The Golden Dish has reviewed the new Tandem Bakery.
The custard of the chess pie was flawless, thick and rich with the tang of citrus and buttermilk. The bottom crust wasn’t soggy, either, though the overall shell was a bit unusual. It’s an all butter crust, but I’d like to know what Holt is doing to it? It’s not flakey but crisp instead.
The blueberry crumble-topped pie was another perfect piece of pie. The filling wasn’t overly sweet but just right and I loved the crunchy, candylike topping.
The Press Herald has posted a bar review of Ruski’s,
And this ease-of-attitude – there’s absolutely no pretention or bar brawl disorder – seems to be a vibe everyone catches when they step through the door at Ruski’s. There’s a sense of respect whether you’ve been coming here for decades or just stumbled upon the corner bar for the first time.
While not a place to find a craft cocktail, Ruski’s is a fully stocked bar with 12 taps and a number of nightly cheap beer specials that are available until 1 a.m.
and a review of Buck’s Naked BBQ.
The brisket was served on a soft brioche bun, and I added a healthy dose of the house barbecue sauce. I don’t need a lot of heat with my meat, but I enjoy a mild kick. The meat was tender and came apart easily in sandwich-sized bites. A knife and fork were not necessary.
Tufts Now has reviewed Central Provisions,
Duck liver crostini have been finding their way onto a number of menus. This version, complemented with kumquats, fried shallot and fresh oregano, set the bar for elevated expectations. Our follow-up of caramelized Miticana sheep cheese from Spain with peaches and 15-year aged balsamic nearly prompted an immediate encore.
and Drink-up and Get Happy has reviewed Boone’s.
Overall it was a great evening enjoying some of the best that Portland has to offer. While the specials at Boone’s sister restaurants may be a little better, you can’t beat Boone’s for ample patio space, good drinks, and great views!
The Maine Sunday Telegram has reviewed Duckfat.
I find the fried onions, pork belly and ham (which Ben recently delivered here), delectable eaten straight up with my fingers, while Ben cuts the Sorella’s Bakehouse brioche rolls in half to fill with various combos of ham and fried onions or duck terrine and pickles. His works of art look like the perfect highbrow sandwich, though still providing lowbrow delight.
Peter Peter Portland Eater has reviewed J’s Oyster Bar.
J’s has the distinction of being one of the finest dives in Portland – a place where moderately low class and culinary arts class intersect to make a burping, bubbling cauldron of absolute awesome that is as entertaining as it is delicious. Everything about the restaurant says “party like is 1983 and feel free to drink like it’s the prohibition.”
Zagat has published their list (and the above video) of the 10 Hottest Restaurants in Portland.
On the list: Blue Rooster, Central Provisions, Duckfat, Eventide, Fore Street, Hunt & Alpine, Lolita, Piccolo, Slab, Timber, Vinland
Bon Appetit recognized a pair of Portland hot spots as two of the best new venues in the country.
Peter Peter Portland Eater has review The King’s Head.
After drinking my Rob Roy, I smeared some after shave on my face, donned my vintage fedora, built a massive bonfire, and started a fight. Then I asked for the bill. It came to just under 70 bucks after tip. What a great place The King’s Head is. I actually really loved it. The food was very good, the drinks were great, and the atmosphere had me fired up. As masculine as I felt The King’s Head was, there were plenty of women there who seemed to be enjoying themselves. This is a place for everyone. Get down there now and down some whiskey and a beer so you too can experience The King’s Head.
The Press Herald has published a bar review of Slab,
The cocktail menu is a compact list of six rotating drinks — given how new Slab is, the bartenders are still collaborating on drink specials and house cocktails. Recently, the Fly Right was served as a special. Made with Luxardo, lemon juice, Art in the Age Sage (a sage liqueur), shaken with blueberries and then topped off with Kellerweis from Sierra Nevada, this “beer cocktail” is a bargain at $9.
and The Golden Dish has reviewed The Good Table.
That pie alone made the whole dinner worthwhile. I may have had some quibbles with the food, but it was tasty enough, served in an absolutely gracious and friendly atmosphere. And sometimes that’s just enough to deem dinner satisfying.
Chubby Werewolf has reviewed 2DineIn.
Overall, I’ve found ordering from 2 Dine In to be a very positive experience…There is, without question, a lot to be said for the dining-out experience, and you certainly miss a lot of it—ambiance, presentation, etc.—when ordering delivery food. That said, the ability to enjoy the occasional restaurant meal—in your underwear, while watching “Shark Week”—without having to endure some of the headaches of downtown dining, can be quite a nice thing…I’m a fan overall, and would love to see more Portland restaurants (are you listening, Silly’s?) get involved with the 2 Dine In in the future.