Category: Reviews

Instant Portland has published a review of the Salt Cellar.

But, what with Portland being a foodie town, it is the wall of finishing salts that most will come to try, and it does not disapoint. Carefully labled with suggested uses (and sometimes warnings — you should, for example, believe the note on the Ghost Pepper salt that says that it is HOT), the salts are lined up like works of art in an orderly display, spotlighted, each with a tester so you can shake a few flakes into your palm and sample them. (There is also a thoughfully placed water bubbler nearby, should you find yourself a little oversalted.) It is the samples that turn this from just a display into a sort of a playground.

The Press Herald has published a bar review of Andy’s Old Port Pub,

And don’t be deceived by the small-pub atmosphere. Not only do the bartenders whip up good drinks, but the staff has a knack in the kitchen, too.

I can’t remember what I ate the first time I went to Andy’s, but I remember thinking: “This food is amazing.”

Along with my Pumpkinhead, I had a crock of French onion soup to warm up. Probably a pairing most gourmets would frown upon, but it was a delicious combo on a chilly night.

and a review of Joe’s Smoke Shop.

But in the end, the case of the missing cheese was an irritant and not a deal-breaker. The sub was still excellent. I enjoyed the doughy roll and semi-spicy meatballs, which absolutely tasted homemade. The sauce was tangy. I ate the whole thing, and would not hesitate ordering another. I just might ask them to hold the cheese.

Dispatch has published a review of Otto Pizza from the perspective of their newly expanded space in the Arts District.

The new OTTO space definitely gets the Dispatch Stamp of Approval. And we recommend you head down there with some friends for a few drinks, maybe too many slices, and some good conversation. Furthermore, the Congress Street location offers fantastic people watching.

Map & Menu has published a review of Vignola/Cinque Terre.

And on the other side of the spectrum, I couldn’t have been happier with my oh-so-savory poached eggs with grilled house ham, tomato conserva, foccacia toast, and a herb hollandaise. Both meals were prepared with an attention to detail that can sometimes be overlooked when it comes to brunch comfort foods, and saying that we left that day with a smile on our faces is somewhat of an understatement…

Need advice on where to eat out today? Social Cureats may have the answer for you. The site has created a list of Portland restaurant recommendations, each tied to a specific Myers-Briggs personality type. For those that don’t know their INTJ from an ESFP the blog links to a site where you can do a self evaluation.

The Mastermind (INTJ)
You’re wicked innovative and enjoy formulating strategies to solve problems.  You have seriously high standards, both for yourself and for others, and you’re not interested in dealing with people who you don’t see as your intellectual equal.  You are, however,  interested in constantly improving yourself and learning more about everything, and you like in-depth rather than superficial involvement with things.  Your Portland restaurant would have to be 555.  Go for the $60 tasting menu, which changes daily, and let your taste buds and neurons be tantalized as you analyze the bizarre and delicious flavor combinations, and muse over how the mousse, foam or gel on your plate was created.

The Maine Sunday Telegram has published a review of Tandoor.

Tandoor is not haute cuisine, nor is it fusion of the month. Are there other Indian restaurants using ingredients with more subtle, layered flavors and more delicate preparations? For sure. But Tandoor delivers what it promises, and has done so for years: No-frills, consistent, tasty comfort standards in a fun space. I hope it continues to do so for many years to come.

Portland Magazine has published a review of Schulte & Herr.

We tip Saturday night on end with sips of  the Gerwurtztraminer we couldn’t resist bringing (for now, it is BYOB here, with a full bar under consideration). The wine’s light citrus flavors  complement our appetizers: Zwiebelkuchen–a caramelized onion and gruyère tart ($5), and smoked trout ($7). More like a quiche in texture, with an amazing custard-like filling, the tart is a knockout. The trout’s flavors hit a perfect harmony with accompanying arugula, tiny slivers of radish, crisp pickled beets, and potato slices, flavorfully dressed.

Dispatch has published a review of Petite Jacqueline,

All in all, Petite Jacqueline had a great atmosphere; the lighting was romantic enough, but not too much (I didn’t get the sense that someone was going to pop out of the corner and propose to me). The staff was very friendly, willing to help—and let’s not forget they were dressed the part in their matching, striped Francophile shirts. The wine choice was perfect, and the food even more so. I would absolutely recommend Petite Jacqueline to anyone and on any night of the week.

The Blueberry Files has published a review of a happy hour visit to Hot Suppa, and the article includes details from a follow-on visit to Otto’s new bar on opening night,

The poutine was the star of the show, with crispy fries that yielded to a potato moosh under the hearty gravy and stringy cheese curds. I could have eaten another plate of this, although I would have regretted it, since it was very rich. 

The Golden Dish has published a review of Pai Men Miyake.

Though we enjoyed our dinner it was hardly restorative at $150 for two. Our waitress might have warned that such a repetitive tasting menu for two was just too many skewers of meat without enough variety.  The appetizers were more interesting and satisfying.  And a few a la carte selections from the yakitori list fortified by the wealth of small courses would have given us the brilliance of Masa’s cooking that we hoped to have.

The Portland Phoenix has published a review of Gather.

CNN has included Duckfat on their list of the Best French fries in the U.S.

When it comes to delivering the perfect fry, it’s all in the name at this Portland sandwich shop. The locally sourced potatoes are twice fried in a healthy coating of duck fat that results in a crunchy exterior but leaves each fry’s interior fresh and tender. They’re then served in paper cones with a handful of specially made dips like smoked mussel mayo and chopped egg and caper mayo. Being close to Canada, Duckfat also offers its own version of poutine, topping those same crispy fries with a heaping of local cheese curd and house-made duck gravy.

WLBZ checked in with chef/owner Rob Evans to get his reaction.

For additional commentary and reporting see Culture Shock.