Category: Reviews

Po’Boys & Pickles received 4 stars from the Taste & Tell review in today’s Maine Sunday Telegram.

Fried oyster salad ($8.50) is a surefire solution to the perpetual hunger for fried oysters. Set on top of a salad of pickled green beans, sliced cucumber, grape tomatoes and mesclun in a mustardy vinaigrette with dollops of remoulade, the oysters are juicy and perfect, encapsulated in thin, golden crunch.

The Maine Sunday Telegram also published the results of their 24th Annual Readers’ Poll today.

We culled all this from our 24th Annual Audience Readers’ Poll. It’s long been a trusty gauge of what Mainers like best in the areas of fun, food and frolic. But this year, it was revamped with a focus on summer.

Po’Boys & Pickles received 4 stars from the Taste & Tell review in today’s Maine Sunday Telegram.

Fried oyster salad ($8.50) is a surefire solution to the perpetual hunger for fried oysters. Set on top of a salad of pickled green beans, sliced cucumber, grape tomatoes and mesclun in a mustardy vinaigrette with dollops of remoulade, the oysters are juicy and perfect, encapsulated in thin, golden crunch.

The Maine Sunday Telegram also published the results of their 24th Annual Readers’ Poll today.

We culled all this from our 24th Annual Audience Readers’ Poll. It’s long been a trusty gauge of what Mainers like best in the areas of fun, food and frolic. But this year, it was revamped with a focus on summer.

Diet for a Small City has published a review of Sabieng.

It turned out to be worth the wait.  The crunchy Pad Thai was outstanding: the combination of thin rice noodles with the crunchy egg noodles and chopped green onions brought the dish a dynamic and satisfying texture.  The spicing was virtually perfect: tangy, sweet, and spicy.  I forced a small forkful upon each of my friends so that they, too, could bear witness to the enchanting balance of flavors and textures.  “I should have ordered that,” was what more than one person said.

Simple Sandwich received 3½ stars from the Eat & Run column in today’s Press Herald,

Overall, Simple Sandwich is a nice addition to the Old Port lunch scene. And here’s hoping that, unlike other late-night eateries in Portland, it will last long enough to satisfy plenty of nighttime cravings for good eats.

and the Armory Lounge was reviewed in the paper’s Portland Bar Guide column.

Simple Sandwich received 3½ stars from the Eat & Run column in today’s Press Herald,

Overall, Simple Sandwich is a nice addition to the Old Port lunch scene. And here’s hoping that, unlike other late-night eateries in Portland, it will last long enough to satisfy plenty of nighttime cravings for good eats.

and the Armory Lounge was reviewed in the paper’s Portland Bar Guide column.

Otto/Enzo Pizzeria received 5 stars from the Taste & Tell column in today’s Maine Sunday Telegram.

Every once in a while, you take a bite of something and it brings you up short. Your mouth is filled with crunch and oil, sweet tomato and liquid cheese. You are being nourished with pleasure. Life is so much better that way.

Soooo . . .You Really Like Cats has published a review of Boda.

That’s right, the coconut-averse me just said she wanted to soak up the rest of the curry. I’m sold, that’s for sure. This is one Thai restaurant that I won’t be writing off as contributing to the “Thai food fad” curse we can’t shake off.

The Press Herald has published a review of the new Pat’s Pizza on Market Street.

The chicken parm followed about 10 minutes later. It consisted of a tangy marinara sauce, a sliced chicken breast splayed over a warm toasted bun with Parmesan cheese melted on top. I enjoyed it very much. The chicken was moist and thin, making it easy to eat. The cheese was gooey and stringy. The bun was doughy and warm.

The Press Herald has published a review of the new Pat’s Pizza on Market Street.

The chicken parm followed about 10 minutes later. It consisted of a tangy marinara sauce, a sliced chicken breast splayed over a warm toasted bun with Parmesan cheese melted on top. I enjoyed it very much. The chicken was moist and thin, making it easy to eat. The cheese was gooey and stringy. The bun was doughy and warm.

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

But we had no quibbles with a “forbidden shrimp” entrée. Like a Neil Young guitar solo, this dish played one note to perfection — in this case the savory quality of umami. The big tender shrimp, darkened by mild Korean spices, rested on a bed of chewy black rice. By finishing the dish with edamame and rich little shimeji mushrooms, the chef enhanced these flavors rather than creating a clash.