Saigon has received 4 stars from the weekly Taste & Tell review in the Maine Sunday Telegram.
The Vietnamese staff and owners of Saigon offer a wonderful sampling of good soups, fish and meat dishes with flavors straight from Southeast Asia.
Author: PFM
Interview with Karl Okerholm
The Portland Daily Sun has published an interview with Karl Okerholm, kitchen manager at El Rayo Taqueria.
What Portland is missing: A tapas bar, similar to the Bar of Chocolate but focused on tapas and desserts, no entrees. We need more affordable places and fewer high-end restaurants.
Photos of The Back Bay Grill
PortlandTown has continued his photographic tour of Maine Restaurant Week with a visit to The Back Bay Grill.
Photo Credit: Michael Barriault
Incredible Breakfast Cook-off
The Good Table in Cape Elizabeth was the winner of yesterday’s Incredible Breakfast Cook-off competition held yesterday at Sea Dog Brewing. The winning dish was a Creme Brulee French Toast. Here’s a description from Mignardise,
A hearty French bread, soaked over night with eggs, heavy cream, brown sugar, Grand Marnier and other diet-busting ingredients, then baked to form that signature brulee crust. With fruit on top, just to make you feel like you might be eating something healthy. Amaaaaazing.
For additional reporting check out the article in today’s Press Herald and video of the competition from WCSH.
Interview with Declan McGough
Friday’s Portland Daily Sun included an interview with Declan McGough, the sous chef at Blue Spoon,
What’s missing from the Portland restaurant scene: My dad works on the waterfront and I know how much seafood comes across so I’m surprised that there aren’t more exclusively seafood restaurants, like cevicherias.
and a look at some of late night dining options in the city.
Review of Hugo's
Dine in Portland has published a review of Hugo’s.
Hugo’s proudly displays the James Beard Foundation Best Chef award for a reason – their technical execution of dishes is profoundly immaculate. No fussiness, no gimmicks, just a work of art on every plate.
Review of Hugo’s
Dine in Portland has published a review of Hugo’s.
Hugo’s proudly displays the James Beard Foundation Best Chef award for a reason – their technical execution of dishes is profoundly immaculate. No fussiness, no gimmicks, just a work of art on every plate.
Yordprom Coffee Co. Now Open
Yordprom Coffee Company is now open for business. The new coffee house and Internet cafe is located on the corner of Walker and Congress Streets in the West End.
Interviews with Pete Sueltenfuss & Nicholas Nappi
The Portland Daily Sun has continued its restaurant worker interview series. Wednesday’s paper included an interview with Pete Sueltenfuss, a line cook at Fore Street,
What’s missing from the Portland restaurant scene: Late-night dining. This town rolls up its sidewalks at 11. There’s a need and desire to have a place that serves until 1. There are lots of restaurant folks in this town and there’s nowhere to eat when we get out of work.
and Thursday paper included an interview with Nicholas Nappi, the Chef de Cuisine at Local 188,
What’s missing from the Portland restaurant scene: Chinese food that hasn’t been Americanized. We joke that Portland ought to put a moratorium on Thai restaurants until we got one good dim sum place.
Interviews with Pete Sueltenfuss & Nicholas Nappi
The Portland Daily Sun has continued its restaurant worker interview series. Wednesday’s paper included an interview with Pete Sueltenfuss, a line cook at Fore Street,
What’s missing from the Portland restaurant scene: Late-night dining. This town rolls up its sidewalks at 11. There’s a need and desire to have a place that serves until 1. There are lots of restaurant folks in this town and there’s nowhere to eat when we get out of work.
and Thursday paper included an interview with Nicholas Nappi, the Chef de Cuisine at Local 188,
What’s missing from the Portland restaurant scene: Chinese food that hasn’t been Americanized. We joke that Portland ought to put a moratorium on Thai restaurants until we got one good dim sum place.