Best Ice Cream in New England | Can’t-Miss Flavors
Photo Credit : Mark Fleming/Food and Prop Styling by Jen Beauchesne
Yankee’s annual travel guide is filled with inspiration for the ultimate New England summer getaway. Here are some of our favorite ideas for foodies, from Cape Cod to the White Mountains to the Maine coast.
FLAVOR FAVES | NEW ENGLAND SUPER SCOOPS
2018 Editors’ Picks for Food Lovers | Flavor Faves Photo Credit : Mark Fleming/Food and Prop Styling by Jen Beauchesne
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.
Like the best frozen pudding, this ultra-dense, ultra-creamy, ultra-chocolatey gelato is, well, ultra-irresistible. Hanover, NH, and Chestnut Hill, MA.
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.
A certified dairy processing plant, Sweetcream makes its own bases from scratch. Taste the difference in this vanilla to end all vanillas. Biddeford, ME.
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
BEN SULKE
Providence, RIWHERE 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.”
TIFFANI FAISON WALSH
Boston, MAWHERE 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.”
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.”
CHRIS GOULD
Portland, MEWHERE 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.”
ERIC WARNSTEDT
Burlington, VTWHERE 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, NHWHERE 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.
2018 Editors’ Picks for Food Lovers | Tastiest Refueling Spots Off the Interstate Photo Credit : Matthew Billington
BEN SULKE
Providence, RIWHERE 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.”
TIFFANI FAISON WALSH
Boston, MAWHERE 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.”
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.”
CHRIS GOULD
Portland, MEWHERE 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.”
ERIC WARNSTEDT
Burlington, VTWHERE 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, NHWHERE 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!”
