Peter Peter Portland Eater has published a review of the Portland Hunt and Alpine Club.
We finished up and paid. I walked out happy. Portland Hunt and Alpine Club is a great new choice in Portland for a drink after work with some apps or a pre-dinner visit any time. I believe that in a city saturated with restaurants that have bars, a bar that has a smallish restaurant but is focused on drinks is the type of place that can add something to the culture…
The Bollard has published a review of Little Bigs.
The sign out front advertises “Delicious Hand Foods to Go.” Inside you’ll find an ever-changing variety of pastries, from turnovers to homemade pop-tarts, as well as plenty of savory treats you can eat and still feel reasonably good about yourself. The bacon and cheese “egg pie” (you’d probably call it a quiche, and you’d be right) is a nearly perfect breakfast food, right down to its crispy, salty potato crust. At lunchtime you can get hearty hand-pies and pastries stuffed with ingredients like steak and root vegetables or spinach, artichoke and goat cheese.
The Blueberry Files has written about her visit to Bresca and the Honey Bee,
We were most looking forward to desserts at the Snack Shack since Krista’s desserts at Bresca were always amazing. She told me she was looking forward to the slower pace of the fall to focus on desserts, in particular pastry. I had a hard time narrowing down my choices, since there were several tiers of pies, cookies, and tarts. (I wanted all of the fruit tarts.)
and The Golden Dish has written about a recent visit to Scratch.
The drill on a Sunday morning is unmistakable. Parking along Willard Square during the bagel hour is difficult. Then once you’re inside and have been lucky enough to get your stash of bagels (they sell out in minutes), your next hurdle is to wait on line, often 20 people deep–to check out. Worse yet is arriving to find empty bagel bins, only to wait for the next batch out of the oven.
Travel + Leisure has included Green Elephant in their list of the Best Vegetarian Restaurants in the US.
The Portland Phoenix has published a review of Omi’s Coffee Shop and Vena’s Fizz House.
The Italian was rich, dark, and roasty without any of the bitterness dark roast often brings. It was smooth and a touch chocolaty. A cappuccino had the same virtues but intensified. [Omi’s]
The results are pretty fantastic, and what initially seems like it will be a bit of a hoot ends up as a revelation. The sodas look gorgeous and taste like nothing else in town. For a ginger julep, fresh ginger and spearmint are muddled and mixed with a root soda. The first sip sends an explosion of ginger through your head, filling your sinuses and tickling the front of your brain, while the spearmint spice lingers on your tongue. A cider bite also gets a head-filling heat from ginger, but mellows it with apple and clove rather than an intensifying minty spice. [Vena’s]
Portland Magazine has published a review of Piccolo,
Patrimonio ($24) features “Abruzzi style” pork sausages that simply melt in our mouths. Think an ever so lightly orange touch, with a subtle mix of herbs and no gristle. Alongside creamy polenta and fennel, this is a dish worth remembering and ordering again.
and the Press Herald has published a bar review of Zapoteca.
Zapoteca’s tequila menu, which features more than 60 varieties, will definitely impress. And the tequila flights – 12 different flight combinations to choose from – are three half-ounce glasses of special samplings, which include blanco, repossado & anejo, served with Zapoteca’s own tomatillo sangrita (a non-alcoholic shot meant to cleanse the palate).
Booze, Fish & Coffee have published a review of Miyake and Pai Men Miyake.
This week Bo and Brian deliver a double dose of Masa Miyake, to give you the scoop on the new menu items at both Miyake and Pai Men Miyake in Portland. For you home cooks, the boys share secrets of Japanese pantry items and also how to avoid the top three mistakes in cooking pork loin. And as for drinks this week, they sip sake and teach you how to craft a nifty beverage gift.
Eater National included the Portland Hunt & Alpine Club in their list of the 30 Hottest Cocktail Bars in America.
The Portland Phoenix has published a review of Elsmere BBQ.
The results are quite good. The pulled pork has a touch of maple sweetness over a rich just-smoky flavor. The brisket has a peppery rub and earthy flavor that works especially well with the mustard-based barbecue sauce. The chicken was, unusually, the smokiest of the meats — utterly infused with the flavor of the wood. The danger of a long smoke without sauce is that things get a bit dry, and the chicken at Elsmere did lean a bit in that direction.
The Press Herald has published a bar review of Hot Suppa.
Hot Suppa has a surprisingly great happy hour scene. Who knew? Equipped with food and drink specials, it’d be easy to stay on a budget here.