The Portland Phoenix has reviewed of Hunt & Alpine,
There are plenty of stiff drinks served in lowballs. We liked the Toronto, blending spicy rye whiskey with several bitters, which was all hot-heat and sharp flavor. Other drinks mellow and tug the liquors with fresh juices — like the Ward Eight, which dissipated the whiskey heat with the sweetness of orange and a kick of sharp lemon, or an Italian Greyhound that tasted like a grapefruit sprinkled with salt and sugar.
There is a reason Fore Street is perennially one of the hardest reservations in town. Because they take the best ingredients and let them shine in winning presentations without huge pretension or unnecessary accompaniments.
and The Golden Dish has reviewed Petite Jacqueline where he tried some of the dishes being introduced onto the menu by the new chef, Frederic Eliot.
We then enjoyed two first-course dishes–sweetbreads and a luxurioiusly silken carrot soup. The sweetbreads were coated in flour, deep fried and served with clams in a composed pan sauce of clam liquor, capers, butter and shallots. The sweetbreads were stunningly velvety within under a crackling outer skin and accompanied by clams in the shell and that delicious sauce.