The Maine Sunday Telegram has reviewed the Simply Vegan by Silly’s,
Simply Vegan is still evolving. Many menu items (especially sandwiches) are hopelessly sloppy and difficult to eat, but there are some real gems among them. You can’t go wrong with the chunky white-bean hummus and greens in the You’ve Got Kale sandwich, and the sweet, nuanced flavors of the BBQ beans are out of this world. But best of all are baker Jeremy Newbert’s baked goods, from homemade multigrain sandwich bread to extraordinary mint-chocolate grasshopper triple-layer cake. They’re so good, you won’t know, nor will you care, that they’re vegan.
The Portland Phoenix has reviewed the Mr. Tuna, and
Those hand rolls are still the stars of the show. Every combination I’ve tasted has been up there with the best vehicles for raw and slightly seared fish I’ve ever tasted, save for a few small, barely mentionable gripes (a heavy hand with powerfully fragrant shiso in the salmon belly temaki, a bit too much acid for my tastes in the tuna tataki). None of this matters once you sink your teeth into a fresh dayboat Maine scallop cone, with just enough smoky char from broiled sudachi mayo to balance what has got to be the sweetest, most texturally pleasing mollusk on the planet. Equally worth ordering is the Maine crab, where a simple dash of yuzu mayo brings out multiverses of salinity and soft, delicate funk.
The Press Herald has reviewed the Anthony’s Italian Kitchen.
The glorious creation was made with Genoa salami, prosciutto, capicola, imported provolone, tomato, onion, roasted red peppers, olive oil and oregano, all served on an 8-inch Piantedosi Italian roll ($8.50).