Mike’s, the new sandwich shop on Congress Street, has received 4 stars from the Eat & Run review in today’s Press Herald.
Opened this month, Mike’s is a small restaurant. The front room houses a few stools, where you can eat looking at Congress Street out the front window, beverage coolers and the kitchen. The back room has tables for seating. There are band posters and other art work celebrating rock ‘n’ roll decorating the restaurant’s two rooms.
Mike’s, the new sandwich shop on Congress Street, has received 4 stars from the Eat & Run review in today’s Press Herald.
Opened this month, Mike’s is a small restaurant. The front room houses a few stools, where you can eat looking at Congress Street out the front window, beverage coolers and the kitchen. The back room has tables for seating. There are band posters and other art work celebrating rock ‘n’ roll decorating the restaurant’s two rooms.
Edible Obsessions has published a review of Caiola’s.
I am going to start simply by laying out the fact that I am undeniably and absolutely in love with Caiola’s. I am biased from the second my hands hit the keyboard and I am more than ok with that. Truth be told, in spite of what my friend Kate says, they serve up the best brunch in town (or within at least a 50-mile radius) and we haven’t gone to another spot since they started serving it over two years ago.
Edible Obsessions has published a review of Caiola’s.
I am going to start simply by laying out the fact that I am undeniably and absolutely in love with Caiola’s. I am biased from the second my hands hit the keyboard and I am more than ok with that. Truth be told, in spite of what my friend Kate says, they serve up the best brunch in town (or within at least a 50-mile radius) and we haven’t gone to another spot since they started serving it over two years ago.
Portland magazine has published a review of the Chebeague Island Inn.
I chose the duck, a dish I find to be amateurishly prepared in most restaurants. Rowe’s version turned out to be a professional slam dunk. Tender, glossy, and almost silky, the pan-seared Long Island duck breast ($32), ordered medium rare, practically melted in my mouth. The caramel-brown breast rested on a fluffy bed of nutty black rice and rich duck reduction sauce, with bright green spears of al dente asparagus draped over top.
A New York Times travel article plugs several of our city’s restaurants, bars and markets: Bayside Bowl, Caiola’s, El Rayo, Farmer’s Table, Grace, Kamasouptra, Local Sprouts, Maine Mead Works, Novare Res, Peanut Butter and Jelly Time, Rosemont Market, Scratch Baking and Sonny’s.
PORTLAND, Me., is known for three L’s: lobster, lighthouses and L. L. Bean (O.K., make that four L’s). Here’s another: local. In recent years, this city on the coast of Maine has welcomed a wave of locavore restaurants, urban farms and galleries that feature local artists. Abandoned brick warehouses are being repurposed as eco-friendly boutiques. In the main square, a 19th-century building has been refashioned into a farmers’ market. And everywhere you look, this once-sleepy industrial town is showing signs of rejuvenation — usually by keeping things local.
For commentary on the piece from the New York Times read the article that appeared in the Portland Daily Sun.
From Away has published a lunch review of Ohno! Cafe.
The food was good: simple, homey and filling. The shop/restaurant is adorable. The guy who took my order sang to himself while filling a giant grinder with coffee beans, and the grill guy was quiet and pleasantly Mobyish, albeit with fewer qualms about meat. A few other customers rang in an out, I read the Phoenix and assorted flyers posted, and felt at home right away at the Oh No Cafe.
pArts has published a review of Miyake.
When I placed my order, Joe Ricchio – waitron extraordinaire – recommended instead the five course omakase tasting menu, adding “trust me.” I know Joe so trust was not an issue and I promptly changed my order. I’m glad I did (thanks, Joe!) At 50 bucks this is quite simply one of the best deals in town for fine dining – and it doesn’t get much finer than this – anywhere.
Gordo’s Lobster Cakes received 3½ stars from the Eat & Run review in today’s Press Herald.
If you’re looking for a different way to eat lobster, this cake is lighter and less messy than other alternatives. It’s a good to-go food. I can see it becoming a novelty item for tourists. I’m not so sure how well locals will take to it.
The only other sandwich the cart sells is a lobster roll ($10), which I heartily enjoyed. It was held together with a little mayo, and contained some chopped celery and fresh basil. Carolyn Smith says she doesn’t measure the amount of lobster meat she puts in the roll, but she tries to be generous.
Also in Thursday’s paper is a What Ales You column on Gritty’s 2010 Halloween Ale.
“This is the 21st year of Halloween Ale, and we start on Friday the 13th,” Ed Stebbins, Gritty’s brew master, said last week. “We always brew the first batch on a full moon or Friday the 13th.”
Halloween Ale is an extra-special bitter with 6 percent alcohol, and Stebbins promises “no pumpkins were harmed in the brewing of this beer. I promised my mother I would never put spices or fruit in any of our beer.”
Gordo’s Lobster Cakes received 3½ stars from the Eat & Run review in today’s Press Herald.
If you’re looking for a different way to eat lobster, this cake is lighter and less messy than other alternatives. It’s a good to-go food. I can see it becoming a novelty item for tourists. I’m not so sure how well locals will take to it.
The only other sandwich the cart sells is a lobster roll ($10), which I heartily enjoyed. It was held together with a little mayo, and contained some chopped celery and fresh basil. Carolyn Smith says she doesn’t measure the amount of lobster meat she puts in the roll, but she tries to be generous.
Also in Thursday’s paper is a What Ales You column on Gritty’s 2010 Halloween Ale.
“This is the 21st year of Halloween Ale, and we start on Friday the 13th,” Ed Stebbins, Gritty’s brew master, said last week. “We always brew the first batch on a full moon or Friday the 13th.”
Halloween Ale is an extra-special bitter with 6 percent alcohol, and Stebbins promises “no pumpkins were harmed in the brewing of this beer. I promised my mother I would never put spices or fruit in any of our beer.”