Month: November 2015

The Golden Dish has posted a first look review of Roustabout.

Other main courses that we enjoyed were a very respectable lobster with spaghetti, crushed red pepper and bread crumbs.  The pasta was perfectly cooked and lobster in the shell was splashed judiciously in a lusty tomato sauce.  A faultless dish.

The Bollard has reviews Bogusha’s,

The food was good, hearty fare, and paired well with the porter. The placki ziemniaczane ($7.50) are fried potato pancakes, soft as pillows inside and about as flavorful. A little salt and a dollop of sour cream liven them up. We also had the Polish Platter ($14.50), a sampling of specialties from the Old Country.

and The Sinful Kitchen.

It’s just that kind of thoughtful, personal service that makes this place special. Yes, the prices are a bit on the high side, and there are certainly other places in town where you’ll find food that’s just as good, or even better. But if your diet is restricted for any reason, you’re unlikely to find a better brunch or more accommodating, friendly staff than those awaiting you at The Sinful Kitchen.

Congratulations to the 8 Maine food producers that have earned a place as Finalists for the 2016 Good Food Award:

• Coffee – Ethiopia Yirgacheffe Hafursa from Speckled Ax
• Beer – Daymark from Rising Tide Brewing
• Cheese – Tide Line from Winter Hill Farm
• Chocolate – Nutty for You from Bixby & Co. and Maine Mint Truffle from Black Dinah Chocolatiers
• Honey – Gold Star Honey from Gold Star Honeybees and also the honey from Posto Bello Apiaries
• Pantry – Garlic Scape Relish from Turtle Rock Farm

The winners in all categories will be announced at the GFA awards ceremony and gala on January 15, 2016 in San Francisco.

Here’s some background on the Good Food Awards program,

The Good Food Awards were created to redefine ‘good food’ as being tasty, authentic and responsible. We aim to set criteria for entry that are realistic and inclusive of food and drink producers who have demonstrated a commitment to be part of building a tasty, authentic and responsible food system, going far above and beyond the status quo for their industry, while not making them so strict that eligible participants are limited to a small handful of products.

The Press Herald has published a lunch reaview of Tandem Bakery,

The turkey is layered in thick slices, and adorned with baby lettuce, spicy greens and jalapeno pickles for a kick…What made this sandwich great was its completeness. Every detail was attended to: The turkey was fresh, the greens crisp and the bread tasty and easy to eat with two hands. And as silly as this might sound, the mayo-mustard spread was divine – just the right amount, in just the right consistency over all the right parts of the bread.

and a bar review of Street & Co.

Street & Co.’s bar and lounge section offers a cozy surrender from its bustling dining room and open kitchen. You’ll likely be elbow-to-elbow with neighbors at the bar as you devour fresh Maine oysters, or you can stretch out in one of the several lounge sections with a cocktail and affordable bites ($4.50-5.50).

Tiny Urban Kitchen reviewed Central Provisions.

The food is excellent.

I love the fact that the dishes are inspired by ideas from so many different cultures – everything from the Mediterranean eggplant hummus and the French foie gras and bone marrow dishes to the Korean BBQ steak and the togarashi spiced green beans. I especially love it because Chef executes these crazy combinations so well.

Though the lines are crazy long*, it’s totally worth it.