The Portland Phoenix has reviewed Empire,
These virtues carry over to other parts of the menu. The duck bun features crunchy, fatty meat folded into a pale white, springy-spongy, steamed bun. The bun’s perfectly neutral flavor left the tang of hoisin and slight bite of scallion unobscured. Another dish featured broad rice noodles with just the right soft texture. Kale and bean sprouts added some crunch and chew, and the sauce hinted at garlic and black bean. A sharper garlic flavor animated a dish of just-charred green beans, which kept a touch of crunch.
and the Kennebec Journal bloggers George and Linda Smith have reviewed Flatbread,
I am very glad I stepped out of my pizza comfort zone because my pizza was delicious. It included homemade nitrate-free, maple-fennel sausage with organic sulfate, sundried tomatoes, carmelized organic onions, whole- milk mozzarella and parmesan cheeses, all baked on organic bread dough with homemade garlic oil and organic herbs. I felt like I was on the culinary edge of haut cuisine! The onions provided a nice hint of sweetness.