US Airways - July 2013 - 17

Wine & Dine


Taste, Savor,

The Other
You can eat well — very well —
in Maine’s largest city.
By April White
photos by winky lewis


A chalkboard menu dominates one wall of
Portland’s new Eventide Oyster Co., listing
the restaurant’s main attractions. Sweet Winter
Point oysters, harvested in nearby West Bath;
meaty Flying Points from even-closer Freeport;
and half a dozen other local varieties, which are

all proudly labeled maine. Then there are
cucumber-scented Kumamotos from Washington
State, miniature Kusshis from British Columbia,
and briny Duxburys, which have traveled barely
100 miles from Massachusetts: These oysters
are from away.
You, too, dear visitor, are “from away.”
It’s not a derogatory term. After all, Duxbury
oysters are delicious. It’s just a fact. The local slang
for nonnatives is softened with some curiosity and
just a little pity: We’re sure it’s nice where you’re
from, but you’re missing so much in Portland. Like

Clockwise from
above left: a
fresh dozen at
Eventide Oyster
Co., pie to go at
Micucci’s Italian
Grocer, and
doughnuts to go
at the Holy Donut

July 2013


Table of Contents for the Digital Edition of US Airways - July 2013

US Airways - July 2013
Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: Family-Friendly Vacations
Wine & Dine: The Other Portland
Great Tastes: Benjamin Steakhouse
Wine & Dine: A Crafty Measure
Diversions: Fresh as You Please
Great Tastes: Savor
Great Escapes: Now Resorts & Spas
Adventure: Climbing Mt. Rainier
Travel Feature: Grand Cayman, the Epicure's Island
US Airways: Top Dogs
Special Section: Northwest Arkansas
Golf: Primland, a Course Apart
Special Section: North Carolina High Country
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Window or Aisle?

US Airways - July 2013