The Maine Sunday Telegram has reviewed The King’s Head Pub,
Winter is an ideal time to visit, in part for the gastropub’s cozy, wood-paneled, exposed brick digs and in part because the menu of beer-friendly “slightly upscale bar food” (as executive chef Tory Bridgman calls it) is especially appealing in the cold weather. Just as appealing are the more than three dozen tap lines that supply the bar with mostly local beers and ales.
the Press Herald has reviewed Anoche,
An upscale Basque-focused cider bar. Great date spot or a place to grab a drink and a nibble before heading somewhere for dinner.
the Press Herald has reviewed The Cheese Shop of Portland, and
f this is your first visit, go straight for the store’s signature Ham & Butter ($9), made with justly famous Benton’s country ham, from Tennessee, and cultured butter. It’s extraordinary – salty, thinly shaved ham fused to a crusty Standard Baking baguette with double-sided lashings of butter so fluffy and flavorful I wondered if I’d ever tasted butter before. It wasn’t until I’d eaten half of the Ham & Butter that it occurred to me that there I was in a cheese shop eating a sandwich that had not a speck of cheese.
The Golden Dish has reviewed Fore Street.
In big, bold letters put Fore Street back on your list (if it ever left) of must-go-to restaurants. In fact, after a recent visit, I’m proclaiming that it’s still one of the best restaurants in the city. It has managed to maintain its supreme status since opening nearly 30 years ago as a citadel of farm-to-table cookery with its focus on food from local farmers (meat, poultry and fowl), foragers and fishermen and women.