Review of Quiero Cafe

The Maine Sunday Telegram has reviewed Quiero Cafe.

If you visit, start with a pulled-pork-and-fried-plantain Puerco empanada and move on to aioli-topped yucca fries and either a toasty, chorizo-stuffed choripan sandwich or the uncompromisingly indulgent Colombiano hot dog, loaded with mayo, pineapple salsa and crushed potato chips. Skip dessert, but don’t miss one of the smoothies or milkshake-style juices, especially the bracing lulo, blended with whole milk into an icy, Creamsicle-like treat.

Reviews: The Garrison, The Cider House

The Maine Sunday Telegram has reviewed The Garrison, and

With his Mediterranean-and-Asian inflected modern American menu, he creates creative plates that underpromise and overdeliver. Everything from Thai-inspired, butter-poached lobster in a sunny coconut curry broth; pulled short rib mounded onto a dark brioche bun with iceberg lettuce and American cheese; and a phenomenal, pseudo-Provencal pappardelle good enough to convert anyone to the pleasures of slow-braised rabbit.

the Press Herald has reviewed The Cider House.

Local spot with a neighborhood feel and not an ounce of snobbery. There’s something for everyone, even your friends who don’t like cider.

Twelve 2020 Good Food Awards Finalists from Maine

Congratulations to the 12 Maine food producers that are  finalists in the 2020 Good Food Awards:

The winners will be announced January 17 at a gala in San Francisco.

Review of Central Provisions

The Maine Sunday Telegram has reviewed Central Provisions.

…And with good reason; owners Paige Gould and Chris Gould (also the chef) have built a largely consistent, extraordinarily efficient business that produces some of the area’s finest dishes. Among them, a batter-fried cod cheek tempura served with spicy, aromatic citrus-peel kosho; crisp-skinned suckling pig pressé nestled into a sweet-tangy purée of local apples and almond oil; and the ever-evolving bread plate, where a savory, egg-yolk-rich sabayon always plays a starring role.

Reviews: Coals Pizza, CBG, Quiero, N To Tail

The Maine Sunday Telegram has reviewed Coals Pizza.

Portland’s Coals is homey, rustic and unique among the three in that it is where Etzel plays with new flavors and techniques. Many of his experiments, like the mortadella, pistachio-infused heavy cream and Asiago pie or Nutella dessert pizza, are worth sampling. So is Coals’ version of the Margherita pizza, or its spectacularly good pepperoni-and-hot-honey Bee Cool pizza, both served on a crisp crust that shatters as you take a bite. If pizza isn’t your thing, that’s fine, too. The cheddar-topped burger, spicy cilantro wings and eight tap lines pouring beers from Maine and “from away” make a visit worth your time.

The Blueberry Files has published a first look at CBG.

CBG will undoubtedly fill the same needs Congress Bar and Grill did—a meal before a show at the nearby State Theater, a happy hour spot, a late night nightcap, a casual date night. Open 11am to 1am every day, there’s no excuse for you not to stop into the new CBG and check out the changes for yourself.

The Press Herald has reviewed Quiero Cafe.

The Cubano’s foundation was very tender pulled pork, with a couple layers of what looked to be Spanish ham, dark red in color. It was topped with Swiss cheese, yellow mustard, pickles and garlic aioli. The long roll was slightly toasted on the outside, and light and fluffy on the inside. It was $9 and one of the best sandwiches I’ve had in a long time.

The Press Herald has published a bar review of N To Tail.

The upstairs portion has a funky vibe, great food, original cocktails and outstanding service. The downstairs portion has a completely different feel, much more like a basement college bar than a place I’d go for a creative cocktail. I’ll definitely be back to the upstairs portion, which was so enjoyable that I’m willing to forgive the lack of purse hooks under the bar.

Review of Luke’s Lobster

The Maine Sunday Telegram has reviewed Luke’s Lobster.

It’s especially true of the terse menu, a greatest-hits collection of seafood shack classics, some of which (like the lobster roll) are decent. The best of the bunch is probably the crab roll ($16/$20), filled to overflowing with Maine-caught Jonah crab that is steamed, then air-jet “picked” in the company’s bespoke seafood processing facility in Saco. Before it is mounded into a mayo-painted Country Kitchen roll, it gets drizzled with lemon butter and dusted with the restaurant’s perky, celery-seed-forward “secret seasoning” mixture.

CBD Wins 2020 Roast Magazine Award

Coffee by Design has been recognized by Roast Magazine as their 2020 Macro Roaster of the Year, reports the Press Herald.

The popular Maine coffee company, which has three locations in Portland (including the roastery and coffee house on Diamond Street) and one in Freeport, won in the macro roaster category. Companies in that category roast more than 100,000 pounds of coffee annually. Coffee By Design produces 650,000 pounds a year.

Review of Dizzy Bird

The Maine Sunday Telegram has reviewed Dizzy Bird in Biddeford.

Together, in a vibrantly painted space, they produce some of the area’s best spit-roasted meats, including juicy, crisp-skinned chickens that gleam as they rotate, and tender, pink roast beef (on Little Spruce breads, both also make excellent sandwiches). Vegetarian dishes are a surprising strength at Dizzy Birds, everything from a turmeric-and-curry pumpkin bisque ($3.75) to sweet, complex vegan baked beans and a Tex-Mex-style tofu sandwich that is too good to miss. But frankly, service is a train wreck, with ticket times inching perilously close to 30 minutes even when the dining room is nearly empty. Tom Peacock’s best advice (and mine): Order ahead.