The Portland Phoenix and Portland Press Herald have reviewed Chaval,
Caiola’s may have brought elevated dining to the West End 12 years ago, but Chaval has redefined the concept of what a neighborhood restaurant in Portland is capable of being today. If month one is an indication of things to come, Sansonetti, Lopez and team are here to stay. [Phoenix]
The Blueberry Files has reviewed Cong Tu Bot,
The bun cha was also a hit, a base of vermicelli noodles with pork patties and fresh vegetables on the side. I opted to combined all of the dishes into one. Bun cha is a dish of contrast: fatty pork against fresh herbs, soft noodles cut by crunchy peanuts and fried onions, all deeply satisfying.
the Maine Sunday Telegram has reviewed Mini Mogadishu,
Since opening late last year, Mini Mogadishu has found its groove preparing a limited menu of homey, halal Somali classics – favorites of chefs and co-owners Nimo Saeed and Halimo Mohamud…When you visit, be sure to order the vegetarian Somali aanjera, which consists of golden brown, crepe-like pancakes used to scoop up mouthfuls of gently spicy, tomato-based Somali chili; a bowl of savory slow-simmered brown lentils; and tangy, sautéed spinach tossed with puréed jalapeño peppers and lime.
Peter Peter Portland Eater has reviewed North 43,
In the end, North 43 Bistro didn’t blow me away, but they weren’t bad either. Their service was friendly, but it was a little on the slow side. My drink was good, but my wife’s lacked flavor. Our food was mostly good too, but my cheese – cooked in or not – was too sparse to be included in the name of the item. I’d go back, but probably after they have a little more time to get going. The restaurant is only about a month old and I believe they’ll improve. Except for their location. That’s just about perfect already.
the West End News has reviewed OhNo Cafe, and
My BLT was delicious. It seemed a clever idea to feature shrimp. And the ingredients held-up well on the substantial roll. My friend’s choice: not so much. While he enjoyed his meal, he thought that the mild flavor of the crab cake was lost in, and dominated by, the bread.
The Golden Dish has reviewed the Roma Cafe,
The chicken parm was one of the best—no, make it the best—in Portland. The veal Milanese was also admirable with its fine coating of crisp breading with a touch of lemon. Really everything was lick-your-plate-clean good. And those meatballs were the real thing: rich, tender, large orbs of meat in a hearty tomato sauce with perfectly cooked spaghetti.