The Pine Tree State is a bit of a sleeping giant in the food world, and not simply because it is actually so big that you can be hundreds of miles North of Montreal, and still in Maine. Their dominance in the lobster game is legendary, as are the tiny lobster shacks covering a wide swath of Southern Maine, but seafood, in general, is often incredible. Their blueberries are tiny, sweet, and equally glorious; their beer game -- led by Allagash, Shipyard, Rising Tide, and Maine Beer Company -- is strong; and everyone in the New England area seems to have simultaneously started carrying Downeast Cider, which started in Waterville. And on top of all that, they have Portland, a small city that’s quickly becoming known as a food/drink destination, thanks to spots like Fore Street, Eventide Oyster, and Duckfat.
The whole “all bourbon has to be made in Kentucky” thing is technically a myth, but from a practical standpoint it’s a fact and is certainly true of all the really great bourbon. This also means the folks in Kentucky are quite good at making delicious things with bourbon, like bourbon balls, mint juleps, and Kentucky Derby Pie (like if a pecan pie had a three-way with a chocolate chip cookie and a bottle of Maker’s Mark). But what are you going to do, just spend the rest of your days swilling whiskey and eating dessert? That actually sounds fantastic, but in the interest of diversity Louisville actually has a seriously on-the-rise restaurant and bar scene, and the Southern fried deliciousness there goes well beyond the handiwork of a certain Colonel.