Reviews: Rose Foods, Little Giant, North 43, Baharat, Babylon

The Golden Dish has reviewed Rose Foods,

And those bagels are a thing of beauty! In the wild wacky world of bagel mania, few bagel bastions have surpassed the classic New York or the Montreal bagel. But after the first bite into Conley’s house-made version, it’s safe to say that he has given us The Portland Bagel—wholly unique and distinctive but authentic as well. At first chew through the crusty exterior what’s revealed is a soft center, chewy, plump and delicious.

Peter Peter Portland Eater has reviewed Little Giant,

ABVs new venture won me over. We didn’t order lots of food, but what we had was excellent. Their drinks were top notch, cheese ball ab fab, and the burger and pasta both killer. I agree with their coasters that say “If you like good food and nice people, you’ll love Little Giant.” Head there now so I can say “I told you so.”

Portland Magazine has reviewed North 43 Bistro,

Local mussels surprise and delight the moment we dip into their rich broth in the bowl. There’s shaved fresh fennel in the wine-and-shallot beurre blanc, cleverly accented with caramelized nuggets of smoky andouille sausage. With this great combination, Chef Brown has made a common shellfish starter into something to return for.

Portland Phoenix has reviewed Baharat,

Baharat’s gorgeous cocktails promise still more compelling juxtapositions of flavor, like the turmeric, cucumber, and the chickpea foam on their rye whiskey Curcuma Sour, or the curry and carrot in the gin-based Garden Party. In fact, one flavor dominated each, tart citrus and sweet carrot respectively. Still, they were nice — as were several of the very reasonably priced wines, like an earthy blend from Lebanon.

The Bollard has reviewed Babylon,

The list of entrées doubles as a geography lesson — you’ll notice how Levantine cuisine has blended with Indian influences to the east. Along with the expected shawarma and shish kabob you’ll find chicken tikka and biriyani. The Iraqi kebab plate is similar to kebab dishes served at Lebanese and Syrian establishments: a pile of fragrant rice mixed with raisins, onions and peas alongside expertly grilled meat, with a side of fresh, lemony salad. Get this instead of the Iraqi plate, which is the same dish, but served with plain saffron rice.

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