It’s Happy Hour!

Relax at the end of the day with nibbles, noshes, and sips to make you smile

What the Heck Is a Gastropub?

American offshoots of a British creation are firmly entrenched in the Seacoast.

How Do You Like Them Apples?

Seacoast chefs are favoring savory preparations

Gin Joints

Gin is hot. Gin is golden.

“Gin is resilient,” Dave Brown writes in Gin: The Manual. “It knows that people will eventually come to their senses and appreciate it for what it has always been—a spirit of extraordinary complexity and depth. Brown’s is one of at least a dozen volumes published in the past three years devoted to the juniper-infused spirit that had a heyday in the 1920s. It fell out of favor during the vodka and sweet cocktail craze of the 1990s, but it’s making a decided comeback.

Meat of the Matter

The culinary wizards behind the curtains (as well as those cooking in open kitchens) in coastal restaurants from Newburyport to Portsmouth to Kennebunkport are working their magic with all kinds of meats. Offerings appeal to both conservative and adventurous carnivores alike. The ocean certainly has the glorious seafood bounty our region is known for, but area chefs pay homage to land-based animals with dishes that secure their restaurants a mandatory stop along the meat eater’s must-try list.