The Golden Dish has published a review of Emilitsa,
For a main course I chose duck. Here the breast was pan-roasted to medium rare, settled in a sauce made from a reduction of Attiki honey, Metaxa, balsamic and wild fennel pollen. It was accompanied by fingerlings roasted in duck fat and grilled asparagus. Every component of the dish jived to deliver great nuance of flavor and texture.
and Eat Maine has published a review of Blue Rooster.
Sansonetti and his crew have created an approachable, but different sandwich shop. As someone who works in the restaurant business, I know that the biggest compliment is to have industry people visit regularly and speak highly of an establishment. The Blue Rooster tests my limits of self-control, both in terms of how much I order while I’m there and how often I allow myself to visit. And that’s a good thing.