December 2010
Heather Hemmens kicks butt as mean-girl Alice Verdura on TV’s Hellcats. But for the rising director/producer, this is just the beginning.
Nebo Lodge Restaurant – Haven Scent
Love is in the island air and on the plate at the newly renovated Nebo Lodge Restaurant. By Karen E. Hofreiter Amanda stole my heart with kale chips. A less confident chef might woo urban diners with a cute and refined amuse-bouche, perhaps a scallop with lobster foam...
Ten Most Intriguing
November 2010
Trendsetters breaking all barriers: Alex Carleton, Arianna Lawson, Ahmed Al-soudani, Chellie & Hannah Pingree, Emelia Dahlin, Aruna Kenyi, Katie Hagar, Jim Miekka, Dr. Oz
Forest City Beeriad
November 2010
How to create a beer buzz with 25 of your closest friends
Walter’s
October 2010 A new venue sets the stage for a flawless, palate-pleasing performance. Review by Diane Hudson It’s as snappy and spare as a David Mamet play, the playbill’s the talk of the town, and the parking’s fabulous. As you join the crowd walking in, the...
The Maine 100
October 2010
During a tough year the cream rises to the top as family businesses save the day.
Paging Dr. Gerritsen…
October 2010
…your hit show is on line 1.
A Simple Shake-up
October 2010
A local chef brings a dash of hip to an unlikely traditional cuisine. Welcome to the new “Shaker Gourmet.”
![Kenocaching](https://www.portlandmonthly.com/portmag/wp-content/uploads/2010/09/kenocaching-thumb.jpg)
Kenocaching
All of Maine’s a treasure hunt! Interview with Leigh Keno, the ultimate guide.
![Kenneth Roberts & His Beloved Money Pit](https://www.portlandmonthly.com/portmag/wp-content/uploads/2010/09/hom1-thumb-e1588098277932.jpg)
Kenneth Roberts & His Beloved Money Pit
Where he dared create before he was “Kenneth Roberts.”
![American Chop Suey](https://www.portlandmonthly.com/portmag/wp-content/uploads/2010/08/chopsuey-thumb.jpg)
American Chop Suey
Note to New Yorkers: We also have a claim as a Hopper inspiration.
Crème de la Crustacean
September 2010
When it comes to something as simple as lobster stew, the debate is complicated. Even so, there’s nothing more satisfying than a big, hearty bowl.