PortlandTown has published some photos from yesterday’s book signing by Frank Falcinelli and Frank Castronovo at Rabelais. The two were in town with Andrew Knowlton from Bon Appetite to promote The Frankies Spuntino Kitchen Companion & Cooking Manual.
Photo Credit: Michael Barriault
Update: the Frankies also were on Fox 23 for an interview and cooking demonstration.
Author: PFM
Self-Help for Tourists
In this week’s What’s It Like column in the Daily Sun columnist Natalie Ladd has put together some “things that bug us when the tourist flood gates open”.
Set aside your expectations and be open-minded about what’s on the menu, especially the daily offerings. Let us do what we do the way we do it. Aside from food allergy exceptions, eat the special seasonal sauce our talented Executive Chef has prepared for the haddock. Why eat fresh haddock the same way you eat your frozen fish at home?
Thai-o-rama: Veranda Thai
For the 8th round of this comprehensive group survey/review of Thai restaurants in Portland we visited Veranda Thai which is located right off of the Washington Street exit of 295. Veranda Thai also has a sister restaurant, Veranda Noodle Bar which is situated across the street.
Appetite Portland – read the full review
My Chicken Pad Thai — also ordered at heat level 2 — was decidedly peanutty with a spicy snap. Red in color from the spices and shiny with oil, the noodles slurped up beautifully. The Tofu Pad Thai — ordered by Margo from the Portland Daily Sun — was white and dry. It looked like a dish from a different restaurant. She had ordered it at heat level 1. Lightbulb. You’ve gotta go for the heat.
The Blueberry Files – read the full review
Happily, I recommend Verenda Thai for great Thai food in Portland. The decor may leave something to be desired, but who cares when the kitchen is serving such great food? If you’re in the mood for some take out (or maybe try the noodle bar for better ambiance?), head over the bridge to Verenda Thai.
Edible Obsessions – read the full review
When the Mrs. said she was going to grab lunch at Veranda, and did I want anything to take away, I stayed true to form and ordered the Drunken Noodle with Chicken. Their version of the dish is the standard by which I’ve been measuring every other one of the variations I’ve had so far. And, so far, no one has compared. Because that singular dish is the embodiment of my Thai comfort food, and because they do it so well, I can only say that Veranda is my sentimental favorite of the pack.
Where is Jenner’s Mind – read the full review
as i said before, the restaurant is tiny so the kitchen is tucked around the corner, really only feet from the dining room. its kind of cool to be able to hear the cooks working in the kitchen, but with that you have to take that your meal may be a little smokey and your clothes may continue to smell like thai food long after you are done eating. overall i found veranda thai to be pretty good and i would eat here again.
As for my thoughts, I think this is my favorite spot we’ve been to among the standard Thai restaurants we’ve visited so far in this series—Boda is also very good but seems to be something of a different animal. That said the group still has 5 Thai restaurants left visit (Chiang Mai, Vientiane, Saeng Thai House, Sengchai Thai, Siam Orchid) before we finish up and there’s a chance one could be a real hidden gem. Stay tuned to find out.
For additional information on Veranda Thai visit the restaurant’s website or read this review that appeared in The Maine Switch from last Summer.
Havana South & New Wine Column
Yesterday’s Food & Wine section in the Press Herald included an update on the soon to open Havana South,
The head chef is Joe Boudreau, formerly of Mims in Portland and the Purpoodock Club in Cape Elizabeth. The food, Boland said, will be American cuisine with a Latin twist. Think filet mignon with an adobo rub, or a hanger steak with a chimmichurri sauce.
Latin fare will be represented by a Peruvian seafood paella, made with dende oil to give it a rustic flavor. Also on the menu will be a Brazilian stew known as moqueca.
and the launch of a new wine column written by Joe Appel who puts his wine knowledge to use on the page and at his day job at Rosemont.
My intention for this column is to make it desperately relevant to you – whether “you” is a can’t-relate-to-humans-because-wine-is-more-interesting geek, a mildly interested food-lover unfamiliar with the world of wine, or somewhere in between.
I try hard to keep an open mind and treat every aspect of the wine world as an opportunity to learn something new. Still, here’s what really excites me: reasonably priced, locally available, food-friendly wines that honestly reflect the character of the land that bred them, the true nature of the grapes that died for them, and the spirits of the farmers and winemakers who labored over them.
Havana South & New Wine Column
Yesterday’s Food & Wine section in the Press Herald included an update on the soon to open Havana South,
The head chef is Joe Boudreau, formerly of Mims in Portland and the Purpoodock Club in Cape Elizabeth. The food, Boland said, will be American cuisine with a Latin twist. Think filet mignon with an adobo rub, or a hanger steak with a chimmichurri sauce.
Latin fare will be represented by a Peruvian seafood paella, made with dende oil to give it a rustic flavor. Also on the menu will be a Brazilian stew known as moqueca.
and the launch of a new wine column written by Joe Appel who puts his wine knowledge to use on the page and at his day job at Rosemont.
My intention for this column is to make it desperately relevant to you – whether “you” is a can’t-relate-to-humans-because-wine-is-more-interesting geek, a mildly interested food-lover unfamiliar with the world of wine, or somewhere in between.
I try hard to keep an open mind and treat every aspect of the wine world as an opportunity to learn something new. Still, here’s what really excites me: reasonably priced, locally available, food-friendly wines that honestly reflect the character of the land that bred them, the true nature of the grapes that died for them, and the spirits of the farmers and winemakers who labored over them.
Review of Boda and of Nosh
The Portland Phoenix has published a review of Boda,
Boda has chosen the label “very Thai” for their cuisine, and it seems just right: authentic, sure, but not a hair pretentious about it. In the meantime the space is not Thai at all but simply handsome and elegant. If you want the very Thaiest of the very Thai, small plates come at actual Thai prices Sunday nights after 9:30 pm — among the best deals in town.
and the Portland Bar Guide has published a review of Nosh,
Nosh has taken off with Port City Music Hall and other local venues emptying their hungry and thirsty guests out onto Congress Street. That’s when it’s time for the new king of the hill for beer, burgers and fries to exhort Portlandians to come in and taste what all the fuss is about.
Review of Sonny's
Down East has published a review of Sonny’s.
Where Local 188 pays homage to old-world, Iberian flavors and favorites, Sonny’s spices things up with New World influences. Caribbean cuisine joins Latin and South American staples like rice and beans, arepas, tamales, mariscadas, ceviches — bold, bright, coarse flavors with just enough refinement to, in general, produce balanced, satisfying dishes.
The July issue of the magazine also includes a guide to good eating that gives a nod to Novare Res and 5 sandwich spots in Portland.
Review of Sonny’s
Down East has published a review of Sonny’s.
Where Local 188 pays homage to old-world, Iberian flavors and favorites, Sonny’s spices things up with New World influences. Caribbean cuisine joins Latin and South American staples like rice and beans, arepas, tamales, mariscadas, ceviches — bold, bright, coarse flavors with just enough refinement to, in general, produce balanced, satisfying dishes.
The July issue of the magazine also includes a guide to good eating that gives a nod to Novare Res and 5 sandwich spots in Portland.
Seafood Recall
According a news brief in the Press Herald, Portland Shellfish Company is recalling “some brands of cooked, ready-to-eat fresh or frozen lobster meat that has the potential to be contaminated with Listeria monocytogenes”. The brands are “Claw island, Craig’s All Natural, and Inland Ocean cooked, fresh or frozen lobster claw and knuckle meat.”
Review of Miyake
Soooo . . . You Really Like Cats has published a review of a 2009 meal at Miyake.
I suppose I should wrap up this post with some meaningful conclusion. But honestly, the only thing coming to mind is Joe nagging me for not returning sooner rather than later. To which I can only solemnly nod in agreement. It’s been too long indeed. Masa-san, watashi o matte kudasai!