Map & Menu has published a brief review of Boda and a set of beautiful photographs from their visit.
The Beef Panaeng is a wonderful dish of braised Wolfe’s Neck Farm (just next to one of our favorite hiking trails) beef with coconut cream, that melts in your mouth, with a large helping of jasmine rice. I highly recommend the dish, but having tasted a few other items on the menu, I’d be willing to bet that you can’t go wrong with any of the choices.
Joe Ricchio had put together a list of 30 eateries across the state that go beyond the usual suspects that “you read about in Food and Wine, Saveur, The Wall Street Journal, or damn near every other publication that seems to re-visit the same damn restaurants every time.”
Eventide and Schulte & Herr are the two Portland spots that made the list.
Spectrum Culture has published commentary on meals at Duckfat, The Merry Creperie, Bite into Maine! Morning in Paris, Fore Street, Gorgeous Gelato and Gelato Fiasco from a recent trip to Portland.
Fact: There is a restaurant every 3.8 feet in downtown Portland, Maine (that’s not a fact but I’d wager it’s pretty close). I can’t think of another town that I have been to where I’ve been simply overwhelmed by the sheer amount of dining choices. Take a walk through the old port district and you’ll find everything from taco stands to sushi joints with brew pubs, lobster shacks (of course) and cafés mixed in among the array of seemingly endless offerings. One could spend a month cycling through the city’s establishments and still not get to all of them. We only had five days. Thanks to the superior research powers of my wife, who did an enormous amount of planning while I was off gallivanting at a few pre-trip concerts, we were able to maximize our time in Maine’s cultural capital.
The Golden Dish has published a review of Emilitsa.
Why don’t I frequent this highly regarded eatery more often?
The food is delicious, and the service is gracious and welcoming. Beyond that the place—for me—has no jushe, or in plain English, no oomph!
La Cocina Dominicana has received 3½ stars from the Eat & Run review in today’s Press Herald.
Two words: Muy deliciosa! The chicken was fall-off-the bone good, and although I’m not entirely sure what the brown sauce was covering it and the spaghetti — it was plenty flavorful without being overpowering.
Also in today’s paper is the latest installment of the What Ales You column.
The Portland Phoenix has published a review of Silly’s with a Twist, or as it’s referred to in the article SWAT.
SWAT manages to look exactly like what Silly’s would look like if it were a bar — which is probably harder than it sounds. It looks lived-in, eclectic, knick-knacky, comfortable, and a bit darker. It has also developed a cocktail list that recreates the insouciant spirit of the original. There is a vibe of kitchen-laboratory experimentation. The names are goofy, and the mixers largely an assortment of sweet juices, Izze sodas, and other soft drinks. Some rims are salted, but more feature some sort of syrupy sugar, like butterscotch, Nutella, or maple syrup. While these are not sophisticated cocktails, they are refreshingly easy to drink. And they mostly come in beer steins, with plenty of ice — which reinforces the point.
Pig Trip has published a review of Nosh.
Despite its porky aspirations, this burger is more of a vehicle for the toppings. A beef-pork blend should be a bonus extra, but here it just leaves me wanting something extra to give it the promised oomph. It’s not bad or even approaching it—and I’d probably go back. But for me, Nosh is more interesting than good.
the Free Food Boston blog recently paid a visit to Portland and has written up eating notes on visits to Schulte & Herr, The Holy Donut, Red’s Dairy Freeze, Willard Scoops and Two Fat Cats.
Edible Obsessions has published a review of Eventide.
It was absolutely stunning and the plate held the most tender squid I believe I’ve ever tasted. There was no chew, no objectionable texture. Had I closed my eyes and taken a bite of the dish I never would have guessed that it was squid. It was buttery, from the egg yolk, and tender, like soft noodles. The flavor was light and delicate, the cubes of potatoes adding the slightest bit of texture, was topped with a simple smattering of olive oil and smokey paprika. By this time, I believe we were both close to swooning off of our bar stools.
As I had mentioned last weekend the new issue of The Bollard is out. They’ve now put the articles online. The July issue includes a bar review of Scarpa’s,
On my follow-up visit, I tested Maciek’s creative side. Still strapped for selection behind the bar, he whipped up a light mix of Stoli orange and raspberry vodkas with citrus juices. As a summer drink, it hit the spot and was a competent companion to the delicious Chicken Saltimbocca — the broth was so good I ordered a side of bread to clean my plate.
a breakfast review of The Holy Donut,
So what does the future hold? For all I know, upscale doughnuts could go the way of the frozen yogurt shop and disappear within a few years. Or maybe they’re here to stay, and we’ll be seeing Holy Donut franchises opening up across the country. Regardless, they’re here right now, in Portland, and you should go get some today before they’re all gone. This is one upscaled, luxury food you can’t afford to miss.
and an article about the latest wave of craft breweries to open in Maine.
The battle is becoming a rout. No fewer than six homegrown breweries have been established in Maine in the past three years. Portland is home to four: Bunker Brewing, Maine Beer Company, Bull Jagger and Rising Tide. Baxter Brewing Co. is cranking out cans in Lewiston’s Bates Mill. Oxbow crafts Belgian farmhouse beers in a remodeled barn in Newcastle.