The latest issue of Elle Decor magazine includes an article about coastal Maine which touts Portland’s restaurant scene. Fore Street, Duckfat, Five Fifty-Five, Bresca, Miyake and 158 Pickett Street Cafe are all mentioned in the piece.
The article is not yet available online.
Edible Obsessions has published a review of Eventide.
It was absolutely stunning and the plate held the most tender squid I believe I’ve ever tasted. There was no chew, no objectionable texture. Had I closed my eyes and taken a bite of the dish I never would have guessed that it was squid. It was buttery, from the egg yolk, and tender, like soft noodles. The flavor was light and delicate, the cubes of potatoes adding the slightest bit of texture, was topped with a simple smattering of olive oil and smokey paprika. By this time, I believe we were both close to swooning off of our bar stools.
As I had mentioned last weekend the new issue of The Bollard is out. They’ve now put the articles online. The July issue includes a bar review of Scarpa’s,
On my follow-up visit, I tested Maciek’s creative side. Still strapped for selection behind the bar, he whipped up a light mix of Stoli orange and raspberry vodkas with citrus juices. As a summer drink, it hit the spot and was a competent companion to the delicious Chicken Saltimbocca — the broth was so good I ordered a side of bread to clean my plate.
a breakfast review of The Holy Donut,
So what does the future hold? For all I know, upscale doughnuts could go the way of the frozen yogurt shop and disappear within a few years. Or maybe they’re here to stay, and we’ll be seeing Holy Donut franchises opening up across the country. Regardless, they’re here right now, in Portland, and you should go get some today before they’re all gone. This is one upscaled, luxury food you can’t afford to miss.
and an article about the latest wave of craft breweries to open in Maine.
The battle is becoming a rout. No fewer than six homegrown breweries have been established in Maine in the past three years. Portland is home to four: Bunker Brewing, Maine Beer Company, Bull Jagger and Rising Tide. Baxter Brewing Co. is cranking out cans in Lewiston’s Bates Mill. Oxbow crafts Belgian farmhouse beers in a remodeled barn in Newcastle.
Mr. Sandwich & Mrs. Muffin in Bramhall Square went out of business on Saturday.
According to Eater Maine Chicago chef Brandon Baltzley will be putting on a series of pop-up dinners in Portland later this month starting July 28.
Brandon Baltzley, the bad-boy chef and media darling of Chicago, has apparently been holing up in Maine, working on a farm outside of Bangor since March. And now he is bringing CRUX, the pop-up dinner concept he pioneered in Chicago last fall, to Portland, in partnership with Joel Beauchamp of Food Coma TV.
Three businesses are newly added to the Food Map:
Portland Daily Sun columnist Natalie Ladd has published some observations on recent hiring patterns at Portland area restaurants.
So, out we went this past Sunday and I look at these mini-adventures as research/business mixed with pleasure, while my BFF feels like she’s out on furlough. Mindset aside, what really struck me on our three-stop outing is how many brand new faces are working in old familiar haunts. I found this a bit disconcerting and struck up a conversation with a bartender who has landed a killer full time job in a well known, upscale Old Port hot spot that features a great cheese list, accompanied by an overpriced yet well designed and crafted extensive cocktail and wine list.
The Press Herald has published a review of Mom’s Cafe.
There’s a lot of secret little places around Portland that hungry office workers know about but are hidden from the general public. The cafe in city hall used to be one of those places, but it’s now gotten enough ink that it can no longer be considered a secret.
Mom’s Cafe is another one of those places.
Also in today’s paper is an article about how this year’s highly variable weather is impacting Maine farmers.
It started in March with temperatures that soared into the 70s and 80s, dipped to freezing levels in April and was followed by heavy rain in May and June.
The National Weather Service in Gray recorded 11.03 inches of rain in June, almost 7 inches above average.
Map & Menu has published a brief review of The Good Table.
Meredith had the Salmon special (which I tasted and almost stole out from under her), and I had the Mixed Grill – a collection of barbecue ribs, grilled tips, and loukanico. Our meals were delicious as always, but our desserts were simply outstanding.
The Food and Dining section in today’s paper includes a caution about the introduction of genetically modified sweet corn in Maine and guidance on where to locate organic/non-GMO sweet corn.
This summer marks the first time that Monsanto’s Bt sweet corn has been approved for planting in Maine. Unlike genetically modified field corn, which farmers in Maine and across the country have been growing for years as livestock feed, sweet corn is intended for human consumption.
The Food and Dining section also includes advice and recipes from local chefs and food purveyors in putting together your Summer picnic basket.