The essence of New England is found, in so many ways, in our foods. From the Pilgrims' first Thanksgiving — a meal from which many of the region’s specialties have evolved — to a rich history of seafaring that finds its way into clam chowders, platters of lobster and raw bars
teeming with icy-fresh oysters and littlenecks. And watching the classics evolve is every bit as fascinating as it is tasty, thanks to adventurous chefs who push the envelope by incorporating local ingredients and international techniques into tried-and-true dishes.
That's happening by leaps and bounds in places like Portland, Maine, where the cobblestoned streets are alight with stellar new bistros and seafood restaurants, and in places like Providence and Newport, Rhode Island — homes to eateries both trendy and formal, from the Italian enclave of Federal Hill to the palatial, multi-starred dining rooms of Newport. In New Hampshire, cities like Portsmouth are burgeoning restaurant scenes, while the grand resorts of the White Mountains lure diners looking to get away from everything — everything, that is, except great meals. Meanwhile, there's Vermont — a veritable
powerhouse of homegrown, lovingly prepared New England cuisine. Find it in startling numbers in sophisticated country towns like Quechee, Woodstock, Manchester and Stowe. Connecticut’s hills are dotted with country inns and their intimate restaurants, many serving homey fireside dinners that are alone worth a weekend getaway.
Of course, the best way to find the best food New England has to offer is to go straight to the source — to hit the road in search of real maple syrup tapped by hand or artisan cheddar cheese in Vermont, lobsters caught on day boats in Maine, and tarts made with fresh apples in New Hampshire. As America's interest in local, organic foods has
blossomed, New England’s network of farmers, restaurateurs and chefs has grown and collaborated, so it's easier than ever before to
find incredibly flavorful, unspoiled foods that came directly from the
region's natural resources to your plate. No doubt, the Pilgrims would