Type A Diversions has reviewed Flatbread.
Whenever anyone asks me where my favorite pizza place is in Portland, I always say Flatbread. Some don’t count Flatbread’s wood-fired, clay oven, all-natural pizza as “real pizza” because it’s not dripping with grease – but that’s exactly what I like about their pies.
Here’s an article from the Travel section of this weekend’s Washington Post that slipped online a little early. Post writer Christina Talcott sings the praises of the “vibrant, eclectic” Munjoy Hill neighborhood and promises “while there’s snow still on the ground there, Munjoy Hill’s density of sights, shops and dining spots offers plenty of opportunities to pop in someplace warm. ” The article highlights some of the foodie spots on the Hill including: North Star, Hilltop Coffee Shop, Rosemont, The Front Room, Duckfat, Colucci’s and Homegrown Herb & Tea.
Portland Magazine has reviewed Paciarino.
As backgrounds for our sauce selections, we picked lasagna and ravioli. Not the usual piled-up-high pasta upon pasta, our lasagna with bolognese ($8.50) was instead a thinner version powerfully packed with layers of intense flavor.
Empire Dine and Dance received 4 stars from the Eat & Run column in today’s Press Herald.
We sampled the variety of pub fare at the Empire and discovered new Chef Todd “Bam” Bidwell makes cheap eats here pretty worthwhile.
Since Bidwell took over as chef in November and revamped the menu in January, he’s got the kitchen running as he likes it – and he’s fussy.
The Portland Phoenix has reviewed Dean’s Sweets.
The bitter-richness of the dark chocolate shell is terrific, but it would not matter much if the ganache filling were not just as good. This is where most truffles go wrong, with a filling that is both too firm and too sweet, giving you flashbacks to the nougat in a 3 Musketeers bar. The Dean’s ganache is soft, velvety, and deeply rich.
Portland Bar Guide has reviewed Espo’s Trattoria.
For the sake of research and bringing you, the reader, the most information possible, I tried the following martinis: Zooma (coffee, espresso vodka goodness), Espo’s Marteani (raspberry vodka, pinot grigio, green tea and lemon), Tiramisu, Chocolate, the Teresatini (grape vodka, riesling and white cranberry juice), and finally their Luck of the Irish (something minty and creamy. It was hard to take notes at that point!) While I may not recall all the ingredients – I do remember all of them being so good and the average price of each drink was $7.50.
The Boston Globe has reviewed Paciarino.
The maccheroni pomodoro at Paciarino, a brand new pasta restaurant here, is a simple, perfect dish. Similar to rigatoni, maccheroni is handmade daily in the restaurant’s big open kitchen. The sauce, bright red and summertime sweet – even in winter – is made with garlic, plenty of olive oil, fresh basil, and the best imported canned tomatoes. This specialty comes out in a big warm bowl topped with grated Parmesan and a drizzle of fruity olive oil. Italian soul food.
Type A Diversions has reviewed Chef Landry’s new restaurant The Farmer’s Table.
The sign outside The Farmer’s Table the night we dined advertised “comfort food” – the perfect description for the simply prepared cuisine found inside…Bottom line: For those seeking simply prepared, well-executed comfort food, The Farmer’s Table fits the bill; it is a great new addition to Portland’s food scene.
Photo Credit: Type A Diversions
Veranda Thai received 3 stars from this week’s Taste & Tell column in today’s Maine Sunday Telegram.
After years of getting to know all about it, Mainers are thoroughly convinced that Thai food is to their liking.
Neighbors of Veranda Thai are especially in luck, because this restaurant is serving a superior version worth a drive for folks farther afield, even if their neighborhood is already well-stocked with Thai eateries.
Chow Maine has reviewed Ribollita.
An entree of roast chicken puttanesca with huge pappardelle made up for a puttanesca tried elsewhere that didn’t make the grade. Ribollita’s doesn’t fudge on the hot black olives, exploding with flavor once they are heated in the sauce, or the garlic and capers — in fact maybe there were just a few too many — and tomato.