Category: Reviews

Portland Bar Guide has published a review of Siano’s.

Entering Siano’s Pizzeria for the first time, I didn’t really know what to expect. The dark tables compliment the cobblestone floor and the red ceiling with yellow trim screams Italian eatery, welcoming large groups that my Nana would love to serve. Located in the heart of Deering, Siano’s was buzzing with energy, even though it was Monday night. Old friends were meeting at the bar, families were seated sporadically and later a kickball team met in the back room.

The Breakfast Club has made an “epic comeback reunion” to review the Miss Portland Diner. They praised the “quite exceptional for a diner” coffee as well as the “friendly and attentive” service, and recommend “waiting (if necessary) for a table in the train car” because it has “way more atmosphere than the addition that was built”

Portland Food Heads has reviewed a recent meal at Evangeline where he had the clabber-fed whole roast chicken.

The family-style, Sunday dinner feel of this meal was exactly what I had been hoping for, and, at this point, I wasn’t sure things could get much better.

That is, until I took a bite of the chicken. I’ll spare everyone the wasted time and say that this was flat out the best chicken I’ve ever had in my entire life. I probably roast about 20-30 birds a year, and never have I tasted a chicken with such buttery, “chickeny” flesh.

The clabber-fed roast chicken is now available at Evangeline provided you call ahead and give them 24 hour advance notice.

The Blueberry Files has reviewed a meal at Five Fifty-Five.

The service and atmosphere here were nice; our server was reserved, but attentive (I like me a sassy server), and I enjoyed the space’s warm coppery light. But we probably won’t be adding 555 to our ‘short list’ of frequented restaurants as I wasn’t blown away for the price point.

Papaya King has received 3 stars from the Eat & Run column in today’s Press Herald.

The Portland Papaya King serves something called the “Sausage of Mass Destruction,” which is a thick sausage topped with chili, sauerkraut, peppers and cheese for $4.75. I was expecting it to be uncomfortably spicy because of the in-your-face name but found the seasoning just right. You can order this without worry that you’ll have to call the fire department.

The best thing about Papaya King is that it’s open well past midnight, providing a late-night option for hungry Old Port denizens and for folks like me who sometimes find themselves in those weird circumstances where you’re out really late and want a bite to eat.

Travel’s with Hilary has put together her list of her favorite lobster shacks in the state.

When I eat lobster, I take no prisoners. All that’s identifiable in the carnage left behind are the eyes, antennae, swimmeretes (those feathery appendages on the underside of the body), and dismembered carcass. Finished, I’m literally dripping in lobster juice and goo.

The only place for such a messy operation is a classic lobster shack, a sometimes rough-and-tumble operation that’s usually within sight and scent of the ocean.

Portland Food Heads has published a review of lunch at North Star Music Cafe.

As I said, don’t come to the North Star Cafe looking for a life-changing culinary epiphany. But if you’re in the area and are looking for a relaxing place to chill with a cup of coffee and sandwich, don’t hesitate to give it a try.

Erik Desjarlais, the chef/owner of Evangeline, has published a review on his blog of Kon Asian Bistro.

The food began to arrive. Spicy Tuna tartare, with fried tempura batter that was crumbled in to a tasty, crunchy little pile. Yes, a pile of tempura crumble. (mind you all, I know absolutely nothing about asian cooking AT ALL…krista explained what it was.) We devoured the whole thing. The tuna was just spicy enough, and the three sauces were perfect. (???????????perfect????????) Was I buzzed from my Sapphire and Tonic? I looked over and saw that I was only half finished, so no. The dish was GOOD. (I still can’t believe I am writing this.) I ate what was left of the pile of crumbled batter.