The Maine Sunday Telegram has reviewed the Hugo’s, and
Think of it as the Anne Brontë of the trio: It keeps the lowest profile, but it is almost certainly the most interesting of the bunch. An eclectic, New American restaurant that plays up both its Asian and Mediterranean influences, Hugo’s offers a menu of small (and slightly larger) plates that demonstrate new chef de cuisine Ben Christie’s mastery at equilibrating acid and umami, heat and sweetness, as well as textural contrasts. His best dishes include smoky, hand-rolled tortellini in a sparklingly clear pork consommé and a remarkable pairing of uni (sea urchin roe), pickled ginger and carrots.
the Press Herald has reviewed the Duckfat Frites Shack.
What the soup lacked in quantity, though, it made up for in quality. It was more like a duck chili – smoky, warm and satisfying. Bits of carrots and other veggies were mixed in with the duck and the fried duck skins. The tiny bits of fried duck skin were a little soggy by the time I ate them – my fault – but I picked a few out to taste separately and they were delicious, definitely adding to the layers of flavor.