Why it’s hot: From the open kitchen of his seven-month-old locavore mecca, chef David Levi is taking the concept of eating local to its ultimate extreme. Working off a 19-point manifesto, which diners can read on the Vinland website, Levi builds his dishes with only Maine-grown ingredients, even forgoing kitchen staples that aren't indigenous to the state such as olive oil and lemons.
Must-order: Depending on what's in season, you'll find similar ingredients popping up on the beautifully crafted plates, like horseradish, paired with both chuck tender steak and raw beef, or blueberries, used in savory form with pork belly and sweet on a dessert custard. You can order individually, or better yet, opt for the tasting-menu option, which features close to 20 of the small plates for $90.
Insider tip: On Friday, Saturday and Sunday between noon and 5 PM, Vinland sells housemade ice cream and gluten-free waffle cones out of its back door.
593 Congress St.; 207-653-8617