattoush – Fattoush is a traditional Lebanese salad.

Baklava – Baklava is a golden flakey pastry made of filo dough, honey, and assorted nuts.

South African Cuisine

South African cuisine is extensive, culturally diverse, nourishing, and hearty, very much like the locals. Traditional South African cuisine is downright authentic, with influences induced by each culture. With the freshest ingredients from farm to table, the food here is amazingly delectable, making it one of the best foods from around the world!

Chakalaka – Chakalaka is a spicy vegetarian dish of tomato, beans, peppers, onions, and curry. This can be enjoyed with anything — rice, meat, bread, or other veggies.

Bunny chow – Bunny chow is a world-renowned dish made up of a hollowed-out loaf of bread filled with a chicken, pork curry, or a lentil and bean combo.

Bobotie – Bobotie, made up of minced meat, is cooked in curry, herbs & spices, and dried fruit, topped with a milky-eggy custard, and baked until golden brown.

Potjiekos – A dish of potjiekos features meat, potatoes, biltong, and vegetables slowed cooked over an outdoor fire.

Malva Pudding – Malva Pudding is a sweet, spongy cake made with apricot jam and a cream sauce poured on top.

Caribbean Cuisine

Food from the Caribbean is a delicious mix of French cuisine, African cooking, and local foods! Caribbean food is delightfully spicy, warming, and eloquent. Food staples include peppers, sweet potato, coconut, plantain, mutton, tropical fruits, and leafy green vegetables, all prepared into a heady concoction.

Jerk chicken – Chicken marinated with hot Jerk spice and served with rice and peas. Jerk chicken is one of the most traditional food in Jamaica.

Ackee and saltfish – Ackee and saltfish, Jamaica’s national dish, is prepared with ackee fruit and salted codfish, suitable for mealtime.

Macaroni pie – Macaroni pie is comfort food in the Caribbean; a cheesy baked pasta dish is delicious with stewed or barbecued chicken.

Lambi – Lambi’s main ingredient is Conch. The dish is prepared with a combination of Conch, curry powder, coriander, thyme, and marinating with other spices.

Jamaican Rum Cake – A Bundt cake with a moist and tender crumb smothered in sweet butter and rum syrup.

Oh boy! That’s a long list of the best food from around the world! So, if you would like to go on a culinary adventure and taste your way around the globe, give Travel Center UK a call or drop us a line, and we’ll be glad to assist you in planning your next trip.

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igrublocal · 4 years

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10 options for family-style takeout: OC’s Best Places to Eat 2020

When dining rooms were forced to close, it not only changed the way restaurants operate, it changed the way we all eat. Takeout took on a new meaning, suddenly serving a different purpose. It became less about instant, individual gratification and more about getting food on the table for the entire family.

No restaurant answered that call more heroically than Taco María, where trendsetting chef Carlos Salgado recast his destination dining room known for leisurely multi-course tasting menus as a corner bodega selling carne asada, pinto beans and tamales, completely transforming the concept of meal kits.

Yes, dining rooms are cautiously reopening, but 2020’s not done yet. Many of us are still counting on takeout. And when we don’t have time to cook but still need to put food on the table or stock the fridge, these 10 restaurants can save the day.

Hungry? Sign up for The Eat Index, our weekly food newsletter, and find out where to eat and get the latest restaurant happenings in Orange County. .

Andrei’s

Although the menus vary from week to week, Andrei’s typically offers a dozen different family-style meals customized for two to eight people based upon a featured entree such as barbecue pork ribs, beef stroganoff, Moroccan-style kabobs or Vietnamese-inspired pork chops. 2607 Main St., Irvine, 949-387-8887,

Barbecue pork ribs from the family-style takeout menu at Andrei’s in Irvine (Photo by Brad A. Johnson, Orange County Register/SCNG)

Birrieria el Bandido

Everybody loves taco night, but who’s got the time to make homemade birria? Nobody, at least not when Birrieria el Bandido sells their soulful stewed meats by the pound with enough tortillas and fixin’s to serve an army. Beef or lamb, this is seriously some of the best birria in Orange County. 12081 Garden Grove Blvd., Garden Grove, 657-348-9461

Beef birria tacos, available by the pound for takeout, from Birrieria el Bandido in Garden Grove (Photo by Brad A. Johnson, Orange County Register/SCNG)

Buttermilk Fried Chicken

There’s nothing more comforting than sitting down to a dinner table and reaching a hand toward a platter piled with 20 pieces of crispy fried chicken. Dibs on a thigh, and can someone please pass the mashed potatoes and braised greens? Also, there’s no rule that says you can’t have coconut cake as an appetizer instead of waiting for dessert. 238 W. Chapman Ave., Orange, 714-941-9124,

Fried chicken dinners, also available family-style for takeout, from Buttermilk Fried Chicken in Orange (Photo by Brad A. Johnson, Orange County Register/SCNG)

Clay Oven

If it’s true that spicy foods boost the immune system, Clay Oven might be the antidote to 2020. The family packs here are meant to serve at least four people, and you can pick and choose what goes into it. You’ll definitely want to include some black-cobra-chili-infused tandoori chicken and probably some curried butternut squash to help offset the heat. Or maybe the mango-ginger-glazed ribs. Tough choices, but it’s hard to go wrong. 15435 Jeffrey Road, Irvine, 949-552-2851,

Black cobra chili marinated tandoori chicken from the takeout menu at Clay Oven in Irvine (Photo by Brad A. Johnson, Orange County Register/SCNG)

Harley

There are so many things you can do with a big vat of Dr. Pepper-braised pork shoulder. You could make tacos. Or you could make incredible sandwiches. Or you could just eat it straight. Either way, it comes family-style for two or four, with a choice of two sides. One of those sides should definitely be the Mexican-style corn on the cob. And while you’re at it, you might as well get a pint (or two) of piña coladas. 370 Glenneyre St., Laguna Beach, 949-715-1530,

Dr. Pepper braised pork shoulder and street corn from the takeout menu at Harley in Laguna Beach (Photo by Brad A. Johnson, Orange County Register/SCNG)

The Kickin’ Crab

You’ll need to stock up on PPE for this one: gloves, bibs, paper towels, maybe even some protective goggles. The restaurant will supply you with enough butcher paper to protect the dining table. Now dump a large bucketload of cajun-style crawfish, crab legs, shrimp, sausage and corn onto the center of the table and let the free-for-all begin. 1534 Adams Ave., Costa Mesa, 714-760-4909, ; Additional locations in Irvine, Westminster, Santa Ana and Buena Park

Cajun-style seafood boil with crawfish, crab legs and shrimp from Kickin’ Crab in Costa Mesa (Photo by Brad A. Johnson, Orange County Register/SCNG)

Lola Gaspar

The family-style care packages at Lola Gaspar vary from week to week and aren’t always advertised. Sometimes they are teased exclusively on Instagram, so you’ll want to follow along if you wish to catch chef Luis Pérez when he’s butterflying whole chickens and rubbing them with a jerk marinade before grilling the birds over mesquite until the skin has caramelized and the meat is tender and juicy. Don’t forget to load up on mezcal cocktails while you’re at it. They come in the cutest plastic pouches. 211 W. 2nd St., Santa Ana, 714-972-1172,

Wood-grilled jerk chicken, a takeout special, from Lola Gaspar in Santa Ana (Photo by Brad A. Johnson, Orange County Register/SCNG)

Noble Bird

Yes, Noble Bird is in Long Beach. And this is a dining guide to Orange County. The restaurant is located at 2nd and PCH, just a few feet across the border. And because everybody loves rotisserie chicken, everybody needs to know about this place. The chickens are superb, especially the ones that are slathered with Korean chili paste, which prompts the birds to char and blister on the spit. Also, as weird as it sounds, get the black rice with blueberries. And don’t forget the brownie bark. 6460 E. Pacific Coast Highway, Long Beach, 562-431-0445,

Rotisserie chickens from Noble Bird at 2nd and PCH in Long Beach (Photo by Brad A. Johnson, Orange County Register/SCNG)

Taco María

When this is all over, let’s hope and pray that Taco María finds a way to keep the bodega staples alive. Because it’s going to be impossible to return to normal if we can’t just go online and order up a family pack of wood-roasted carne asada, a dozen crispy tacos and a quart of pinto beans to-go. And what of that burger that Salgado created? Taco María doesn’t serve burgers, never will, but the bodega does, and they are phenomenal: triple wagyu patties squished into brioche buns with melty, gooey Spanish blue cheese. 3313 Hyland Ave., Costa Mesa, 714-538-8444,

Grilled skirt steak with poblano chiles, bacon and onions from the takeout menu at Taco María in Costa Mesa (Photo by Brad A. Johnson, Orange County Register/SCNG)

Aguachile of Mexican blue shrimp, serrano chiles, cucumbers, green garlic and squid ink from the takeout menu at Taco María in Costa Mesa (Photo by Brad A. Johnson, Orange County Register/SCNG)

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Fried tacos with blue corn tortillas, beans, chorizo and ancho chiles from the takeout menu at Taco María in Costa Mesa (Photo by Brad A. Johnson, Orange County Register/SCNG)

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Vaca

Paella or steak? That’s always been the burning question when dining at Vaca in Costa Mesa. And it’s the same dilemma you’ll need to resolve when ordering family-style takeout: a massive dry-aged ribeye, or a big pan of paella Valenciana. Heads, I win; tails, you lose. 695 Town Center Drive, Costa Mesa, 714-463-6060,

Paella Valenciana from the takeout menu at Vaca in Costa Mesa (Photo by Brad A. Johnson, Orange County Register/SCNG)

Best Places to Eat 2020

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businessweekme · 6 years

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The 16 Dishes You Should Have Eaten in 2018

The year 2018 has not been a great one for the food world. There was the loss of two of the brightest people in the business, Anthony Bourdain and the Pulitzer Prize-winning Los Angeles critic Jonathan Gold. Likewise, it was hard to find one new, unifying restaurant that captured everyone’s imagination.

That doesn’t mean there weren’t captivating dishes. In fact, these 16 were positively remarkable. They run the gamut from just-caught king salmon in Alaska to exquisitely aged Irish beef in London. There’s a lot of bread—it was, after all, the 2017 dish of the year and still looming large—but no noodles. New York introduced two places you’d assume would make the cut: Missy Robbins’s pasta-focused Misi followed her breakout, Lilia, and David Chang reimagined ramen at the new Momofuku. Yet different dishes stood out more on their menus instead.

To find out what those dishes are, and the 14 other most outstanding ones, read on. And grab a snack while you’re at it—you’re going to get hungry.

Sukchae | Atomix, New YorkUnlike most dishes that feature a dollop of caviar, what grabs your attention with this exquisite Korean omakase counter’s cooked vegetable course is not the pricey fish roe. Chef-owner Junghyun Park layers tender celery root on a bed of fresh, yogurtlike buttermilk cheese—and adds the caviar, sure. But then comes the unforgettable component: creamy, softly sweet hazelnut sauce that Park pours over it all to finish the dish. It balances the saline pop of caviar, the silkiness of the celery root, and the tang from the cheese.

Whole Roast Duck With Duck Confit Salad | Spoken English, Washington, D.C.This small, standing-room-only restaurant (literally) is hidden in the groovy Line hotel, a new D.C. hotspot that once was a church. The dining room consists of two short counters, which are an extension of the kitchen; it’s like snacking at a friend’s house. On the menu are twisted classics such as chicken skin dumplings from chefs Erik Bruner Yang and Matthew Crowley, as well as the best duck I ate this year—a time when there’s been a lot of good duck out there. Here it’s cured in tea for four to five days before being roasted over wood and carved up. The legs are confited and tossed into a salad, the breast is thickly sliced, and the supple tortillas to roll it all up in are made with duck fat instead of lard.

Roasted Tomatoes With Hot Honey | Misi, BrooklynA few years ago at Lilia, chef Missy Robbins made a long, curly stretch of malfadini noodle with buttery pink peppercorns New York’s most sought-after dish. At her new place, Misi, in the southern reaches of Brooklyn’s Williamsburg neighborhood, the best thing isn’t pasta but oven-blasted tomatoes. Roasting for a couple of hours intensifies their sweetness, which is then hit with a drizzle of Calabrian chile-infused honey, further punching up the shriveled halves. A licorice bite from the cracked coriander seeds and fennel, tucked into the oil, takes it over the top.

Maine Chutoro Hand Roll | Mr. Tuna, Portland, MaineInstagram: Mr. Tuna on Instagram: “End Labor Day…

Forget lobster and oysters. The local bluefin tuna belly that Jordan Rubin gets in late summer and the fall is the seafood standout in Portland, Maine. In mid-2017, Rubin bought a hot dog cart and started making hand rolls and sushi burritos on the downtown streets. His operation quickly grew into a mini food truck empire that now includes a space in the Portland Public Market. The hand roll’s nori wrapper is notably crisp because Rubin keeps it warmed in an electric toaster before wrapping it around tangy rice and fatty, melt-in-your-mouth chopped fish mixed with sea salt, scallions, and potent fresh wasabi sauce.

Poulet Roti | Frenchette, New YorkTwenty years ago the roast chicken at Balthazar, carved tableside, made the bird chic in Manhattan. Now the chefs who helped put it on the map there—Lee Hanson and Riad Nasr—have reintroduced it at their beyond-buzzy Frenchette. Not simply a vehicle for crispy skin, it’s a superbly juicy and supple bird served in a shallow casserole. Standing alongside is a separate pot of pommes purée that’s approximately half butter, and often garnished with roasted maitake mushrooms, giving you all the earthy flavors on one table.

Panna Cotta | Brawn, LondonFor those who think they never want to eat panna cotta again, it’s time you taste the triangular wedge at Columbia Street’s cult favorite wine bar, where it’s served as if it were a cake. The custard is infused with piquant cardamom and topped with charred orange slices that offset the sweetness. But the beauty of this dish is the rich double cream that chef-owner Ed Wilson sources to make it, lending a texture that’s not too gummy, not too loose—just perfect, like the best ice cream made ever-so-slightly more solid.

Aged Beef Sobrasada on Toast | Bright, LondonAt this spare new Scandi restaurant and wine bar, chefs Will Gleave and Peppe Belvedere rely on their neighbors—specifically the great local butcher shop, Hill & Szork. They take Irish sirloin that’s been aged at the shop for 45 days (there’s not enough room at Bright to age it themselves) and then grind it with funky aged beef fat and salt, pepper, and paprika. It’s served on sourdough toast brushed with more of the fat, then topped with capers and chives macerated with elderberry. It’s the platonic ideal of beef tartare.

Blum’s Coffee Crunch Cake | Valerie, Los AngelesValerie Gordon may have gained notoriety for her chocolate bars, now a common sight at coffee shops across the country, with their bold packaging and flavors such as salt and pepper with crispy rice. But the real standout of her eponymous confectionary are the classic desserts she re-creates out of fear they’re fading into oblivion. Blum’s cake is an architectural masterpiece, studded with shards of chewy, coffee-infused honeycomb that superbly contrast the coffee whipped cream oozing out between layers of tender yellow cake.

Cheese & Crackers | Elske, ChicagoThe deceptively simple dish at Michelin-starred restaurant Elske has just three components: cheese, jam, and crackers. The cheese is Wilde Weide, a two-year-old aged raw cow gouda with crystallized streaks. The jam is vanilla-infused tomato dolloped into a nest. And the crackers are made from a yeasted dough that’s doused in olive oil before baking, which gives them a superbly flaky, buttery texture, like a French pastry you didn’t know existed. Together, they’re unstoppable.

Slow-Roasted Lamb Neck Shawarma | Bavel, Los AngelesAmong the slew of promising new Middle Eastern restaurants across the U.S. is the greenery-filled Bavel in downtown L.A. Ori Menashe takes an underused cut—lamb neck—and coats it with a paste of tangy sumac and caramelized onions. The meat is roasted for hours until falling-apart tender, and the rub is baked in. It’s served with an array of sides including pickled vegetables and creamy house-made tahini, as well as the flatbreads for which the restaurant has rightly become famous.

Fried Blue Prawns | Momofuku Noodle Bar Columbus Circle, New YorkDavid Chang is on a mission to get you to eat the whole shrimp—shell, head, all of it. To accomplish this, he and his crack chef team of Tony Kim, Matthew Rudofker, and J.J. Basil have created a scintillatingly spicy coating at the new Noodle Bar in the Shops at Columbus Circle, aka the Time Warner Center. A blend of cumin, togarashi (the Japanese version of chili powder), sugar, salt, and Sichuan peppercorn is plastered onto the delicately fried shrimp, making it impossible not to eat the wafer-crisp shell along with the sweet meat inside. A spritz of lemon and an accompanying bowl of yuzu mayo cools it all down.

Dilliwala Butter Chicken | Adda, New YorkNormally, butter chicken is a forgettable staple of Indian takeaway. That all changes at the thrilling, no-frills Adda in Long Island City, Queens. The dish is recognizable only by name, and it makes you realize that all the versions you’ve had before are lame. The deep orange sauce is lit up with darkly sweet fenugreek, cardamom, cilantro root, and a generous hit of red chiles, making it much hotter than usual. The biggest difference: the local tomatoes and honey that replace the standard canned tomatoes and sugar, lending the dish a punchy freshness that cuts through that classic slick of butter on top.

Pork and Shrimp Bao Bao With Fried Egg | Kym’s, LondonWell-made dumplings are enough for most people, especially when the filling is a mix of juicy seasoned pork and chopped shrimp in a tender wonton wrapper. But at Kym’s in the Bloomberg Arcade, chef Andrew Wong, who heads the Michelin-starred A. Wong, ups the ante by frying them with eggs for extra unctuousness. The result is an Asian-style shakshuka with golden, crispy bits of white and creamy yolk enriching the already rich dumplings. The final touch is a sprinkling of scallions, sesame, and chili oil studded with alluring bits of fried onion.

Grilled Ivory King Salmon | In Bocca al Lupo, Juneau, AlaskaChef Beau Schooler of Juneau’s In Bocca al Lupo calls his dish simply “salmon offcuts,” which may be true, if perhaps a disservice to the quality of what you get on your plate: a combination of the collar, belly, tail, and head, depending on what was caught in the last 24 hours. There’s never a guarantee that he’ll have white king salmon, but if he does, order it. The incredibly fresh fish has a cleaner richness then common salmon. Salted and drizzled with olive oil, the fish gets popped into a wood-burning oven, right next to the coals, so the skin chars. The accompaniment is an equally elemental charred lemon wedge, a garlicky parsley pesto that’s intensified with a blast of fish sauce, and a finishing sprinkle of Alaskan sea salt from Sitka.

Ibérico Katsu Sando | Ferris, New YorkIt’s been a big year for sandos in New York, the most high-profile being the $185 version of the Japanese sandwich made with wagyu beef. But pay attention to the one crafted by chef Greg Proechel at Ferris that costs about one-tenth the price. Made with succulent acorn-fed Spanish pork, about ¾-inch thick, it’s egged, breaded, and fried to medium rare so it’s crunchy but still supremely juicy. The toast is judiciously brushed with a fruity, hoisin sauce and is just thick enough to keep the cutlet secure.

Ilaria Pie | Una Pizza Napoletana, New YorkPizza prince Anthony Mangieri figures he’s tried every buffalo mozzarella in the U.S. and half of the ones in Italy. He came across his favorite outside Naples—it’s grassy and slightly animal-y—and along with that classic “mozz,” he brings in a quantity that’s been wood-smoked to star on Una Pizza Napoletana’s simple, standout pie. The Ilaria, named for his wife, is a doughy delight, like a lightly charred pillow. It features pools of that smoky mozzarella paired with the refreshing snap of cherry tomatoes and arugula.

The post The 16 Dishes You Should Have Eaten in 2018 appeared first on Bloomberg Businessweek Middle East.

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thesoggychef-blog · 7 years

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Easy Fall Side Dishes | MyRecipes

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Easy Fall Side Dishes | MyRecipes

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1 of 44 Photo: Iain Bagwell; Styling: Kay Clarke

Cheesy Sorghum and Shaved Squash Pilaf

Cheesy Sorghum and Shaved Squash Pilaf Recipe

Long, slender ribbons of butternut squash make for a beautiful and unusual presentation; just be gentle when stirring so you don’t break all those gorgeous pieces. Try to grab a squash with a long neck–that straight surface works best for ribboning. If you can’t find sorghum, you can use farro.

2 of 44 Photographer: Greg Dupree; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Tangy Potato-Green Bean Salad

Tangy Potato-Green Bean Salad Recipe Hold the mayo. Replace the usual creamy potato salad dressing with this lively lemon-dill vinaigrette. f you are taking this to a party, chill the cooked potatoes in the dressing for 30 minutes, and then assemble the salad (with the green beans, radishes, chives, and remaining dressing) on a platter just before serving. Haricots verts are slender green beans. If you can’t find them, feel free to use sugar snap peas or snow peas. Cook them for one minute, along with the potatoes. You can make the lively lemon-dill vinaigrette ahead of time and store it in a Mason jar in the refrigerator. Shake it well before using. Serve this at your next outdoor barbecue or picnic and you won’t even miss the traditional potato salad covered in the mayonnaise dressing. Leftover salad is great served with cold chicken or a ham sandwich.

3 of 44 Photographer: Hector Manuel Sanchez; Prop Styling: Lauren Smith Ford; Food Styling: Tina Bell Stamos

Bitter Greens Salad with Lemon and Pecorino

Bitter Greens Salad with Lemon and Pecorino Recipe Some mixed green salads seem like an afterthought. This one definitely does not. Although it may look unassuming, our Bitter Greens Salad with Lemon and Pecorino is bright, tangy, and assertive and just the right thing to serve alongside a hearty main dish like grilled steak, roasted pork, or a rich, cheesy pasta.

4 of 44 Photo: Iain Bagwell; Styling: Kay Clarke

Shaved Apple and Fennel Salad with Crunchy Spelt

Shaved Apple and Fennel Salad with Crunchy Spelt Recipe

Simply put, apples and fennel are right together–the flavors are so complementary. I love the way the paper-thin slices intertwine and then get interrupted by bright hits of parsley. Canola oil may seem like an odd choice, but I wanted to keep the flavors clean and straightforward; you can always use olive oil if you’d like the vinaigrette to assert itself.

5 of 44 Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Orange-Sage Rolls

Bake these light and tender whole-grain rolls ahead and freeze up to 1 month, or make the dough ahead and bake on the day: Punch down the risen dough to form a ball, wrap with plastic wrap, and chill 8 hours or overnight. Return to a bowl and let rise at room temperature for 1 1/2 hours before shaping.

6 of 44 Photo: Jennifer Causey; Styling: Lindsey Lower

Charred Okra with Tomatoes

Charred Okra with Tomatoes Recipe

A serrated peeler works like magic to peel plum tomatoes, sparing you the hassle of blanching and shocking in ice water to get the skins off.

7 of 44 Photo: Alison Miksch; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Okra and Chickpeas in Fresh Tomato Sauce

Okra, an important member of the canon of Southern foods, can be fried, stewed, sautéed, and roasted. One of the more traditional ways to cook okra is to partner it with onions and fresh tomatoes. This easy and delicious recipe for Okra and Chickpeas in Fresh Tomato Sauce, developed by chef and cookbook author Virginia Willis, is ready for the table in just thirty minutes. Light enough for a main dish on a summer evening, you can also serve it with fish or grilled chicken. For the best results, choose fresh okra pods no longer than 4 inches in length.

8 of 44 Photo: Jennifer Davick; Styling: Buffy Hargrett

Grilled Sweet Potato-Poblano Salad

9 of 44

Mediterranean Green Beans

10 of 44 Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Driver

Cheesy Cauliflower Latkes

Cheesy Cauliflower Latkes Recipe

No Hanukkah celebration is complete without latkes. Go classic potato for the first night, and then try borscht-inspired beet, cheesy cauliflower and Gruyère, and earthy-sweet carrot and curry variations on the other nights. The trick to crispy cakes with less oil is to start with a very dry grated potato mixture: Drain well, and then squeeze in a clean kitchen towel. The frying oil may get too hot during successive batches; remove pan from heat for a minute or two, and lower the temperature as needed.

11 of 44 Photographer: Gina DeSimone; Prop stylist: Kashara Johnson; Food Stylist: Briana Riddock

Poached Cherry and Goat Cheese Crostini

Poached Cherry and Goat Cheese Crostini Recipe

These elegant toasts, featuring sweet poached cherries and tangy goat cheese, are the perfect pre-meal nibble for a summer dinner party. While the recipe sounds fancy, it’s super easy to prepare. You’re simply simmering fresh cherries in a poaching liquid made by mixing orange liqueur, water, and a few other ingredients.This enhances the stone fruit with sweet, zesty flavor and creates a stunning crimson-hued sauce, perfect for spooning over rich and tangy goat cheese. A toss with fresh herbs and a light sprinkle of black pepper brings mellow earthiness for full harmony in every bite.

12 of 44 Photo: Jennifer Causey; Styling: Missie Neville Crawford

Roasted Butternut Squash with Parmesan-Garlic Breadcrumbs

13 of 44 Photo: Jennifer Causey

Classic Herb Stuffing

Classic Herb Stuffing Recipe

A straightforward holiday stuffing calls for great bread; we love the nutty, toasty dimension of a bakery whole-grain loaf. Sauté the onion, celery, and carrot mixture until tender but not browned. The added moisture from the veg will help soften the bread and make for a more cohesive stuffing.

14 of 44 Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Braised Cabbage with Apple and Bacon

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Green Beans with Chanterelles and Cipollini

16 of 44 Photo: Jennifer Causey; Styling: Missie Neville Crawford

Roasted Butternut Squash with Coconut and Chile

17 of 44 Photo: Jennifer Causey; Styling: Missie Neville Crawford

Roasted Butternut Squash with Pomegranate and Tahini

18 of 44 Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl

Butter-Pecan Mashed Sweet Potatoes

Butter-Pecan Mashed Sweet Potatoes Recipe As a shortcut to sweet potato casserole, simply bake sweet potatoes in the microwave, mash them, and top with chopped pecans. This 5-ingredient recipe also includes three additional flavor variations using maple syrup, chipotle chili, or parmesan cheese and sage.

19 of 44 Photo: William Dickey; Styling: Buffy Hargett

Bacon-Brown Sugar Brussels Sprouts

20 of 44 Photo: Annabelle Breakey; Styling: Randy Mon

Roasted Parsnips

Roasted Parsnips Recipe Though mildly sweet like their carrot cousins, parsnips are starchy, like potatoes. Subbing them for spuds, as in this recipe, is a good way to expand your winter repertoire.

21 of 44 Photo: Jan Smith

Pecan White and Brown Rice Pilaf

Pecan White and Brown Rice Pilaf Recipe Dress up a simple rice pilaf with dried cranberries and toasted pecans for full autumn flavor. Mixing brown rice with white rice makes this dish great for transitioning to whole grains.

22 of 44 Photo: Thomas J. Story; Styling: Dan Becker

Raw Spiced Applesauce

Raw Spiced Applesauce Recipe In this easy homemade applesauce recipe, you don’t have to peel the apples, or even cook them. The whole thing is made in a food processor.

23 of 44 Photo: John Autry; Styling: Leigh Ann Ross

Roasted Root Vegetables

Roasted Root Vegetables Recipe Roasting root vegetables (such as parsnips, carrots, and potatoes) in olive oil, salt and pepper creates a rich, caramelized flavor and transforms these simple veggies into a memorable side dish for pork or beef.

24 of 44 Jennifer Davick

Sweet Potato Pockets

Sweet Potato Pockets Recipe Tired of sweet potato casserole and looking for a fresh way to serve this fall favorite? Simply stuff won ton wrappers with canned mashed sweet potatoes, boil, and sauté in oil until golden brown.

25 of 44 Becky Luigart-Stayner; Jan Gautro

Cider-Glazed Carrots

Cider-Glazed Carrots Recipe Infuse julienne-cut carrots with the flavor of apple cider by glazing with a sauce made from brown sugar, butter, cider vinegar, and seasonings. This side is easy enough to serve on busy weeknights, yet pretty enough to include on holiday dinner menus.

26 of 44 Photo: Leigh Beisch; Styling: Dan Becker

Butternut Squash with Green Chile and Mustard Seeds

27 of 44 Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Pumpkin-Sage Polenta

Pumpkin-Sage Polenta Recipe Pair this richly flavored polenta with ham steaks or pork tenderloin for a satisfying supper. Aromatic sage perfectly complements the light pumpkin flavor.

28 of 44 Photo: Romulo Yanes; Styling: Claire Spollen

Parsnip Ribbons with Miso Vinaigrette

29 of 44 Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Cane Syrup-Glazed Acorn Squash

30 of 44 Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Pimiento Cheese Creamed Spinach

Pimiento Cheese Creamed Spinach Recipe

“Creamy spinach casserole has always been a favorite in my family, so it’s a sure-fire hit for any gathering. The pimiento cheese flavors give it a uniquely Southern twist.” –Perre Coleman Magness, author of Pimento Cheese: The Cookbook

31 of 44 William Dickey; Lisa Powell Bailey

Sautéed Green Beans and Pears

Sautéed Green Beans and Pears Recipe This side takes just 10 minutes to prepare and 5 minutes to cook. Simply sauté sliced pears with butter, brown sugar, and balsamic vinegar and combine with green beans steamed in the microwave.

32 of 44 Photo: Becky Luigart-Stayner; Styling: Lydia Pursell

Roasted Carrots and Fennel

33 of 44 Photo: Alison Miksch; Styling: Buffy Hargett Miller

Browned-Butter Farro

Browned-Butter Farro Recipe

Farro is an ancient form of wheat that has seen a resurgence in recent years. Here we toast cooked farro in a bit of browned butter for a surprisingly delicious side.

34 of 44 Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Orange-Ginger-Chile-Glazed Carrots

Orange-Ginger-Chile-Glazed Carrots Recipe

Roasting whole carrots in a hot oven and then giving them a final toss in a sweet glaze yields an unforgettable side dish. Look for multicolored carrots for a stunning presentation. If you can’t find them at the supermarket, try a local farmers’ market. We use a little chile pepper to add just a whiff of heat. Feel free to increase the pepper or omit it, if you prefer. Also, you can sub chopped fresh thyme or mild flat-leaf parsley for the rosemary.

35 of 44 Photo: Jennifer Causey; Styling: Missie Neville Crawford

36 of 44 Photo: Randy Mayor; Styling: Lindsey Lower

Cauliflower with Anchovy Breadcrumbs

37 of 44 Photo: Randy Mayor; Styling: Lindsey Lower

Cauliflower with Coconut Curry Sauce

38 of 44 Photo: Romulo Yanes; Styling: Claire Spollen

Glazed Parsnips

Glazed Parsnips Recipe This side dish comes together in minutes, making it an ideal match for a more labor-intensive entrée.

39 of 44 Photo: Becky Luigart-Stayner; Styling: Lydia Pursell

Wild Rice Salad with Dried Cherries and Parsley

40 of 44 Photo: Chris Court; Styling: Carla Gonzalez-Hart

Cardamom-Glazed Carrots

Cardamom-Glazed Carrots Recipe

Turn up the volume on classic glazed carrots with exotic cardamom and fragrant fresh ginger. If you can find multicolored carrots, use them for a lovely presentation. The parchment paper lid slows moisture loss just enough to form a beautiful glaze.

41 of 44 Photo: Chris Court; Styling: Carla Gonzalez-Hart

Farro Stuffing with Butternut Squash, Red Onion, and Almonds

Farro Stuffing with Butternut Squash, Red Onion, and Almonds Recipe

Earthy flavors and starchy comfort come from whole-grain farro, not bread, in this nontraditional stuffing. You can assemble up to 2 days ahead. Take out of the fridge, let stand at room temperature 45 minutes, then bake at 350° for 25 minutes or until thoroughly heated.

42 of 44 Photo: Iain Bagwell; Styling: Kay Clarke

Cheesy Sorghum and Shaved Squash Pilaf

Cheesy Sorghum and Shaved Squash Pilaf Recipe

43 of 44 Photo: Chris Court; Styling: Carla Gonzalez-Hart

Roasted Fennel with Rosemary Breadcrumbs

Roasted Fennel with Rosemary Breadcrumbs Recipe

Instead of roasted root vegetables or Brussels sprouts, try roasted fennel. Fennel has licorice notes that mellow in the oven, becoming slightly sweet. A splash of cider vinegar at the end brightens the dish.

44 of 44 Photo: Whitney Ott, Randy Mayor; Styling: Claire Spollen

Sautéed Chard Agrodolce

Sautéed Chard Agrodolce Recipe

Agrodolce is Italian for sour-sweet flavors typically created with vinegar and sugar. It’s a perfect counterpoint to sautéed greens in this quick and simple side dish.

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tonyduncanbb73 · 7 years

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A Guide to Dining and Drinking in Portsmouth and Kittery

Take a trip up to the New Hampshire-Maine border

Barring traffic, Bostonians can drive to Portsmouth, New Hampshire or Kittery, Maine in just over an hour. The beautiful coastal city and town, respectively, are essential summer destinations — but don’t ignore them in the winter. There are always great things to eat, drink, and see.

Use this guide as a starting point for dining adventures in the side-by-side spots, and check back next season for additional recommendations; this guide will continue to grow.

Rachel Leah Blumenthal for Eater

Portsmouth’s Whaling Wall mural by Robert Wyland

Jump to:

Kittery: Full-Service Dining | Fast-Casual Dining | Bakeries & Cafes | Adult Beverages

Further Reading

Portsmouth

Welcome to Portsmouth, a small city with fewer than 25,000 residents but droves of summertime tourists. Portsmouth’s size makes it easy to explore most of the city on foot: Unless otherwise noted, all spots in the Portsmouth section of this guide are either right in downtown Portsmouth or within a reasonable walking distance.

The food scene has many highlights; it’s brimming with seafood, but don’t miss other options. Bakeries and cafes make a particularly strong showing in Portsmouth, with plenty of pastries to try, from ice cream-filled macarons at La Maison Navarre to the iconic popovers at Popovers on the Square. Acclaimed chefs such as Matt Louis and Evan Mallett are cooking up a storm in the New American realm. The beer scene is stronger than ever, and cocktails are starting to catch up.

Here’s a sampling of essential dining options around Portsmouth, including full-service restaurants, fast-casual spots, and more, listed alphabetically within each category (not ranked).

Full-Service Dining

Rachel Leah Blumenthal for Eater

Duck poutots at Black Trumpet

Black Trumpet 29 Ceres St. (603) 431-0887

The ultimate date-night spot, this bistro — equal parts cozy and upscale — serves a seasonally changing menu that highlights the best of New England and beyond. Forgot to make a reservation for the intimate restaurant? The upstairs wine bar opens at 5 p.m.; try for a seat up there. Co-owner and chef Evan Mallett is a James Beard semifinalist and a cookbook author. He and his wife Denise also own a spice shop next door, Stock + Spice.

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“The Smokey Fin” breakfast sandwich at Bubby’s NY Style Delicatessen

Bubby’s NY Style Delicatessen 241 Hanover St. (603) 373-8981

French toast made with challah; blintzes stuffed with sweet cheese and topped with fruit; matzoh ball soup and borscht; deli meats piled high on rye; knishes, kugel, and latkes — those seeking Jewish-style deli classics will find them at Bubby’s. Breakfast is available all day. There’s also a deli counter for takeout. (See the Fast-Casual Dining section for more information.)

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Churros at Cava

Cava Tapas & Wine Bar 10 Commercial Alley (603) 319-1575

This romantic date-night spot serves tapas, paella, and pretty desserts (including the restaurant’s signature churros with chocolate), alongside easy-drinking cocktails and plenty of wine. The space features two wine bars and an attractive patio with a leafy “living wall.” Cava has been around since 2008. Sip a caipirinha; eat some patatas bravas and croquetas de jamon serrano.

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A dish at Cure

Cure 189 State St. (603) 427-8258

This downtown restaurant’s name refers to how most of the proteins are prepared — brined and slow-cooked for “maximum tenderness and flavor,” per Cure’s website. The meaty menu is full of comforting entrees, from guava barbecue glazed short ribs to lobster mac and cheese. If weather permits, try to get a seat in the adorable garden patio. Inside, the intimate space features plenty of exposed brick and dim lighting.

The Franklin Oyster House 148 Fleet St. (603) 373-8500

This sequel to Moxy — both restaurants by acclaimed chef Matt Louis, who has been a semifinalist for a James Beard award on multiple occasions — features the best of the Seacoast’s seafood (and more) in platters of oysters, small plates that are constantly changing, charcuterie made in-house, and very local beers. Visit during the daily “happy hour” (4 p.m. to 6 p.m.) for discounted oysters. This is the kind of restaurant that can be suitable for everything from a casual night out with friends to a ritzy date night.

The Friendly Toast 113 Congress St. (603) 430-2154

Now a small chain that is growing throughout Massachusetts, The Friendly Toast originated right here in Portsmouth, a funky diner full of eclectic decorations, a giant menu, and popular brunch and late-night scenes (open until 2 a.m. on Friday and Saturday nights). Egg-filled breakfast dishes galore, burgers, sandwiches, burritos, and more, including plenty of vegan- and vegetarian-friendly options.

Lexie’s Joint 212 Islington St. (603) 815-4181

A short walk from the main drag of downtown Portsmouth, Lexie’s is a convenient stop for lunch en route to Liars Bench Beer Company and Great Rhythm Brewing Company. The casual burger joint also has locations in Durham, New Hampshire; Exeter, New Hampshire; and Newburyport, Massachusetts. The restaurant serves burgers piled high with toppings, hot dogs, grilled cheese, fish sandwiches, fish tacos, and the appropriate sides (fries with various toppings, onion rings, and fried pickles). There are also milkshakes, beer, and wine.

Moxy 106 Penhallow St. (603) 319-8178

Small plates tend to get a bad rap these days, especially for diners in the Boston area, which is over-saturated with small-plate menus with bills that add up quickly, well before appetites are satiated. But Moxy (one of New England’s most essential restaurants) has been doing the tapas-meets-new-American thing right since opening in 2012, offering up fun, creative bites that don’t break the bank. Even the larger dishes — such as the johnnycakes, which have been a mainstay on the menu for years — top out around $14. While a few other dishes, such as the lacquered pork belly and the whoopie pie sliders, tend to stick around, most of the menu changes often, highlighting the best seasonal ingredients available.

Row 34 5 Portwalk Pl. (603) 319-5011

Younger sibling to a Boston restaurant by the same name (which is one of New England’s most essential restaurants), Portsmouth’s Row 34 shows off seafood — particularly oysters from its sibling oyster farm, Island Creek in Duxbury, Massachusetts — alongside a stunning beer list. Don’t miss the lobster roll (cold with mayo or hot with butter), one of the best in the region, and take advantage of daily dollar oysters (before 5 p.m.)

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Subarashii fries at Street

Street 801 Islington St. (603) 436-0860

About another 10-minute walk beyond Lexie’s Joint, Street is a little bit of a hike from downtown Portsmouth, but the eclectic spot is a fun lunch or dinner destination with a menu that touches on regions all over the globe. From Thai ribs to empanadas, Cubano sandwiches to lamb shawarma, Street tries out a lot of different things. Don’t miss brunch, which gets silly with dishes like the crazy toast (“with a crazy fruit and bacon face.”) The extensive cocktail list also hops around the world with pisco sours, margaritas, calimochos, gingin mules, and lots more.

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Mezcal-tempura-fried squash blossoms at Vida Cantina

Vida Cantina 2456 Lafayette Rd. (603) 501-0648

Recognize the exterior? Yep, this used to be a Friendly’s. Located almost four miles outside of downtown Portsmouth, this one’s a drive rather than a walk, but it’s worth the trip for tacos (confit pork belly, mushroom “chorizo,” and more), enchiladas, and the signature pig head platter for four. There’s a large selection of tequila — try a flight — and plenty of margaritas. Swing by during happy hour (4 p.m. to 6 p.m. Monday through Thursday and 3 p.m. to 6 p.m. Friday) for discounted bites and drinks. $5 house margarita, anyone?

Fast-Casual Dining

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Cookies and rugelach at Bubby’s

Bubby’s NY Style Delicatessen 241 Hanover St. (603) 373-8981

While the restaurant offers full-service dining, Bubby’s also has a deli counter with an abridged menu of knishes, sweets, bagels, meats, and more for easy takeout as well as catering. Contact the restaurant in advance for large orders, such as deli meats in bulk or giant pans of kugel. (See the Full-Service Dining section for more information on the full menu.)

Gilley’s 175 Fleet St. 603-431-6343

Late-night hot dogs in a tiny historical diner car. It is what it is, and it is perfect. Also available: burgers, grilled cheese, poutine, chili, and more — and Gilley’s wristbands. Open until 2 a.m. daily.

Bakeries & Cafes

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Cinnamon roll at Breaking New Grounds

Breaking New Grounds 14 Market Sq. (603) 436-9555

Portsmouth’s downtown coffee destination since 1993, this spacious cafe features a patio perfect for people-watching, located right in the heart of Market Square. The coffee is roasted in-house (and able to be shipped anywhere in the United States), and Breaking New Grounds also serves plenty of baked goods, from scones to cinnamon rolls to muffins and beyond. Keep an eye out for seasonal gelato as well.

Caffe Kilim 163 Islington St. (603) 436-7330

Find Caffe Kilim a few blocks outside of the heart of downtown Portsmouth, over by Lexie’s Joint, for strong espresso, baked goods, snacks, and a variety of specialty food products from Turkey and beyond, not to mention rugs, pillows, towels, and more. The cafe originally opened in a downtown space in 1993 before moving a few doors down in 1996 — and then moving to Islington Street in 2006 and expanding to open a market in the adjacent space soon after. Because the current location is ever so slightly off the beaten path, it’s a good place to hide from tourists, drink Turkish coffee, eat baklava, and grab some wifi.

Ceres Bakery 51 Penhallow St. (603) 436-6518

This adorable bakery has been serving Portsmouth since 1980 (and still only accepts cash and checks; there’s an ATM onsite). It was actually located on Ceres Street until 1983, taking its name from the street and the Roman goddess of agriculture, before moving to its current location on Penhallow. There are plenty of baked goods and other breakfast and lunch options, and the staff is ready “to create a profound sandwich to your precise specifications,” per the bakery’s website. Keep an eye on the always-changing daily specials, including soups, pizzas, and more. There are always options for vegetarians and non-vegetarians alike.

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Coconut cream cake at Vonsolln

Vonsolln Coffee & Tea Co. 79 Daniel St. (603) 373-0570

Vonsolln’s owners come from Solln, a district in Munich, Germany, and their goal is to provide Portsmouth with a European-style cafe, serving European pastries, such as Viennese apple strudel. They focus as much on tea as they do on coffee, and Friday and Saturday nights feature cappuccino cocktails. Vonsolln opened in 2010.

La Maison Navarre 121 Congress St. (603) 373-8401

Like macarons? Take it to the next level with an ice cream-stuffed version. This lovely French cafe in downtown Portsmouth features a variety of flavors of macarons, both regular and ice cream-filled, not to mention numerous other beautiful French pastries, as well as quiches, sandwiches, wine, and more. The spacious cafe also offers wifi.

Popovers on the Square 8 Congress St. (603) 431-1119

Get the namesake item, of course — whether it’s a large popover with a side of maple butter or a scrambled egg and cheese-stuffed breakfast popover or even a mac and cheese entree with a mini popover on the side. This counter-service spot also features soups, salads, sandwiches, and more, along with free wifi. There’s also a location in Epping, New Hampshire; plus, the Galley Hatch in Hampton, New Hampshire and Grill 28 in Portsmouth are part of the same group.

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A dessert at Portsmouth Book & Bar

Portsmouth Book & Bar 40 Pleasant St. (603) 427.9197

Part used book shop, part cafe, part bar, part live music venue, Portsmouth Book & Bar fills in quite a niche inside its historic downtown space, the former Custom House. Visit any time of the day for espresso or tea, wine or beer, as well as a food menu of bagels, sandwiches, and small plates. The space plays host to numerous events, from music to readings to film screenings.

Ice Cream

Yelp/Monica A.

Ice cream at Annabelle’s

Annabelle’s Natural Ice Cream 49 Ceres St. (603) 436-3400

A Portsmouth institution since 1982, Annabelle’s serves up a wide variety of ice cream flavors and doesn’t shy away from packing them full of mix-ins. Take the flavor called Yellow Brick Road, for example, which fills vanilla ice cream with roasted pecans, praline pecans, and caramel swirls, or the seasonal Pirate’s Treasure, a rum-based frozen pudding stuffed with soaked rum raisins and “saturated” with tropical fruit. In addition to the Portsmouth shop, Annabelle’s ice cream is now available at a number of restaurants and shops in New Hampshire and Maine.

Fezziwig’s Food & Fountain 112 State St. (603) 501-0023

From the team behind Pickwick’s Mercantile and several other shops comes this exceedingly charming ice cream parlor — the kind of parlor that feels like it should be spelled “parlour” — where old-timey costumed employees serve over-the-top sundaes and shakes. (Also on the menu: coffee and tea, beer and wine, sweet and savory crepes, pastries, sandwiches, and more.)

Adult Beverages

So Many Breweries Multiple locations

Portsmouth is a hotbed of great breweries, new and old. They deserve their own complete guide; check it out right here to learn about Earth Eagle Brewings, Great Rhythm Brewing Company, Liars Bench Beer Company, Portsmouth Brewery, and other breweries in and near Portsmouth.

Rachel Leah Blumenthal for Eater

Hemingway daiquiri at Latchkey

Latchkey 41 Vaughn Mall (603) 427-8150

In a city with a heavy beer focus, Latchkey is a new piece of the small but growing cocktail scene. The speakeasy-inspired bar (complete with somewhat hidden entrances) opened in spring 2017, offering a huge selection of whiskey and plenty of craft cocktails, including a build-your-own Old Fashioned. The menu arrives in an old book. Latchkey serves some bar bites, and there’s live music and other performances, such as a Fifty Shades of Grey-themed male burlesque show and plans for Great Gatsby-themed parties in the future.

Temporarily Closed

Louie’s (86 Pleasant St.), a popular Portsmouth Italian restaurant, has been shuttered since a devastating April 2017 fire burned down the building next door (including longstanding restaurant State Street Saloon and a number of apartments). Louie’s suffered a lot of water damage and is currently undergoing extensive renovations. Check Facebook for updates and information about pop-up events around town.

The Press Room (77 Daniel St.), a longtime music venue and bar (that happens to serve an excellent Reuben, among other comfort food), is taking a break over summer 2017 in order to bring the space up to code. The ownership has changed, and the old venue — which had been grandfathered in under a number of codes from way back — now needs some mandatory updates. It is expected to reopen in fall 2017; watch Facebook for news.

And a relocation: The Blue Mermaid Island Grill (409 The Hill) closed in June 2017 after almost 23 years; it’s moving across the river to Kittery. A new address has not yet been announced, but expect the Blue Mermaid to make its comeback in Fall 2017, per Facebook.

Note: This information is accurate as of this guide’s publication in mid-July 2017; the Eater team will remove these restaurants from the “Temporarily Closed” section as soon as possible following their eventual reopenings. Hit up the tipline to give us a heads up.

Kittery

With a population approaching 10,000, the town of Kittery is even smaller than Portsmouth, but it’s home to many excellent restaurants and bars — and of course, the outlets.

From downtown Portsmouth, it’s about a 25-minute walk to Kittery’s restaurant-packed Wallingford Square area, where one can find Anju Noodle Bar, Lil’s Cafe, and more. Tulsi and Loco Coco’s Tacos aren’t far from there, and Beach Pea Baking Company is reachable as well, about a 10-minute walk from Wallingford Square. In the other direction, Tributary Brewing Company is about a 15-minute walk from Wallingford Square.

The walkability falters on the way to the outlets, though, thanks to pedestrian-unfriendly highways. To go shopping and to reach restaurants such as Bob’s Clam Hut and When Pigs Fly Pizzeria, a car is necessary. It should take under 10 minutes to travel between Wallingford Square and the Kittery Premium Outlets.

Full-Service Dining

Anju Noodle Bar 7 Wallingford Sq., Unit 102 (207) 703-4298

This small, casual restaurant serves what it describes as “intricate free-style Asian cuisine” — expect bold flavors, hearty noodle bowls, and a whole lot of kimchi. There’s plenty of pork, from the excellent pork buns to the pork-filled shoyu ramen and spicy miso ramen, not to mention the sweet and spicy braised pork cheeks. But vegetarians will find a few solid dishes to love, too, including the falafel buns and the kimchi mac & cheese (with dancing bonito flakes). To drink, there’s sake, wine, beer, and a couple of bottled cocktails. The Anju team also owns the outstanding cocktail bar next door, The Wallingford Dram.

Facebook

A dish at Anneke Jans

Anneke Jans 60 Wallingford Sq. (207) 439-0001

Named for “one of New York’s most famous citizens” whose descendants tried to claim ownership of acres of Lower Manhattan, this Wallingford Square bistro features a lounge with a fireplace (perfect for a winter visit) and an abbreviated lounge menu. In the main dining room, the menu (which changes weekly) is mainly comprised of seafood- and meat-based entrees, such as salmon with ratatouille and cous cous; hanger steak with fingerling potato salad and asparagus; and brick Statler chicken with polenta and citrus-radish salad. Anneke Jans has a date-night ambiance — or try the lounge area for more of a casual feel.

Facebook

Lobster roll at Bill’s Original Kitchen

Bill’s Original Kitchen 1 Government St. (207) 380-4871

Bill does everything himself at this unique spot — chef, host, server, and all the other jobs. He thinks he makes one of the best lobster rolls in Maine, and diners agree. Open for lunch and dinner Thursday through Sunday with an ever-changing menu (but always lobster rolls), plus beer and wine. Bill’s Original Kitchen opened in 2015. Located across the street from the Black Birch.

Facebook

A dish at the Black Birch

The Black Birch 2 Government St. (207) 703-2294

Located steps from The Wallingford Dram in Kittery’s Wallingford Square, the Black Birch serves a seasonal menu with an eye towards local sourcing. At any given time, dishes may include bar bites such as deviled eggs, duck rillette, and marinated olives; small plates such as poutine with duck confit, Buffalo chicken mac and cheese, and a panko fried pork chop; and larger options, such as a bánh mì, grilled cheese with tomato soup, and deep fried short rib. The restaurant has been around for more than five years and has also cultivated a reputation for its excellent bar; swing by as early as 3:30 for drinks and bar bites before dinner service begins. (Also consult the Adult Beverages section for more information on The Black Birch as a drinking destination.) No reservations.

Yelp/Kaley S.

Palak paneer and garlic naan at Tulsi

Tulsi 20 Walker St. (207) 451-9511

Featuring North Indian and Mughlai cuisine, Tulsi is right behind Wallingford Square, about a two-minute walk from the Black Birch, serving everything from goat curry to lamb jalfrezi and even pork vindaloo. There are also a fair number of vegetarian options, including aloo gobhi matar (vegan) and kadhi paneer. Featuring very local sake from Kittery’s own Blue Current Brewery, as well as beer, wine, cider, and cocktails. Tulsi has a sister restaurant in Wells, Maine called Tulsi North.

When Pigs Fly Pizzeria 460 US Rt. 1 (207) 438-7036

Yes, it’s the same company that sells bread around Massachusetts. The company store is up here in Kittery, full of bread and merch, attached to a 160-seat restaurant that serves wood-fired pizza, local and non-local craft beers (flights available), giant pretzels, humongous boneless wings, sandwiches, and more. Located further up Route 1 than the outlets, When Pigs Fly is not walkable from Portsmouth or Kittery’s Wallingford Square; get a ride.

Fast-Casual Dining

Facebook

Food at Bob’s Clam Hut

Bob’s Clam Hut 315 US Rt. 1 (207) 439-4233

Located right by the outlets (but established well before said outlets existed), this Kittery classic has been around for over 60 years, serving up all things seafood, from fried clams (in “big” and “bigger” portions) to haddockwiches to chowder. In addition to traditional chocolate, vanilla, and twist soft-serve ice cream, Bob’s Clam Hut also serves Argentinean-style ice cream from Kennebunkport-based Rococo Ice Cream, with flavors such as Maine whoopie pie and goat cheese blackberry chambord. Bob’s Clam Hut has been owned by Michael Landgarten since 1986; he later went on to open Robert’s Maine Grill and Lil’s Cafe, named for the late longtime Bob’s Clam Hut cashier Lillian Mangos.

Facebook

Mahi mahi tacos at Loco Coco’s Tacos

Loco Coco’s Tacos 36 Walker St. (207) 438-9322

A five-minute walk from Wallingford Square, Loco features counter-service (perfect for takeout tacos) as well as a full-service dining room and bar. Tacos come with a variety of fillings, including beef tongue and carnitas, and the menu also includes burritos, enchiladas, quesadillas, loaded nachos, and more. Don’t miss dessert: flans, churros, and even sopapillas, which can be hard to find in this area. The restaurant opened in 2004 as just the counter section before expanding to include the full dining room.

Bakeries & Cafes

Rachel Leah Blumenthal for Eater

Double chocolate chunk cookie at Beach Pea Baking Company

Beach Pea Baking Company 53 State Rd., Rt. 1 (207) 439-3555

About a 10-minute walk from Kittery’s Wallingford Square is a little cluster of food businesses: Carl’s Meat Market (meat, poultry, etc.), Golden Harvest Produce Market (produce, cheese, wine, and other grocery items), Terra Cotta Pasta Co. (fresh pasta, ravioli, and sauces), and Beach Pea Baking Company, a bustling bakery known particularly for its beautiful breads, from ciabatta to fougasse. (Heart set on a particular variety? Consult the website; some breads are only available on specific days.) Beach Pea shows off its breads in sandwich form as well, and there are also plenty of salads, pastries, cakes, and sweets available. There’s a little bit of seating inside and outside.

Rachel Leah Blumenthal for Eater

Cruller at Lil’s Cafe

Lil’s Cafe 7 Wallingford Sq., Unit 106 (207) 703-2800

The crullers are legendary, with good reason. While they’re the absolute must-try, there are plenty of other pastries, sandwiches, breakfasts, and other items to try as well. After the cruller, of course. The popular cafe also has a full range of coffee, tea, and other beverages, and there’s a pleasant patio, free wifi, and a collection of vintage records. As noted above, Lil’s was named for the late Lillian Mangos, beloved longtime cashier at Kittery landmark Bob’s Clam Hut, per the Lil’s website. Bob’s and Lil’s have the same owner, who is also behind Robert’s Maine Grill.

Adult Beverages

Rachel Leah Blumenthal for Eater

Beer at the Black Birch

The Black Birch 2 Government St. (207) 703-2294

While this Kittery spot offers a popular dinner menu, it also features an enjoyable bar scene for those who just want a drink (and maybe a snack). The drink lists are always changing, but customers are sure to find the right fit — and the right price. The beer list, in particular, is well worth exploring, and most beers top out at $8, aside from the special “odds and ends” being featured at any given time, highlighting hard-to-find brews, special releases, and large bottles. This is a good spot to check out beers from respected Maine breweries, such as Bissell Brothers, Oxbow, and Maine Beer Company. (Also consult the Full-Service Dining section for more information on The Black Birch as a dining destination.)

Rachel Leah Blumenthal for Eater

Beer flight at Tributary Brewing Company

Tributary Brewing Company 10 Shapleigh Rd. (207) 703-0093

Coming from downtown Portsmouth on foot, this is a bit more of a hike than the Wallingford Square area — about 15 extra minutes — but it’s a lively taproom that’s worth a visit. Dog-friendly, too. Check the brewery’s website for up-to-date info on what’s on tap in the tasting room, such as an Italian-style pilsner, a hefeweizen, or a porter. There are generally six beers available; enjoy them in four- or 12-ounce pours, flights, or 32- or 64-ounce growler fills. There’s live music on weekends, and customers are welcome to bring their own food.

The Wallingford Dram 7 Wallingford Sq., Unit 101 (207) 703-4298

Fans of Backbar in Somerville, Massachusetts will feel right at home in this cozy, creative cocktail destination; it has much the same vibe, with an impeccable drink list as well as friendly bartenders who will help guide drinkers to the perfect beverage on or off the menu. There’s some charcuterie and other small bar bites available. The Wallingford team is also behind Anju Noodle Bar next door, and they are reportedly opening a restaurant in Portsmouth as well.

Further Reading

Where to Drink Beer in Portsmouth, New Hampshire

Shack Food: Casual Summer Dining in New England

Take a Road Trip to These Dog-Friendly New England Breweries

New England’s 38 Essential Restaurants

The 18 Essential Maine Restaurants

The 13 Essential Restaurants and Bars in Kittery

Maine Restaurant News

Rachel Leah Blumenthal for Eater

Memorial Bridge between Portsmouth and Kittery

0 notes

tonyduncanbb73 · 7 years

Text

A Guide to Dining and Drinking in Portsmouth and Kittery

Take a trip up to the New Hampshire-Maine border

Use this guide as a starting point for dining adventures in the side-by-side spots, and check back next season for additional recommendations; this guide will continue to grow.

Rachel Leah Blumenthal for Eater

Portsmouth’s Whaling Wall mural by Robert Wyland

Jump to:

Kittery: Full-Service Dining | Fast-Casual Dining | Bakeries & Cafes | Adult Beverages

Further Reading

Portsmouth

Here’s a sampling of essential dining options around Portsmouth, including full-service restaurants, fast-casual spots, and more, listed alphabetically within each category (not ranked).

Full-Service Dining

Rachel Leah Blumenthal for Eater

Duck poutots at Black Trumpet

Black Trumpet 29 Ceres St. (603) 431-0887

Facebook

“The Smokey Fin” breakfast sandwich at Bubby’s NY Style Delicatessen

Bubby’s NY Style Delicatessen 241 Hanover St. (603) 373-8981

Facebook

Churros at Cava

Cava Tapas & Wine Bar 10 Commercial Alley (603) 319-1575

Facebook

A dish at Cure

Cure 189 State St. (603) 427-8258

The Franklin Oyster House 148 Fleet St. (603) 373-8500

The Friendly Toast 113 Congress St. (603) 430-2154

Lexie’s Joint 212 Islington St. (603) 815-4181

Moxy 106 Penhallow St. (603) 319-8178

Row 34 5 Portwalk Pl. (603) 319-5011

Facebook

Subarashii fries at Street

Street 801 Islington St. (603) 436-0860

Facebook

Mezcal-tempura-fried squash blossoms at Vida Cantina

Vida Cantina 2456 Lafayette Rd. (603) 501-0648

Fast-Casual Dining

Facebook

Cookies and rugelach at Bubby’s

Bubby’s NY Style Delicatessen 241 Hanover St. (603) 373-8981

Gilley’s 175 Fleet St. 603-431-6343

Bakeries & Cafes

Facebook

Cinnamon roll at Breaking New Grounds

Breaking New Grounds 14 Market Sq. (603) 436-9555

Caffe Kilim 163 Islington St. (603) 436-7330

Ceres Bakery 51 Penhallow St. (603) 436-6518

Facebook

Coconut cream cake at Vonsolln

Vonsolln Coffee & Tea Co. 79 Daniel St. (603) 373-0570

La Maison Navarre 121 Congress St. (603) 373-8401

Popovers on the Square 8 Congress St. (603) 431-1119

Facebook

A dessert at Portsmouth Book & Bar

Portsmouth Book & Bar 40 Pleasant St. (603) 427.9197

Ice Cream

Yelp/Monica A.

Ice cream at Annabelle’s

Annabelle’s Natural Ice Cream 49 Ceres St. (603) 436-3400

Fezziwig’s Food & Fountain 112 State St. (603) 501-0023

Adult Beverages

So Many Breweries Multiple locations

Rachel Leah Blumenthal for Eater

Hemingway daiquiri at Latchkey

Latchkey 41 Vaughn Mall (603) 427-8150

Temporarily Closed

Kittery

With a population approaching 10,000, the town of Kittery is even smaller than Portsmouth, but it’s home to many excellent restaurants and bars — and of course, the outlets.

Full-Service Dining

Anju Noodle Bar 7 Wallingford Sq., Unit 102 (207) 703-4298

Facebook

A dish at Anneke Jans

Anneke Jans 60 Wallingford Sq. (207) 439-0001

Facebook

Lobster roll at Bill’s Original Kitchen

Bill’s Original Kitchen 1 Government St. (207) 380-4871

Facebook

A dish at the Black Birch

The Black Birch 2 Government St. (207) 703-2294

Yelp/Kaley S.

Palak paneer and garlic naan at Tulsi

Tulsi 20 Walker St. (207) 451-9511

When Pigs Fly Pizzeria 460 US Rt. 1 (207) 438-7036

Fast-Casual Dining

Facebook

Food at Bob’s Clam Hut

Bob’s Clam Hut 315 US Rt. 1 (207) 439-4233

Facebook

Mahi mahi tacos at Loco Coco’s Tacos

Loco Coco’s Tacos 36 Walker St. (207) 438-9322

Bakeries & Cafes

Rachel Leah Blumenthal for Eater

Double chocolate chunk cookie at Beach Pea Baking Company

Beach Pea Baking Company 53 State Rd., Rt. 1 (207) 439-3555

Rachel Leah Blumenthal for Eater

Cruller at Lil’s Cafe

Lil’s Cafe 7 Wallingford Sq., Unit 106 (207) 703-2800

Adult Beverages

Rachel Leah Blumenthal for Eater

Beer at the Black Birch

The Black Birch 2 Government St. (207) 703-2294

Rachel Leah Blumenthal for Eater

Beer flight at Tributary Brewing Company

Tributary Brewing Company 10 Shapleigh Rd. (207) 703-0093

The Wallingford Dram 7 Wallingford Sq., Unit 101 (207) 703-4298

Further Reading

Where to Drink Beer in Portsmouth, New Hampshire

Shack Food: Casual Summer Dining in New England

Take a Road Trip to These Dog-Friendly New England Breweries

New England’s 38 Essential Restaurants

The 18 Essential Maine Restaurants

The 13 Essential Restaurants and Bars in Kittery

Maine Restaurant News

Rachel Leah Blumenthal for Eater

Memorial Bridge between Portsmouth and Kittery

0 notes

tonyduncanbb73 · 7 years

Text

A Guide to Dining and Drinking in Portsmouth and Kittery

Take a trip up to the New Hampshire-Maine border

Use this guide as a starting point for dining adventures in the side-by-side spots, and check back next season for additional recommendations; this guide will continue to grow.

Rachel Leah Blumenthal for Eater

Portsmouth’s Whaling Wall mural by Robert Wyland

Jump to:

Kittery: Full-Service Dining | Fast-Casual Dining | Bakeries & Cafes | Adult Beverages

Further Reading

Portsmouth

Here’s a sampling of essential dining options around Portsmouth, including full-service restaurants, fast-casual spots, and more, listed alphabetically within each category (not ranked).

Full-Service Dining

Rachel Leah Blumenthal for Eater

Duck poutots at Black Trumpet

Black Trumpet 29 Ceres St. (603) 431-0887

Facebook

“The Smokey Fin” breakfast sandwich at Bubby’s NY Style Delicatessen

Bubby’s NY Style Delicatessen 241 Hanover St. (603) 373-8981

Facebook

Churros at Cava

Cava Tapas & Wine Bar 10 Commercial Alley (603) 319-1575

Facebook

A dish at Cure

Cure 189 State St. (603) 427-8258

The Franklin Oyster House 148 Fleet St. (603) 373-8500

The Friendly Toast 113 Congress St. (603) 430-2154

Lexie’s Joint 212 Islington St. (603) 815-4181

Moxy 106 Penhallow St. (603) 319-8178

Row 34 5 Portwalk Pl. (603) 319-5011

Facebook

Subarashii fries at Street

Street 801 Islington St. (603) 436-0860

Facebook

Mezcal-tempura-fried squash blossoms at Vida Cantina

Vida Cantina 2456 Lafayette Rd. (603) 501-0648

Fast-Casual Dining

Facebook

Cookies and rugelach at Bubby’s

Bubby’s NY Style Delicatessen 241 Hanover St. (603) 373-8981

Gilley’s 175 Fleet St. 603-431-6343

Bakeries & Cafes

Facebook

Cinnamon roll at Breaking New Grounds

Breaking New Grounds 14 Market Sq. (603) 436-9555

Caffe Kilim 163 Islington St. (603) 436-7330

Ceres Bakery 51 Penhallow St. (603) 436-6518

Facebook

Coconut cream cake at Vonsolln

Vonsolln Coffee & Tea Co. 79 Daniel St. (603) 373-0570

La Maison Navarre 121 Congress St. (603) 373-8401

Popovers on the Square 8 Congress St. (603) 431-1119

Facebook

A dessert at Portsmouth Book & Bar

Portsmouth Book & Bar 40 Pleasant St. (603) 427.9197

Ice Cream

Yelp/Monica A.

Ice cream at Annabelle’s

Annabelle’s Natural Ice Cream 49 Ceres St. (603) 436-3400

Fezziwig’s Food & Fountain 112 State St. (603) 501-0023

Adult Beverages

So Many Breweries Multiple locations

Rachel Leah Blumenthal for Eater

Hemingway daiquiri at Latchkey

Latchkey 41 Vaughn Mall (603) 427-8150

Temporarily Closed

Kittery

With a population approaching 10,000, the town of Kittery is even smaller than Portsmouth, but it’s home to many excellent restaurants and bars — and of course, the outlets.

Full-Service Dining

Anju Noodle Bar 7 Wallingford Sq., Unit 102 (207) 703-4298

Facebook

A dish at Anneke Jans

Anneke Jans 60 Wallingford Sq. (207) 439-0001

Facebook

Lobster roll at Bill’s Original Kitchen

Bill’s Original Kitchen 1 Government St. (207) 380-4871

Facebook

A dish at the Black Birch

The Black Birch 2 Government St. (207) 703-2294

Yelp/Kaley S.

Palak paneer and garlic naan at Tulsi

Tulsi 20 Walker St. (207) 451-9511

When Pigs Fly Pizzeria 460 US Rt. 1 (207) 438-7036

Fast-Casual Dining

Facebook

Food at Bob’s Clam Hut

Bob’s Clam Hut 315 US Rt. 1 (207) 439-4233

Facebook

Mahi mahi tacos at Loco Coco’s Tacos

Loco Coco’s Tacos 36 Walker St. (207) 438-9322

Bakeries & Cafes

Rachel Leah Blumenthal for Eater

Double chocolate chunk cookie at Beach Pea Baking Company

Beach Pea Baking Company 53 State Rd., Rt. 1 (207) 439-3555

Rachel Leah Blumenthal for Eater

Cruller at Lil’s Cafe

Lil’s Cafe 7 Wallingford Sq., Unit 106 (207) 703-2800

Adult Beverages

Rachel Leah Blumenthal for Eater

Beer at the Black Birch

The Black Birch 2 Government St. (207) 703-2294

Rachel Leah Blumenthal for Eater

Beer flight at Tributary Brewing Company

Tributary Brewing Company 10 Shapleigh Rd. (207) 703-0093

The Wallingford Dram 7 Wallingford Sq., Unit 101 (207) 703-4298

Further Reading

Where to Drink Beer in Portsmouth, New Hampshire

Shack Food: Casual Summer Dining in New England

Take a Road Trip to These Dog-Friendly New England Breweries

New England’s 38 Essential Restaurants

The 18 Essential Maine Restaurants

The 13 Essential Restaurants and Bars in Kittery

Maine Restaurant News

Rachel Leah Blumenthal for Eater

Memorial Bridge between Portsmouth and Kittery

0 notes

tonyduncanbb73 · 7 years

Text

A Guide to Dining and Drinking in Portsmouth and Kittery

Take a trip up to the New Hampshire-Maine border

Use this guide as a starting point for dining adventures in the side-by-side spots, and check back next season for additional recommendations; this guide will continue to grow.

Rachel Leah Blumenthal for Eater

Portsmouth’s Whaling Wall mural by Robert Wyland

Jump to:

Kittery: Full-Service Dining | Fast-Casual Dining | Bakeries & Cafes | Adult Beverages

Further Reading

Portsmouth

Here’s a sampling of essential dining options around Portsmouth, including full-service restaurants, fast-casual spots, and more, listed alphabetically within each category (not ranked).

Full-Service Dining

Rachel Leah Blumenthal for Eater

Duck poutots at Black Trumpet

Black Trumpet 29 Ceres St. (603) 431-0887

Facebook

“The Smokey Fin” breakfast sandwich at Bubby’s NY Style Delicatessen

Bubby’s NY Style Delicatessen 241 Hanover St. (603) 373-8981

Facebook

Churros at Cava

Cava Tapas & Wine Bar 10 Commercial Alley (603) 319-1575

Facebook

A dish at Cure

Cure 189 State St. (603) 427-8258

The Franklin Oyster House 148 Fleet St. (603) 373-8500

The Friendly Toast 113 Congress St. (603) 430-2154

Lexie’s Joint 212 Islington St. (603) 815-4181

Moxy 106 Penhallow St. (603) 319-8178

Row 34 5 Portwalk Pl. (603) 319-5011

Facebook

Subarashii fries at Street

Street 801 Islington St. (603) 436-0860

Facebook

Mezcal-tempura-fried squash blossoms at Vida Cantina

Vida Cantina 2456 Lafayette Rd. (603) 501-0648

Fast-Casual Dining

Facebook

Cookies and rugelach at Bubby’s

Bubby’s NY Style Delicatessen 241 Hanover St. (603) 373-8981

Gilley’s 175 Fleet St. 603-431-6343

Bakeries & Cafes

Facebook

Cinnamon roll at Breaking New Grounds

Breaking New Grounds 14 Market Sq. (603) 436-9555

Caffe Kilim 163 Islington St. (603) 436-7330

Ceres Bakery 51 Penhallow St. (603) 436-6518

Facebook

Coconut cream cake at Vonsolln

Vonsolln Coffee & Tea Co. 79 Daniel St. (603) 373-0570

La Maison Navarre 121 Congress St. (603) 373-8401

Popovers on the Square 8 Congress St. (603) 431-1119

Facebook

A dessert at Portsmouth Book & Bar

Portsmouth Book & Bar 40 Pleasant St. (603) 427.9197

Ice Cream

Yelp/Monica A.

Ice cream at Annabelle’s

Annabelle’s Natural Ice Cream 49 Ceres St. (603) 436-3400

Fezziwig’s Food & Fountain 112 State St. (603) 501-0023

Adult Beverages

So Many Breweries Multiple locations

Rachel Leah Blumenthal for Eater

Hemingway daiquiri at Latchkey

Latchkey 41 Vaughn Mall (603) 427-8150

Temporarily Closed

Kittery

With a population approaching 10,000, the town of Kittery is even smaller than Portsmouth, but it’s home to many excellent restaurants and bars — and of course, the outlets.

Full-Service Dining

Anju Noodle Bar 7 Wallingford Sq., Unit 102 (207) 703-4298

Facebook

A dish at Anneke Jans

Anneke Jans 60 Wallingford Sq. (207) 439-0001

Facebook

Lobster roll at Bill’s Original Kitchen

Bill’s Original Kitchen 1 Government St. (207) 380-4871

Facebook

A dish at the Black Birch

The Black Birch 2 Government St. (207) 703-2294

Yelp/Kaley S.

Palak paneer and garlic naan at Tulsi

Tulsi 20 Walker St. (207) 451-9511

When Pigs Fly Pizzeria 460 US Rt. 1 (207) 438-7036

Fast-Casual Dining

Facebook

Food at Bob’s Clam Hut

Bob’s Clam Hut 315 US Rt. 1 (207) 439-4233

Facebook

Mahi mahi tacos at Loco Coco’s Tacos

Loco Coco’s Tacos 36 Walker St. (207) 438-9322

Bakeries & Cafes

Rachel Leah Blumenthal for Eater

Double chocolate chunk cookie at Beach Pea Baking Company

Beach Pea Baking Company 53 State Rd., Rt. 1 (207) 439-3555

Rachel Leah Blumenthal for Eater

Cruller at Lil’s Cafe

Lil’s Cafe 7 Wallingford Sq., Unit 106 (207) 703-2800

Adult Beverages

Rachel Leah Blumenthal for Eater

Beer at the Black Birch

The Black Birch 2 Government St. (207) 703-2294

Rachel Leah Blumenthal for Eater

Beer flight at Tributary Brewing Company

Tributary Brewing Company 10 Shapleigh Rd. (207) 703-0093

The Wallingford Dram 7 Wallingford Sq., Unit 101 (207) 703-4298

Further Reading

Where to Drink Beer in Portsmouth, New Hampshire

Shack Food: Casual Summer Dining in New England

Take a Road Trip to These Dog-Friendly New England Breweries

New England’s 38 Essential Restaurants

The 18 Essential Maine Restaurants

The 13 Essential Restaurants and Bars in Kittery

Maine Restaurant News

Rachel Leah Blumenthal for Eater

Memorial Bridge between Portsmouth and Kittery

0 notes

tonyduncanbb73 · 7 years

Text

A Guide to Dining and Drinking in Portsmouth and Kittery

Take a trip up to the New Hampshire-Maine border

Use this guide as a starting point for dining adventures in the side-by-side spots, and check back next season for additional recommendations; this guide will continue to grow.

Rachel Leah Blumenthal for Eater

Portsmouth’s Whaling Wall mural by Robert Wyland

Jump to:

Kittery: Full-Service Dining | Fast-Casual Dining | Bakeries & Cafes | Adult Beverages

Further Reading

Portsmouth

Here’s a sampling of essential dining options around Portsmouth, including full-service restaurants, fast-casual spots, and more, listed alphabetically within each category (not ranked).

Full-Service Dining

Rachel Leah Blumenthal for Eater

Duck poutots at Black Trumpet

Black Trumpet 29 Ceres St. (603) 431-0887

Facebook

“The Smokey Fin” breakfast sandwich at Bubby’s NY Style Delicatessen

Bubby’s NY Style Delicatessen 241 Hanover St. (603) 373-8981

Facebook

Churros at Cava

Cava Tapas & Wine Bar 10 Commercial Alley (603) 319-1575

Facebook

A dish at Cure

Cure 189 State St. (603) 427-8258

The Franklin Oyster House 148 Fleet St. (603) 373-8500

The Friendly Toast 113 Congress St. (603) 430-2154

Lexie’s Joint 212 Islington St. (603) 815-4181

Moxy 106 Penhallow St. (603) 319-8178

Row 34 5 Portwalk Pl. (603) 319-5011

Facebook

Subarashii fries at Street

Street 801 Islington St. (603) 436-0860

Facebook

Mezcal-tempura-fried squash blossoms at Vida Cantina

Vida Cantina 2456 Lafayette Rd. (603) 501-0648

Fast-Casual Dining

Facebook

Cookies and rugelach at Bubby’s

Bubby’s NY Style Delicatessen 241 Hanover St. (603) 373-8981

Gilley’s 175 Fleet St. 603-431-6343

Bakeries & Cafes

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Cinnamon roll at Breaking New Grounds

Breaking New Grounds 14 Market Sq. (603) 436-9555

Caffe Kilim 163 Islington St. (603) 436-7330

Ceres Bakery 51 Penhallow St. (603) 436-6518

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Coconut cream cake at Vonsolln

Vonsolln Coffee & Tea Co. 79 Daniel St. (603) 373-0570

La Maison Navarre 121 Congress St. (603) 373-8401

Popovers on the Square 8 Congress St. (603) 431-1119

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A dessert at Portsmouth Book & Bar

Portsmouth Book & Bar 40 Pleasant St. (603) 427.9197

Ice Cream

Yelp/Monica A.

Ice cream at Annabelle’s

Annabelle’s Natural Ice Cream 49 Ceres St. (603) 436-3400

Fezziwig’s Food & Fountain 112 State St. (603) 501-0023

Adult Beverages

So Many Breweries Multiple locations

Rachel Leah Blumenthal for Eater

Hemingway daiquiri at Latchkey

Latchkey 41 Vaughn Mall (603) 427-8150

Temporarily Closed

Kittery

With a population approaching 10,000, the town of Kittery is even smaller than Portsmouth, but it’s home to many excellent restaurants and bars — and of course, the outlets.

Full-Service Dining

Anju Noodle Bar 7 Wallingford Sq., Unit 102 (207) 703-4298