Type A Diversions has published an updated review of Miyake.
What Miyake does best is creative sushi. Think O Ya Boston, not neighborhood sushi joint. I’ve updated my best restaurants in Portland list to include Miyake as the most creative sushi in Portland. I’m pleased with the improvements in ambiance and quality of food, and will definitely be a repeat visitor going forward.
Portland Food Heads has published a review of The Farmer’s Table.
I ordered the cider-braised pork sandwich, which was described as “locally raised pork braised in apple cider, pulled and tossed in our sweet & spicy bbq served with hand cut fries and house slaw.”…And it was pretty good, but that’s about it. In fact, I would’ve been totally satisfied if it didn’t happen to cost $12, which is an absurd amount of money for french fries, coleslaw and pulled-pork on a bun.
Portland Food Heads has stopped by for a first look at Shima.
And so was my luncheon experience at Shima; not great, not at all bad, and certainly not without elements of potential. I see no reason to “rate” a restaurant after they’ve been open for a week, and I’m not even going to attempt to. I would say that with chef Shima’s confidence in serving the type of food “he likes to eat” will allow the restaurant to carve out a small niche for itself in a city already filled with options for Japanese.
Type A Diversions has published a review of Veranda Noodle Bar.
The talent exhibited at Veranda Noodle Bar’s sister restaurant, Veranda Thai, has yet to work its way across the street. I’d give them time to work out the kinks in the kitchen and with the service before going back.
Grace received 3½ stars from this week’s Taste & Tell review in the Maine Sunday Telegram.
Grace is a restaurant that took over an old dilapidated church, its owners renovating and redeeming a place no congregation could support financially. The interior is magnificent.
Our present-day adoration of dinner could see it through the next era of its existence. But first, it would be good for Grace to drop some of the more baroque contortions in the menu, focusing instead on what tastes good.
Portland Food Heads has published a review of the 158 Pickett St Cafe.
The cooks and staff are having fun, enjoying the art of cooking and and the satisfaction they provide their patrons as music blasts in waves from the kitchen. The customers are having fun, catching up on conversation, nurturing their creativity and indulging in cholesterol-heavy goodness. In fact, I don’t think I’ve ever stepped foot in 158 and not had fun, simply because the place embodies everything I enjoy about a good dining experience: Great food, comfortable surroundings and a passionate kitchen. It doesn’t get much better than that.
The Press Herald has published reviews of Fit to Eat
The bread was chewy and flavorful, but not hard. The bacon was crisp, thick and extremely tasty. The hummus and avocado lent a creaminess that seemed healthier than mayonnaise, and more interesting.
and Fore Play.
This isn’t rocket science. Fore Play is that most trustworthy of establishments, the local watering hole that sports a trove of distractions. It’s a sports staple of the Portland experience. As I go through my checklist of what makes a bar awesome, Fore Play gets a mark in every box, right down to the entirely fryolated menu.
Today’s paper also includes an interview with the President of Lakonia Greek Products and an article on Maine-based food businesses that are selling gluten-free products.
The Portland Phoenix has published a review of the Lost Coin Cafe.
The head waiter, James, is 11 years old. He handled formal service deftly even as he sporadically entertained a rambunctious five-year-old. He explains the prix fixe, takes your drink order (Pepsi, diet, root beer, or orange), and gives you a choice of soup.
Portland Bar Guide has published a review of Samuel’s Bar and Grill.
As the bartender took over and our waitress headed out from a double shift, we appreciated the service that met our demands. This is the type of place where people really do come in to see people they know and if you are a stranger, no one really cares. Go ahead, saddle up to the bar or grab a table and make yourself at home.
The Portland Phoenix has published a review of The Corner Room.
While the warm antipasti draw the eye, we had the best experience with the cold ones. Octopus and potato, for example, had more round slices of tender seafood than potato. It was dressed lightly with oil, lemon, cilantro, and crunchy red onion. In the eggplant caponata, often served as a mushy dip, the chunks of eggplant maintained a bit of chew. With the sugar and cocoa in the sauce it took on a figgy flavor and the aroma of clove.