Page 41 - WCM 2019 Winter

Danforth is given creative license to change the menu every few months, inspired by seasonally available foods. But at Uno Mas, there are two other menus that also get regularly refreshed. They also feature a unique cocktail bar and craft brew selection where most, if not all, of the makers are either small, rare, local, or all three! The Uno Mas concept is straight- forward: provide a hand-crafted experience, whether it’s from the kitchen or bar, and one that will broaden people’s food horizons.
Owners Ryan Nezol and Bill Burke are old friends who met at the University of Maine at Farmington. Bill spent 15 years tending bar and learning the trade at places like Liquid Riot and Novare Res Bier Cafe,
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Equipment Sales and Rentals
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www.cartersxcski.com
With a shared vision, and the help of good friends and dedicated employees, they opened Uno Mas, now a
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destination drive for people from Auburn, Portland
Rt. 26, Oxford, Maine • 207-539-4848
and beyond. The bar is backed with an artful array of
786 Intervale Rd., Bethel, Maine • 207-824-3880
fascinating bottles accommodating both conventional
Trailside Cabins in Bethel
Above: Uno Mas in Farmington specializes in artisanal cocktails and creative California-style Mexican cuisine, with an ever-changing menu that reflects seasonality and local ingredients.
Below: Chef Alyssa Danforth at Uno Mas takes an artist’s approach to creating Mexican dishes with unique pairings.
and cutting-edge liquors and brews. Combine a spe- cialty drink with one of the dishes creatively prepared by Chef Alyssa, and you’ll discover a perfect combo. Alyssa’s passion for quality and unique pairing makes for a dazzling, healthy and fun experience. This, my friend, is what it’s all about.
On a Roll Up North
Rob and Polly MacMichael have their own creative take on Mexican fare at Rolling Fatties in downtown Kingfield. The couple started out seasonally from
a vintage, gleaming Airstream trailer. Now, their full-time operation is a restaurant in an historic New Englander. They have farmhouse dining rooms, a comfortable bar that serves local brews, and a huge patio with plenty of sunlight.
Handmade tortillas are definitely their thing, and they wrap them around just about everything. And as their menu declares, they pack bowls too, with the freshest, local ingredients you can conjure up. In fact, from their list of over 20 suppliers, most are from Maine, and a remaining few are only as far away as one of the other New England states.
This home-like place is another wave in a welcome tide of restaurants catering to the loud-and-clear voice of people concerned with where their food comes from, as well as eating foods that are fresh and natu- ral. Their menu changes with the seasons, so it’s always packed with fresh choices year round.
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www.westcoastmaine.com
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