Eat Here. Go There. has published a review of El Rayo Cantina.
I’m really looking forward to going back and trying even more things on their menu. And with as many specialty cocktails as they have this could become the regular girl’s night spot.
Category: Reviews
Stavros Pizzeria, Slainte, Allagash Cookbook, City Food Council
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.
Reviews of Caiola’s & Plush West End
Map & Menu has published a brunch review of Caiola’s,
It’s hard to beat a dinner at Caiola’s, in Portland’s West End, but for this morning meal junkie, the Sunday brunch just might do the trick. While a meal and live music on the back patio might be a great way to spend a warm summer evening, nothing wakes you up and warms you up on a drizzly, Maine spring morning quite like a plate of the Warm Lost Bread (more about that in a minute) or any other item on the menu for that matter.
and The Bollard has published a bar review of Plush West End.
The first cocktail I tried was the Prickly Pear Margarita, a deep red concoction with a Herradura Silver Tequila base and granulated sugar around the rim. It also contains Cointreau, prickly pear puree and a squeeze of fresh lime. The drink started thin, with the tequila riding the roof of my mouth and only the sugar to balance the agave. But as I pushed through, the Cointreau began to emerge, and by the last sip the lime found its place. Though all the flavors eventually arrived, the drink seemed too heavy on the tequila. A lighter pour would have helped the other flavors shine.
Maine Mag: Schulte & Herr and Portland Lunch Spots
The May issue of Maine magazine arrived in my mailbox this week. It includes a review of Schulte & Herr.
Despite the unassuming location and decor, the restaurant serves up some of the best food in Portland. The dining room, in a very short time, already feels lived in, comfortable and familiar, and the BYOB option only heightens the feeling of being welcomed into somebody’s home.
Also in the May issue is a survey of Portland lunch spots.
Neither article is online yet but you should be able to find a print copy at your local newsstand or bookstore.
Review of Flatbread
The Golden Dish has published a review of Flatbread.
The crust, which is not ultra thin, reveals a level of complex texture and robust flavor that I haven’t had elsewhere. The rich crust is fluffy and airy with just enough crispness to satisfy thin-crust pundits.
Review of Maelily Ryleigh’s
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.
Review of Gorgeous Gelato
Map & Menu has published a review of Gorgeous Gelato.
There was one span of time in the last month or so that I happened to find myself at Gorgeous four times in the course of eight days. In fact, we’ve been twice since taking the photos for this post! After each visit, I’m always reminded why I make a point to stop in for a cup nearly each time I find myself in the Old Port – it is, hands down, the most delicious and authentic gelato I’ve tasted since leaving Italy six years ago. Organic, fresh ingredients, natural flavors – what’s not to love?
First Review of Al Huda
The Portland Phoenix has published a review of Al Huda.
The long coastline of Somalia is at the root of its culture’s many complexities. It is also the source of the strange and wonderful variety of its cuisine. It is a style too rarely on offer in its full splendor here in Maine, which has benefited from an influx of Somali immigrants, and many Somali markets, but few lasting Somali restaurants. The new Al Huda on Morrill’s Corner, next to the Banadir Halal Market, has the potential to change that. This is mostly thanks to its expert preparation of a nice variety of Somali dishes, but also because of the warmth of the welcome one receives there.
Review of Shay’s
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.
Review of Pie in the Sky
Instant Portland has published a review of Pie in the Sky.
Of course, what’s on top of the pizza is as important as the crust, and in this area Pizza in the Sky does not fall short either. We picked up a split pizza – basic peperoni on one side (to satisfy the five year old) and Bacon Mushroom Chevre on the other (to satisfy the dad). Both sides were piled high with toppings