Bresca has received 4½ stars from the Taste & Tell in today’s Maine Sunday Telegram.
Bresca’s small menu and frequently changing wine list seem carefully curated to take advantage of seasonal ingredients and make the dining experience harmonious. The intimate atmosphere and service match the outstanding food not only in quality but also in mood and tone. To my mind, Bresca belongs at or near the top among Greater Portland’s fine-dining restaurants.
The Bollard has published a bar review of Amigo’s.
Though Amigos is not my first choice for cocktails, it’s consistently been my choice for getting a drink. No bar has seen me pass its threshold more often without paying me to be there. Amigos is all about atmosphere and familiarity. Regulars are the rule, not the exception. That speaks volumes and recommends the place more than any particular mixed drink.
From Away has published a review of the El Rayo Cantina.
Almost across the board, traditional Mexican dishes are completely reconsidered and reinvented from the ground up at Cantina El Rayo, requiring you to set aside your expectations for the way a dish “should” be. Sometimes, as with the “ERC Burger” or, to a lesser extent, the pozole, this works exceptionally well, combining flavors and unexpected presentations in a way that delights the senses. Even if a few dishes are less successful, the sheer creativity on display in their preparation makes you happy to have sampled them…
The Press Herald has published a bar review of Rosie’s,
What I liked a lot about Rosie’s is that it definitely achieves the cozy neighborhood pub ambiance without feeling like you’re in a cave. Large windows in the front of the bar and seating area let in ample light throughout the afternoon. The staff was relaxed, friendly and welcoming.
Today’s paper also includes an article about Freeport Brewing.
Down East has published a review of Zapoteca.
And while there are plenty of low-heat options on the menu, Zapoteca’s chili-powered flavor combinations are the main attraction. Ceviche veracruzano, for instance, comes in a tall martini glass surrounded by a tangle of fresh tortilla chips. Fresh white fish is “cooked” in lime juice and served with a spicy salsa of tomatoes, jalapeños, and green olives. Among the entrees, which include a local beef filet with garlic chipotle mashed potatoes and an ancho chipotle sauce, the pork carnitas should not be missed. Pork shoulder is braised until it falls apart, then pressed, cut, and crisped in the wood oven and served with pickled red onions, black beans, and homemade tortillas. It’s comfort food, Mexican-style.
The Press Herald has published reviews of Foodworks (4 stars),
The bottom line is that Foodworks is a quality neighborhood sandwich shop with well-made lunches full of fresh ingredients. Somehow, it has flown a bit under the radar in this foodie town, but here’s hoping more people will discover it and give it a try.
and Taco Escobarr,
Name aside, I was just excited to see that the bar offered a blood-orange margarita on its menu. Those of you who have heard my story about a recent trip to New York City know exactly how much I love blood-orange margaritas. And for $5.50? That’s a pretty hard price to beat.
as well as a report on Rising Tide’s new headquarters in Bayside.
Heather Sanborn, who describes herself as “marketing director and everything else except brewer” for Rising Tide, was excited to show off the brewery’s new Bayside home. But she and husband Nathan, the brewer, were even more excited about the new 15-barrel brewing system that was due to arrive Wednesday. The system was built by DME Brewing Services on Prince Edward Island, Canada.
From Away has published a review of Amato’s in the form of an open letter to the Meatball Parmigiana Sandwich.
Can you believe it’s been almost three years since we met? I have to confess that it wasn’t exactly love at first sight, if I can even find it within myself to believe in such a thing anymore. When we first met, I was going through kind of a weird time in my life, and there you were, ready to fill the emptiness inside of me…
Eat Maine has published a review of the tasting menu at David’s.
Turin appears bearing the next dish in our progression. It is a fresh, sweet lobster tail that has been delicately poached in apple and leek butter, served alongside spring pea risotto, with a pea tendril and apple slaw to add a pleasant crunch. The tart, lively acidity and lemon-grapefruit flavors of the Lucien Crochet Sancerre effortlessly cut through the richness of the buttery lobster, making for yet another very successful pairing.
The Portland Phoenix has published a review of Miyake.
In these muted surroundings it is the food that pops — with gorgeous presentation, colors both brilliant and pale, and an undiluted clarity of flavors. Small details charm as well — like the lovely handmade china and the rock on which you rest your chopsticks. The menu offers a chef’s omakase of five or seven courses, or you can make your own meal out of salads, soups, rolls, small plates, and large plates — the last of which include several chef’s-choice plates of nigiri and sashimi. We mixed and matched ourselves, but I defy you to watch the striking omakase plates go by and not calculate when you will go back and try it.
The Press Herald has published a review of Katie Made.
While all three pulled at my heart — and stomach — strings, I went with the Cuban. Two words: Muy delicioso! Seriously. From the perfectly heated roll to the fresh pork and tangy mustard, I was in sandwich heaven. I forced myself not to devour it in a frantic feeding frenzy and enjoyed every morsel, pausing to recognize the individual merits of the pickles and the ham.
Also in today’s paper is an article about Big Claw Pilsner from Bull Jagger.
Lagers have a bad reputation in America, and Pilsners are the lagers most people think they know. Most watery, fizzy American beers pretend to be Pilsners.
Bull Jagger Brewing Co., which introduced its first beer in October, is working to redeem the reputation of lagers. Its Big Claw Pilsner — which appeared on store shelves last week — continues that effort.