The Press Herald has published a bar review of The Back Bay Grill,
A Portland dining institution for 27 years, Back Bay Grill is one of the finest restaurant experiences in the state. Known for exceptional guest services, top-notch American cuisine, and a comfortable, white linen atmosphere with an open kitchen, sitting at the bar is a great way to get to know the long-standing servers and bartenders. You’ll be planning your next visit in no time.
and has reviewed Ten Ten Pié.
The pickled radish pieces were a little sweet, and crunchy. The chicken was a little savory, and still warm, and the egg strips were fluffy. The combination of flavors, and of crunchy, chewy and soft textures was an amazing treat. There were so many ingredients in the dish I would never have ordered. But in this preparation, I loved them all.
The Golden Dish has reviewed Tempo Dulu.
The melding of courses offered stunning contrast as in the crispy duck leg enriched with curried foie gras, pickled ramps for contrast, fried garlic and fried shallots. As in the preceding dish we could have stopped there fully sated. But why when lobster meat is served with a fried egg on top, pickled vegetables and crab rice relish? My favorite two dishes were the Thai smoked sausage and the tempura of shrimp with mango lime relish.