Category: Reviews

The Portland Phoenix has published a review of Portland’s newest coffee shops, Speckled Ax and Tandem Coffee Roasters.

The Speckled Ax is run by Maine’s longest tenured new-wave coffee freak: Matt Bolinder of Matt’s wood roasted coffee. The café is named for a fable mentioned in Ben Franklin’s autobiography about the dangers of perfectionism — a fable Franklin mentions only to reject. Bolinder’s café strikes a balance between Franklin and the fabulist, since his café offers all the trappings of the new trends, but does so with a light touch.

The Blueberry Files has published a review of Schulte & Herr.

Ordered once at the owner’s urging, I knew the pan-fried potato raisin bread served with maple syrup ($5) was a must have. The crunchy bread, softened by maple syrup, tastes like a hearty French toast.

Photo Credit: The Blueberry Files

The Munjoy Hill Observer has published a review of Chiang Mai.

Everything was brought out hot, freshly prepared, and crispy where crispy was desired. The spring rolls were delightful., and it was all prepared to please the eye as well as the palate. As we finished, we were served chilled slices of orange,  a very civilized end to a satisfying meal.

According to the review, Chiang Mai is under new ownership by Sokunthim Nou and Rotnak Huot.

The Maine Sunday Telegram has published a review of The Well in Cape Elizabeth.

The setting is special and the food is a locavore’s delight, almost all of it sourced from Jordan’s Farm or nearby. This freshly harvested flavor translates to splendid entrees and sides that are prepared simply to let the ingredients shine, which they do. Seasonal, memorable al fresco dining — the kind of spot we are lucky to have in our rural state.

The Pretty Pauper has published a review of Grace.

Our meals presentation and flavors were spot on and Grace is a meal that I would recommend to anyone. It’s an experience and a fantastic restaurant.

Eat Maine has published a review of Grace.

My personal favorite of the evening is my next course: New Zealand cockles, sausage, brioche croutons, and butter-poached razor clams in a pool of romesco broth. The razor clams, which have been removed from the shell, impart the sensation of eating a sweet lobster tail dripping with warm drawn butter. A showering of parsley brightens the flavor and tightens the warmly spiced dish as a whole.

The Portland Phoenix has published a review of Tandoor on Forest Ave.

The beef version is a simple classic — the bread barely smeared with tahini and hummus, and stuffed with big chunks of tender meat, dark lettuce, tomato, and onion. The chicken shawarma has more complex seasonings, with the onions diced more finely, plenty of garlic, and a hint of something yogurty. A kabob sandwich fills the bread with dark patties of generously herbed ground beef.

The new issue of Imbibe magazine high fives two Portland establishments:

• Allagash’s coolship beers and Shipyard Pumpkinhead are both included in the cover story on “50 of the World’s Most Obsessed-Over Beers”.
• Speckled Ax is highlighted in the Scene Scout section. “Named in reference to a Ben Franklin biography (owner Matt Bolinder had to make use of his English PhD somehow), this New England cafe brews with the best”