Yosaku has received a B grade in a review that appeared in the new edition of the USM Free Press.
If you’re craving Japanese cuisine, or just looking for a new spot for a night out, be sure to check out Yosaku. Just make sure to go on a day you aren’t in a rush. The food is always great, but the service is 50/50.
This week’s Portland Phoenix features the newspaper’s list of Portland’s most influential people. There’s an entire section devoted to Food and Drink, with a profile of Jay Villani from Local 188/Sonny’s. Members of the Portland food community are also scattered throughout the remainder of the article in the sections for Activism, Business, Letters and Up-and-Comers.
This week’s Portland Phoenix features the newspaper’s list of Portland’s most influential people. There’s an entire section devoted to Food and Drink, with a profile of Jay Villani from Local 188/Sonny’s. Members of the Portland food community are also scattered throughout the remainder of the article in the sections for Activism, Business, Letters and Up-and-Comers.
Wednesday’s Portland Daily Sun reports on the Wayside Soup Kitchen’s plans to “transition away from the traditional soup kitchen model and into a neighborhood-based meals programming“.
Lindsay Sterling has published another installment in her collaborative ethnic cooking project Inside Immigrant Kitchens. This time she learns from Hop Nguyen of Yarmouth how to make “green papaya salad from Bac Ninh province in northern Vietnam”.
But what’s really amazing is the story how she ended up here. Thirteen years ago in January in Vietnam, she was riding her bike home from English class in a short-sleeve shirt and jeans. The air was smoky, the gutters next to the road filled with trash. All the motorbikes honking their horns looked like a stream of fish rushing to spawning ground. As she came up to the archway at the Temple of Literature she saw a letter that someone had dropped on the sidewalk…
Today’s Press Herald promotes the positive health benefits of vegan chocolates. The article includes a list of local establishments where you can find dairy-free food of the gods.
Researchers say chocolate gives us a heart-healthy antioxidant boost, but only if we enjoy it without a side order of dairy. With Valentine’s Day on Sunday, the heart-shaped boxes will be flying off the shelves, but for those of us who want to cater to our loved ones’ tickers (and not just their sweet tooth), we’ll be seeking out chocolates made without milk.
Today’s paper also reports on the results of a study on worker pay in Maine’s restaurant industry.
Using a sampling base of 525 surveyed workers – 1.1 percent of the Maine restaurant work force – the study found that in 2008, 16.3 percent earned a living wage, defined as $17 or more an hour. The largest group – 59.7 percent – fell into the “low wages” category, defined as $8.46 to $16.99 an hour.
The study found that 20.9 percent of restaurant workers earned between $7.25 and $8.45 an hour – a rate that puts them below the poverty line – and 3 percent made less than the then-minimum wage of $7.25 an hour.
Today’s Press Herald promotes the positive health benefits of vegan chocolates. The article includes a list of local establishments where you can find dairy-free food of the gods.
Researchers say chocolate gives us a heart-healthy antioxidant boost, but only if we enjoy it without a side order of dairy. With Valentine’s Day on Sunday, the heart-shaped boxes will be flying off the shelves, but for those of us who want to cater to our loved ones’ tickers (and not just their sweet tooth), we’ll be seeking out chocolates made without milk.
Today’s paper also reports on the results of a study on worker pay in Maine’s restaurant industry.
Using a sampling base of 525 surveyed workers – 1.1 percent of the Maine restaurant work force – the study found that in 2008, 16.3 percent earned a living wage, defined as $17 or more an hour. The largest group – 59.7 percent – fell into the “low wages” category, defined as $8.46 to $16.99 an hour.
The study found that 20.9 percent of restaurant workers earned between $7.25 and $8.45 an hour – a rate that puts them below the poverty line – and 3 percent made less than the then-minimum wage of $7.25 an hour.
Appetite Portland has published a review of the prix fixe menu now offered on Sundays at Vignola.
For entrees, Adam picked the roasted lamb leg and I chose the pork saltimbocca. An artistic fan of balsalmic reduction and basil oil provided a dense and herby slathering sauce for Adam’s slightly gamey lamb. He pronounced the meat tasty if slightly overcooked. Paired with root veggies and mashed potatoes, it was a satisfying, if uninspired, meal.
Hugo’s came it at #25 on the 2010 Opinionated About Dining list of the 30 Most Important Restaurants in the United States.
Maine claimed 6 of the 15 slots on OAD’s list of the top restaurants in New England, and of those 5 are in Portland: Hugo’s (#1), Fore Street (#5), Miyake (#6), Bresca (#9) and Evangeline (#14).
Katahdin is slated to reopen tonight at their new space on Forest Ave near Portland Stage. Katahdin closed down their longtime restaurant on the corner of High and Spring late last year. They’re now in the location formerly occupied by Geo’s.