Taste & Tell Review of Shima

| Posted in Reviews

Shima has received 4 stars from the Taste & Tell review in this week’s Maine Sunday Telegram.

But Shima’s menu focuses on variety. Born in Hawaii, raised in London and Tokyo, and boasting a Parisian culinary education and work in a Tokyo hotel, chef Shima is a peacemaker of international cuisine.

You can hear the sushi lover outside the door, saying to a friend with no interest in raw seafood, why not eat here? “What about roast chicken? Moules marinieres? Duck confit? Or Hawaiian barbecue short rib?” They are all on the menu.

Type A Retires

| Posted in Closings

After three years of being an active part of the local food blogging community, Type A Diversions has announced that’s she’s retiring from writing restaurant reviews to spend more time with her family. Erin wrote more than 100 Maine restaurant reviews since her start in April 2007. She plans on keeping the site up so they remain available online.

As many of might have noticed, I haven’t been blogging much lately. With the arrival of the little guy, my priorities quickly changed. So while we still eat out frequently, when I have a free hour or two at home, I prefer to teach him how to walk or build a snowman than fire up the laptop.

Review of the Portland Museum of Art Cafe

| Posted in Reviews

The Museum of Art Cafe received 4 stars from today’s Eat & Run column in the Press Herald.

The Museum Cafe does it right, because it aims high. Museum management understands that a poorly run cafe reflects badly on the entire institution, and it has made a great effort to ensure the quality of the food served in the cafe is every bit as strong as the food you would order in any other dining establishment. That’s saying quite a bit, but it’s true.

Toward that end, the museum allows people to bypass paying museum admission if they simply want to come in to grab a bite to eat.

The Meat House

| Posted in Profiles

The Press Herald interviewed Meat House co-owners Jason Parent and Justin Rosberg about their business.

They formed The Meat House at a time when each was ready to have his own business. They wanted a venture in which the hours wouldn’t be at odds with family life.

Meat is clearly the core of their business, but the stores are meant to provide everything needed for a meal.

“The protein is the center of your plate. We wanted to make it so you didn’t have to make another stop,” Parent said.