Review of Rosie’s

The Maine Sunday Telegram has reviewed Rosie’s.

Over the years, Rosie’s has won several best burger in Portland awards, and their burgers still rank high. This casual eatery and bar remains a congenial hangout for regulars seeking pub food and good cocktails and beer in a Cheers-style atmosphere. Stick with the array of hamburger platters, the fried chicken and the generous sandwich baskets, such as the BLT with pastrami. Pizzas, calzones and chili are also popular. There are 15 draft beers, draft cider and nightly specials. Parking is available on the street or at nearby garages.

Today’s paper also includes a farmers market/super market comparison and the first of a two part farmers markets history series.

Reviews: Fore Street & Mi Sen

The Portland Phoenix has reviewed Mi Sen,

Asian noodle soup has unrivaled capacity to efficiently deliver richness, complexity of flavor, variety of texture, and satisfying infusions of umami. At Mi Sen they deliver it in deep white bowls of a dignified size. The best was the num sai — a chicken broth soup, which we ordered with flat rice noodles. The broth had a light, bright quality, and the fat little wontons were not too heavy. Ground chicken clung to the tender noodles, while green beans, sprouts, and crispy wonton added some crunch.

and The Golden Dish has reviewed Fore Street.

While the greater world of fine dining gets more complex, where chefs are like mad scientists reinventing a universal culinaryscape, Portland’s inimitable Fore Street restaurant works within a scope it created years ago and refines it daily.

Elsmere, Silly’s, Food Trucks

The Press Herald has published a review of Silly’s,

And you’ll never see a more funky array of everything from Mardi Gras beads to retro light fixtures, oddball artwork and even a lamp straight out of “A Christmas Story.” Long live Silly’s!

and a bar review of Elsmere.

Elsmere is not just a BBQ joint, it’s a neighborhood restaurant that’s keen on giving back to the community and sticking around for generations. Owners Adam Powers and Jeremy Rush work the line every night, are eager to be part of the South Portland family of restaurants and take a lot of pride in their product. The bar scene is cozy and pleasingly boisterous. Patrons come to watch the game, drink beer, but most of all, chow down on excellent BBQ. There will likely be a 30-minute wait on weekend nights.

Today’s paper also includes the latest installment of the What Ales You beer column and a food truck guide.

Review of Frog & Turtle

Peter Peter Portland Eater has reviewed Frog & Turtle.

Fortunately, good friends have a way of making time fly by, but after nearly a nearly three hour meal, it was time to wrap up. The meal came to about 100 first presidents after tip. I appreciated the desserts FOC as they certainly added to the meal and we enjoyed them greatly. Our drinks were great and our meals were very good except for a bit of underseasoning on one item. In the end, it’s safe to say that The Frog and Turtle is a fun spot in Westbrook for good times with good food. Get there soon in case a meteor shower destroys the planet as we know it and restaurants no longer exist.

Lists: Tacos & Late Night

The Bollard has gone on a Tour de Taco,

I recently moved back to Maine after living for a time in Tuscon, and if there’s one thing I miss about that sun-baked city, it’s the tacos. It seems like there’s a taqueria on every block. Maine’s about as far from Mexico as you can get in the continental U.S., but Portland’s robust food scene gave me hope I could assuage my nostalgia as Cinco de Mayo approached.

and Portland Magazine has assembled a list of late night drinking and dining options.

It’s getting late. You’ve just emerged from a paranoid dystopian thriller at the Nickelodeon, or Anna Lombard’s set at One Longfellow Square. You’re hungry.

Best Cities for Foodies

Conde Naste Traveller has included Portland in their list of the 20 Best American Cities for Foodies.

Sam Hayward’s Fore Street is the restaurant that kicked off Portland’s food revolution nearly 20 years ago and continues to be one of its great innovators with a daily changing menu of locally sourced items, prepared rustic-style in a wood-burning oven. While (relative) newcomers like Eventide Oyster Co. (pictured), a tribute to the old-fashioned raw bar, and the Miyake family of Japan-meets-Maine eateries are a testament to the city’s increasingly adventurous palate.

Review of Back Bay Grill

The Golden Dish has reviewed The Back Bay Grill.

Finally a beautiful specimen of pan roasted chicken breast is served as my main course.  It’s from the local Serendipity Acres Farm and has been marinated in thyme and sea salt and accompanied by potato gnocchi–the proverbial gossamer light pillows of pasta–arranged around English pea puree and salt-roasted beets.  [Maître‘d Adrian] Stratton suggested a glass of Bandol to go with my entrée, which worked perfectly.

Review of Little Bigs

The Golden Dish has published a review of Little Bigs.

I loved Little Bigs crueller with the maple glaze and smoky bacon. I had one right after I finished my hand pies. It was a lot of calories down the hatch all at once. But there’s a saying in the food world—“don’t waste your calories.” But if it concerns these crafty sweet and savory devils, who’s counting?

5 Stars for Central Provisions

The Maine Sunday Telegram has reviewed Central Provisions.

In Portland’s ever-expanding restaurant scene, Central Provisions is this city’s newest and perhaps brightest star. Chef and co-proprietor Chris Gould has created some of the most inventive food in Portland right now. After multiple visits and some 30 dishes, the restaurant’s trendy small-plate concept has been superbly achieved on each occasion. The format further allows you to create your own tasting menu from a list of nearly 50 small plates ($5 to $26) that form a fusion of cooking styles inspired by the cuisines of Europe, Asia and the Americas.

Also in today’s paper are a profile of the Salt + Sea CSF owner Justine Simon, an interview with Food & Wine Best New Chef Cara Stadler, an article about dandelion greens and the rest of this week’s edition of Source.