March 1-12 , 2024

Maine Restaurant Week Voices

We thought it might be fun to ask to ask some top Maine hospitality industry professionals to play the "last meal" game with us. We realized the best way to get to know these folks is much easier than that. Read on and let us know who else you'd like to hear from. Thank you!

 

“I like Restaurant Week because it makes me tired,” says David Turin. “It means we’re going to be really busy. Maine Restaurant Week brings people in, which means we make new friends, and that’s great for our restaurants and staff.” (More)

 

 

 

 

The team at Natalie’s are regular competitors in the cocktail competition at the Signature Event. According to owner Raymond Brunyanszki, they’re going “full-force” this year to come in first place, with both their award-winning bartender Seth Knowlton and their executive chef Shelby Stevens throwing their hats into the ring. (More)
 

 

 


After only two months since their opening, C² is excited to participate in its first Maine Restaurant Week. In their 3-course dinner offering, Dawn Clemens and executive chef Michael Bates-Walsh look forward to serving up favorites from their menu, such as their duck and pork tenderloin entrées, as well as classic seafood dishes with a special twist. They’ve also got a lunch menu selected thoughtfully for locals during their lunch hour. “Although,” says Clemens, “After enjoying a bowl of clam chowder, a grilled Reuben and a brown butter apple crisp; you might not be eager to run back to the office!” (More)

 



Greg Bell, visiting mixologist from The Spotted Pig in New York City, judge the cocktail competition, at which he’ll be looking for balance and drinkability. But more than that, he looks forward to being surprised. “It’s so hard to test these kinds of things, but I hope they keep it fun,” he says. “A cocktail shouldn’t be a stressful experience. We’re all just having drinks and hanging out, right?” (More)

 

 



After judging cocktails for Maine Restaurant Week last year, Andrew Volk looks forward to seeing what kind of inspired concoctions the contestants come up with this time around. “For me, bartending has always been about community, working with each other and seeing what cool things other people are doing,” he says. “The restaurant industry is a really great place.” (More)

 

 

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