Category: Reviews

The Bollard has published a review of the Commercial Street Pub,

“I’m making real food,” said Allex. “I think about it 24/7.” In addition to the meat dishes, Allex makes breads and desserts, though these aren’t on the pub’s menu. He can butcher with the best of ’em. Given a pig, he’ll make use of “everything but the oink.” Depending on the season or Allex’s inspiration, house-made schnitzels and sausages and seafood dishes show up on the chalkboard.

There’s only one way to find out what he’s cooking from day to day: stop in, take a seat and prepare to be amazed.

and a bar review of Sebago Brewing Company.

You could meet up with a large group of friends at Sebago and be assured that everyone would find something to their liking. It’s the type of safe restaurant you might take your parents to, or a blind date. But with so many other choices on the peninsula — establishments with distinctive atmospheres, refined cocktails and meals you’ll remember long afterward — Sebago is not a destination for a memorable evening.

And the team from Burger Meister Meister has published reviews of the Burgers at David’s, Asylum and Binga’s Stadium.

The Press Herald has published a review of Hot Suppa,

There’s a lot of reasons people in Portland love going to Hot Suppa.

Here’s one of them: My breakfast arrived on a big blue platter in what seemed like two minutes flat, and didn’t taste like it had been sitting under a heat lamp for hours. It was fresh, hot and delicious.

and a bar review of the White Cap Grille.

I appreciated that, despite the late hour and the number of customers he had to tend to, the bartender was very attentive to each and every customer he had. He checked in a couple of times as we sipped our drinks and ate our meals.

While I’m a fan of Sebago’s food and drinks, White Cap Grille is a nice addition to the Old Port bar scene.

Also in today’s paper is the latest installment of the What Ales You column.

 

The Golden Dish has published a review of Eve’s at the Garden.

I started off with lollipop lamb chops, which are cut from the rack. These were a bit larger than they should have been since the eye of the rib would have been preferable. Nonetheless they were beautifully seasoned, tender and  cooked perfectly pink (though I wasn’t asked how I wanted my lamb); the dipping sauces of hummus and red pepper offered sweet Mediterranean nuances.

Instant Portland has published a review of The Salt Exchange.

Overall, although it is not my favorite restaurant in Portland (there are so many choices, after all) our Restaurant Week excursion to The Salt Exchange was a delightful evening filled with great, memorable food. We never felt rushed, we were all excited by the choices and flavors available, and everyone at the table walked away satisfied. I’d be interested to try their lunch menu, and I do feel that they are unpretentious enough to make a comfortable “fancy” dinner choice for anyone here visiting the city. Despite the white tablecloths, this isn’t a place where you are expected to have a suit jacket or pearls.

Back Bay Grill received 4½ stars from the review in today’s Maine Sunday Telegram.

Its quality comes from a keen dedication. Chef/owner Larry Matthews Jr., who became executive chef in 1997 and bought the restaurant in 2002, was fully engaged on the night we visited, keeping one eye on the open kitchen and examining each plate as it left for the table and the other eye on front-of-house flow. Creating a complete and exceptional dining experience is his art, and his standards appear to be sky-high.

Lucky us, for that translates into an atmosphere of unpretentious elegance, a menu that changes frequently and mixes traditional fare with some adventure, and food that sings.

The Blueberry Files has published a review of Ruski’s.

The Golden Dish has published a review of Blue Spoon.

For a main course I chose what’s known as chicken under a brick and my partner had the seafood stew. My last encounter with this preparation occurred recently at the uninspiring Macaroni Grill. Needless to say the two interpretations are worlds apart. Blue Spoon’s take reveals beautifully seasoned and extremely moist white and dark meat served over a mass of seared Brussels sprouts with addictively delicious caramelized fingerlings. But the real prize is the resounding bacon and mustard sauce that elevates this dish to a higher realm indeed.

Joe Ricchio has written a review of Harmon’s Lunch for Maine magazine’s blog.

I don’t think I’m alone when I say that very few things satisfy the soul like a great burger, and Harmon’s Lunch has stood the test of time by consistently offering one of Maine’s best.

Who needs Happy Meal toys, anyway?

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

The sausage at Marcy’s is a step up from the typical chewy diner links — you get something fatter, more tender, and less bluntly salty. The new owners have also upgraded the bacon, which is thicker and has a better mouthfeel. “Homefries” are really hashbrowns of the simple shredded potato variety — a big pile whose brief time on the grill imparts every possible potato texture — from soft and tender to hard and crisp. French toast is simply and nicely done, with a flavor more eggy than sweet. Either the French toast or big fluffy pancakes can be included with your egg breakfast to create a huge meal for less than seven bucks.