Month: July 2019

The Maine Sunday Telegram has reviewed The Well, and

Now celebrating its 10th season, The Well at Jordan’s Farm has become one of the area’s biggest seasonal draws, with dinners selling out a month in advance and impromptu visitors scrambling for the dozen (or so) seats chef Jason Williams saves for walk-in diners. Whether you’re eating a five-course chef’s tasting menu in the tiny trailer kitchen or the family-style feast in one of the large or small gazebos, The Well is as strong as ever – perhaps more so, now that it has begun offering its own list of astutely chosen wines, ciders and beers.

the Press Herald has reviewed Pizza Villa.

My pizza had a nice crispy and rich crust, with a uniform golden color. The chunks of mushroom were definitely fresh, and the homemade sausage was browned and had a spicy, peppery flavor. The cheese was pleasantly stringy, but not too much so. I ate just about the whole thing.

The Golden Dish has published a first look at Monte’s.

The store is a marvel of spic and span steel counters and appliances with those massive pizza ovens lining the kitchen wall. The display shelves add another modern element to the look of the shop holding dry goods that include fine olive oil and vinegar, wine, condiments (very good brand of imported capers), pastas from Italy. Local foods abound too with seasonal vegetables and fruits like local strawberries, creams, butter, etc. Think of it as a modern version of Micucci Grocery with a more artisanal approach and a larger lineup of specialty and prepared foods.

Press Herald/Maine Sunday Telegram restaurant critic Andrew Ross has put together a list of his top 75 restaurants in the Portland area.

The Golden Dish has reviewed Sichuan Kitchen,

Each time I’ve gone to Sichuan Kitchen the food has been better than the last time. Though in the beginning the dishes were dull looking and brown, the kitchen now presents beautifully arranged plates with meticulously prepared food.

The last visit a few weeks ago was for a Chinese-style banquet. The dishes sparkled with decorous presentation and unique flavors.

the Press Herald has reviewed Bánh Appétit, and

Le said the traditional banh mi has proved to be the most popular sandwich. It’s made with Vietnamese sausage, Vientamese ham, mayonnaise, pork pate, pickled carrots and daikon, cucumber, cilantro and peppers. The traditional sandwich is just $5, as is the tofu version. My barbecue pork sandwich – filled with tender, well-seasoned meat, along with all the pickled veggies, cucumber and cilantro – cost $6, also the price of the chicken banh mi. If you prefer beef or shrimp, it will cost $7 – still a deal.

the Press Herald has reviewed The Whiskey Barrel.

All four of my visits were fabulous, thank goodness. Owner Jay Ferrara is technically a first-time bar owner but doesn’t come across as one. The Whiskey Barrel is the culmination of his longtime dream to open a country music bar, and he’s deeply involved in every decision, from handpicking the live music acts to greeting patrons (many of whom already have become regulars) by name. Despite living in Massachusetts, he’s a steady presence in the bar.