Travels with Hilary has published a review of The Merry Table.
My poireaux crepe was elegant in its simplicity and absolutely divine. The accompanying small salad of greens, dressed in the house Dijon vinaigrette, provided the perfect counterpoint. While big eaters might find the servings on the small side, I found it to be the perfect proportion.
Down East has published a review of Paciarino.
If after visiting Paciarino you’re hooked by Barbiero and de Savino’s cooking — and it would be hard not to be — you can pick up some of their products to take home. (Soon, you’ll even be able to order them online.) They sell their own fresh and frozen pastas and sauces, as well as specialty items imported from Italy. “Pasta and sauce, the stuff with which we grew up, is our big love,” de Savino says. “It feels good to share it.”
Today’s Portland Daily Sun includes a look at Portland Dine Around’s 2-1 deal in the context of a review of Casa Novello in Westbrook,
Price: $16.99 is the high end of the spectrum for the most popular 2-4-1 entrée of Casa Chicken Marsala. Casa’s version is an enormous portion of fresh chicken breast, onions, mushrooms, and marsala wine, sautéed with cream and oil. It is rich, and perhaps artery hardening, and well worth the extra 15 minutes on the tread mill (order it over penne so the sauce can get in the little ridges).
and a report on the Munjoy Hill Mimosa,
Beware, ye lovers of drink: The “Munjoy Hill Mimosa” gave me the smack-down. It’s a deceptive concoction, a vague mixture of Pabst Blue Ribbon Beer, and orange juice, mixed to taste.
Today’s Portland Daily Sun includes a look at Portland Dine Around’s 2-1 deal in the context of a review of Casa Novello in Westbrook,
Price: $16.99 is the high end of the spectrum for the most popular 2-4-1 entrée of Casa Chicken Marsala. Casa’s version is an enormous portion of fresh chicken breast, onions, mushrooms, and marsala wine, sautéed with cream and oil. It is rich, and perhaps artery hardening, and well worth the extra 15 minutes on the tread mill (order it over penne so the sauce can get in the little ridges).
and a report on the Munjoy Hill Mimosa,
Beware, ye lovers of drink: The “Munjoy Hill Mimosa” gave me the smack-down. It’s a deceptive concoction, a vague mixture of Pabst Blue Ribbon Beer, and orange juice, mixed to taste.
The Examiner has published a review of Borealis Breads Bakery & Bistro.
Come early (they open at 6.30a.m.) and enjoy breakfast: Maine Oatmeal simmering in apple juice accompanied by walnuts, raisins or cranberries, sweetened-up with brown sugar which would leave The Rolling Stones experiencing satisfaction which would make Sara smile.
Portland Magazine has published a review of Nosh Kitchen Bar.
The tantalizing plate also whetted our appetites with Piedmont-style salami, rich roast Porchetta, and a most robust pork lardo garnished with just the right herbs, extra virgin olive oil, pickled beets and onions, delicious apricot mustarda, and moderately hot red and green peppers. Superb, and only $10.
Sweet Marguerites has received 2 Silver sofi awards from NASFT for their 12-pack of Fleur de Sel Caramels and for their 12-pack of assorted chocolates. Sweet Marguerites is also a finalist for the gold sofi awards which will be announced June 28.
Portland Eats has published a review of Bazkari Catering.
The “bocata de jamon y manchego” (ham and cheese sandwich) is a great example of letting high-quality ingredients shine…I love food like this: a good, simple, sandwich, composed with great care. My next deli ham and swiss sandwich is sure to pale in comparison.
Broke 207 has published a review of Kamasouptra.
…my soup was really good, a little on the salty side, but flavorful and totally busting with fresh vegetables. my friend’s chili on the other hand was AMAZING. as close to veg chili perfection as i have ever encountered. my entire meal with $1.50 bottled water was $6.81…
The Portland Phoenix has published a review of Nosh.
Finally Nosh answers the question: where next, poutine? Last year’s trend gets a pretty nice new treatment at Nosh. The steak-cut fries are crisp, but the thicker cut preserves the inner potato from greasy obliteration. They don’t overdo it with the thin gravy, or the soft cheese, so you don’t end up with a plate of goop. Little squares of pork belly, maybe a bit too crisp, mingle with the fries.