Soooo..You Really Like Cats has reviewed El Rayo.
Their bright colors and fun, upbeat atmosphere pairs well with the light and savory food they serve. I can’t wait to head over to El Rayo when it’s below zero, snowy, and miserable outside because the restaurant is guaranteed to immediately warm my soul.
Just a couple days after it opened, the reviews for Grace are starting to roll in. Both The Blueberry Files,
I am excited to welcome a great new restaurant in a beautiful space to Portland, especially because of it’s close proximity to my house! Between the two bars, there is plenty of bar space, ensuring that even as Grace grows in popularity, there will be a spot for my elbows and me to stop by and have a drink.
and About Town from the Portland Phoenix have published today.
Starters were really strong – even the lettuce in the salad seemed special, and the scallops tartare and fried clams (from the bar menu) were like none we had ever tried. The mains were also really great – the duck with quinoa, fingerling potatoes, and hibiscus-ginger jelly was among the best duck I’ve ever eaten. (And the only one I can think of that I’d class better had crispier skin and different sides.)
There’s a front page story in today’s Press Herald on the increasing popularity of CSAs in Maine.
The number of CSAs in Maine has roughly doubled to 140 in the past three years, said Melissa White Pillsbury, organic marketing coordinator for the Maine Organic Gardeners and Farmers Association. The public’s increased familiarity with CSAs and the growing number of farms in Maine are some of the reasons cited for the trend.
The CSA approach is also being applied to business beyond the farm.
Others involved in food production are also adopting the concept and tailoring it to meet their needs. In Maine, apple orchards, sheep farms, fishermen and bakeries are among those using the CSA model.
The Bollard has published the result from its 2nd Smokin’ Sausage Showdown in the new issue.
Fresh Approach won in the sweet Italian category, “…herby and flavorful Sweet Italian. Sporting plenty of fat content, this sausage was juicy and delicious.”
Moran’s Market won in the hot Italian category, “…instantly juicy, peppery burst, but without the blistering heat we expected from that first bite.”
and Pat’s Meat Market won in the wild card category for their Lithuanian sausage which has a “nice, unique flavor, with the herbs and mustard seed cutting through“.
The Bollard has published the result from its 2nd Smokin’ Sausage Showdown in the new issue.
Fresh Approach won in the sweet Italian category, “…herby and flavorful Sweet Italian. Sporting plenty of fat content, this sausage was juicy and delicious.”
Moran’s Market won in the hot Italian category, “…instantly juicy, peppery burst, but without the blistering heat we expected from that first bite.”
and Pat’s Meat Market won in the wild card category for their Lithuanian sausage which has a “nice, unique flavor, with the herbs and mustard seed cutting through“.
Type A Diversions has reviewed an opening night dinner at The Corner Room.
Bottom line: In a city with many Italian food options, The Corner Room finds its niche as a moderately priced restaurant with creative cuisine.
Mitten Machen has reviewed Mesa Verde and rated it 3 (out of 4) for the “wide selection of vegan items”.
My food was decent, no worse than Margarita’s, and the service was great, but the dark, depressing atmosphere will probably keep me from visiting again. If I lived in Portland I’d be all over Mesa Verde for take-out.
The new issue of Port City Life is now available at newstands. It includes a special Maine Eats section filled with restaurant recommendations, cool kitchen gadgets and 10 must eat foods in Maine and more. The food articles also spill over in the rest of this issue including a feature article on young organic farmers in Maine entitled Living the Good Life 2.0.
This is the last issue of Port City Life. The magazine was bought earlier this year by the publishers of Maine Home + Design. They’ll be renaming and relaunching the magazine but hopefully the flood of good food coverage will continue.
Portland in a Snap has published a profile of The Corner Room.
The kitchen staff was hard at work in the open kitchen prepping for tonight’s dinner. The menu includes a la carte antipasti choices of meat, seafood, vegetables and cheeses plus a robust selection of salads, pizzas, paninis and pasta. Everything is priced at $15 or under. Look for a list of Italian wines to round out your meal.
Portland Psst! has a report on the Blue Dragon mussel CSF. The Blue Dragon Mussel Wagon will begin delivering wild mushrooms to Portland on a weekly basis starting July 17.