Map
36 Wharf St., Portland, ME 04101, United States
Price
70
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When chef Lee Skawinski travels around Italy each year, he's not just sourcing recipes. Strains of beans, squash, and lettuce from the area wind up on a five-acre farm in Greene, Maine, then at his Italian restaurant 45 miles from there, in downtown Portland-proving that farm-to-table cooking can have geographic underpinnings an ocean away.

What to Eat: Trenette pasta with local lobster and summer squash, a harmonic convergence of flavors.

What to Drink: Bruno Giacosa’s steely 2006 Arneis, one of nearly two dozen Italian wines by the glass.

Restaurant
Cinque Terre

When chef Lee Skawinski travels around Italy each year, he's not just sourcing recipes. Strains of beans, squash, and lettuce from the area wind up on a five-acre farm in Greene, Maine, then at his Italian restaurant 45 miles from there, in downtown Portland-proving that farm-to-table cooking can have geographic underpinnings an ocean away.

What to Eat: Trenette pasta with local lobster and summer squash, a harmonic convergence of flavors.

What to Drink: Bruno Giacosa’s steely 2006 Arneis, one of nearly two dozen Italian wines by the glass.