A website called Bustle has included Portland in a list of the 10 Best Cities for Beer Lovers.
Month: March 2014
Profile of Ilma Lopez
Star Chefs has posted a profile of Ilma Lopez, the pastry chef and co-owner of Piccolo.
From comfortingly familiar Italianate desserts like budinos and zeppole, to unexpected Sunday Supper finales incorporating everything from wasabi to bone marrow, this petit chef brings her special brand of refinement and ingenuity to every level of the Piccolo operation, delivering big city flavor to her small city patrons.
USA Today: Small Food Cities
USA Today has posted a short list of small cities “culinary zeal”.
Reviews: Petite Jacqueline and Hot Suppa
Peter Peter Portland Eater has reviewed Petite Jacqueline.
Whamo! The flavor of the burger was so delicious that it created a level 5 shield of protection from mind-eating zombies around me. It pretty much felt like I was eating another order of onion soup, but this time on a burger. That definitely wasn’t a bad thing. I chomped the pickle on my plate. That was hella good too.
The Blueberry Files has published a Maine Restaurant Week review of Hot Suppa,
Restaurant Week is a promotion that participating restaurants have to pay to participate in, and I’d like to think that restaurants want to show off on their featured menus so as to attract new customers. Hot Suppa must have been taking a different approach by serving these safer menu items, but in doing so, I think they missed an opportunity to shine.
and the Portland Daily Sun has posted some opinions on Maine Restaurant Week.
The temptation to make T-shirts that say, “I survived Restaurant Week 2014” is overridden by my appreciation for the extra jingle in my tips-to-tuition change jar. Knowing I’m not alone in the stress and exhaustion department, I asked restaurant folks and diners alike to send in their thoughts around the event.
Review of Central Provisions
Map & Menu has published a review of Central Provisions.
Central Provisions is one of the latest in a stocked season of great openings in Portland. Piccolo, Hunt + Alpine, and Miyake Diner have already deservedly garnered rave reviews and national recognition, but after a couple of meals at Central Provisions, there is no doubt in our minds that they belong near the top of the list of Portland’s best restaurants and bars. Owners Chris and Paige Gould have done an exceptional job with both the space and the menu, and bar manager Patrick McDonald and wine director Chris Peterman have put together an amazing selection of drinks to boot.
Photo Credit: Map & Menu
Hugo’s Sets a new Standard for Restaurant Coffee
Sprudge has published an article about the coffee service at Hugo’s and the restaurant’s partnership with Tandem Coffee Roasters.
But what’s most unique here—besides being served an amuse course of a single, roe-topped french fry—is, you guessed it: the coffee. Wish to follow your meal with a seasonally paired coffee brewed for you on Chemex? Or a meticulously made syphon, theatrically prepared at the bar, thermocouple and all? Or simply a cup of delicious French press coffee? In partnership with new-kid-on-the-block Tandem Coffee (our friends and partners here at Sprudge), Hugo’s has transformed the finale of an already transformative dining experience.
50 Stone Single Malt Whiskey
Maine Craft Distilling will be releasing their latest spirit, 50 Stone single malt whiskey, this Saturday.
Interview with Salt + Sea
I Love Portland Maine has published an interview with Salt + Sea owner Justine Simon.
I’m a fish lover, and I eat it a few times a week. What are the major differences between the fish I would see in my supermarket to what you sell?
Justine: Well there are a few differences. Fresh fish doesn’t smell like fish, it smells like the ocean. A lot of people think they don’t like fish, but they’ve never really had fresh fish before. It’s a whole different thing. We have a strict policy of not holding fillets. Our fish is cut the day of delivery, while most fish you see in the supermarket has been sitting around, filleted, for sometimes days at a time. We also never soak our fish in chemicals like bleach or tripoly…
Cognac Prohibition at Sangillo’s
An article in today’s Press Herald explores why Sangillo’s decided to stop serving Rémy Martin and Hennessy.
Are cognac drinkers troublemakers?
That would seem to be the premise behind a Portland bar’s ban on two kinds of cognac – Hennessy and Rémy Martin – as the owners try to convince city officials that they are making the place safer.
Under Construction: Vietnam Bakery
Vietnam Bakery is under construction at 267 Saint John Street in the location formerly occupied by Top Thai. A sign in the window indicates that the bakery is “Coming Soon” but no there no word yet on when they plan to open.