The Maine Sunday Telegram has reviewed Maine Lobster Shack,
[The owner] originally planned to open the restaurant as part of a California-based chain, and while Maine Lobster Shack came to life as a stand-alone business, its roots as a corporate entity persist. They send up occasional shoots and stems into the menu, which features classic “shacky food” that varies from decent to unacceptable. Deep-fried seafood is breaded with a coarse-cornmeal-heavy dredge, a formulation that works well only for very moist shellfish like oysters ($16), and lobster rolls made from pre-picked meat that are prepared haphazardly and don’t seem to be tasted before service.
The Golden Dish has reviewed Lio,
Well prepared dishes but nothing innovative; taste level is high but you’ve had it before
Peter Peter Portland Eater has reviewed Lio,
We considered ending our meal once we finished what we had, but couldn’t turn down Plum and Raspberry Bavarian Cake – almond, beach rose sherbet ($10). What appeared to be the most exciting dessert item displayed a virtual rainbow of colors, incorporating fruit, candies, and flowers into its presentation. The cake was light as was the sherbet. The fruit flavors were perfect for the season and I appreciated that it wasn’t too sugary.
As The Lobster Rolls has reviewed The Inn on Peaks Island, and
The only one tiny little bright spot in this experience was the taste of that tiny blob of lobster. It was lightly dressed with an herbed mayo and the meat tasted fresh and tender. It had real potential. The meat is half the battle – once you’ve perfected that, the rest is gravy.
The Blueberry Files has reviewed Chebeague Island Inn.
A. ordered the pan-seared chicken breast with potato salad, cippolini onions, and a blueberry glaze ($27). I had a small bite and found the chicken was perfectly cooked, with a nice sweetness from the blueberry sauce. The sauce erred on the side of savory, which I appreciated.