The Portland Phoenix has published a review of LFK,
Also on the menu are several versions of a baked sandwich called a “pasty” — a British baked good akin to empanadas and Hot Pockets. In LFK’s take on the traditional Cornish version, the crust was terrific — flaky and buttery. The beef brisket inside offered more richness than meaty flavor. The root vegetables had been caramelized to bring out the sugars. LFK’s version of carnitas tacos gives the slow-braised pork an unusual sweetness, like it had cooked with brown sugar. There was plenty of tender meat, a nice sour slaw, and chive-y crema, all on tortillas that had a fresh char.
as have the gang at Burger Meister Meister.
I like the menu, and I’d like to return to try more than just the burger. But, yes, I like the burger. They offered a cheese I’d never heard of (exciting!), the most amazingly delicious buttery bun, and a good-sized, well-cooked burger. Instead of fries, they went with a smallish portion of really good potato salad. It was definitely enough food, but I wouldn’t mind a side-salad next time. Something about this burger makes me want a full course here.
Burger Meister Meister has also posted reviews of 51 Wharf, Flask, and the Muddy Rudder in Freeport.
If you’re looking to try LFK, checkout this 2-for-1 deal at Living Social.
And, if all the BMM photos of cooked cow aren’t your thing, then head over to eat | food | yum for her photos from a visit to Green Elephant.
The International Food Wine and Travel Writers Association recently recognized Maine magazine and chef David Turin in the quarterly Culinary Excellence Awards.
Dana Cowin, Editor of Food & Wine, was is in town today for a one day visit. She stopped in at Petite Jacqueline, had a coffee at Speckled Axe, then went on to Browne Trading, tried to get a slab at Micucci’s, had an oyster bun at Eventide, snacked on nigiri at Miyake before heading to the Inn by the Sea for dessert. Check her Twitter feed for comments and links to photos.
The Food & Wine section in today’s Press Herald includes an article on lobster bakes, traditional and otherwise.
Sandy Oliver, a food historian who lives on Isleboro, says she’s willing to bet that in every Maine coastal town there’s still two or three people who are known for throwing a lobster bake the old-fashioned way, but most people just don’t want to go to the trouble anymore.
“It’s very labor-intensive,” she said. “You’re hauling rocks, you’re hauling wood, and you have to go out and harvest seaweed and haul that to wherever it is you’re going to have this bake. You could have it in somebody’s field. It doesn’t have to be at the beach.”
The 10 eateries looked up most often in July on Portland Food Map were:
- Eventide Oyster Co. (19)
- Spread (1)
- LFK (2)
- Caiola’s (6)
- Sebastian’s (4)
- Carmen at the Danforth (3)
- Emilitsa (37)
- Bar Lola (7)
- Boda (13)
- Petite Jacqueline (9)
The numbers in parentheses indicates their rank last month.