The Portland Phoenix has reviewed Central Provisions.

Among the best were radishes roasted until some caramelized sweetness emerged, but still retaining the bite of bitter. Roast onion complemented the sweetness, while nori and miso deepened the savory side. Another dish caramelized sheep cheese until dark with crunch and chew, and sandwiched it around barely sweet roasted peach. A salad paired chewy-crispy pieces of pork with a funky sour dressing. Duck liver was creamy and mild on crostini, animated by the salty crunch of fried shallots and a hint of kumquats sour-sweet.

The Press Herald has reviewed Bogusha’s.

Overall, the food was interesting, but not exciting – there’s only so much you can do with cabbage and smoked meats. It did feel like the kind of lunch your grandmother or favorite aunt would prepare for you, especially on a cold winter’s day.

Bogusha’s is worth checking out, but only if you’re the kind of person who likes quirkiness and can forgive a place for not being a hipster hangout…

Peter Peter Portland Eater has reviewed Slab,

With our food finished, we talked about how great it was. I was shocked. I thought Slab would be a run-of-the-mill pizza place with nothing to offer me. It turns out that the original Sicilian slab is insanely popular for a very good reason – it’s made by the Italian God of pizza. The band was fun, the outdoor area was nice, and the indoor area is great too. Without a doubt, this place will be a go-to year round for a lot of people.

and Chubby Werewolf has reviewed the Joe Ricchio designed hot dog at Blue Rooster.

Although the Happy Ending dog’s pedigree is distinctly Asian, biting into this hearty and satisfying sandwich with its grilled ingredients brought to mind the experience of eating a stadium sausage topped with peppers and onions, the type you’d find outside Fenway Park or Wrigley Field.

The Bollard has published a review comparing the slabs at Slab and Micucci’s.

Which brings us to the slab itself. Brushed with sauce and topped with a scattering of shredded provolone and mozzarella, its simplicity is its beauty. The hand slab at Slab ($6) is a thick pillow of dough that weighs a full pound. Compared to the slabs at Micucci’s these days, Slab’s dough is ever so slightly tangier and lighter, with the bouncy chew that makes this crust such a delight. It also spends a little longer in the oven, emerging with a perfectly crisp crust and bubblier, deliciously browned cheese.

That said, Micucci’s continues to pull off an accomplished rendition of Lanzalotta’s classic. The slab here ($4.50) is a little heavier on the sauce, which also tastes a tad sweeter than the sauce at Slab…