Since 1956, this quintessentially New England seafood shack has been boiling its lobsters in seawater over wood fires.

These light, hollow rolls have been linked to Acadia National Park since the 1890s.

This little museum has an exhibit devoted to the elusive forest denizens.

After giving up Michelin glamour for his Amish faith, one chef now makes stellar sausages in a small, off-the-grid shop.

When the town wouldn't allow the fast-food behemoth to build a new restaurant, they put one inside an 1850 home.

Bits and pieces from the ill-fated Donner Party's winter cabins.