Little Seoul received 3½ stars from the Taste & Tell review in the Maine Sunday Telegram.
The Korean stir-fry is spicy and delicious at Little Seoul, while presentable Yaki Udon and sushi and maki await those who love that best of all.
Year: 2010
Maine Shrimp Season Off to a Good Start
There’s a report in today’s Press Herald on the start of the Maine shrimp season.
Mike Alfiero, whose family owns Harbor Fish Market on Custom House Wharf, said he planned to charge around $5.99 to $6.99 a pound for hand-picked meat, $3.99 to $4.99 a pound for headless shrimp, and $1 to $1.25 a pound for whole shrimp when supplies show up in display cases today.
Dinner Review of Hot Suppa
Portland Food Coma has posted a dinner review of Hot Suppa.
One of my favorite spots for breakfast and lunch, Hot Suppa, has started doing dinner service Tuesday through Saturday. Normally I give a new concept at least a couple of months before I try it, but I didn’t think that they would have any problem transitioning at all, and I was right.
Viva Lebowski & 13th Cookie
Today’s Press Herald includes an interview with Dave Cousins, the organizer behind this weekend’s Viva Lebowski festival at Bayside Bowl.
In Cousins’ mind, the event needed to be bigger than just a fun night out. His “reason” for doing the event came through a friend, Colleen Kelley, owner of Silly’s restaurant in Portland. Nicholas Stevens, a former Silly’s employee and owner of 13th Cookie, a local bakery of organic, vegan, gluten- and soy-free cookies, has multiple sclerosis, and a flare-up prevented him from working.
Cousins, who only knew Stevens casually, jumped at the chance to put his passion for Lebowski to good use. Stevens, Cousins said, is a humble guy who can’t believe complete strangers want to help him out. But Cousins sees it differently.
Today’s paper also includes a What Ales You column on winter beers.
Viva Lebowski & 13th Cookie
Today’s Press Herald includes an interview with Dave Cousins, the organizer behind this weekend’s Viva Lebowski festival at Bayside Bowl.
In Cousins’ mind, the event needed to be bigger than just a fun night out. His “reason” for doing the event came through a friend, Colleen Kelley, owner of Silly’s restaurant in Portland. Nicholas Stevens, a former Silly’s employee and owner of 13th Cookie, a local bakery of organic, vegan, gluten- and soy-free cookies, has multiple sclerosis, and a flare-up prevented him from working.
Cousins, who only knew Stevens casually, jumped at the chance to put his passion for Lebowski to good use. Stevens, Cousins said, is a humble guy who can’t believe complete strangers want to help him out. But Cousins sees it differently.
Today’s paper also includes a What Ales You column on winter beers.
Wine & Apps at Trader Joe's
The Portland Phoenix “convened a panel to sample a variety of the store’s cheap red wines, along with some of their representative frozen appetizers.”
None of this wine was much worse than what you might get from Hannaford for twice the price. The snacks were good for getting a bit of grease in the stomach between sips. Potato pancakes had street-vendor-latke simplicity with no discernable herbs. Lemongrass rolls had distinct and pleasant gingery flavor, and pastries topped with ham and a creamy bland cheese were not bad when piping hot. Mini chicken tacos were stiff and unacceptably tasteless.
Wine & Apps at Trader Joe’s
The Portland Phoenix “convened a panel to sample a variety of the store’s cheap red wines, along with some of their representative frozen appetizers.”
None of this wine was much worse than what you might get from Hannaford for twice the price. The snacks were good for getting a bit of grease in the stomach between sips. Potato pancakes had street-vendor-latke simplicity with no discernable herbs. Lemongrass rolls had distinct and pleasant gingery flavor, and pastries topped with ham and a creamy bland cheese were not bad when piping hot. Mini chicken tacos were stiff and unacceptably tasteless.
November 2010 Monthly Stats
The 10 eateries looked up most often in November on PFM were:
- District (-)
- Caiola’s (13)
- Hot Suppa! (55)
- Katahdin (21)
- Figa (15)
- Bresca (10)
- Little Seoul (40)
- Pai Men Miyake (1)
- Local 188 (16)
- Nosh (12)
The numbers in parentheses indicates their rank last month.
Winter Markets & Terry Thiese
The Food & Dining section in today’s Press Herald includes an article on Portland area winter farmers markets,
“As long as the (Monday) meeting goes well, we’ll be in the Irish Heritage Center starting Jan. 8,” said Lauren Pignatello of Swallowtail Farm, who is one of the coordinators of the Portland Winter Market and a vendor at the Brunswick Winter Market. “We’ll have lots of winter greens, root vegetables, cheese, yogurt, kefir, hard salami, pork, beef, chicken, lamb, rabbit, tempeh, bread, eggs, apples and flower bulbs.”
and an Appel on Wine column about wine guru Terry Thiese. Thiese will be in Portland Tuesday for a book signing with Rabelais and a sold out dinner at Bar Lola.
This is simultaneously the hardest and easiest column for me to write. Easy because it concerns Terry Theise, my personal wine hero (and writing hero, and life hero), and I have waited a long time for the opportunity to write publicly about him. Hard because the stakes are so high: if I fail to convince you to form a long-term relationship with Theise’s work, then I wonder why I speak about wine at all.
Winter Markets & Terry Thiese
The Food & Dining section in today’s Press Herald includes an article on Portland area winter farmers markets,
“As long as the (Monday) meeting goes well, we’ll be in the Irish Heritage Center starting Jan. 8,” said Lauren Pignatello of Swallowtail Farm, who is one of the coordinators of the Portland Winter Market and a vendor at the Brunswick Winter Market. “We’ll have lots of winter greens, root vegetables, cheese, yogurt, kefir, hard salami, pork, beef, chicken, lamb, rabbit, tempeh, bread, eggs, apples and flower bulbs.”
and an Appel on Wine column about wine guru Terry Thiese. Thiese will be in Portland Tuesday for a book signing with Rabelais and a sold out dinner at Bar Lola.
This is simultaneously the hardest and easiest column for me to write. Easy because it concerns Terry Theise, my personal wine hero (and writing hero, and life hero), and I have waited a long time for the opportunity to write publicly about him. Hard because the stakes are so high: if I fail to convince you to form a long-term relationship with Theise’s work, then I wonder why I speak about wine at all.