The list of final nominees for this year’s James Beard Foundation awards had been set to be released March 25th but the announcement was delayed due to the pandemic. Now the Beard Foundation now plans to release the nominee list on Monday on May 4th at 4 pm.
To refresh your memory, here’s a link to the 2020 list of JBF award semifinalists from Maine which was published in February.
The Press Herald has reviewed The Local Press.
Turkey is still my go-to deli meat, and if I’m taking the sandwich plunge, lettuce, tomato and mayo aren’t going to do. That’s led me, most often, to the Beacon Street, a turkey panini with avocado, tomato, red onion, hot pepper relish, provolone and mayonnaise for $9.50. At first, the hot pepper relish almost kept me from ordering it, but it ending up being the element that brings it to another level – or, in other words, makes it totally worth it.
The Maine Sunday Telegram has reviewed Anoche,
If a visit to Basque Country, with its tradition of locally pressed ciders and small-plates-centric snacking appeals to you, Anoche should be on your Portland dining itinerary. Owner/GM Erika Colby’s dimly lit, slightly retro-feeling pintxos restaurant evokes a casual, Iberian bar/restaurant while showcasing more than a dozen New England draft ciders. Ranging from funky and tannic to shimmering with tart fruit, the ciders are (appropriately) the star of the show at Anoche, supported by a line-up of complex, herbal gin-and-tonic cocktails, all of which are made with homemade tonic water.
the Press Herald has reviewed Ada’s, and
I had eaten about half of it when the Funghi Salsiccia was ready. Besides the crimini mushrooms and large, browned pieces of savory pork sausage, it had mozzarella, provolone cheese, parsley, extra virgin olive oil and garlic. There was no red sauce and the crust was thinner and a little crisper than the Margherita. Both were delicious.
the Press Herald has reviewed Three of Strong.
Great place to bring your rum-loving friends. But beware, they don’t sell any spirits other than rum, although they do have mocktails and soda.
Thrillist has published an eating guide to Portland entitled Everywhere You Need to Eat in Portland, Maine Right Now.
Old-timers might tell you that it’s a shame that Grace or Silly’s are no longer around (and it is), traditionalists might come to the city looking for blueberry pie and fresh catches straight from the sea (of which there are plenty). But to rely too heavily on tradition would run the risk of overlooking the creative and wide-ranging work that’s been done in the city over the past decade or so, not to mention what’s happening right now. So read on and discover the best restaurants in Portland, Maine right now.
Highlighted in the article are: Candy’s, Central Provisions, Cong Tu Bot, Duckfat, Eventide, Fore Street, Hugo’s, Izakaya Minato, Local 188, Mr. Tuna, Rose Foods, Ruski’s, The Holy Donut.
The Food Network has named Biddeford-based Night Moves Bread (website) to their list of the Best Bread Bakeries in America.
Though baker Kerry Hanney’s bread baking style is rooted in European tradition, the flours she uses are all from Maine-grown grains, particularly rye (Maine has the same growing zone as many European countries associated with rye.). Before opening Night Moves Bread in Bitteford, a coastal town about 25 minutes south of Portland, she made a name for herself with those rye-based loaves. Try the Baltic rye, a slowly fermented sourdough loaf made with 100% rye freshly milled in-house and sprouted rye berries as well as local ingredients such as blackstrap molasses, coffee grounds from Speckled Ax and beer from Banded Brewing Co. For another regional taste, opt for the Anadama, a New England-style cornmeal bread made with nixtamalized corn — Hanney uses buttery, sweet Abenaki flint corn — and black strap molasses. The bread is also served at top restaurants around Portland.
The Maine Sunday Telegram has reviewed Miyake, and
Portland’s Miyake has earned a reputation as one of the state’s best Japanese restaurants, thanks in no small part to the skill and creativity of its chef/owner, Masa Miyake.
the Press Herald has reviewed Dos Naciones.
This is another addition to the Portland restaurant scene that seems to be well worth supporting. The owner has said that it has long been her dream to own her own restaurant, and the love and care she puts into the food shows.
The list of semifinalists for the 2020 James Beard Foundation Awards was released today. There are 11 semifinal nominees from Maine:
The final list of nominees will be released on March 25th, and the awards ceremony will take place on May 4th in Chicago.
Related information:
The Maine Sunday Telegram has reviewed CBG.
Chef Theodore Moffitt’s menu delivers whiplash-inducing doses of eclecticism but is largely well-executed and seems suited to bar manager Mike Barbuto’s classics-focused beverage program. CBG’s fried snacks are among its best dishes. If you visit at night, don’t skip the crisp-fried croquettes filled with braised pork and potato. At brunch, it’s the savory ham-and-cheese fritters that you’ll want, with their superheated interior ready to send rivulets of melted sharp cheddar running down your chin as you eat.
The Maine Sunday Telegram has reviewed The Back Bay Grill.
The surprisingly affordable wine list and Matthews’ stellar cooking are, as ever, the restaurant’s two biggest draws. Sweet, pan-seared scallops in aromatic, leek-strewn crème fraiche broth; and a crunchy, baseball-sized crab cake fashioned from freshly picked Maine crab are two of the menu’s many standouts, although with Matthews in the kitchen, it is hard to go wrong.
The Press Herald has reviewed Noodle Love, and
This place is a nice addition to an already-crowded food scene. The food is great, the service fast and the prices are very reasonable.
has also reviewed CBG.
Our drinks arrived in delicate vintage glassware – not what we had been expecting in that atmosphere, but perfect for the drinks we had chosen. The Part & Parcel reminded us of a grapefruity brunch drink. The Maximillion Affair was less Mezcal-forward than we had expected and was even verging on sweet.