Author: PFM

Moved, Expanding, and Leasing

| Posted in Under Construction

A few additional under construction updates:

  • Cakes Extraordinaire has moved across the street from their location on Brighton Ave into the Pine Tree Mall across the parking lot from Lowes.
  • MaineBiz reports that the developer of 188 Middle Street has recast the space as the Shops at 188 which will consist of a “a restaurant and include a clothing store, a jewelry store and a home furnishings gallery store.” Last year 188 Middle Street had been slated to be the home of Luna Rossa.
  • According to a post on Chowhound, David’s 388 has “bought the building next door and will be expanding”.

Review of Sonny's

| Posted in Reviews

The Portland Phoenix has published a review of Sonny’s.

A palomilla style skirt steak was pounded flat and marinated in spices, rum, and orange rather than the more traditional lemon and garlic. The result was a pleasant sweetness in which it was hard to tell whether you were smelling the rum and tasting the orange, or vice versa. A peppery spice lingered on the tongue. The steak itself had a good chew without being tough.

Review of Sonny’s

| Posted in Reviews

The Portland Phoenix has published a review of Sonny’s.

A palomilla style skirt steak was pounded flat and marinated in spices, rum, and orange rather than the more traditional lemon and garlic. The result was a pleasant sweetness in which it was hard to tell whether you were smelling the rum and tasting the orange, or vice versa. A peppery spice lingered on the tongue. The steak itself had a good chew without being tough.

Whole Hog & Spelt Right

| Posted in Profiles, Cooking

The Food & Dining section in today’s Press Herald includes a detailed look at the growing interest by chefs and acceptance by diners of whole hog cooking,

At Fore Street, the cooks go through a whole Yorkshire pig, a heritage breed they purchase from a farmer in South Berwick, every month or two. During their busy season, they might buy one every two weeks.

The loin is used for chops, the back legs are brined, and the head, skin and ears are used in a head cheese. The fatback, skin and scrap meat find other uses. The trotters are deboned, braised and stuffed with fois gras, herbs and spices.

and a look at the history and success of Spelt Right Bakery.

“We’re very ingredient-conscious,” George said. “And we pay for that, but you have to stick to your principles.”

Her dedication to quality and health translates into a growing business. Last week, the bakery learned that Whole Foods Markets in the New York region would be picking up the company’s signature bagels. On a much smaller scale, the employee store at Maine Medical Center recently added them as well.

Whole Hog & Spelt Right

| Posted in Profiles, Cooking

The Food & Dining section in today’s Press Herald includes a detailed look at the growing interest by chefs and acceptance by diners of whole hog cooking,

At Fore Street, the cooks go through a whole Yorkshire pig, a heritage breed they purchase from a farmer in South Berwick, every month or two. During their busy season, they might buy one every two weeks.

The loin is used for chops, the back legs are brined, and the head, skin and ears are used in a head cheese. The fatback, skin and scrap meat find other uses. The trotters are deboned, braised and stuffed with fois gras, herbs and spices.

and a look at the history and success of Spelt Right Bakery.

“We’re very ingredient-conscious,” George said. “And we pay for that, but you have to stick to your principles.”

Her dedication to quality and health translates into a growing business. Last week, the bakery learned that Whole Foods Markets in the New York region would be picking up the company’s signature bagels. On a much smaller scale, the employee store at Maine Medical Center recently added them as well.

Thai-o-rama: Kon Asian Bistro

| Posted in Reviews

For the third round of the Thai-o-rama (Round 1, Round 2) collaborative food writing project, we did a group meal at Kon Asian Bistro. As the name implies, Kon is a pan-Asian restaurant; it has a strong emphasis on Chinese and Japanese cuisine with some Thai options and a smattering of items from elsewhere.
Appetite Portland’s summation sets the theme for all four reviews, “Kon really is more Asian Fusion than Thai, and its Thai offerings seem to be its weakest link…For me, the Chinese dishes were stellar – and well worth repeat visits.”
Portland Food Coma is quite succinct in his dislike for the Thai food at Kon, but confirms that “there is great food to be had, you just need to stick to the Chinese offerings”, and specifically recommends the rock shrimp and the Peking duck wrappers which “have both been outstanding on each visit, and I would gladly go back for more.”
The Blueberry Files gives Kon an overall grade of B+. She was a big fan of the rock shrimp that Portland Food Coma recommends, “#$*&! delicious”, but wasn’t especially impressed with the her appetizer of entree.
Where is Jenner’s Mind gushes about the mimi peking duck, “oh mini beijing duck! i dream of you often with your sweet plumy sauce and crispy fatty skin and your fresh cucumbers and scallions and your light fluffy rice flour bun”, but as for her Thai Red Snapper entree writes that it “was good, but not great”.
I’d echo the opinion of the rest of the gang. The items I enjoyed the most weren’t from the Thai section of the menu. The taste of Seth’s Szechuan Crispy Dried Shredded Beef was good enough to bring me back the next day for lunch, but the Thai food, while not bad, wasn’t memorable.
To sum up, here’s a quote from last year’s review from Type A Diversions, “With excellent choices for Japanese and Thai in Portland, I wouldn’t go out of my way to eat at Kon for either. But if I’m in the mood for Chinese this is my new go to spot.”
For more insight on the food at Kon Asian Bistro see earlier reviews by:

Independent Restaurant Supply

| Posted in Profiles

Today’s issue of the Portland Daily Sun reports on a visit to Independent Restaurant Supply.

“Ninety-five percent of the people who come through the doors are not restaurant people, but 95 percent of the money spent here is for restaurants,” said Dan Bornstein. “A lot of regular people come in because they want to buy stuff, restaurant people come in because they have to buy stuff,” he smiled.