JP’s Bistro received 3 stars from the Taste & Tell review in today’s Maine Sunday Telegram.
Mussels ($9) served in a salty, buttery and of course garlicky broth studded with cherry tomatoes were small and fresh, and irresistible in that presentation. An arugula salad ($9) founded its success on the freshness of its small arugula leaves.
JP’s Bistro received 3 stars from the Taste & Tell review in today’s Maine Sunday Telegram.
Mussels ($9) served in a salty, buttery and of course garlicky broth studded with cherry tomatoes were small and fresh, and irresistible in that presentation. An arugula salad ($9) founded its success on the freshness of its small arugula leaves.
Where is Jenner’s Mind has published a review of The Salt Exchange.
overall it was a great meal and i will definitely be going back to the salt exchange. but due to its moderately high price point, it is one of the many restaurants in portland that needs to be reserved for a special treat, at least until i make that billion dollars.
Yesterday’s episode of Maine Watch took a look at the origins, nature and sustainability of the Portland food scene. Host Jennifer Rooks talks with Maine Foodie Tours, Dean’s Sweets and Harbor Fish Market before having a chat with Meredith Goad and Sam Hayward in the studio.
Portland Cooks has posted an interview reordered earlier this year with Randy Lutz, the founder of Maine Food Trader. The site connects local food vendors and buyers together online.
Portland Eats has published a review of Five Fifty-Five.
But it was the “organic baby carrot-vanilla emulsion” that made the dish. I had read about scallop dishes incorporating vanilla, but had never tried this combination. It works. I didn’t realize that vanilla was in the dish, but upon tasting the emulsion, I detected a familiar but difficult to describe flavor (particularly in the context). Sure enough, that was the vanilla, adding an exotic note to the carrot emulsion and nicely complementing the scallops.
Appetite Portland has published a review of David’s 388.
Mushroom Dusted Haddock: The night’s BIG standout. Moist, meaty haddock encased in an earthy mushroom essence draped over a bed of savory risotto. Spinach, first steamed in vegetable stock, then braised to perfection by the artistic pour of a sizzling ragout, added a bright, fresh zip.
Appetite Portland has published a review of David’s 388.
Mushroom Dusted Haddock: The night’s BIG standout. Moist, meaty haddock encased in an earthy mushroom essence draped over a bed of savory risotto. Spinach, first steamed in vegetable stock, then braised to perfection by the artistic pour of a sizzling ragout, added a bright, fresh zip.
Edible Obsessions has published a review of Bar Lola.
The food was wonderful. The plates were consistent and well presented. What I like most about the menu is that it feels very grounded, like a collection of dishes you’d try to make yourself at home. In fact, that reminds me… I need to see if [chef] Guy [Hernandez] will part w/that Spicy Slaw recipe.
Slow Food Portland co-founder David Buchanan will give a talk at 3 pm on Sunday at the Portland Flower Show on “Slow Food USA’s Ark of Taste Biodiversity Committee, which identifies and protects endangered regional foods”.
Tonight’s episode of Maine Watch on MPBN TV will examine the growing impact of the food scene on Maine tourism. The show airs at 8:30 pm.
This week on Maine Watch, Maine has become a big destination for a fast-growing category of traveler – the culinary tourist. How Maine’s foodie scene happened, what it means for the economy at large and where it’s headed. We’ll talk with James Beard, award-winning chef Sam Hayward and food writer Meredith Goad.
I Love Portland Maine has a nice round-up of the St. Patrick’s Day events taking place this weekend and early next week: corned beef and cabbage dinners, parades, early morning breakfast at Brian Boru, etc.
Believe me, once you’ve had rashers and black pudding in the morning, you will never look at a Grand Slam the same way. Throughout the morning, people of all ages gather for this once-a-year Irish celebration. It is truly one spectacle not to be missed. Besides, what other time of the year can you justify a full pint of Guinness with breakfast?