The Maine Sunday Telegram has reviewed the Island Creek Oyster Shop,
you will find a host of briny treats, like Eider Coves and sweet bay scallops from Stonington, along with rare and memorably strange Maine Belon oysters from Harpswell. For those averse to raw shellfish, The Shop also provides a half-dozen tinned seafood options, like Galician octopus in a tomato-and-paprika sauce, or squid in olive oil and its own ink. Visit on a Sunday, and you’ll even find caviar served three ways (on a non-reactive spoon, an oyster and a blini) for $18.
Peter Peter Portland Eater has reviewed Elda,
Elda has a truly inviting, comfortable atmosphere. The food and drink is crafted in a way that makes it more exciting than even most of what I’ve seen a few exits north on I-95 recently. And there’s certainly a touch – maybe more – of genius in the way its presented too. From the little wooden utensils and metal straw, to their incredible bread, they make an impression with every detail. Elda gave us a stunning meal that will bring me back, even if it’s out of the way. And I’ll be sending people to Biddeford now when they need a “good place to go eat”.
The Bollard has reviewed BRGR Bar,
Our meal had some redeeming elements: we thoroughly enjoyed the cool, retro-industrial decor and ’80s tunes. But while I’d consider dropping in for a milkshake sometime, I probably wouldn’t go back for brunch unless I had a serious hangover to cure.
the Press Herald has reviewed One Six Green, and
I haven’t tried all the falafel in Portland, but I have to admit that this was a step above what I’ve had at many other lunch spots in the city. It was more strongly seasoned (lots more cumin), and chunks of chickpeas gave the falafel balls added texture and visual appeal, but were still cooked and soft enough to eat without feeling like you were biting into an undercooked chickpea.
the Portsmouth Herald has reviewed Bolster Snow.
He brings a refreshing playfulness to his dishes, including snacks like a Jenga-like stack of crisp carrot fries made from baked carrot sticks dusted with cornstarch and flash-fried. They come out sweet, tender and hot inside and very crisp outside for dipping into a curry mayo.