Today’s Maine Sunday Telegram includes a review of SoPo Seafood.
When you visit, order at least one salad to enjoy head chef Ryan Smith’s range of brined, braised and pickled vegetables. If the tender, barely set crab cake is available as a protein add-on, don’t hesitate. Don’t skip the oyster of the day, either, especially if it’s the Hackleback-caviar-topped Marshall. While you’re at it, order several. If raw seafood isn’t your style, aim for super-chunky surf clam chowder, fantastic smoked trout toast, or the flakey grilled fish served in a sandwich ($16) or on a rice bowl.