Barava

Portland in a Snap has published a profile of Barava, the new Somali restaurant located on Congress near Longfellow Square.

Along with the tea, Ahmed gave me a primer on Somali cuisine, which calls on a wide-range of influences. These include food traditions from India, other African nations and other Middle Eastern countries, which reflect Somalia’s long history as a trading hub. Somali cuisine also contains elements of Italian cooking, picked up during the years of Italian colonization.

Port City Life

coverThe March/April issue of Port City Life includes a brief profile of Local 188 illustrated with photos by Stacey Cramp. It also has the recipe for 188’s saffron mussels. The articles are only available in the print issue of the magazine.

A few months ago, I caught up with owner Jay Villani, who gave me a tour of the new Local. He likens his restaurant to a Turkish ballroom. Vintage glass light fixtures tinted lime green and tangerine hang from the ceiling. Banquettes scattered with throw pillows make for cozy dining.”

Emilitsa

Maine Home + Design has published a profile of Emilitsa and the pair of brother, John and Denos Regas, that run it.

Emilitsa is their affectionate diminutive for Emily Regas, their mother. “When we opened, we finally realized what a gift our parents gave us,” says Denos of their childhood. “We wanted to recreate the kind of food we grew up with.” Which means, of course, using the finest ingredients and importing as much as possible directly from Greece. “We’re first generation,” explains John. “Our recipes are true to traditional Greek cooking; they haven’t been adulterated.”

Paciarino

Accidental Vegetables has reviewed the lunchtime pasta options at Paciarino.

“We chose to share maccheroni al pesto and ravioli with goat cheese in a simple tomato sauce. Each was about 8 dollars. The pasta was delicious, with that combination of softness and toothness you only find in homemade pasta, cooked perfectly. The sauces were also beautiful.”

Today's Press Herald

Paciarino and its two owners, Fabiana de Savino and Enrico Barbiero, were profiled in the Food & Health section of today’s Press Herald.

“De Savino and Barbiero have been getting a taste of Maine through their newfound love for chowders. They hope customers will get a taste of their home country through Paciarino, which gets its name from an Italian word representing the special foods grandmothers prepare on Sundays.”

Also in today’s paper was a report on Lowe’s effort to help remodel the food distribution area at the Wayside Soup Kitchen.

Today’s Press Herald

Paciarino and its two owners, Fabiana de Savino and Enrico Barbiero, were profiled in the Food & Health section of today’s Press Herald.

“De Savino and Barbiero have been getting a taste of Maine through their newfound love for chowders. They hope customers will get a taste of their home country through Paciarino, which gets its name from an Italian word representing the special foods grandmothers prepare on Sundays.”

Also in today’s paper was a report on Lowe’s effort to help remodel the food distribution area at the Wayside Soup Kitchen.