Hilly Town has published a set of photos and commentary on Skinny Cart BBQ and on the new dining area at Otto Pizza.
Author: PFM
Review of The Porthole
The Porthole has received 4 stars from this week’s Eat & Run review in the Press Herald.
Bottom line: With its atmospheric location on the waterfront, just across from the Harbor Fish market, this would be a good spot to bring visitors, especially during good weather when you can eat out on the restaurant’s deck. But it’s also a good destination for locals to drop in for a quick bite, especially during the week when you’re looking for a low-key place where you don’t have to fight crowds.
More on A Victory Cafe
Today’s edition of the Portland Daily Sun includes some additional details on the combined Spartan Grill/Zarra’s and the owner’s plans for a ice cream shop on Cumberland Ave.
“The new name is going to be ‘A Victory Cafe,’ in deference to our Lady of Victory, featuring Spartan Grill. We’ve been in the square for six years, so people know who we are,” Roylos said.
Mini Review of Nosh
Travels with Hilary has published a brief review of Nosh.
And let’s not forget the fries–I had the salt-and-vinegar version accompanied by the very chunky blue cheese sauce. Yup, these will definitely suffice if I can’t get to Duckfat.
Maple's Organics in SoPo & Sustainable Food Conference
Today’s Press Herald includes an article on Maple’s Organics new production facility and retail space in South Portland,
In the new space, retail customers will be able to see how the ice cream base is cooked in big pots, how flavorings like raw sugar caramel are made, and how ingredients like peanut butter cups and cookies are stirred into the frozen mixture. The shop will also offer baked goods, coffee and other beverages.
The 1,800-square-foot building provides a better space for the growing business.
and a Natural Foodie article on this weekend’s 5th Annual Local & Sustainable Food Conference taking place in Lewiston.
Whether you’d like to learn new mulching techniques to better hedge against Maine’s cold winters or you’d like to find out how to save seeds in order to take a practical and political stand against corporate control of the food system, you’ll want to attend the Local & Sustainable Food Conference on Saturday and Sunday in Lewiston.
Maple’s Organics in SoPo & Sustainable Food Conference
Today’s Press Herald includes an article on Maple’s Organics new production facility and retail space in South Portland,
In the new space, retail customers will be able to see how the ice cream base is cooked in big pots, how flavorings like raw sugar caramel are made, and how ingredients like peanut butter cups and cookies are stirred into the frozen mixture. The shop will also offer baked goods, coffee and other beverages.
The 1,800-square-foot building provides a better space for the growing business.
and a Natural Foodie article on this weekend’s 5th Annual Local & Sustainable Food Conference taking place in Lewiston.
Whether you’d like to learn new mulching techniques to better hedge against Maine’s cold winters or you’d like to find out how to save seeds in order to take a practical and political stand against corporate control of the food system, you’ll want to attend the Local & Sustainable Food Conference on Saturday and Sunday in Lewiston.
IIK: Romanian Polenta with Sheep’s Milk Feta
Lindsay Sterling has published the details of another ethnic cooking adventure on her blog Inside Immigrant Kitchens. This time around she’s learning how to make Romanian Polenta with Sheep’s Milk Feta (intro, photos, recipe) from Laura Coroi.
Mr. Sandwich & Mrs. Muffin Now Open
Mr. Sandwich & Mrs. Muffin has now opened for business in the West End in Bramhall Square.
Mr. Sandwich & Mrs. Muffin Now Open
Mr. Sandwich & Mrs. Muffin has now opened for business in the West End in Bramhall Square.
Review of Bresca
Appetite Portland has published a review of Bresca.
Reviewers far and wide wax poetic about Bresca’s panna cotta, so I steeled myself for a let down. How could it possibly live up to the hype, I reasoned? Made with buttermilk, cream, and vanilla, and served in a passion fruit broth with white pepper orange flower sorbet, it’s just about the best dessert I’ve ever eaten. It defies words. You just have to try it yourself.