Lobster Rolls, Oysters and Chowder: 24 Restaurants Proving Maine Is America’s Next Food Capital

Maine, the state once shorthand for chowder and crustaceans, has quietly become one of America’s most dynamic culinary players—not by mimicking food capitals elsewhere, but by elevating what it already has. Across fishing docks, backroad farms and converted mills, chefs treat local sourcing less like a trend and more like infrastructure. This summer, that looks like blueberry glazes aged in beer barrels, charcuterie boards at highway pull-offs, and handmade pasta that swaps guanciale for skate wing or braised rabbit.

Maine’s top tables don’t flaunt. They finesse—often hidden in candlelit barns, discreet downtown rooms, or inside your boutique waterfront inn. Tasting menus double down on regional character without slipping into gimmickry, and the lobster roll? It’s getting spiked with wasabi, XO sauce, or brown butter, depending on who’s plating. While Portland remains the epicenter of the restaurant scene—where trailblazing upstarts stand shoulder to shoulder with legacy spots—the most rewarding meals often require a bit of ground travel…as all the best places do. 

Rent a car, roll down the windows, and make a few worthy foodie detours. Up Route 1 and across midcoast byways, there are chowder decks in Wiscasset, cod Wellington in Kennebunkport, and lamb tartare served within eyeshot of the field it came from. These off-the-path destinations double as a compelling reason to slow down. This guide is more than a list of where to eat; it’s about how to eat your way across the state, whether you’re a local Mainer or just visiting. Pack light. Book early. Appetite (and lobster bib) required.