Caiola’s received 3½ stars from the restaurant review in today’s Maine Sunday Telegram.
Caesar salad with fried spicy oysters ($11.95) is another appetizer ample enough to be a main dish. The six oysters surrounding the romaine bear a thick, breaded crust, and taste peppery. Unfortunately, on this night, more attention could have been paid to their leafy vehicle; the overly dressed greens lack the sharp and lemony character of a good Caesar.
From Away has published a review of the pizza at Micucci’s.
There is something so sublime about this pizza, unlike any I have had known. Thick as the name implies, but not at all heavy; the dough of the crust is soft and airy. Sauce that is fruitsome yet not cloying. And a cheese layer that inspires the best of us to employ a lighter hand when slinging mozarella. Each component has integrity and complements the whole…
From Away has published a review of Kim’s Sandwich & Cafe.
Kim’s is the kind of hidden treasure of a shop that you really want to love, from its small, unassuming storefront with its handpainted signage, to its strikingly friendly staff. They are serving up several different types of perfectly respectable banh mi, and strong, caffeine-spiked cups of iced coffee, for next to no money; most sandwiches clock in at under $3.00 . The meats were delicious, and the pickled vegetables were lively and crisp. The bread was my banh mi’s downfall…
Chubby Werewolf has published a review of The Dogfish Cafe.
So how did the burger stack up? Overall, pretty well. I found it to be a teensy bit overcooked (I ordered mine cooked medium), but not to the point of being dry. The beef had a nice consistency, though I felt that—in terms of the flavor—it struggled to stand out amidst all of the toppings.
The Portland Phoenix has published a review of Pai Men Miyake.
But at his new spot he has embraced mayonnaise, infused with a variety of spices, which pops up all over the menu — on the pork buns, under salt cod fritters, with fried flounder. The mustardy version served with the fritters also had a sharp capery bite. It was terrific with the light, moist, almost gooey balls of fried salt cod. With the flounder a sweeter mayo, and a greasier fry, obscured some interesting flavors of mushroom sauce and garnish.
The Golden Dish has published a review of Street & Company.
My main course of oven baked whole branzino, which was filleted at the table, was served over a cilantro sauce that was at once provocative yet fresh. Branzino, a European sea bass, is a wonderful delicate fish and the restaurant cooked it perfectly.
Vin et Grub has published a review of Hugo’s.
Our 4th course, was beautiful and intricate. Referred to as the Suckling Pig Three Ways, we were presented with a large plate, with a piece of compressed shoulder, homemade thai sausage, and pig foot atop a long wonton noodle. A curry froth, curried peanuts, and sweet potato medallions rendered this the most impressive dish of the evening. The noodle (i love them) was soft and satiating and delicate. The curry froth was light and pure, and it added an enriching effect on all of the proteins on the plate…
From Away has published a review of Joe’s New York Pizza.
Though the pizza being slung out the door at Joe’s certainly can’t compare to what you’d find at Flatbread or Otto’s, it’s simply not trying to compete on that level. This isn’t organic arugula and free-range chicken served on a gluten-free crust; it’s hard-working, cheap, fast, workaday pizza, for people who don’t want to spend a lot of money or time to go from “empty-stomach” to “stomach full of pizza.” In that regard, we find Joe’s New York Pizza to be a solid choice for a midday slice.
From Away has continued his vertical tasting of Maine Ham Italian sandwiches with a visit to Anania’s.
I wasn’t expect anything beyond your standard-issue Maine-style Italian sandwich, but instead, was pleasantly surprised by one of the best Italians I have yet tried. The careful balance of ingredients keeps there from being an overwhelming “raw vegetable” flavor all-too-common in this type of sandwich, and the chewy bread and surprisingly creamy and flavorful cheese will stay in my mind for a long time.
For comparison see the comprehensive list of the prior From Away Italian sandwich reviews.
The Golden Dish has published a review of Pai Men Miyake.
Among the many starters the squash dumplings are my favorite. They seem to float like fluffy cumulous puffs with staying power–as delicate as the best type of gnocchi but loaded with flavor. They’re cloaked with rinkosan vinegar, brown butter, and cauliflower lending an otherworldly aftertaste that remains with you quite delightfully.