What I Did For Summer Vacay: Central Provisions in Portland, Maine
In honor of back-to-school time, I’m sharing several pieces for my “What I Did Over Summer Vacation” homework assignment. This Summer, I visited Maine and New York City. Chapter 3: Central Provisions in Portland, Maine.
Photo: Diane Wagner for DeathbedFood®
Since this is a homework assignment, I give an A+ to Central Provisions in Portland, Maine. It was highly recommended by locals and Bon Appetit who raved about their raw food:
Chef Christopher Gould isn’t just pairing pristine slices of fish with really good olive oil, sea salt, and a squeeze of lemon at his rustic restaurant in Portland, Maine. He’s also garnishing pieces of yellowfin tuna with radish, sesame seeds, tangy mustard-soy vinaigrette, and slivers of fried shallots in what eats like a spicy tuna roll (minus the rice). Paper-thin slices of fluke get a boost of heat from peppery piri-piri sauce, micro-cilantro, and a hint of lime.
In addition to the food, how could I pass up a restaurant that uses local craftsmen? CP used two brothers in Hope, Maine to enrich their store: one is a blacksmith who made all of the stools and chairs; the other is a woodworker who hand carved the sign out front.
I went for brunch and it couldn’t have been better. To ensure that you experience the same, I’d recommend you order what I had:
- Sour Cherry Coffee Cake (not pictured, sorry)
- Bluefin Tuna Crudo (had to order based on the Bon Appetit review)
- Boquerones (anchovies that would make Jose Andres proud)
- Breakfast Cheeseburger (Jalapeño Heaven)
- Pork & Veal Meatballs (as good as Grandma’s)
And wash it down with an Allagash that pairs beautifully with all. Cheers!
Photo: Diane Wagner for DeathbedFood®
Photo: Diane Wagner for DeathbedFood®
Photo: Diane Wagner for DeathbedFood®
Photo: Diane Wagner for DeathbedFood®
Photo: Diane Wagner for DeathbedFood®
Photo: Diane Wagner for DeathbedFood®