Reviews of Scratch Baking & Old Port Tavern

The Press Herald has published a review of Scratch Baking Company,

But it was love at first sight when I saw the list of sandwiches (all $7.95), and this was followed by further infatuation when I sunk my enthusiastic teeth into the pulled pork. It’s described as “slow braised pork shoulder, house-made pickles and slaw on a house roll with tangy sauce.”

I describe it as zippy and delicious sandwich perfection. The pork melted on my tongue, and the coleslaw, pickles and sauce held a flavorful dance party in my mouth.

and a bar review of the Old Port Tavern.

As someone who has ended many a night at Old Port Tavern, I can tell you — don’t let the quaint tavern charm fool you. Sunday through Thursday, the tavern features karaoke, and on Friday and Saturday nights, tables and chairs are moved aside for a dance floor, disco lights and a DJ. The tavern quickly becomes a nightclub with $2 Jell-O shots and all your favorite alcohols to mix any cocktail under the sun.

Phoenix’s Look Forward to 2013

Portland Phoenix food columnist Brian Duff has published his look forward to what we can expect to be eating in 2013.

It also might finally be the year you can find some dim sum in this town, or at least something dim-summy. Encouraging developments include new brunch service at two restaurants adept at Asian flavors and techniques: Pai Men Miyake and Eventide Oyster Company. The terrific Tao in Brunswick is rumored to have been offering dim-sum dishes as bar snacks and appetizers. The new year will bring a dim sum pop-up restaurant called CHINESE LAUNDRY which promises to show up in “galleries, coffee shops, residences, First Fridays, and street corners.”

Fresh Maine Scallops

The Food & Wine section in today’s Press Herald includes an article about Maine dayboat scallops.

Sea scallops are so delicious, Brawn and other scallop experts say, that fishermen always claim they are best eaten raw, right on the boat.

“When you have a really, really fresh scallop, it has an ocean flavor,” Brawn said. “When it’s raw, it has a really good texture, and it doesn’t have a fishy flavor at all. Scallops in general, relative to other seafood, are mild, but Maine scallops particularly are very mild. It’s almost a shame to cook them because they’re so good raw.”

Golden’s Lunch: Walter’s, Duckfat, Olive Cafe

The Golden Dish has published the second of a 3 part series on lunch options in Portland.

What Portland restaurants lack on their lunch menus is the serious fare that one would otherwise find at big city restaurants in Boston, New York and LA. Whether Portland’s dining world could support serious dining at midday as it does for dinner could be a vital notion for restaurateurs to consider.

This Week’s Events: Holy Donut on TV, Sparkling Wine Primer, New Year’s Eve List

Monday — The Holy Donut will be featured on Anderson Cooper Live.

Tuesday — it’s Christmas.

Wednesday — Wine Wise is holding their 3rd Annual Sparkling Wine Primer.

Thursday — there will a sparkling wine tasting at the Public Market House.

Saturday — the Winter Farmers Market is taking place.

New Year’s Eve
Here’s a list of restaurants that will be open on New Year’s Eve. Many are planning special prix fixe dinners and a few will be open with their standard menu. If you know of any other options, post a comment with the details and I’ll add them to the list.

Everyone and their cousin wants to go out on New Year’s Eve so reservations are essential. I’d recommend you call soon before all the good spots get booked up.

  • Back Bay Grill, $88 4-course dinner
  • Bar Lola, $55 5-course dinner
  • Bibo’s Madd Apple Cafe, $50 4-course dinner
  • Bresca, $85 5-course Venetian-inspired meal with optional wine pairings for $35
  • Carmen at the Danforth will offer 2 seatings. The early seating is $80 for a 4-course dinner, the later seating is $125 for a 5-course dinner with live music.
  • East Ender, $58 for a 4-course dinner
  • Five Fifty-Five, 1920s prohibition theme $75 3-course dinner in the bar, $100 5-course dinner in the restaurant
  • Grace will be serving their regular dinner menu. A cover charge of $10 will get you into the late night party which comes with complementary champagne toast at midnight.
  • Hugo’s, $80 7-course dinner
  • Local Sprouts will be open until midnight serving their standard menu
  • Maria’s, $45, 3-course dinner
  • Nosh Kitchen Bar, tickets are $20
  • Old Port Tavern is serving a special New Year’s Eve menu
  • Pai Men Miyake will be offering a special New Year’s Eve menu and cocktail list
  • Sea Glass at Inn by the Sea, $75 4-course menu, $100 with wine pairings
  • Sebago Brewing is serving dinner with a special New Year’s Eve menu
  • Petite Jacqueline, $60 4-course dinner
  • The Good Table, will be serving a special New Year’s Eve menu
  • The Frog and Turtle, $45 for a 3-courses early seating, $65 for 5-course plus extras later seating
  • The Salt Exchange is serving a special menu for New Year’s Eve
  • Vignola will be serving a speecial NYE menu, details are still TBD
  • Walter’s is serving their full menu and a pair of specials
  • Zackery’s, has a New Year’s Eve menu
  • Zapoteca, $55 5-course dinner.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.

New Food Blog: The Root

The Press Herald has launched a new food blog called The Root.It’s written by Sharon Kitchens, a columnist for the Huffington Post, author of Delicious Musings and self-described neo-homesteader.

In The Root Sharon plans to write “profiles farm families, reports on farm-based education and internships, conducts Q&A’s with master beekeepers, offers tips on picking a CSA, and much more.”

So far she’s published a pair of posts about the Maine Poultry Coop Contest and about giving CSA shares for Christmas.

Review of The Back Bay Grill

Eat Maine has published a review of The Back Bay Grill.

There is a level of service in place at Back Bay Grill that sets the standard for all other restaurants in the state to aspire to. Needs are met a split second before you recognize that you have them by a professional waitstaff, without any pretentiousness. Many would question how a restaurant maintains these standards over such a long period of time.

It’s all in the details.