The Portland Phoenix has published a review of Nosh.
Finally Nosh answers the question: where next, poutine? Last year’s trend gets a pretty nice new treatment at Nosh. The steak-cut fries are crisp, but the thicker cut preserves the inner potato from greasy obliteration. They don’t overdo it with the thin gravy, or the soft cheese, so you don’t end up with a plate of goop. Little squares of pork belly, maybe a bit too crisp, mingle with the fries.
According to today’s Press Herald, Tracy Reiman from PETA has written a letter to Governor Baldacci to object to his efforts to convert the Stinson sardine cannery to a lobster processing plant.
“Can the cruelty,” Reiman urged the governor, “and turn Stinson into a cannery for Maine’s famous wild blueberries instead.”
To which Baldacci spokesman David Farmer, who heard about the letter for the first time Tuesday, tactfully replied, “But what about the blueberries?”
It looks like the Wednesday farmers market in Monument Square has kicked off a little earlier than expected. According to the market’s Facebook wall, a small selection of farmers will be there this morning.
Serious Eats has published reviews of The Lobster Shack,
If you’re going to have a lobster or crab roll in Maine, it should probably be here.
and 158 Pickett Street Cafe (via a post on Portland Psst)
They are a hoot, not to mention covered in tattoos. In conclusion, bagels plus Maine plus tattoos equals delicious. Never thought that equation would exist.
Portland Daily Photo has posted a pair of images of the store fronts for the new Siano’s and Pat’s that are now under construction in the Old Port.
Here’s a pair of new under construction updates:
Here’s a pair of new under construction updates:
For the fifth round of the Thai-o-rama (Round 1, Round 2, Round 3, Round 4) collaborative food writing project, a skeleton crew tackled Mekhong Thai on Forest Ave.
Edible Obsessions – read the full review
Now, when I opened up my container of Drunken Noodles with Chicken, I was quite excited. The dish smelled wonderful and the portion was more than generous. And, on the first few bites, I thought it to be one of the best. But then the burning in my mouth took over to the point of nearly being inedible. This wasn’t the feel good burn I normally associate with this dish . . .
Portland Daily Sun
I visited the place last week and have decided to be brief then be gone: Average food, average service. Worth neither avoiding nor making a special trip.
Portland Food Heads – read the full review
The Pad Thai (although not exactly true to the opposing glamor shot) was probably the best I’ve had yet between Sala Thai and Pom’s Thai Taste. Crispy, juicy chicken and a well-balanced sauce actually delivered a decent amount of flavor. Certainly not the best Pad Thai I’ve had, and I’m quite convinced it’s not the best in town either. But it was pretty good, and I wouldn’t hesitate from picking some up for a lazy weeknight dinner.
The Blueberry Files – read the full review
Over Mekhong Thai does not make my list of go-to places for Thai food in Portland. After we ordered, I noticed a table stand that was their Pho menu. Maybe I’ll include it in my tour of Portland’s Pho dishes, but I will keep searching for the best Thai in Portland.
For more information on the restaurant visit their website: www.mekhongthai.com.
Today’s Press Herald reports on a research to better understand the lifecycle of alewives which are an important bait fish for lobstermen,
Like the Atlantic salmon and other anadromous fish, which live in salt water but return to freshwater rivers and lakes to spawn, the alewife population has declined drastically. In the late 1950s, 70 million pounds of river herring were being landed along the East Coast annually, compared with fewer than 1 million pounds today. Researchers are trying to understand what is causing the decline.
and an article on elimination of restrictions on producing lobster products,
Tens of millions of pounds of Maine-caught lobster are shipped each year to Canada, where they are turned into value-added products that can be processed there — but not in Maine. A new law taking effect this summer aims to even out the playing field for processors and marketers.
The USM Free Press has published a review of Cinque Terre.
Overall, dining at Cinque Terre is a tasty and relaxing experience. Their atmosphere and unique dishes are well worth the money, but for college students, this might be a place to visit only on special occasions. If you do wish to visit Cinque Terre, be sure to make a reservation, especially on the weekends and during the summer months. They have become extremely popular with locals and tourists alike, so if you want to enjoy their authentic Italian cuisine be sure to call ahead.