Category: Reviews

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

I love Sonny’s interior- the redesign really shows off the spectacular building with remaining elements of an old bank- and their cocktail list. And I struggle to put my finger on what is missing from their culinary offerings. But after this meal, there was nothing that stuck in my head. No, ‘how do they do that,’ no ‘I can’t stop thinking about…’ So while Sonny’s offers a great libations and is a fancy hang-out spot, I will be saving my appetite for Local 188.

Portalnd Bar Guide has published a review of DiMillo’s.

DiMillo’s is a well-loved favorite on the Portland dining scene, and for good reason. If you’re looking for timeless ambiance, real folks, and tried-and-true menu items across the board, take the walk out to the end of the marina and stop by DiMillo’s. You’ll be glad you did.

Venue Music Bar received 3 stars from the Taste & Tell review in the Maine Sunday Telegram.

This music performance space offers good bar standards such as a juicy burger and fresh haddock from a next-door seafood market, but you might need to endure a sound check if you dine around 7 p.m.

From Away has published a review of Flatbread.

My salad was a revelation. I am not even exagerating. It’s totally sublime. Baby spinach, golden beets sweet as heliotropism itself, goat cheese that isn’t too rank and tangy – you know how goat cheese can be, with an orange-hued Japanese-inspired dressing, all gingery and delicious. I want to live inside it, or at least, very nearby.

The Cookie Jar received 4 stars from the Eat & Run review in today’s Press Herald. The article had this to say about the chili,

It was outstanding. It was full of flavor and texture and packed with corn, different varieties of beans, chilies and peppers. It was fiery hot, in a sweat-inducing way. It cleared my sinuses. But it wasn’t offensively hot. It didn’t burn going down. The heat lingered and offered a late bite.

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

In recent years Hugo’s has introduced both a bar menu and an à la carte dinner menu, which have made the restaurant more accessible to locals. But this winter they are offering a midweek tasting menu that is not be missed: $42 for six courses. That is half the regular price; a third of what you would pay for a comparable meal in New York; and about equal to an appetizer, an entrée, and a split dessert at any upscale restaurant in Portland. For most incomes dinner out at a formal restaurant is a rare treat and a splurge. Right now Hugo’s midweek menu offers the most splurgy satisfaction for your money.

Vrai-lean-uh has posted an endorsement of Freeport Knife Company’s knife sharpening service,

I really highly, highly recommend Freeport Knife Co. They’re on Route 1 on the way to LL Bean, near Pet Pantry. I was expecting to go in and get some grief about the state of my cutlery, kind of like when the haircutter picks up and drops strands of my hair and says, “So, when was your last haircut?” But no! They were totally nice and they sharpened my knives in an hour for $2 a piece and the store is really fantastic.

Appetite Portland has published a review of Little Seoul,

Korean-Style Pumpkin Soup
At first slurp, I was shocked by its sweetness – remarking to Adam, “this belongs on the dessert menu.” But subsequent spoonfuls revealed a coarse and nutty creaminess reminiscent of roasted sunchoke. Thickened with rice flour, it’s more dense porridge than soup – both richer and more toothsome than in other culinary traditions.

Bayside Bowl received 3½ stars from this week’s Taste & Tell review in the Maine Sunday Telegram.

They are on their game in the kitchen at Bayside Bowl, with impressive pastry, juicy mushrooms and devastating desserts, while the few disappointments seem to reveal considered experiments rather than any carelessness.

The Portland Phoenix has published a review of the dinner service at Hot Suppa.

While the boudin sausage came in the shape of three perfect snowballs, our other appetizer of fried green tomatoes came as three golden pucks. The slight sourness of the al-dente tomatoes worked well with the light crispy breading. Again, the flavors were pleasant enough that we barely took advantage of the mild remoulade that came alongside. The real star of this appetizer, however, was the pile of cool little bay scallops. The deep smoky flavor worked well with the squishy scallops’ natural sweetness.