Andrew Knowlton, Malcom Bedell and Genevieve A. Morgan
Slurp a (Few) Dozen: Oysters are the new lobster. They are what you must binge on during any trip here. Start at Portland’s Eventide Oyster Co., ground zero for Maine’s half-shell revolution. The two-year-old restaurant features a dozen of the state’s many varieties—from Glidden Points to Pemaquids—displayed in a massive granite trough. If raw is not your thing, try ’em roasted, Korean BBQ–style, even fried on a Chinese bao...