Portland Magazine has published a review of Enio’s.
Beef tenderloin, two rounds of gorgeous meat seared just as my partner likes it–rare–is served with excellent hand-made beef ravioli, sauteed mushrooms, and a full-flavored gravy ($23). My half-rack of lamb ($20) is a revelation. Juicy, tender, still reddish pink while being nicely browned, the flavor of the meat could not be better. The side of mashed potato and parsnip is nothing short of genius as is the surrounding balsamic reduction.
The May issue of the magazine also includes a feature article on the Maine salmon farming industry.
It seems like only yesterday that salmon was all the rage–the surefire local seafood choice on every restaurant menu in the state, and the darling of home cooks for its ease of preparation. Restaurants dressed it up in local condiments–maple glazes, blueberry salsas–and salmon was as Maine as lobster and crab.
Nowadays, all commercially available Atlantic salmon is farmed. Fish farming is controversial. Opponents slam farmed salmon as anti-wild, unhealthy, and uncool.