Chow Maine has published a report on some new Maine made chesses from Edible Rind, Winter Hill, Liberty Fields, Spring Day and Second Chance Farm and Longfellow Creamery.
The Curmudgeon was like “a cross between an Alsatian Muenster and an Epoisse,” my wise food-loving friend Ann Takman said. Both her and her husband, wine writer Bob Rossi, agreed that a better wine with the Curmudgeon would be an Alsatian Gewurztraminer.
Portland Food Heads has posted a video interview with James & Andre Tranchemontagne from The French Press Eatery and Frog & Turtle.
Portland Food Heads has posted a video interview with James & Andre Tranchemontagne from The French Press Eatery and Frog & Turtle.
Portland Bar Guide has published a review of Bar Lola.
As for the bar itself, it’s tiny, some five stools wide. But there is no barrier between dining room and bar and that just underscores this whole dual drinks/food identity that Bar Lola has worked so hard to create. The cozy space is warmly lit with sparse lanterns and candles, never an abrasive experience for the eyes.
For more of on the balance of food and drink at Bar Lola check out this piece by Appetite Portland about co-owner Stella Hernandez’s skill in pairing food and wine,
I held my judgment for the first bite of sole. With a mouthful of the fish I tried again. Perfection. The buttery sauce soothed the oak and brought out the wine’s fruit. The simple white fish, in response, popped with flavor.
Stella simply knows her stuff.
The Portland Phoenix has published a profile of BiBo’s Madd Apple Cafe.
When they took over, they wanted it to be more than a “theater restaurant,” but now says, “after being here for few years, we finally accepted that we’re a theater restaurant and excel at getting people in and upstairs on time,” he says. It means, of course, that a large number of customers all come in at the same time and need to leave before show time — handling the flow is an art form in and of itself.
The Portland Phoenix has published a profile of BiBo’s Madd Apple Cafe.
When they took over, they wanted it to be more than a “theater restaurant,” but now says, “after being here for few years, we finally accepted that we’re a theater restaurant and excel at getting people in and upstairs on time,” he says. It means, of course, that a large number of customers all come in at the same time and need to leave before show time — handling the flow is an art form in and of itself.
Some updates from the Under Construction list:
Some updates from the Under Construction list:
JP’s Bistro, an Italian restaurant that’s in the space formerly occupied by Rachel’s, is now open.
JP’s Bistro, an Italian restaurant that’s in the space formerly occupied by Rachel’s, is now open.