Corey Templeton over at Portland Daily Photo has documented a siting of Skinny Cart BBQ in Monument Square and away from it’s home base on Washington Ave.
Review of Pat's Pizza
The Press Herald has published a review of the new Pat’s Pizza on Market Street.
The chicken parm followed about 10 minutes later. It consisted of a tangy marinara sauce, a sliced chicken breast splayed over a warm toasted bun with Parmesan cheese melted on top. I enjoyed it very much. The chicken was moist and thin, making it easy to eat. The cheese was gooey and stringy. The bun was doughy and warm.
Review of Pat’s Pizza
The Press Herald has published a review of the new Pat’s Pizza on Market Street.
The chicken parm followed about 10 minutes later. It consisted of a tangy marinara sauce, a sliced chicken breast splayed over a warm toasted bun with Parmesan cheese melted on top. I enjoyed it very much. The chicken was moist and thin, making it easy to eat. The cheese was gooey and stringy. The bun was doughy and warm.
Under Construction: Venue
Freeport-based Venue Music Bar and Grille is opening a Portland location on Forest Ave at the former home of Mexico Lindo.
VENUE Music Bar and Bistro will keep it’s current spot in Freeport, but come mid-June, VENUE Music Bar and Grille will be opening a second door on Forest Ave. in Portland! VENUE in Portland will feature even more great music and food and drinks!
Review of Walter's
The Portland Phoenix has published a review of Walter’s.
But we had no quibbles with a “forbidden shrimp” entrée. Like a Neil Young guitar solo, this dish played one note to perfection — in this case the savory quality of umami. The big tender shrimp, darkened by mild Korean spices, rested on a bed of chewy black rice. By finishing the dish with edamame and rich little shimeji mushrooms, the chef enhanced these flavors rather than creating a clash.
Review of Walter’s
The Portland Phoenix has published a review of Walter’s.
But we had no quibbles with a “forbidden shrimp” entrée. Like a Neil Young guitar solo, this dish played one note to perfection — in this case the savory quality of umami. The big tender shrimp, darkened by mild Korean spices, rested on a bed of chewy black rice. By finishing the dish with edamame and rich little shimeji mushrooms, the chef enhanced these flavors rather than creating a clash.
ROC-ME Shuttered & Solo Dining
Today’s Portland Daily Sun reports on the demise of ROC-ME, the group supporting the suit against The Front Room.
People familiar with the situation, including several former ROC employees, say the group closed its doors in recent weeks after failing to secure grant money necessary to continue operations in Maine. Some also credited the closure to a divide between the organization’s local and national branches over the Front Room campaign and other efforts. Still others noted a national focus on immigration issues that didn’t play well in Maine.
The paper also includes recommendations on solo dining in Portland.
One of my favorite things ever is to sit at a table with a view, a chilled cocktail, my journal and an appetizer none of my friends would like. Other times dining alone involves a business trip out of town in strange settings with my nose stuck in a book or people watching.
Either way, for whatever reason, the “table for one” has been a long overlooked market in the restaurant business.
ROC-ME Shuttered & Solo Dining
Today’s Portland Daily Sun reports on the demise of ROC-ME, the group supporting the suit against The Front Room.
People familiar with the situation, including several former ROC employees, say the group closed its doors in recent weeks after failing to secure grant money necessary to continue operations in Maine. Some also credited the closure to a divide between the organization’s local and national branches over the Front Room campaign and other efforts. Still others noted a national focus on immigration issues that didn’t play well in Maine.
The paper also includes recommendations on solo dining in Portland.
One of my favorite things ever is to sit at a table with a view, a chilled cocktail, my journal and an appetizer none of my friends would like. Other times dining alone involves a business trip out of town in strange settings with my nose stuck in a book or people watching.
Either way, for whatever reason, the “table for one” has been a long overlooked market in the restaurant business.
Frasier & Gaier plus Food+Farm
The Food & Dining section in today’s Press Herald includes a profile of Clark Frasier and Mark Gaier, winners of the 2010 Best Chef Northeast James Beard Award,
“I’m definitely really happy that they won,” said Melissa Kelly, chef/owner of Primo in Rockland and the 1999 winner of Best Chef in the Northeast. “I always nominate them. I think they deserve it. They really are icons in the business.”
and an overview of the Food+Farm program being put on this week by Space Gallery.
Now entering its third year, the popular film festival and local food celebration kicks off Thursday and runs through Sunday. It will showcase four feature-length documentaries, screen four Maine-produced shorts and offer a chance to get your hands dirty on an urban farm. But don’t expect to see films that rehash the big-picture problems with our industrial food system.
Frasier & Gaier plus Food+Farm
The Food & Dining section in today’s Press Herald includes a profile of Clark Frasier and Mark Gaier, winners of the 2010 Best Chef Northeast James Beard Award,
“I’m definitely really happy that they won,” said Melissa Kelly, chef/owner of Primo in Rockland and the 1999 winner of Best Chef in the Northeast. “I always nominate them. I think they deserve it. They really are icons in the business.”
and an overview of the Food+Farm program being put on this week by Space Gallery.
Now entering its third year, the popular film festival and local food celebration kicks off Thursday and runs through Sunday. It will showcase four feature-length documentaries, screen four Maine-produced shorts and offer a chance to get your hands dirty on an urban farm. But don’t expect to see films that rehash the big-picture problems with our industrial food system.