In Portland, farm-to-table restaurants with eat-local missions are more common than a pair of Bean Boots. So perhaps it was inevitable that our neighbors to the north would push the concept even further. Chef David Levi’s passion project, Vinland, which turns one this month, features 100 percent locally sourced ingredients—which means that citrus, black pepper, and olive oil are all banned. With the exception of wine and coffee, everything used at Vinland comes from Maine.
I had a wonderful time hanging out with chef David Levi for this article, which was just published in the January issue of Boston Magazine. I really love writing about food—almost as much as I love eating it. That turnip soup? It’s fantastic. Tangy, rich, comforting, fresh, so good (no wonder it’s Levi’s signature dish). Read the full piece here.
Photographs by the amazing Greta Rybus