2018 Editors’ Picks for Food Lovers | Flavor Faves
Credit: Mark Fleming/Food and Prop Styling by Jen Beauchesne

1: Real Maple Walnut | Walpole Creamery

For this “cow to cone” treat, the milk and maple syrup come from nearby farms. The flavor? From heaven. Walpole, NH.

2: Roasted Beet & Ginger | Grass Roots

All the Grass Roots flavors are winners, but this one—inspired by a challenge to use local veggies for an annual farm fest—is the sweet and warming standout. Granby, CT. 

3: Dark Chocolate | Morano Gelato

Like the best frozen pudding, this ultra-dense, ultra-creamy, ultra-chocolatey gelato is, well, ultra-irresistible. Hanover, NH, and Chestnut Hill, MA.

4: Mango Sorbet | Lake Champlain Chocolates

While Lake Champlain’s ice creams are terrific, we’re suckers for the vibrant tropical zestiness of this sorbet. Burlington, VT.

5: Green Tea | Lulu’s

This Japanese flavor done by way of Vermont is creamy, complex, and a must-try for tea drinkers. Vergennes, VT.

6: Kulfi | Three Sisters

Cardamom, cinnamon, and pistachio enrich this addictively aromatic take on a Southeast Asian staple. Providence, RI.

7: Strawberry | Forge Ice Cream Bar

The flavor is delicate and floral, the base is rich in butterfat, and the texture—thanks to markedly careful churning—is awesomely creamy-chewy. Somerville, MA.

8: Mystic Mud | Mystic Drawbridge Ice Cream

Lovers of chunk: This one begins with a chocolate base, then adds M&Ms and brownies. And fudge. And chocolate chunks. And cookies. Mystic, CT.

9: Blueberry Sour Cream Strudel | Mt. Desert Island Ice Cream

Start with Maine’s signature berry, then add the tang of sour cream and a buttery crumble topping. Perfection. Portland and Bar Harbor, ME.

10: Grapenut | Ice Cream Smuggler

This classic New England flavor comes off like the best bowl of cereal you ever had. Dennis, MA.

11: Vanilla | Sweetcream

A certified dairy processing plant, Sweetcream makes its own bases from scratch. Taste the difference in this vanilla to end all vanillas. Biddeford, ME. 

12: Coffee Ice Cream | Gray’s

From the state that gave us the gift of coffee milk comes, of course, the ultimate coffee ice cream. Tiverton, RI.

13: Maple Creemee | Canteen Creemee

We just can’t write about ice cream without a nod to the signature Vermont soft-serve. Without a doubt, Canteen’s sets the standard. Waitsfield, VT. 

WHERE TO EAT LIKE A TOP CHEF

Credit: Matthew Allen

BEN SULKE Providence, RI WHERE HE COOKS: Birch, Oberlin. WHERE HE EATS OUT: “Mike’s Kitchen for polenta, stuffed artichokes, or the snail salad. At North, try the ‘hidden oyster’ plate, a fried oyster inside a taco or pancake. For Chinese, it’s Chengdu Taste for cumin lamb or fish stew. And New Rivers does beautiful toasts—I love the tomato with goat cheese boursin.”  

Credit: Matthew Allen

TIFFANI FAISON WALSH Boston, MA WHERE SHE COOKS: Tiger Mama, Sweet Cheeks. WHERE SHE EATS OUT: “I love the steak tartare at Sarma, done Tunisian-style with a soft-cooked egg and harissa chips. For Indian, it’s the okra and chicken vindaloo at Shanti in Dorchester. At Shaking Crab, I order king crab and shrimp with shaking sauce, extra hot.”  

Credit: Matthew Allen

BUN LAI New Haven, CT WHERE HE COOKS: Miya’s. WHERE HE EATS OUT: “G-Zen for the vegan crab cake (one of the tastiest things I’ve ever put in my mouth) and Bloodroot for vegan quiches. Mamoun’s, with their $3 falafel sandwiches, is probably the most beloved eatery in town. I eat less meat now, but I’ll still go to Sandra’s for chitterlings with hot sauce.”  

Credit: Matthew Allen

CHRIS GOULD Portland, ME WHERE HE COOKS: Central Provisions. WHERE HE EATS OUT: “I stop daily at Maples— best bagels north of the tri-state area—for a salt bagel with honey-rosemary cream cheese. I love Eventide for oysters and that brown butter lobster roll, Lolita for wood-roasted Maine clams and torchio pasta with ’nduja and peas, and the spicy chicken biscuit sandwich at Dutch’s.”  

Credit: Matthew Allen

ERIC WARNSTEDT Burlington, VT WHERE HE COOKS: Hen of the Wood. WHERE HE EATS OUT: “Misery Loves Co. is outstanding for modern comfort food. For breakfast, Penny Cluse Café (if you can’t decide, get the Bellber Combo: pancakes, eggs, home fries, bacon). For dessert, the Kitchen Table Bistro beautifully reimagines familiar dishes like apple cake with warm butterscotch.”   DAVID VARGAS Portsmouth, NH WHERE HE COOKS: Vida Cantina. WHERE HE EATS OUT: “My local corner store, Suds & More, puts out great pizza slices. Hidden gem Susty’s Café has the most delicious vegan food. The Black Birch has amazing food and staff (and kiddos are welcome). Lastly, Carl’s Meat Market has the hands-down-best burger … but order ahead, because everyone knows it!”

TASTIEST REFUELING SPOTS OFF THE INTERSTATE

Beyond serving up great food, our winners also had to meet these criteria: (1) Location is outside major cities and their parking hassles. (2) Operating hours span at least two meals. (3) Menu has something for kids. (4) Setting is casual enough for travel clothes.