There’s still time to get in onMaine Restaurant Week, now in its 16th year. The event began March 1  but goes until March 12. More than 70 restaurants from various regions of the state are taking part. This annual event, founded by Gillian and Jim Britt, was born out of a desire to invigorate the restaurant scene during the typically slow winter months.

Since its inception in 2008, it has consistently received robust backing every winter, attracting participants and collaborators. In addition to its expansion, the endeavor has committed itself to community engagement, funneling proceeds from sponsorships and ticket sales towards bolstering the Preble Street community. Preble Street is a nonprofit, social service organization in Portland.

Initially focused in greater Portland, the event has since expanded its reach, encompassing areas like Blue Hill, Camden, Presque Isle, Brunswick, Lewiston, Cape Elizabeth, Scarborough and South Portland, among others.

“Maine Restaurant Week was created to provide restaurants with a boost during a traditionally slow time of year, Gillian Britt said. “It started in greater Portland and has since expanded to include many areas of the state. Maine Restaurant Week brings customers in the doors, which helps the restaurants, the servers, the farmers and fishermen, the food and drink vendors and many more.”

“We’ve heard from people who come from out of state to ski, and then spend a few extra days visiting Maine Restaurant Week restaurants,” Gillian Britt said. “And there are also people who are looking to get away for a weekend from Massachusetts and New Hampshire. There is a group of hotels on the mainerestaurantweek.com website with some special Maine Restaurant Week offers to encourage more people to visit.

In South Portland, Elsmere BBQ and Wood Grill on 448 Cottage Road is participating in Maine Restaurant Week. Their menu has an array of slow-smoked meats, including brisket, chicken, sausage, ribs, and pulled pork, known as “The Works.” During this special event, patrons can indulge in this meal, typically priced at $66, for a discounted rate of $55.

In South Portland, David’s Restaurant at 388 Cottage Road presents a dinner menu for $45 during Maine Restaurant Week, featuring enticing appetizers, entrées, and desserts.

SoPo Seafood on 171 Ocean St. in South Portland provides a diverse selection of options for Maine Restaurant Week, each priced at $24. The seafood offerings range from oysters or lobster bisque to innovative rice bowls with various proteins, with beverages ranging from beer to Prosecco.

Sea Dog Brewing boasts two locations: one in Scarborough and another in South Portland. At the Scarborough spot, delve into dishes such as the Rainbow Chard Salad and the Surf and Turf, complete with Cajun shrimp, steak skewers, and accompaniments. Cap off your meal with the Vanilla Crème Brûlée. For those venturing to South Portland, the offerings feature items like Oysters on the Half Shell and the Shrimp & Tequila Tacos, all served alongside choice sides. The locations are 3 Cabela Blvd. in Scarborough and 125 Western Ave. in South Portland.

In Scarborough, Pine Point Grill at 240 Pine Point Road is presenting a three-course prix fixe menu for Maine Restaurant Week. Diners can have starters like Bombetta Margherita or Crispy Calamari, followed by entrees such as Angus Strip Steak with Tuscan Gorganzola Butter or Lobster Manicotti. Some desserts offered are Basil Crème Brulee or Pine Point Cannolis.

Sebago Brewing Company in Scarborough offers a special $35 menu for Maine Restaurant Week. Guests can choose a starter, entree, and dessert from a selection of enticing options, such as Gochujang Cauliflower, Florentine Ravioli, and Limoncello Mascarpone Cake. The restaurant is located at 201 Southborough Drive.

Meanwhile, Nonesuch River Brewing in Scarborough offers a selection for Maine Restaurant Week, catering to both lunch and dinner crowds. For lunch, patrons can select from a range of options including signature salads, sandwiches like the Backyard Farm Tomato BLT, and desserts. Dinner choices feature starters like Fish Chowder or Nonesuch Famous Fries, followed by mains such as Smokehouse Burger or Pappardelle Pork Sugo, with dessert options to complete the meal.

Over in Cape Elizabeth, one new dish this year comes from Executive Chef David Brown at the Sea Glass restaurant at The Inn By The Sea. “I like to simplify menus and focus on seasonality and quality of ingredients with a clean, uncluttered cooking style,” said Brown. “The ingredients should speak for themselves, with recipes that support the flavors they have to offer.” “We decided to exchange lamb for beef in what would traditionally be Beef Wellington to give diners a fresh experience for Maine Restaurant Week,” said Brown. “However, our process for the lamb sets this Wellington apart from Beef Wellington. Lamb shoulders are brined for 48 hours, seared, braised with red wine and aromatic veggies, seasoned, rolled into a torchon, and wrapped in puff pastry, diverging from the classic beef method.”

In addition to its economic impact, Maine Restaurant Week fosters a sense of excitement and camaraderie among diners. With March being a quieter time of year, the event provides an enticing reason for people to dine out, with some enthusiasts embarking on a culinary adventure, sampling different restaurants each night. Moreover, the event plays a vital role in promoting tourism in Maine.

For more information about Maine Restaurant Week and menus can be found on the event’s official website, mainerestaurantweek.com.

 

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