Wines; Tasted! has published a review of In’finiti.
Infiniti raises the bar and you should check it out. Check it out before this summer when the patio opens and it will get really crazy. Plus they’re open for lunch all afternoon so you have the opportunity to get in there before it gets busy and appreciate the space. They’ve built themselves some big shoes and are now going to have to figure out how to fill them, but so far it’s promising and I’m expecting impressive things.
Today’s Press Herald Food & Dining section includes an article on the new Good Shepherd Food Bank food truck.
The food bank will probably spend the entire next year testing out ideas for how best to use its truck, said Kristen Miale, president of the organization. First and foremost, she said, the truck will be tagging along with Good Shepherd’s food mobile, which is a kind of roving food pantry that distributes fresh produce and other foods to underserved areas of the state and neighborhoods with low-income housing.
The food truck recently had it’s debut at the GSFB annual gala with a chefs Rob Evans, Wilfred Beriau and Karl Deuben cooking up “cheeseburger hand pies and other appetizers”.
The Beer Babe has posted reviews of Gritty’s Black Fly Stout and Maine Beer Co.’s Mo.
In a glass it pours out a yellow to orange color, with a very foamy head that sticks around for quite some time. It’s one of those pretty beers that you just want to admire after pouring. However, just admiring it wouldn’t do it justice. The aroma is fruity and flowery hops, with a really light backbone of malt coming through, too. MO does not have the grassy or particularly bitter hop aromas, but instead presents a fresh snappy assertion of hops.
Map & Menu has published a review of Gather.
Throughout our meal, we couldn’t help talking about how amazing a place like Gather would be in our own neighborhood and how clearly envious we were that Yarmouth gets to play home to this tasty gem. I’m already looking forward to our next meal at Gather, and all of the exclamation marks I’ll be able to use on the subsequent review!
Photo Credit: Map & Menu
Heritage Radio Network interviewed chefs Andrew Taylor and Mike Wiley from Eventide/Hugo’s about the restaurants and Eventide’s participation in the Lobster Roll Rumble.
The USM Free Press has published a Top 5 Vegan Must Eats list for Portland. Silly’s, Green Elephant, Local Sprouts, Little Lad’s and Kamasouptra all made the cut.
Maine magazine has posted online their review of David’s Opus Ten which appeared in the April issue.
My faith in [chef David] Turin has been justified time and time again, with every bite leaving me in excited anticipation of what may be coming next. The meal is an incredible sensory experience, with Turin’s bold signature flavors becoming even more intense in smaller preparations.
Dispatch magazine sat down with Zapoteca co-owner Tom Bard to learn more about tequila, mezcal and the restaurant’s extensive selection of both liquors.
Tom with his business partner Sergio Ramos have gone to great lengths to take the tequila and mezcal program at Zapoteca above and beyond any in the area. In fact, Sergio holds the title of Level One Mezcalier, one of only four in the United States to hold this prestigious accolade. Tom explains that Sergio is instrumental in sourcing their products. The two have even started the process of getting their own mezcal from Mexico to distribute in Maine and New Hampshire.
The Bollard has published a bar review of Spread.
My first impression of Spread came via their website, which claims the restaurant is founded on “a simple idea … [p]roviding a bustling, cozy, inviting eating space with great energy built around beautiful art and ambiance.” This makes it sound like Spread is a small, intimate place, not the sort of establishment one would expect in the sprawling area it occupies at 100 Commercial St. Surprisingly, they manage to live up to those claims.
The Maine Restaurant Association has posted a pair of videos on Youtube: