Reviews: Mr. Tuna, Simply Vegan by Silly’s, Anthony’s Italian Kitchen

The Maine Sunday Telegram has reviewed the Simply Vegan by Silly’s,

Simply Vegan is still evolving. Many menu items (especially sandwiches) are hopelessly sloppy and difficult to eat, but there are some real gems among them. You can’t go wrong with the chunky white-bean hummus and greens in the You’ve Got Kale sandwich, and the sweet, nuanced flavors of the BBQ beans are out of this world. But best of all are baker Jeremy Newbert’s baked goods, from homemade multigrain sandwich bread to extraordinary mint-chocolate grasshopper triple-layer cake. They’re so good, you won’t know, nor will you care, that they’re vegan.

The Portland Phoenix has reviewed the Mr. Tuna, and

Those hand rolls are still the stars of the show. Every combination I’ve tasted has been up there with the best vehicles for raw and slightly seared fish I’ve ever tasted, save for a few small, barely mentionable gripes (a heavy hand with powerfully fragrant shiso in the salmon belly temaki, a bit too much acid for my tastes in the tuna tataki). None of this matters once you sink your teeth into a fresh dayboat Maine scallop cone, with just enough smoky char from broiled sudachi mayo to balance what has got to be the sweetest, most texturally pleasing mollusk on the planet. Equally worth ordering is the Maine crab, where a simple dash of yuzu mayo brings out multiverses of salinity and soft, delicate funk.

The Press Herald has reviewed the Anthony’s Italian Kitchen.

The glorious creation was made with Genoa salami, prosciutto, capicola, imported provolone, tomato, onion, roasted red peppers, olive oil and oregano, all served on an 8-inch Piantedosi Italian roll ($8.50).

Under Construction: Lorne Wine

A new wine shop and bar called Lorne Wine (instagram) is under construction in Biddeford.

Lorne co-owners Carson James and Erin Sheehan plan to focus on “low intervention wines” – organic/biodynamic sustainablely-produced wines made with minimal intervention in the wine making process. The shop will also stock beer and the bar will have a 6-tap draft system. The couple plan to highlight domestic wines especially ones from California and are excited by wines being produced in New England by La Garagista in Vermont and Oyster River in Maine.

James and Sheehan are leasing a 1,100 sq ft space at 55 Main Street (near the soon to open Dizzy Bird), where they plan to open the bar this Summer.

2019 Portland Wine Week

The 2019 edition of Portland Wine Week (website, facebook, instagram, twitter) is scheduled to take place June 17 – 23.

Fifteen events are already on the schedule with new ones being added as details are locked in. They include a pasta making and wine pairing class at Solo Italiano, a rosé and tapas dinner at Sur Lie, a Wine Wise sails in Casco Bay featuring brunch by chef Ilma Lopez from Chaval and Piccolo, a curated Women Winemakers wine list at Central Provisions; and Bivalves & Bubbles at The Shop.

In addition to the wine dinners, classes, tasting events, seminars and other sessions that made last year’s PWW  a success the 2019 festival will  include a Women in Wine track which will have “special event programming that highlights dozens of female wine makers, sommeliers, and wine industry leaders.”

Last year 46 local restaurants participated Wine Week which in over 50 events in the seven-day schedule.