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Updating the Eater Maine Heatmap, March 2014

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More often than not, tipsters, readers, friends and family of Eater have one question: Where should I eat right freaking now? Restaurant obsessives want to know what's new, what's hot. And while the Eater 18 is a crucial resource covering old standbys and neighborhood essentials across the state, it is not a chronicle of the 'it' places of the moment. Thus, we offer the Eater Heatmap, which will change continually to always highlight where the crowds are flocking to at the moment. New to this update: Easy Day in South Portland.

Did we miss your personal favorite blisteringly hot restaurant? By all means, let us know in the comments. Know of a hot upcoming opening? Hit up the tipline. The anonymous tip form is also there for all forms of correspondence.


12/6/12 Added: Gather, Yarmouth; Tao, Brunswick; Zen Bistro, Buck's Naked BBQ and David's Opus Ten, Portland.
1/3/13 Added: Otto (Arts District), Portland
2/7/13 Added: Owen's Farmhouse, Kennebunk
4/4/13 Added: In'finiti Fermentation & Distillation, The North Point, Little Tap House, Blue Rooster Food Co.,
7/11/13 Added: David's KPT, Hugo's, Seabright
8/1/13 Added: Portland & Rochester Public House, MJ's Wine Bar
9/5/13 Added: Elsmere BBQ & Wood Grill, Salvage BBQ, Boone's Fish House & Oyster Room, Portland Hunt & Alpine Club
10/3/13 Added: Piccolo, Empire Chinese Kitchen, b.good
11/7/13 Added: Seaport Fish and Orchid Thai
12/5/13 Added: Verve and Otto (South Portland)
1/2/14 Added: Top of the East and Vinland
2/6/14 Added: Central Provisions, Miyake Diner, Blaze (Bangor)
3/6/14 Added: Easy Day

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process. If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

Easy Day

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A bowling alley, restaurant and lounge all in one, this spot offers diners water views. There's a focus on fresh, local ingredients, "Detroit-style" pizza (with the sauce over the toppings and cheese), 10 lanes to bowl and a full bar with a solid draft beer selection.

Vinland

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David Levi's restaurant is taking local to a whole new level. The food is 100% locally sourced, organic and gluten-free. That means there are no kitchen staples like black pepper, olive oil or lemons. There are creative, beautiful plates served from the open kitchen.

Miyake Diner

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The original Miyake Food Factory has been reborn as a 16-seat izakaya-style sake bar. With local food celeb Joe Ricchio on the bar most nights and an all-star crew in the kitchen, Masa Miyake's latest venture has generated a huge buzz despite its diminutive size.

Top of The East

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There's no better spot in Portland for a drink with a view. The landmark lounge is open again after an expansion and renovation. The hotel on which it sits atop received a $50 million makeover.

Empire Chinese Kitchen

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Portland's first Chinese dim sum restaurant mixes the traditional (steamed pork buns, wonton soup) with the creative (pastrami egg rolls, bacon fried rice) in a hip environment.

Portland Hunt & Alpine Club

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The craft cocktail bar from Andrew Volk showcases local spirits in a cool, modern space. The Scandinavian-influenced menu goes great with the drinks.

Piccolo

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Damian Sansonetti puts his spin on country Italian food while his wife, Ilma Lopez, elevates traditional desserts with advanced techniques. There's an interesting and reasonably priced wine list, too.

Central Provisions

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Chris Gould's brand new Old Port spot features a wide-ranging small plates menu, pre-Prohibition cocktails, an impressive wine program and local craft beers on tap, all in a beautifully renovated space that captures the character of the historic building in which it resides.
With everything from burritos (breakfast and traditional) to fruit smoothies to craft beer and draft wine, served in a hip and comfortable space, this downtown Bangor spot covers lots of eating and drinking needs.
Matt Haskell's second Blaze (the other is in Bar Harbor) is an ambitious restaurant, offering up a menu of wood-grilled steaks and seafood, wood-fired pizzas, a raw bar and lots more, along with huge wine and draft beer lists, and craft cocktails. The extensive renovation produced a sleek space unlike anything else in town.

Easy Day

A bowling alley, restaurant and lounge all in one, this spot offers diners water views. There's a focus on fresh, local ingredients, "Detroit-style" pizza (with the sauce over the toppings and cheese), 10 lanes to bowl and a full bar with a solid draft beer selection.

Vinland

David Levi's restaurant is taking local to a whole new level. The food is 100% locally sourced, organic and gluten-free. That means there are no kitchen staples like black pepper, olive oil or lemons. There are creative, beautiful plates served from the open kitchen.

Miyake Diner

The original Miyake Food Factory has been reborn as a 16-seat izakaya-style sake bar. With local food celeb Joe Ricchio on the bar most nights and an all-star crew in the kitchen, Masa Miyake's latest venture has generated a huge buzz despite its diminutive size.

Top of The East

There's no better spot in Portland for a drink with a view. The landmark lounge is open again after an expansion and renovation. The hotel on which it sits atop received a $50 million makeover.

Empire Chinese Kitchen

Portland's first Chinese dim sum restaurant mixes the traditional (steamed pork buns, wonton soup) with the creative (pastrami egg rolls, bacon fried rice) in a hip environment.

Portland Hunt & Alpine Club

The craft cocktail bar from Andrew Volk showcases local spirits in a cool, modern space. The Scandinavian-influenced menu goes great with the drinks.

Piccolo

Damian Sansonetti puts his spin on country Italian food while his wife, Ilma Lopez, elevates traditional desserts with advanced techniques. There's an interesting and reasonably priced wine list, too.

Central Provisions

Chris Gould's brand new Old Port spot features a wide-ranging small plates menu, pre-Prohibition cocktails, an impressive wine program and local craft beers on tap, all in a beautifully renovated space that captures the character of the historic building in which it resides.

Verve

With everything from burritos (breakfast and traditional) to fruit smoothies to craft beer and draft wine, served in a hip and comfortable space, this downtown Bangor spot covers lots of eating and drinking needs.

Blaze

Matt Haskell's second Blaze (the other is in Bar Harbor) is an ambitious restaurant, offering up a menu of wood-grilled steaks and seafood, wood-fired pizzas, a raw bar and lots more, along with huge wine and draft beer lists, and craft cocktails. The extensive renovation produced a sleek space unlike anything else in town.