Author: PFM

Review of Pai Men Miyake

| Posted in Reviews

Edible Obsessions has published a review of Pai Men Miyake.

For as much as my friend raved about this dish and as much I raved about the dish while we were eating it, I know anything I were to write about the flavors that were there would do it absolutely no justice. It is, without question, the most remarkable sweet and sour sauce I have ever had in my entire life. In fact, I would like a teleporter to take me back to every time I had something labeled with ‘sweet and sour sauce’ just so that I can smack my former self and say to me, as I dump the nuclear red sauce on the floor, “Lies! This IS NOT sweet and sour sauce. Don’t eat their lies! The future will show you a true sweet and sour sauce!!”

Review of District and East Ender

| Posted in Reviews

The Golden Dish has published a combined review of District,

The restaurant is a combination dining emporium hangout. I’ll go there when I’m in the mood for a very decent dinner in a fun, casual setting. Entrees tend to be over $20, a price point perhaps too high to qualify as absolutely moderate. Their hamburger, however, may rate as one of the best in Portland.

and the East Ender.

The East Ender is seriously casual but offers serious cooking in convivial surroundings. If ever the eastern waterfront gets fully developed as a residential neighborhood, the East Ender would certainly live up to its name.

Review of Benkay

| Posted in Reviews

Vin et Grub has published a review of Benkay,

Sammy got the pork dumpling soup, which I must admit looked pretty good.  The delicate wonton skins were almost falling off the meat, which for me is appetizing just to think about.  The broth is traditionally richer than Miso broth, and there were lone pieces of kelp, cabbage, and green onions floating about.  Sam really liked it, and I must say I enjoyed looking at it.

Under Construction: Petite Jacqueline

| Posted in Under Construction


The renovations over at 190 State Street, the future home of Petite Jacqueline, seem to be well underway. A new banquet wraps along the left wall and the front window. The bar has been left in the same location. As you can see from the floor plan submitted with the liquor license the overall layout is remaining largely the same. The owners are hoping to open this March.

Review of Hugo’s

| Posted in Reviews

From Away has reviewed Hugo’s 6-course tasting menu,

We ventured into the icy night for our first experience with this type of dining and were in turns, surprised, amused, impressed and satisfied. No menus. No choices. No volition. The diner is at the mercy of the chef and his kitchen. It’s a relief to the indecisive diner and a delight for an adventurous eater. And I am mostly both.

Gluten-free School Meals & Beer Primer

| Posted in General News, Beer

Today’s Press Herald includes an article about what local school districts are doing to address the needs of their students who need a gluten-free diet,

Scarborough is among the Maine school districts that are adjusting their cafeteria options for a growing number of students who don’t eat gluten, a protein in wheat, rye, barley and triticale.

and a What Ales You column that explains the difference between lagers and ales.

The first dividing line is between lagers and ales. Lagers are made with yeast that ferments at the bottom of the fermenting vessel and are fermented and conditioned at cooler temperatures. Ales use top-fermenting yeast at warmer temperatures.

Profile of CBD

| Posted in Profiles

Maine Ahead has published a profile of Coffee by Design.

CBD sells coffee, foods, and merchandise, much of it sourced locally and in Maine, at its stores and online. They sell a range of products wholesale customers need to run their businesses—equipment, foods, syrups and bases—along with consulting services, including training, equipment service, and the kind of relationship that helps wholesale clients succeed. Wholesale makes up about 60% of revenues, with a goal of 80%.

Is a Service Charge a Tip?

| Posted in General News

MPBN radio reported on a bill before the legislature that would impact whether the server or employer is entitled to the money from the service charge.

If you’ve ever thrown a wedding banquet, a 50th birthday bash, any kind of prearranged function, you’ll see that a bill comes with an automatic service charge of 15 or 20 percent. Who should get the money? The employer or the servers? That debate has been the source of at least two lawsuits in Maine, and is now a question being raised in the state Legislature.

For additional coverage of this story see the Huffington Post and the Portland Daily Sun.

Under Construction: Zapoteca & Old Port Siano’s

| Posted in Under Construction, Closings

Mainebiz reports that Siano’s Old Port location has closed and is making way for Zapoteca, a new Mexican restaurant that, according to the article, “will be competing with upper-level Portland restaurants such as Havana South, Fore Street and Street and Co.”

Shannon Bard trained at the Culinary Institute of America in San Antonio, Texas, which specializes in Latin American cooking, and will be the restaurant’s head chef. Possible entrees include Red Snapper Veracruz with a tomato, green olive, cilantro and lemon sauce; carne asada with an anchovy-chili sauce; and stuffed, baked jalapenos. The restaurant’s salsa and mole sauce will be homemade, and the bar will serve 70 to 80 tequilas and fresh-squeezed juices, Tom [Bard] says.