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Central Provisions, foie gras-central.
Central Provisions, foie gras-central.
Photo: Tom Minervino

Maine Map of Ten Definitive Meat Dishes

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Central Provisions, foie gras-central.
| Photo: Tom Minervino

The first daily feature for The Five Days of Meat 2014: A map of ten definitive meat dishes in Maine. These are generally traditional takes from near and far; at the end of the week, we'll do a round-up of epic, more unusual takes on meat dishes. By all means, share examples that we missed in the comments, hit up the tipline, or correspond via the anonymous tip form.

· All Eater Maps Coverage [-EME-]
· All The Five Days of Meat 2014 Coverage [-EME-]

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Salvage BBQ

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Served fatty or lean, the tender brisket at Salvage—the “standout” dish according to Portland Press Herald’s Dine Out Maine—is so flavorful you may even forget to lather on delicious housemade sauces.

Palace Diner

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In her 5-star review of the Palace Diner, Portland Press Herald’s interim food critic Melissa Coleman finds the grass-fed beef burger “just as good, if not better,” without the Southside Bakery brioche bun.
Doused in savory mushroom gravy, Gather’s chicken and dumplings dish is heightened comfort food at its best.

Central Provisions

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With additions like rose hips, millet granola, and citrus-fruit buddha’s hand, Central Provisions’ foie gras is an inspired take on the controversial French dish. Chef-owner Chris Gould sources the liver from La Belle Farms in the Hudson River Valley and considers it the “best foie gras in the world.”
At Tulsi, the traditional Northern Indian goat curry features hunks of goat, still on the bone, stewed in flavorful curry sauce and served with fragrant rice.

Maria's Ristorante

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Family-owned and -operated since 1960, Maria’s offers generous portions of hearty Italian dishes. Offered as a starter or with pasta as a main, the enormous meatballs are steeped in family tradition.

Outliers Eatery

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Slow-cooked oxtail adds to the creation of a deep, rich sauce in the outstanding ragu at Outliers Eatery.
Prepared on the wood-fired grill, Lolita’s massive, locally sourced porterhouse offers meat enough for a clan of carnivores to indulge.

The King's Head

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Appearing “whopping good” to reviewer John Golden’s wandering eye, the British-influenced pot pies at The King’s Head are as good as they look, and include one with rib steak with bone marrow and another with smoked rabbit.

Schulte und Herr

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Schulte und Herr’s triumphant sauerbraten “conveys [co-owner Steffi Davin’s] memories” of a childhood in Germany “directly to diners,” according to Portland Monthly.

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Salvage BBQ

Served fatty or lean, the tender brisket at Salvage—the “standout” dish according to Portland Press Herald’s Dine Out Maine—is so flavorful you may even forget to lather on delicious housemade sauces.

Palace Diner

In her 5-star review of the Palace Diner, Portland Press Herald’s interim food critic Melissa Coleman finds the grass-fed beef burger “just as good, if not better,” without the Southside Bakery brioche bun.

Gather

Doused in savory mushroom gravy, Gather’s chicken and dumplings dish is heightened comfort food at its best.

Central Provisions

With additions like rose hips, millet granola, and citrus-fruit buddha’s hand, Central Provisions’ foie gras is an inspired take on the controversial French dish. Chef-owner Chris Gould sources the liver from La Belle Farms in the Hudson River Valley and considers it the “best foie gras in the world.”

Tulsi

At Tulsi, the traditional Northern Indian goat curry features hunks of goat, still on the bone, stewed in flavorful curry sauce and served with fragrant rice.

Maria's Ristorante

Family-owned and -operated since 1960, Maria’s offers generous portions of hearty Italian dishes. Offered as a starter or with pasta as a main, the enormous meatballs are steeped in family tradition.

Outliers Eatery

Slow-cooked oxtail adds to the creation of a deep, rich sauce in the outstanding ragu at Outliers Eatery.

Lolita

Prepared on the wood-fired grill, Lolita’s massive, locally sourced porterhouse offers meat enough for a clan of carnivores to indulge.

The King's Head

Appearing “whopping good” to reviewer John Golden’s wandering eye, the British-influenced pot pies at The King’s Head are as good as they look, and include one with rib steak with bone marrow and another with smoked rabbit.

Schulte und Herr

Schulte und Herr’s triumphant sauerbraten “conveys [co-owner Steffi Davin’s] memories” of a childhood in Germany “directly to diners,” according to Portland Monthly.