I would like to think that Miranda foreshadowed the current trends in modern food. This was in the ’80s, all to come into reality in 1993. With a multiethnic menu, open kitchen with a wood-fired oven and
We wanted what Miranda has become: A local, reliable, inventive, welcoming, casual Miranda started as a dream in the early ’80s with my co-founder Evelyn Donnelly. Today, as I type, is our 28th anniversary. Due to COVID-19 we have been closed longer than ever in our history. Longer than it took to recover from a fire in 2007. How long has Café Miranda been open? And how has it changed for you since the beginning? Altiero was declared Hospitality Maine’s Chef of the Year in 2019, as well as 2015 Down East magazine Maine Chef of the Year, winner of the Maine Lobster Council Lobster Chef of the Year, Harvest on the Harbor Top of the Crop: Best Farm to Table Restaurant. As an advocate for local food and the practice of sustainability, Café Miranda has been recognized as an environmental leader by the Maine Department of Environmental Protection.
His work with organizations focused on children, food security, homelessness, addiction and recovery is invaluable
With a wicked sense of humor, Altiero infuses Café Miranda with fun and joy, offering menu items like his Old Skool Skwid (calamari with banana peppers, spinach and marinara), the Hot Mess (a house-smoked brisket sandwich) and Auntie Fluffie’s Pasta (with caramelized onions, cauliflower and Elvis parsley).Īltiero is many things, among them an author, a motorcyclist, a mentor and a philanthropist.
KERRY ALTIERO is the owner-chef of Café Miranda in Rockland, Maine, an intimate, multicuisine restaurant known for its gorgeous wood-oven focaccia and menu full of everything you’d want to eat from perogies to dan dan noodles, all made in house and with local goods.