New Food Carts: BP’s Shuck Shack, Brûlée Bike, LemonCycle

BpsshuckshackA new food cart called BP’s Shuck Shack(facebook, instagram, twitter) has launched. BP’s serves fresh shucked oysters, singly or by the half dozen. Yesterday they were serving Wiley Points and were located down on Commercial Street in front of the Custom House.

A second new food cart, the Brûlée Bike(faccebook, instagram, twitter), will be launching tonight at Flea Bites in West Bayside. Owner Charlie Compton successfully completed a kickstarter campaign earlier this year, exceeding his goal of $1,500 goal to fund the cart.

A third new food cart, LemonCycle(facebook, twitter), which had its own successful Kickstarter, is in the final stages of development and should launch later in July.

Reviews: Ten Ten Pié, Back Bay Grill, Tempo Dulu

The Press Herald has published a bar review of The Back Bay Grill,

A Portland dining institution for 27 years, Back Bay Grill is one of the finest restaurant experiences in the state. Known for exceptional guest services, top-notch American cuisine, and a comfortable, white linen atmosphere with an open kitchen, sitting at the bar is a great way to get to know the long-standing servers and bartenders. You’ll be planning your next visit in no time.

and has reviewed Ten Ten Pié.

The pickled radish pieces were a little sweet, and crunchy. The chicken was a little savory, and still warm, and the egg strips were fluffy. The combination of flavors, and of crunchy, chewy and soft textures was an amazing treat. There were so many ingredients in the dish I would never have ordered. But in this preparation, I loved them all.

The Golden Dish has reviewed Tempo Dulu.

The melding of courses offered stunning contrast as in the crispy duck leg enriched with curried foie gras, pickled ramps for contrast, fried garlic and fried shallots. As in the preceding dish we could have stopped there fully sated. But why when lobster meat is served with a fried egg on top, pickled vegetables and crab rice relish? My favorite two dishes were the Thai smoked sausage and the tempura of shrimp with mango lime relish. 

Peak IPA?

The Beer Babe, aka Carla Jean Lauter, has penned an article for The Bollard that asks “Are we reaching peak IPA?

For those new to craft beer, IPAs can be hard to swallow. It takes awhile to warm your taste buds to their bitterness, and I often run into folks who need help finding beers on a tap list that “aren’t really hoppy.” As the IPA revolution rages, that’s becoming harder to do. Giving consumers a variety of entry points, whether that be through fruit beers, lighter beers, or other styles, is the smart way to convert and retain new craft-beer patrons.

Review of Taj

The Bollard has published a  review of Taj in South Portland.

Taj is not flamboyant, and the dishes are not perfectly executed (some were too salty). It’s a modest Indian joint out by the mall. It has funny blue movie-theater carpeting and placemats depicting the 44 Presidents of the United States (which is also funny, and fun). But my parents weren’t wrong: for what it is, Taj is a good restaurant serving modestly priced food. If you’re in the mood for Indian comfort food, give Taj a shot.