The Portsmouth Herald has reviewed Fore Street.
The restaurant isn’t fussy either. When you think accolades from big shot organizations and magazines you needn’t think pretentious or fancy when it comes to Fore Street — it’s warm, welcoming, entertaining, relaxed and above all, delicious.
The Portland Press Herald has reviewed Joe’s New York Pizza.
The first piece I sampled was chicken-tomato-basil, with chunks of chicken and tomato and very flavorful basil. The cheese was just right, and wasn’t rubbery the way some re-heated slices get. I also tried a white spinach pie, with globs of ricotta and mozzarella cheese, fresh garlic and spinach. You could really taste the garlic, which I loved.
Type A Diversions has reviewed lunch at Borealis Breads Bakery & Bistro.
Though the Borealis Bakery & Bistro serves breakfast items, sandwiches, salads, pizzas, soups, cheese plates and desserts, the only reason I would stop in again would be for a loaf of bread. If you’re in the area and looking for a breakfast or lunch spot, you’ll find far better fare a half a mile down the road at Big Sky.
Photo Credit: Type A Diversions
Where is Jenner’s Mind has reviewed Duckfat.
they have a nice selection of panini, salads, and soups and today seth and i both went for panini. i had the tuna melt with provolone, capers, tomato, and cornichons. seth was a little skeptical at my selection but was pleasantly surprised to taste the deliciousness. this was no ordinary chicken-of-the-sea tuna melt… it was salty and crispy and perfectly filling.
The Portland Phoenix has kicked-off their annual readership poll on the best of Portland. There are a plethora of food and drink categories to vote in that cover everything from Bagels to Sports Bars. A list of the 2008 winners is available online too.
The Portland Phoenix has reviewed the Olive Cafe.
the breakfast menu is pretty straightforwardly American — the aforementioned egg sandwich, pancakes, French toast, eggs. But the “egg sandwich wrap” mentioned olive oil and pita bread, which was good enough for me. It was quite good, actually. It has no salty meat, just eggs, sautéed onion, tomato, and freshly chopped oregano.
The new issue of The Maine Switch is awash with food articles, from the abundance of free wine available at wine tastings to solo dining to making soup in winter, and more.
Both Piatto per Tutti and Black Tie Bistro have cooking classes scheduled this week, Monday and Wednesday respectively, and the The Cheese Iron is holding a class Wednesday evening on American artisanal cheeses. The biweekly Winter Farmers’ Market is taking place on Wednesday in Monument Square. There are three wine tastings scheduled this week: at Old Port Wine Merchants on Wednesday, at Browne Trading on Thursday and at Kitchen & Cork on Saturday. Eve’s annual Ice Bar event will be taking place Thursday through Saturday; the Maine Ice Carving Championship will be held at Eve’s Saturday morning. There are two wine dinners taking place on Wednesday at Twenty Milk Street and at Cinque Terre. The Great Lost Bear is showcasing the brews of Redhook Ale Brewery on Thursday. On Sunday Hugo’s and Novare Res are co-hosting a dinner that pairs up Novare Res selected beers with Hugo’s cuisine. Wine lovers looking for a weekend road trip should check-out the Wine Expo which is taking place in Boston on Saturday and Sunday. For more information on these and other upcoming food happenings in the area, visit the event calendar.
Type A Diversions has reviewed Morrison’s.
Though we left Morrison’s satiated and with warm bellies, I’ve had better haddock chowder and lobster stew. I would only return to Morrison’s for the corn chowder, which I deem – by far – their best recipe in terms of flavor and consistency.
Photo Credit: Type A Diversions
Happy Teriyaki received 3½ stars from this week’s Taste & Tell column in today’s Maine Sunday Telegram.
“But best of all was the bowl of soft tofu and seafood Korean stew ($13.95). On top of its ingredients an egg slowly cooked, remaining tender, its yolk semiliquid, a few minutes after being placed on the table. Three tender shrimp, three oysters and three clams cooked in their shells filled the bowl next to the tofu.”