The Press Herald has reviewed the Other Side Diner.
I went with the omelet, which was cooked perfectly and filled with fresh, sauteed spinach. Instead of toast I asked for an English muffin, which was split and toasted on the griddle, and slathered in butter. Thin and crispy; so simple yet so good. The hash browns come in a ball shape – somewhere between the size of a golf ball and a tennis ball – and are crunchy on the outside, creamy on the inside.
The Press Herald has reviewed the Three Dollar Deweys.
The new and improved version of Three Dollar Deweys includes some slight layout changes, nicely renovated bathrooms and a menu revamp that I’ll discuss later, but by far the most exciting development, in my opinion, is that there’s now a specialty cocktail menu featuring 10 drinks ranging from $8 to $13. I went with the $11.50 blood orange martini, one of my drinking companions ordered the $13 Commercial Street (tequila, apricot brandy liqueur, cranberry juice and fresh lime juice), and my other friend chose the $12 Paloma (tequila, grapefruit juice, agave nectar and soda water).
The Maine Sunday Telegram has reviewed the David’s 388 and David’s, and
Equally, it’s hard not to like David’s 388, which opened in 2005. With a terse menu that stitches together New American, French and Italian bistro influences, he and his team put out rock-solid dishes like soft, pan-fried seafood and sweet potato cakes; boozy pecan tartlettes; and a classic bacon burger he slides into tranches of transverse-cut focaccia.
the West End News has reviewed the Hot Suppa.
For starters Alex had the Fried Green Tomatoes with Remoulade, perfectly fried and paired well with savory dipping sauce. For me it was an outstanding Chicken & Andouille Sausage Gumbo. Neither of us could get enough of it (especially him, since it was intended for me). I’d wished it was a bowl and served as a main entrée. It was that good!
The Maine Sunday Telegram has reviewed the Gross Confection Bar, and
By and large, Dadaleares’ sweet dishes are superb, each one a tiny experiment that explores balance among sweet, tart and savory flavors, as well as tender, yielding textures and boisterous crunch. Bar manager Jaren Rivas’s beverage program offers its own host of surprisingly savory cocktails alongside local draft beers and mostly dry wines — ideal for pairing with even the sweetest dessert on Gross’ engaging and adventurous menu.
the Press Herald has reviewed the Royale Lunch Bar.
Well, what can I say? The Bifteck sandwich was a glorious feast, a tantalizing symphony for my taste buds and a sublime moment of sandwich perfection. And here’s where I’m going to shock you, so be ready: I couldn’t eat the whole thing. And I ALWAYS eat the whole thing. But this thing was substantial and paired with those hand-cut fries, I couldn’t slay the beast, try as I did. But I ate most of it and savored every morsel. My only regret is that I wish I had a George Constanza-esque napping area beneath my desk to hide away in for a post-meal siesta.
The Boston Globe has published an eating and drinking guide to Portland.
Portland is like Disney for diners. The charming city on Casco Bay is chock-full of excellent little restaurants, clustered together and worth lining up for. From sparkling seafood to the best baked goods, food here is a tourist attraction unto itself. Don’t spend your time roaming the Old Port in search of overpriced lobster rolls. Instead, head to the places where delicious food meets a distinctive point of view. Here’s where to start when you visit this little city with a big-time food scene, as well as a couple of don’t-miss spots less than 20 miles away.
Featured restaurants: Central Provisions, Cong Tu Bot, Drifters Wife, Duckfat, Elda, Eventide, Fore Street, Mr. Tuna, Palace Diner, Portland Hunt + Alpine Club, Rose Foods, Standard Baking, Tandem, The Honey Paw.
Hop Culture has posted an eating and drinking guide to Portland.
Portland’s excellent food and drink scene has never been a secret, but whatever gems may have been hidden were unearthed when Bon Appetit named Portland its restaurant city of 2018 — a very well-deserved distinction. The beauty of a city like Portland, Maine, though, is that it never stops growing. Sure, your favorite little Portland joint may have blown up overnight, but there’s going to be a new crop of hotspots just around the corner.
The Hop Culture team spent a short weekend exploring the best food and drink in Portland, attempting to come up with our own beer-focused guide to the city. Many of our choices are “easy” (Tandem, Drifter’s Wife, Rose Foods Austin Street, etc.) but we hope you discover a few new favorites as we did.
The Maine Sunday Telegram has reviewed the N To Tail.
But Hur doesn’t stop at reinterpreting classics. His creativity and smart execution are in full flight when he devises his own dishes, like a French-style confit of rabbit ($22) he serves with North Korean-style sweet-savory soy-glazed ddeok (chubby, chubby, mochi-like cylinders). By slow-poaching the rabbit in oil, Hur transforms the ultra-lean meat. Touch it with your fork, and it succumbs. Every bite of chewy ddeok dipped into the jalapeño-oil demiglace underscores the rabbit’s tenderness further.
The Press Herald has reviewed Dizzy Bird, and
As I’ve already hinted, I discovered the meat was both tender and delicious. (It could have been just a touch more moist, but I feel like that’s nit-picking.) I remember thinking as I ate it, “I wonder how many modern kids raised on grocery store rotisserie birds even know what a chicken is supposed to taste like?”
the Press Herald has reviewed Bird & Co.
Unless you prefer to slog through life without even a glimmer of happiness, you should head straight to Bird & Co. Is it possible that soon the word tacocktail will be trending?
The Maine Sunday Telegram has published a review of 6 Portland area restaurant delivery services, and
2 Dine In’s roster of restaurant partners tops 100, offering food as varied as pork schnitzel (Other Side Delicatessen), Sicilian pizza (Slab) and cactus-blossom pupusas (Flores). Deliveries generally arrive when they are supposed to, although the back-end technology seems to sandbag expectations by frequently proposing wait times that exceed an hour, even when the actual delivery arrives far sooner.
The Golden Dish has reviewed local options for pancakes.
To me the perfect pancake is light and fluffy (not leaden and too floury) with crisp edges from being cooked on a well-greased griddle. The batter is lightened by folding in whipped egg whites to the flour, milk and egg batter. They should be no larger than 4-to 5 inches in diameter, sensibly large compared to the dinner-plate size pancakes that some restaurant kitchens deem are likable by the dining public.
Northern Hospitality, a book by Andrew and Briana Volk, co-owners of Hunt & Alpine and Little Giant, is a finalist in the IACP awards in the Beer, Wine or Spirits category.