The Golden Dish has published a review of Outliers.
My entrée, described simply as beef shoulder tender, was another kitchen triumph. The beef was rendered absolutely soft and succulent by its sous vide process, producing intense flavor while keeping it buttery soft, juicy and lean. Served in a wine reduction, with fingerling potatoes, this was another very satisfying dish.
Eat Maine has published a lunch review of Bresca.
Lunch at Bresca is a treat. The space is welcoming, the atmosphere is relaxed, and the service is friendly. While it’s possible to come for a salad and head back to work, it’s also a place where you can slow down, meet a few friends, and share an afternoon of amazing food and delicious wine.
Down East has published a review of Gather,
Even that dish, however, couldn’t compare with a side of roasted Brussels sprouts with Worcestershire butter and fried onions. Ordered impetuously, it seemed like overkill alongside a crisp-crusted pizza with shaved Brussels sprouts and parsley pesto. But where the pizza was subtle and delicate, the side was dark, complex, and utterly addictive.
and Maine has published a review of El Rayo Cantina.
For me, the tlayuda—a Mexican version of a flatbread pizza—is the show stopper. Cut into fours, it can be an appetizer or a meal of its own. A spicy black bean paste is spread on a large corn tortilla, then layered with crunchy shredded cabbage, fresh pico de gallo, Oaxacan string cheese, and a creamy avocado sauce. Finally, the tortilla is finished with chorizo, beef, chicken, or mushrooms.
Never Ending Hunger has published a belated review of Hugo’s.
I strongly recommend to anyone to take a trip up/or down to Portland, Maine to partake in the unmistakably brilliant food that is Hugo’s. The other wonderful thing about this place is that if you ate this food in New York City, it would be 20-30% more expensive. To me that translates into 2-3 more dishes I can order… so to me it’s well worth the drive.
Additionally, both Serious Eats and Easy Food & Wine have paid recent visits to Portland.
The Golden Dish has published some initial impressions from his first visit to Outliers Eatery,
It was served on an attractive earthenware plate, not commonly used in restaurants. [The fried pigs ears] were deep fried and had a delicious sweet and spicy coating, probably chili powder and sugar. The rich hoisin-based dipping sauce was a good touch.
and a report from this past weekend’s Deering Oaks Farmer’s Market.
Portland Magazine has published a review of Enio’s.
Beef tenderloin, two rounds of gorgeous meat seared just as my partner likes it–rare–is served with excellent hand-made beef ravioli, sauteed mushrooms, and a full-flavored gravy ($23). My half-rack of lamb ($20) is a revelation. Juicy, tender, still reddish pink while being nicely browned, the flavor of the meat could not be better. The side of mashed potato and parsnip is nothing short of genius as is the surrounding balsamic reduction.
The May issue of the magazine also includes a feature article on the Maine salmon farming industry.
It seems like only yesterday that salmon was all the rage–the surefire local seafood choice on every restaurant menu in the state, and the darling of home cooks for its ease of preparation. Restaurants dressed it up in local condiments–maple glazes, blueberry salsas–and salmon was as Maine as lobster and crab.
Nowadays, all commercially available Atlantic salmon is farmed. Fish farming is controversial. Opponents slam farmed salmon as anti-wild, unhealthy, and uncool.
Eat Maine has published a review of Duckfat.
With a devoted following, Duckfat is one of Portland’s most deserving favorites. The friendly staff and lively atmosphere make it the ultimate spot for a quick bite with friends or co-workers…Whether new to the duck fat phenomenon, or a loyal Duckfat patron, this is a definite crowd pleaser for anyone who happens to find himself or herself in Portland.
Diningsense has published a review of Walter’s.
Ultimately, this lunch was the definition of hit or miss, with the lackluster main course bookended with a super salad and solid dessert. Even if my main course was a disappointment, the elephantine scope of the menu ensures that I’ll find something to my liking next time. Fusion cuisine is an easy punching bag because so many of the ingredient combinations are antithetical and a bit ridiculous (in a good way), but the menu combinations were accessible enough. In the end, as Portland’s preeminent member of the fusion genre Walters packs a punch and its novelty makes it worth returning to periodically.
The Press Herald has published a review of Blue Rooster,
I ate one, and literally had to push myself back from the counter where I was seated.
The [brussels] sprouts were so appealing — so full of well-conceived, co-mingling tastes, textures and flavors — I had to stop, slow down and savor.
Had I not used some self-discipline, I might have devoured the whole basket one after the other in rapid succession.
and a bar review of The North Point.
The North Point is unlike any bar I’ve been to in the Greater Portland area. It reminds me of a bar I’d see in southern France or maybe in Quebec City, within the old portion of the city. Emphasis is placed on enjoying the experience and each other rather than amenities such as televisions, pool tables or dart boards.
Today’s paper also features an interview with the owners of the Maine Beer Company about their new digs in Freeport.
The Maine Sunday Telegram has published a review of The Frog and Turtle.
The Frog and Turtle ups Westbrook’s foodie street credibility and style. Local music is a treat, and its brunch is a good one. (Try the homemade raspberry jelly doughnuts for a sugar rush; a pint-sized Bloody Mary will bring a rush of a different kind.) For those seeking dinner, make a reservation and consider ordering from the upscale pub menu. A plate of pork wings with fiery tangerine sauce while listening to excellent local music makes for a great evening.