Speaking of Proust, the Pilot House offers several enticing dessert options (alas, no madeleines). Still, this might be the place you finally decide to try the after-dinner cheese plate. I’d always wondered why people would continue seeking savory flavors rather than switching to sweet at the end of their meal — but after sampling both the Made in Maine and the Classic New England cheese plates (served with crackers and quince paste), I’ll wonder no more. Carosi, an amateur cheesemaker himself who’s studied under dairy artisan (and Vermonter) Peter Dixon, hand picks the cheeses, and the selections range from hard and Parmesan-like to sweet and spreadable to tangy, funky, and moldy — in the delicious way that only cheese can be.
If this is American food, color me patriotic.
On the Web
Sebasco Harbor Resort: www.sebasco.com
Related:
Copia Mediterranean Steakhouse, River Gods, Cold comfort, More 
- Copia Mediterranean Steakhouse
I thought that Mezé Estiatorio, the previous restaurant in this space, was so good it was going to start a trend of upscale Greek restaurants. But the dining public apparently did not support me, or got lost trying to get to Charlestown.
- River Gods
I’ve gotten over the novelty of Irish bars with good food, but River Gods is a novelty in so many other directions, I think it could only happen in Cambridge.
- Cold comfort
Like any good codependent, frozen food’s effects are soporific. It prolongs and deepens our suffering even as it makes it bearable.
- Taqueria El Carrizal
Central and South American dishes and Mexican tacos favored by Latino patrons seem close to Allston’s authentically minded spirit.
- Tofu is too fun
To the uninitiated, tofu really is not much to write home about.
- Blue Wave Pizza Café
I hadn’t realized it before, but pizza can be exciting.
- Letters to the Portland editor: February 23, 2007
I was dismayed by the comments of Melissa White, marketing coordinator for Maine Organic Farmers and Growers Association, who disparaged the efforts of Whole Foods to fill their store with local produce.
- Moda
Chef Jules Ramos has a winning way with restaurants.
- Bright flavors
The Merry Table, whose crêpes are quite good, deserves a better name.
- Fortune House
What a pleasant dilemma for a restaurant reviewer.
- Shelter Harbor Inn
Ask southern Rhode Islanders where they take out-of-town visitors who want old-fashioned New England dishes in an old-fashioned setting.
- Less
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Restaurant Reviews
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, Culture and Lifestyle, Food and Cooking, Foods, Fruits and Vegetables, Meat, Seafood, Peter Dixon, Less
