The Maine Sunday Telegram has reviewed Big J’s Chicken Shack,
The Portland Hot is a sticky, sweet and mildly spicy hybrid that combines flavors and textures from both Southern and Korean fried chicken traditions, whereas the Nashville Hot is a pretty faithful rendition of the old classic. It’s also the best of the three, with a lava-hot attack and a slow, numbing tingle that warms you as you eat. It is especially tasty with the Hong Kong-style bubble waffle and Maine maple syrup. Every bit as good is the Brussels and kohlrabi slaw, with sweet raisins, apple and a curry-flavored dressing – not the sort of side dish you might expect from a simple chicken shack
the Kennebec Journal has reviewed Sea Glass,
Andrew Chadwick became the new executive chef in July, and we were thoroughly impressed when we dined there a week ago. He is about as personable as you could get. After a few moments, I sensed his deep knowledge and love of cooking. He offered us a tasting menu with smaller portions “to give an idea of what we do here.” Well, what he is doing here is magic.
the Press Herald has reviewed The Farm Stand,
The sandwich also had some things I’m not usually big on, like daikon radish and pickled carrot. But both worked really well and overall the sandwich was one of the best I’ve had. The slices of ham were thin and smoky. The thick slice of carrot was a little crunchy, as were the radishes. The jalapeño mayo gave it just enough heat.
Either way, The Great Lost Bear did it again. Their food was inexpensive and tasty, the atmosphere ultra comfortable, and the service was solid as always. I’m not sure if there are people who haven’t been to GLB, but if you haven’t and are looking for a fairly priced meal in a chill atmosphere and maybe some good beers, they are a great option and they’re large enough that you probably won’t have to wait for a table. But even if you do, it’s worth it.