Yosaku has received a B grade in a review that appeared in the new edition of the USM Free Press.
If you’re craving Japanese cuisine, or just looking for a new spot for a night out, be sure to check out Yosaku. Just make sure to go on a day you aren’t in a rush. The food is always great, but the service is 50/50.
Appetite Portland has published a review of the prix fixe menu now offered on Sundays at Vignola.
For entrees, Adam picked the roasted lamb leg and I chose the pork saltimbocca. An artistic fan of balsalmic reduction and basil oil provided a dense and herby slathering sauce for Adam’s slightly gamey lamb. He pronounced the meat tasty if slightly overcooked. Paired with root veggies and mashed potatoes, it was a satisfying, if uninspired, meal.
Hugo’s came it at #25 on the 2010 Opinionated About Dining list of the 30 Most Important Restaurants in the United States.
Maine claimed 6 of the 15 slots on OAD’s list of the top restaurants in New England, and of those 5 are in Portland: Hugo’s (#1), Fore Street (#5), Miyake (#6), Bresca (#9) and Evangeline (#14).
The new issue of Portland Magazine includes a review of Sonny’s,
Think of Sonny’s as an F. Parker Reidy’s for the 21st century: seafood-aware (you should see the lobster mariscada there, though the Cuban steaks are great, too); bar on the square (corner of Exchange and Middle Streets, with views of Tommy’s Park); and divertido, with a Caribbean/South American twist.
There’s also an in-depth guide to food events statewide in 2010, and an article about Maine chef’s use of edible flowers in their dishes. The food event guide and edible flower article are only available in the print version of the magazine which is on newsstands now.
The February edition of The Bollard includes an installment of the Land of the Forgotten Cocktails series on alcohol infused winter warm-ups,
The Hot Toddy is a study in pure efficacy — it does something, and does it exceedingly well, at that — but we love this cocktail for its flexibility. Simply put, a Hot Toddy is a heated single serving of an old 18th century–style punch, and should be treated with as free and inventive a hand as the mixer can muster.
and a survey of the offerings at three ethnic markets serving immigrants from Latin America and others in the city: La Bodega Latina, Los Amigos International Market and Victory’s Grocery.
“We’re a small store, but we got stuff that Hannaford doesn’t have,” said Juan [Gonzalez]’s daughter, Jasmine. La Bodega Latina carries banana leaves, empanada skins, Jamaica flower drink concentrate, several varieties of chorizo, tamarind soda, and 21 varieties of beans (many of which you won’t find on the shelves at Hannaford or Shaw’s).
The Maine Sunday Telegram has published a review of the Jewel of India.
And everything really was right, one night during dinner at chef/owner Prem Sharma’s Jewel of India, a beloved Biddeford restaurant that opened this South Portland branch last fall. The sweet coconut soup, aromatic mulligatawny soup, elegantly spiced tikkas, vindaloos and curries and tender bread held flavors as happy and lively as the dancers.
The Press Herald has published a bar review of Grace.
DRINK STYLE: Feisty libations, with infused liquors and fresh ingredients prepared by gifted, gregarious gals. If the cocktail idea is a little overwhelming, take your pick off the spectacular wine, beer and scotch lists.
The Portland Phoenix has published a brunch review of Vignola.
So, panic aside, I chose the Vignola omelette with tomatoes, basil, bruschetta, and Vignola potatoes. The potato part alone was worth it. In addition to using a mixture of potato varieties, including purple potatoes, it also had olives, roasted red peppers, and capers mixed in. While these additions certainly added a strong olive-oil component to the dish, frankly, what is an Italian meal without a good dose of olive oil?
The Portsmouth Herald has published a review of The Salt Exchange.
It’s that variety that works together on many levels that makes the food terrific here. Ingredients are seasonal and used inventively but there aren’t so many elements in each dish that it’s overwhelming or confusing. Still, there is always something surprising, whimsical and always something delicious.
The Portland Phoenix has published a review of Binga’s Stadium.
While they are meaty enough, it is the skin and the sauce/seasoning that makes or breaks a wing — and Binga’s offers you about 20 options. The best wings tend to be seasoned with a dry rub, but Binga’s mostly coats theirs in syrupy sauces.
This works best when there is some heat to cut though the sugars. The Thai chili sauce was too mild, and seemed unreasonably sweet. The thin, orange-tinged classic Buffalo sauce was much better . . .