Review of Grace

Portland Magazine has published a review of Grace.

If Chestnut Street Church had attracted crowds like this, it would still be a church. Transformed by a million-dollar restoration, Grace the restaurant accommodates nearly 200 diners on its ground floor and balconies and still finds room for a gigantic central circular bar.

Zack Bowen, The Essay

Portland Food Heads has published a new installment of the site’s essay series. Photographer Zack Bowen is the author of this essay which speaks to his personal experience/history with food.

everyone — the chefs in Portland and my family back at home — adhered to the same core thought: food was meant to be communal and enjoyed and nourishing to more than just your belly. it is a social bond — our cells remember a time when we would gather around the campfire after a day of killing mammoth to share stories and compliment the chef on the tenderness of the mastodon shank. it transcends cultures and economic status.

Type A Re-Review of Miyake

Type A Diversions has published an updated review of Miyake.

What Miyake does best is creative sushi. Think O Ya Boston, not neighborhood sushi joint. I’ve updated my best restaurants in Portland list to include Miyake as the most creative sushi in Portland. I’m pleased with the improvements in ambiance and quality of food, and will definitely be a repeat visitor going forward.

Review of The Farmer’s Table

Portland Food Heads has published a review of The Farmer’s Table.

I ordered the cider-braised pork sandwich, which was described as “locally raised pork braised in apple cider, pulled and tossed in our sweet & spicy bbq served with hand cut fries and house slaw.”…And it was pretty good, but that’s about it. In fact, I would’ve been totally satisfied if it didn’t happen to cost $12, which is an absurd amount of money for french fries, coleslaw and pulled-pork on a bun.

Review of The Farmer's Table

Portland Food Heads has published a review of The Farmer’s Table.

I ordered the cider-braised pork sandwich, which was described as “locally raised pork braised in apple cider, pulled and tossed in our sweet & spicy bbq served with hand cut fries and house slaw.”…And it was pretty good, but that’s about it. In fact, I would’ve been totally satisfied if it didn’t happen to cost $12, which is an absurd amount of money for french fries, coleslaw and pulled-pork on a bun.

Wine Flight 5k

Out Going has published a report on this past weekend’s Wine Flight 5k.

The race kicked off a wee after 9:30 am, after some delays at the registration counter. Runners and walkers followed a one-mile loop around the base of Munjoy Hill, then returned to the Pier for a fill up. Then a second loop and a second table o’ edibles. After the third jaunt along the East End Trail, participants came back to the Pier for a tented Wine Tasting.

IIK: Bulgarian Bean Soup & Spanikopita

Lindsey Sterling has published another ethnic cooking adventures on her blog Inside Immigrant Kitchens. This time she’s cooking with Svetla Popova to make Bulgarian Bean Soup & Spanikopita.

As I cook with immigrants, a certain worldly wisdom always pops out in conversation. Here is my favorite from Svetla Popova, who moved here from Bulgaria twenty-one years ago. She says, “I’ll always take a fake smile over an honest growl.”