Reviews: Pai Men, Empire, Boda

Peter Peter Portland Eater has reviewed Pai Men Miyake,

In the end, our meals came to about $55 before tip which I thought was very reasonable. The food was great and while I’m very particular about soup in general, their noodle bowls were not only delicious, but they offered a copious amount of food. Pai Men Miyake is the perfect place to quell your winter weather blues and satisfy your craving for Asian food at the same time. Go slurp down some delicious ramen immediately. Your brain freeze will thank you.

and The Golden Dish has posted a joint review of Empire and Boda.

While pork buns of various kinds can be found at Miyake and Bao Bao, Empire’s char siu bao are superb. The soft steamed buns are filled with a sweet hoisin sauce that makes the barbecued pork sweetly luxurious. Other dishes like the honey walnut shrimp coated in a citrusy mayonnaise are a lip-smacking delight as are the classic stir-fry of green beans wrapped in roasted garlic that emerge bright green and crisp from the wok.

Bar Review of Lolita

The Press Herald has published a bar review of Lolita.

Lolita is Munjoy Hill’s newest neighborhood bistro with its own unique and modern flair. A third of the restaurant seating is at the bar, so expect to find a classy bar-going crowd who enjoys craft cocktails, artisanal wine and local craft beer. Open from 11-11 six days a week, Lolita is a great place for lunch, a late-afternoon snack, dinner, or after-dinner drinks and dessert.

Star Ratings, Restaurant Critic Interview, Natural Foods Movement

The Food & Dining section in today’s Press Herald includes an article by Krista Kern Desjarlais about star ratings in restaurant reviews,

On the positive side, stars can fill seats, and they give a measure that lets chefs place their restaurant against others in their genre. A lukewarm review may not affect an already busy and popular restaurant. In this business, we all know the restaurants that meander up and down the scale of consistency and quality, yet remain popular regardless of a critic’s awarding (or withholding) of stars. This is an enigma of the restaurant world and shows why stars do not always tell the whole story.

an interview with Sunday Telegram restaurant critic James Schwartz,

Q: Many restaurant critics say that awarding stars is the hardest part. Is it?
A: Yes, it’s my least favorite decision. I am conscious of two things: First, I am standing in for the reader, because I have had the good fortune to go to the restaurant. So I feel a responsibility to the reader to accurately describe my experience. And I am conscious of the fact that the number of stars awarded can positively or adversely affect the business life of a restaurant. That is a second responsibility that I take very seriously.

and a conversation with author Joe Dobrow on “How the natural foods revolution has changed what we eat”.

His book offers a captivating behind-the-scenes look at exactly how we got from the dusty co-ops of yesteryear to the shiny mega-stores of today. It also explains how the growth of natural foods propelled a number of health food products into the mainstream, such as granola bars, almond milk and kale. Along the way, Dobrow explains how natural foods companies (built on values and ideals as much as capitalist principles) have begun to influence mainstream business culture by promoting concepts such as corporate accountability, transparency and the triple bottom line.

Review of Artemisia

The Bollard has reviewed Artemisia Cafe.

Although the prices at Artemisia are admirably moderate, especially for the quality of the food, I wouldn’t say it’s easy for a twosome to dine there on a fifty-dollar budget. Still, we managed to have an intimate, inviting and satisfying dining experience for about $49 (again, before Uncle Sam and the waitress got their due). It was worth every penny.

The review is the first of a new Bollard series called Fifty Dollar Dinner where the reviewers seek out and experience “local restaurants where a soul- and belly-satisfying meal for two can be had for 50 bucks or less (before tax and tip).”

Interviews with Jason Loring and Ned Wight

Last week’s edition of the Portland Phoenix includes an interview with Ned Wight, co-owner of New England Distilling, about the craft spirits industry,

Why the giant push in the craft brewing industry, and a seemingly less robust one in distilling?
I don’t think it’s a less robust push, really. Breweries are growing on a larger base. There’s been more exposure in the market to what craft beer can be. I think it’s a difference in the number of people who are drinking spirits. In the last three or four years we’ve gone from around 100 distilleries nationally, to something like 600. Quieter growth, but a lot of it.

and as part of a new series, an interview with Nosh/Slab co-owner Jason Loring on his favorite dish at a local restaurant.

Describe the dish. Why is [Central Provisions’ Spicy Beef Salad] your favorite menu item?
It’s really the contrast of the spicy, the sweet and the salty. It has every element you want in a dish. Between the hot sauce, whatever they are using for sugar, the acid with the lime, and the peanuts, it’s perfect for me. It’s what I want all the time.

This Week’s Events: Winter Farmers’ Market, Frank Cornelissen, Alberto Aurilio, Casco Bay Butter

FrankCornelissenThursday — importer Alberto Aurilio will be leading a Rosemont Market cheese tasting event at a private home in the Art’s District, and the Public Market House is holding a wine and cheese tasting.

Friday — wine tastings are taking place at the West End Deli and The Farm Stand.

Saturday — the first Winter Farmers’ Market of the 2014-15 season is taking place at the Urban Farm Fermentory,  Vinland is hosting leading natural winemaker Frank Cornelissen for a wine dinner and LeRoux is holding a wine tasting.

Sunday — Chefs Steve Corry, Rob Evans, Sam Hayward, Jeff Lanndry, Larry Matthews and Lee Skawinski are coproducing a $1000 per plate meal at Flanagan’s Table to benefit the Full Plates Full Potential organization, and Casco Bay Butter is holding an open house at their new production facility in Scarborough.

winewise_logoWine Wise — Wine Wise is now leading wine and food walks every Saturday. Check the Wine Wise calendar for details and to make reservations. Walks in December will feature French reds, a sparkling wine primer, Italian reds and Cabernet Sauvignons.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.