Category: Reviews

The Blueberry Files has reviewed Root Wild,

My friend G. and I tried several 2 oz. samples of the different flavors, and I was really pleased by them all. The hopped tasted a bit more beer-like than UFF’s version does, and the fruit flavors are bright and pleasantly balanced. I was impressed by how thoroughly the added flavors came through.

Portland Magazine has reviewed Maine Oyster Co.,

Styled on a tray of ice, the oysters are easy to identify, served clockwise in the order they appear on the menu. Accompanying mignonettes are subtle enough not to mask the nuances of this delicacy. Reading flavor descriptions of oysters posted at the bar is helpful, especially if you’re only looking to try one or two. We can testify that The Wolfe’s Neck, for example, is “briny, with a smooth, milky finish,” though we didn’t notice the “sugar or watermelon” in the Chebeague Island. We did encounter a saltier kiss from the sea than the more subdued Birch Island, however, which boasts a firm texture. If we had to pick a favorite, it might be the toothsome Blackstone Point from Damariscotta or the Nonesuch Pearl from Scarborough, with its superb balance of brine and sweetness.

the Portland Phoenix has reviewed Root Wild and A & C Grocery, and

A&C’s egg sandwich, served with either ham or tomato on a soft English muffin, is world class, the eggs folded omelet-style over gooey cheese. A three-cheese grilled sandwich — pressed thin, funky and chewy with dark crust — pairs nicely with fizzy light kombucha. The cheeseburger is expertly done with sharp pickle and a tangy sauce. The Italian suffers from a bit too much soft roll.

Press Herald has reviewed Sapporo.

Back at the office, I used the chopsticks my server at Sapporo had kindly packed for me (along with a fork and a spoon) to pull up the buckwheat noodles and big chunks of white chicken meat. The noodles were squishier than I like, and I wished I’d ordered the firmer ramen instead, but the broth was exactly what I was after: flavorful but also clean tasting. The opposite of muffaletta really.

Also, The Maine Sunday Telegram has reviewed No Coward Soul In Bath.

The Press Herald has published a bar review of Elda.

One of the best food and beverage experiences I’ve ever had anywhere in the world, and I used to live in the gastronomic capital of France.

The Maine Sunday Telegram has reviewed Independent Ice Co.,

But its newest tenant, The Independent Ice Company, has transformed it into a sophisticated and – believe it or not – cozy whiskey bar with a surprisingly broad menu of casual dishes. Don’t skip the signature cocktails, all slightly tweaked versions of classics served with (naturally) their own specially formulated shape of ice. The rosemary sour is a zingy pleasure, and the Rufus Page Black Walnut Old Fashioned might well be my favorite autumn cocktail this year. While you’re sipping, order a pair of outsized, bacon-wrapped meatloaf sliders; a cone of Belgian-style, house-cut fries or even a kale-and-arugula salad. Yes, you read that right: a salad… on Wharf Street.

The Golden Dish has reviewed The Cheese Shop, and

The focus of the Cheese Shop is, of course, cheese curated from top European and local creameries as well as a fine selection of vinegars, olive oils, charcuterie, coffees, pastas and preserves.

Press Herald has reviewed AC Lounge.

The wine selection is impressive, offering 6-ounce or 9-ounce portions of one rose, five white, and six reds, all ranging from $8 to $10 for the smaller and $12 to $14 for larger pours. There’s also an $8 sparkling wine and a $7 sherry. In keeping with the hotel’s origins, nine of the options are from Spain. The 15 beer choices range from $5 to $8; I didn’t see any Spanish options, but there are lots of local ones. I would be remiss if I didn’t mention that there are espresso martinis on tap. Burp.

Palace Diner has been named to Eater’s 2018 list of America’s Most Essential Restaurants.

In 2014, Chad Conley and Greg Mitchell took over a decades-old, 15-seat restaurant housed in a Pollard train car built in 1927 and turned it into the ideal realization of a daytime Americana diner. Eating here haunts me: I can’t find better light, lemony, buttery pancakes, or a more precisely engineered egg sandwich, and theirs is the only tuna melt I ever hunger after.

The Maine Sunday Telegram has reviewed Blue Spoon,

Occasionally though, everything comes together as it should, and it’s possible to see Lavey’s skills in full flight. Take the grilled Broad Arrow Farm pork loin served with bacony white beans, roasted Brussels sprouts and a creamy dill-and-mustard sauce ($28). It’s a precisely balanced plate, with lightness from sherry vinegar and a breadth of textures and flavors that draw you back until suddenly, it’s all gone.

The Bollard has reviewed Eaux, and

It’s not strictly traditional; the chicken is boneless, which I know is blasphemy to purists. But from the spicy, crunchy coating — fried just to the brink of burnt — to the moist and succulent meat inside, this is damn near perfect. The waffle is just as good. Crisp on the outside, impossibly light and fluffy on the inside, the only thing these beauties need is a smear of the sweet, earthy cane syrup that’s gently drizzled around the edge of the plate.

Portland Phoenix has reviewed Bonobo.

Let’s talk about that pizza. Fired in a wood oven at lower temperatures than the standard 700-800°F range, the dough gets a bit more time to set before exiting the heat, resulting in a thin, slightly chewy and pleasantly sweet crust with just a touch of smoke and sourness to it. Perhaps most akin to the end product served at Lazzari, the pizza at Bonobo — more restrained in toppings and thus lighter in feel — is unique to itself and without any true analogs in the area

Also, the Press Herald has published an article about Baxter Brewing new pub in Lewiston.

Congratulations to the Maine food producers named finalists in the 2019 Good Food Awards:

• Beer – Liquid Riot for their Blushing Star Barrel-Aged Lager
• Charcuterie – A Small Good for their Cider Brined Coppa
• Cider – Portersfield Cider for their Ridlon 16/2
• Coffee – Bard Coffee for their Organic Costa Rica La Mirella
• Spirits – Liquid Riot for both their Old Port Straight Bourbon Whiskey & Fernet Michaud

The winners will be announced January 11 at a gala in San Francisco.

The Maine Sunday Telegram has reviewed Bob’s Clam Hut,

When you’ve finished that, move on to any of belly clam dishes. Sure, you could stick to a remarkably tender clam strip roll ($15.95) and not be disappointed, but the goal here is complete satisfaction – you’re in a fried seafood shack, after all. So head right for the Clams 2 Ways ($24.95), a generous basket that lets you pit Lillian’s puffed, crispy version of fried whole-bellies against Bob’s, which is a shade or two more caramel in color, with a fuller salinity. The two preparations differ by just a couple of ingredients and an extra minute in oil, but the difference in taste is striking.

the Press Herald has reviewed Pizzarino, and

Located in Zapoteca’s old space, Pizzarino is owned by three Milanese friends, one of whom also started Paciarino, a pasta-centric restaurant down the street. Opened in August, this place focuses on pizza, rice-based dishes and gnocchi. The bar area is lovely, with comfortable wooden barstools with backs and purse hooks underneath the bar. There’s even a tiny outdoor seating area. One of the owners greeted me and my two friends when we arrived and clearly wanted to make sure we enjoyed ourselves.

Portland Phoenix has reviewed Big Fin Poké, Poké Pop and Crunchy Poké.

And what you get is pretty good, especially if you don’t choose yourself. While Crunch and Pop emphasize the house’s pre-designed combinations, Big Fin’s chalkboard is dominated by a “build your own” section, nudging you to select from dozens of “mix-ins” and toppings and proteins. Inevitably you choose too many, and the toppings pile up in the wide paper bowl. What are you gonna do, not get more stuff? If we had that kind of restraint we would not be in this mess.

The Maine Sunday Telegram has reviewed Dunstan Tap & Table,

Offerings at this stylish, modern restaurant echo familiar tropes – burgers, tacos, a few dozen beers and ciders by the can, bottle and on tap – but DT&T, as the Brenermans have nicknamed it, is different from its Scarborough peers. In no small part, that’s because Tenney prepares components for his eclectic menu largely from scratch, from fiery habanero sauce to pastrami. Worth a try are his take on pub classics like hand-cut fries, vibrantly herbal chicken tacos and Asian-esque Brussels sprouts

thePress Herald has reviewed Roots Cafe, and

I ate an excellent vegetable quiche – the filling was delicate, the homemade crust tender – and a pretty, seasonally apt salad with roasted butternut squash, apples, almonds, quinoa, dried cranberries and crumbled feta, all arranged atop a bed of baby spinach. My quiche, salad and complimentary cheese puffs, served on stylish white china, came to just $10.25, which felt like a deal. And the portions were so generous, I lacked the stomach space for the chocolate ganache and banana crepe I’d been coveting as I watched the staff make sweet and savory crepes to order.

Portland Magazine magazine has reviewed East Ender.

We order the pâté-like Chicken Leg Rillette ($7), served on lightly toasted Pain de Mie (a French pullman bread loaf featuring very little crust). The rich meat, graced with savory seasonings and a light-handed touch of house mustard with a very good pickle (neither sweet nor sour), enhances our bread. Not a crumb remains on our plates.

The Vivid Kitchen has published a guide to Portland including recommendations to visit Portland Farmers’ Market, Dutch’s, Marcy’s, Tandem, Bard, Arabica, Holly Donut, Ohno Cafe, Belleville, Standard Baking, The Shop, Duckfat, East Ender, Ruski’s, Sur Lie, Bonobo, The Snug, Maps, Top of the East, Arcadia, Tomaso’s, Hunt & Alpine, LFK, Local 188, Bramhall, Vena’s.

The Maine Sunday Telegram has reviewed the Portland location of Poké Pop.

Named for chef/owner Anusat “Pop” Limsitong, the restaurant is a confusion of fusion, with cross-cultural elements intended to enliven bowls of cubed protein, vegetables and rice. By and large, these tweaks are unnecessary and involve sickly sweet sauces that make Poké Pop’s signature dish a huge letdown. If you must order poké, stick to the tofu bowl and customize your order with a squirt of the soy-based shoyu umami sauce, the least sweet of the restaurant’s offerings. But if it’s sweetness you’re after, Poké Pop has you covered. Its bing soo shaved ice, which is really a Filipino halo halo parfait made with fruit ice cream, shaved milk ice and about a thousand other ingredients, is terrific, even though it takes 15 minutes to prepare each one.

Down East magazine has reviewed Izakaya Minato.

Every dish brings a fresh set of tastes and textures: smoky bacon-wrapped rice cakes, melt-off-the-bone Korean-style barbecue short ribs, spicy kimchi fried rice. The broiled black cod, marinated in sake lees, is nearly the consistency of butter. Fried tofu squares, with jalapeño, soy sauce, and bonito, addictively marry spicy and salty — I suspect I could snack on these all day.