Type A Diversions has reviewed Morrison’s.
Though we left Morrison’s satiated and with warm bellies, I’ve had better haddock chowder and lobster stew. I would only return to Morrison’s for the corn chowder, which I deem – by far – their best recipe in terms of flavor and consistency.
Photo Credit: Type A Diversions
Happy Teriyaki received 3½ stars from this week’s Taste & Tell column in today’s Maine Sunday Telegram.
“But best of all was the bowl of soft tofu and seafood Korean stew ($13.95). On top of its ingredients an egg slowly cooked, remaining tender, its yolk semiliquid, a few minutes after being placed on the table. Three tender shrimp, three oysters and three clams cooked in their shells filled the bowl next to the tofu.”
There’s an article on the growing number of winter farmers’ markets, in the Home & Garden section of the Maine Sunday Telegram.
Papou’s Kitchen is now open for business. They offer a short menu of gyro and falafel wraps.
I was in the Old Port today for lunch at Paciarino (an excellent meal of goat cheese ravioli) and spotted this Stop Work order in the window of Wasabi, a new sushi restaurant (not) being constructed at 7 Exchange Street.
John Robinson, who sold Hugo’s to Rob Evans in 2003, is revamping Finch’s, his Falmouth restaurant, as Johnny’s Bistro & Bar.
Glen Libby, chairman of the Midcoast Fishermen’s Association, authored a Maine Voices article for today’s Press Herald about fisheries management. He call the current days at sea approach a “dismal failure” but expresses hope in a new sector based management and other ideas like CSFs.
“In addition to forming a sector, our fishermen have created Community Supported Fisheries based on the successful agriculture model, Community Supported Agriculture.
In partnership with the Island Institute, this has allowed us to change the current marketing structure from catching high volumes of lower-quality fish that sell for a low price to catching low volumes of higher-quality fish that sell for a premium price.
By selling directly to the people of Maine, we have established a way to keep Maine’s fishermen fishing, and our customers now feel a strong sense of ownership for the fishery and the fishermen in the Gulf of Maine.”
Accidental Vegetables has reviewed the lunchtime pasta options at Paciarino.
“We chose to share maccheroni al pesto and ravioli with goat cheese in a simple tomato sauce. Each was about 8 dollars. The pasta was delicious, with that combination of softness and toothness you only find in homemade pasta, cooked perfectly. The sauces were also beautiful.”
Cornucopasetic has reviewed the tamales at Loco Pollo.
“But, alas, the tamales. They seemed a bit small, although that is offset by the fact that they are affordable (3 tamales is $6.00). My tamale was a bit dry and also a bit broken up. The filling wasn’t an explosion of rich mexican spices, it was more of whimper…I sort of think my experience may have been a fluke…A second visit is in order, but for now: merely okay.”
According to a post on Hilly Town (via Original Portland), the Papaya King on Dana St in the Old Port opened for business last Thursday.
“The space is bright and spacious – obviously much more so than the cart that the company had been operating in Deering Oaks Park this summer. According to the staff, they opened up last Thursday (1/8/09) and were still working out their menu and signs.”
This week’s Forecaster reports that the City Council will be taking a vote to allow city dwellers to “keep up to six live chickens per household, provided they have the right amount of space.”
The Maine Mouth spotted another Maine Made product that appeared in the Wine Enthusiast’s Top 50 Spirits of 2008 list. Back River Gin which is manufactured by the Sweet Grass Winery in Union also made the top list.
“The fresh, vibrant bouquet smells delightfully of juniper berries, cedar sap, brambles and blueberries. Entry is keenly tart, blueberry-acidic and mouth-puckering; at midpalate flavors of juniper and cooking spice move to the fore of the dry bittersweet taste profile. Finishes ultra-clean, amazingly tart and acidic, yet eye-poppingly fresh. A creative and sophisticated gin.”