The Golden Dish has reviewed Sichuan Kitchen,
Each time I’ve gone to Sichuan Kitchen the food has been better than the last time. Though in the beginning the dishes were dull looking and brown, the kitchen now presents beautifully arranged plates with meticulously prepared food.
The last visit a few weeks ago was for a Chinese-style banquet. The dishes sparkled with decorous presentation and unique flavors.
the Press Herald has reviewed Bánh Appétit, and
Le said the traditional banh mi has proved to be the most popular sandwich. It’s made with Vietnamese sausage, Vientamese ham, mayonnaise, pork pate, pickled carrots and daikon, cucumber, cilantro and peppers. The traditional sandwich is just $5, as is the tofu version. My barbecue pork sandwich – filled with tender, well-seasoned meat, along with all the pickled veggies, cucumber and cilantro – cost $6, also the price of the chicken banh mi. If you prefer beef or shrimp, it will cost $7 – still a deal.
the Press Herald has reviewed The Whiskey Barrel.
All four of my visits were fabulous, thank goodness. Owner Jay Ferrara is technically a first-time bar owner but doesn’t come across as one. The Whiskey Barrel is the culmination of his longtime dream to open a country music bar, and he’s deeply involved in every decision, from handpicking the live music acts to greeting patrons (many of whom already have become regulars) by name. Despite living in Massachusetts, he’s a steady presence in the bar.