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.
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?
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.
Living, Eating and Aging has put together a list of places “Where to Eat Right Now (before the tourists arrive)“.
Eat Maine has reviewed El Corazon,
There are other taco choices, like the carnitas, where the pork shoulder is slowly braised in its own fat and slightly crisped up before serving, and the Baja fish taco which Joe insists must “always be fried, NEVER grilled.” All their sauces are made on the truck, including a mild salsa verde and an extra hot salsa made from dried New Mexican Hatch Chilies, which he gets directly from the source because, due to the soil they grow in, there is simply no replacement for these peppers.
Drink Up and Get Happy has reviewed Po’Boys,
Po’ Boys and Pickles serves up authentic Louisiana fare in a relaxed atmosphere. It’s built a great reputation for delicious food and great prices and we agree wholeheartedly! While the $2.50 drafts are only Monday and Tuesday they are open 7 days a week. Do yourself a favor and stop by sometime. You’ll be hooked!
and The Golden Dish has reviewed Caiola’s.
I switched my order. The fish was beautifully cooked, flakey, moist and married to flavors worth the price of admission tenfold.
It was those smoked chickpeas, however, that stole the show—so typical of how Harmon comes up with these ingenious devises that are as trendy as haute hipster hangout fare anytime.
The Portland Phoenix has published a review of MJ’s Wine Bar and Top of the East.
Dive bars are a crucial component of any urban bohemian’s personal mix of high and low culture. Within the paradigm of upscale drinking, however, we considered a different type of high/low juxtaposition: MJ’s Wine Bar at the bottom of One City Center, and the Top of the East Lounge, located on the top floor of what is now the Westin Portland Harborview hotel. The former allows you to drink under 13 stories of home-grown bankers and lawyers; at the other, you’re lounging above a dozen floors of business travelers and tourists.
The Press Herald has published a bar review of The North Point.
Brothers Dan and Noah Talmatch have created a cavernous wine and cocktail bar in the Old Port with excellent food and exceptional service. Their nightly drink specials are some of the best you will find.
East Ender’s burger topped the competition in the blind burger tasting done by co-hosts Bo and Brian in the latest episode of Booze, Fish & Coffee.
The Portland Phoenix has reviewed the hand pies from Little Bigs, Daigle Baked Goods and Maine Pie Line,
Daigle Baked Goods (207.331.0167;daiglebakedgoods@gmail.com) sticks to two hand pies — each a fat round of lovely pale golden crust, big enough that you need two hands to hold it. Each is classical in approach. The pork version resembles a traditional shepherd’s pie. The finely ground meat is mildly seasoned, so you can taste the sweet green flavor of the tender peas. The chicken pie featured bigger chunks of tender meat, along with carrot and potato, in a rich, comforting sauce made from its own juices and touched with sage.
The Press Herald has published a bar review of Emilitsa,
Co-owned by brothers Demos and John Regas, Emilitsa is a modern Greek restaurant in Portland’s arts district. While known for its exceptional food, Emilitsa is a good place for a more intimate bar experience – perhaps for a date or a quiet evening with a friend. The wine list consists solely of Greek wines and while the beer list is selective, it boasts some true quality brews. The service is outstanding – some of the best in Portland – and your server will be knowledgeable about the wines and cocktails.
Perusing Portland has reviewed MJ’s Wine Bar,
MJ’s has a relaxed, unpretentious atmosphere. There is a wide wooden bar, long narrow table ideal for a large group, smaller tables and leather furniture. The wine selection must be the best in town. And, they are always changing the selection to reflect the season.
and Otto Pizza,
We have been to both Congress Street locations. Pizza from both location have been equally satisfying. Otto’s mashed potato pizza with bacon and scallion is as good as it sounds.
and Peter Peter Portland Eater has reviewed Paciarino.
Paciarino makes food that is top notch and serves it in portions fit for a hungry guy like me. They also sell some items to go if you want to bring it home and heat it up. If you like Italian, this is definite must-try restaurant in Portland.