This week’s What Ales You column writes about Shipyard’s new IPA, Monkey Fist.
Shipyard has just introduced a new year-round beer, Monkey Fist IPA, which sits about halfway between the company’s two other IPAs — its original Fuggles IPA, which has been around since 1997, and its Pugsley Signature Series XXXX IPA, introduced in 2007.
Today’s Press Herald includes a review of Stavros Pizzeria,
I quickly fell in love with the Greek pizza, a veggie pie topped with feta cheese, Greek olives, fresh tomatoes, spinach, a blend of cheddar and mozzarella cheeses, and the restaurant’s own “special sauce.”
a bar review of Slainte,
So when I opened the drink menu at Slainte Wine Bar & Lounge in Portland and saw offerings like Oatmeal Cookie, Crocodile and Monument Square, I knew this wasn’t your run-of-the-mill place.
an article about an upcoming cook book collaboration between Allagash and chef James Simkins,
James Simpkins, who spent some time in Portland as a chef with the now defunct Quimby Colony, worked last week in Rye, N.H., creating recipes to go with different beers from the Portland brewer.
“I thought and (Allagash founder) Rob Tod thought that we should not cook with the beer that much,” Simpkins said in a telephone interview. “There are only a handful of recipes out of the 50 in the book that use beer in the recipe.
and a report on plans to create a food policy committee.
The city is rolling in accolades for its foodie culture, but residents often feel left out of food policy discussions.
To help correct this problem, Mayor Michael Brennan is spearheading an effort to give residents and business owners a formal voice in food policy. By June, Brennan intends to present a proposal for the formation of a food policy committee that will address all food-related issues in the city.
The Press Herald has published a review of Maelily Ryleigh’s.
Back when it was known as Kathy and Dave’s, this place drew commendation for its low prices, good food and friendly neighborhood service. And now that it is known poetically as Maelily Ryleighs, it still has low prices, good food and friendly service.
Also in today’s paper is the latest installment of the What Ales You column.
The Press Herald has published a review of Shay’s.
But it’s the food that keeps me coming back, and through the years I’ve had my share of sensational burgers, pub meals, wraps, paninis and appetizers.
Also in today’s paper is an article about Food+Farm and the latest installment of the What Ales You column.
The Press Herald has published a review of Marcy’s,
My sunny-side up eggs were perfect, with nice big yolks. When I see “home fries” on the menu, I think of chunks of potatoes. But I got what I consider hash browns — thin, shredded potatoes. Maybe they were out of the chunky ones. I didn’t care, because these were some of the best hash browns I’ve ever had. No pre-made hash brown patties for Marcy’s. This was a big ole’ mess of shredded potatoes, nice and toasty, with just the right amount of crispness.
and a bar review of Blue.
On one wall, large chalkboards display the night’s menu, featured wines and beer listings. Blue has eight beers on tap and three more offered by the bottle. The average price is about $5. There were eight wines to choose from, ranging from $6 to $10, a couple of which you can buy by the bottle. If you’re looking for a liquor drink at Blue, though, you’re out of luck.
Today’s paper also includes a report on Duckfat cook Melissa Corey’s recent appearance on Chopped,
“I was the youngest contestant and the only female contestant, so it was sort of intimidating first walking in there,” Corey said in a phone interview from Chicago. “I don’t think any of the guys who were against me thought that I would be the one to pull it off in the end. I think I sort of surprised them.”
and the latest installment of the What Ales You column.
Today’s Press Herald includes a review of China Taste,
The bottom line: If you’re looking for a place you can run into and grab some quick, American-style Chinese takeout for dinner — and you’re not too fussy — China Taste will suit your needs just fine.
a bar review of Empire Dine and Dance,
There’s something about Empire that I just find relaxing. The broad wooden tables, art on the walls with some connection to music, dim lighting and dark color scheme just put you in a laid-back mood.
and the latest installment of the What Ales You column.
Today’s Press Herald includes a report out on last night’s cocktail and dessert competition,
Asked what he was looking for in a winner, [John] Myers said, “It’s that X factor.”
“I want something that’s going to stand out, something that I don’t know exactly what they made it of, something that I wish I had come up with, you know,” Myers said. “And something that I want two or three of.”
a 4 star review of the Museum Cafe,
My sandwich tasted entirely original. Served cold on dark bread with fresh greens, it included moist flanks of freshly prepared chicken with a creamy, zesty sauce. It came with a few chips on the side, and was entirely satisfying.
a bar review of the 15 Exchange Grille,
Under a sign that reads, “think different,” the full bar is displayed with some choice liquor bottles placed on cubed shelves. That’s where I spotted a bottle of Crown Royal and opted for a Crown and ginger that cost $8. After a few sips, I determined that was pricey, considering there was more ginger ale in the glass than whisky.
This week’s What Ales You column reports on Bull Jagger’s upcoming release of their 2nd beer, a Baltic Porter.
The Baltic Porter, which I tasted before it was carbonated, is an intense beer, with quite a bit of sweetness and notes of chocolate, coffee and toffee, and had just a bit of bite at the back of the palate from the rye. I liked it a lot, and expect it will be even better once it is bottled and carbonated.
Today’s What Ales You Column in the Press Herald reports on Allagash’s new products and a recent expansion in brewing capacity.
The bunker was designed so two more of the tanks can be added when business warrants, Perkins said. As of now, Allagash brews about 25,000 gallons — about 800 barrels — of beer a week.
Allagash also will be adding a new bottling line this year. Its bottling system handles both its 12-ounce bottles and 750-milliliter cork and cage bottles. The 375-milliliter (12.7 ounce) bottles used for the limited-release beers sold only at the brewery are bottled by hand.
The article also reports that both the new batch of Coolship Resurgam and the new honey beer Saison Mihm are both due out soon.
Both Novare Res and The Great Lost Bear have made it on to Draft magazine’s 2012 list of America’s Best Beer Bars.