Map & Menu has published a review of the Maine Restaurant Week lunch at Petite Jacqueline,
The sandwich au fromage was a melted brie with apricot preserves, served on a baguette with a side salad. Judging by the abundance of clean plates, I’d say that everyone enjoyed their meals.
and The Golden Dish has published a review of the MRW dinner at Walter’s.
Still, it’s hats off to Buerhaus all the way. He’s kept pace with Portland’s many restaurant divergences with grace and style, and there are certain dishes coming from the kitchen that you couldn’t get anywhere else in town.