Reviews of Aroma, Micucci’s, Petite Jacqueline

The Portland Phoenix has published a review of Aroma.

But Aroma is doing great things with sauces as well, often by using their spices with restraint. The dark, thin saag, for example, is modestly spiced, which highlights the bitter flavor of the spinach and the lamb. The big pieces of meat were as tender, juicy, and richly flavored as the best lamb chops. The spices in the navaratan koorma were similarly mild. The creamy sauce had just a hint of nutty flavor, and among the mix of vegetables the cauliflower and green beans were the most assertive.

Slice has published a review of the Sicilian Slab at Micucci’s.

The crust is surprisingly light, striated, and almost cakey with a pleasant chew—qualities that Lanzalotta attributes to thoroughly hydrating the dough (about 90 percent), using high-quality ingredients (King Arthur Bread Flour, SAF yeast, grey sea salt, water, and a particularly floral Portuguese olive oil), and letting the dough rise five times over the course of its three-hour fermentation. By the time it’s ready for baking, the jiggle-y five-pound mass has risen a bit and formed a thin skin that keeps it from sticking.

The Golden Dish has published a review of Petite Jaqueline.

Of the main courses, I’ve tried the roast chicken, boeuf bourguignon, and fluke meuniere which were all first rate. The braised beef seemed to luxuriate in its deep, rich, dark brown sauce; and the chicken was perfectly delicious—crisp skin, very flavorful ( a local bird), and oozing all the goodness of its natural juices.