pArts has reviewed Bao Bao,

Next up, my single order of dumplings (which come boiled, steamed or pan fried, I chose the last). Six beauties stuffed with a sausage ball of lamb, black bean, peanuts, and chilis, served with a homemade tomato relish/ketchup. I will likely order these every time I return. I was sorry I didn’t order the Hake dumplings which looked amazing . . . but I need something to look forward to next time.

and Peter Peter Portland Eater has reviewed Timber.

My verdict on Timber is to go there for happy hour. The mac and cheese is half price and there are some cheap drinks – all of which I loved. For the price, I can’t say I was pleased with the main courses. Our meal came to over $100 with tax and tip, so it wasn’t cheap and we didn’t get any steak which would have upped the price significantly.  Nonetheless, the restaurant has an allure under the right circumstances, but it’s not for an entire meal.

The Press Herald has published a bar review of DiMillo’s.

DiMillo’s is a Portland institution. A floating restaurant since 1982, this 701-ton yacht can seat up to 600 in the summertime. The bar scene in the winter is more mellow but the place can still get crowded on weekends and Tuesday nights. Expect to find excellent service, a jovial atmosphere and strong drinks.

The Golden Dish has reviewed Dutch’s.

Lucy’s time with Tartine might account for the exquisiteness of her breads and pastries.  Layers of butter define their incredible croissants or the brioche dough for the sandwich rolls.  The all-butter fruit Danish would remind you of one from a Parisian patisserie. Speaking of butter, they make their own, taking pasteurized local cream, mixing it with buttermilk to form a culture until it cures several days later into a rich high-fat spread that they use on everything.