Portland Magazine has reviewed Evo.
Chef de cuisine Matthew Ginn (executive chef is Brendan Hicks, also chef at Chebeague Island Inn) calls Evo’s menu “refreshing–less butter and cream, more olive oil and sumac.” Succulent sautéed chicken livers ($10) from nearby Sumner Valley Farm are prepared with fresh pomegranate and lemon juices, olive oil, and sumac and served with bite-sized crackers inspired by a 10th-century recipe involving crushed walnuts, pomegranate, and vinegar.
The Portland Phoenix has reviewed The Honey Paw.
The Honey Paw, a third contiguous Middle Street restaurant from the folks behind Hugo’s and Eventide, hews closer to the latter strategy. Like Roger in full flight, Honey Paw seems willing to try anything, certain they have the talent to pull it off. The menu has a lot of noodles, and the flavors lean toward Asia. But these serve as basic ideas, not rigid constraints, and many of the dishes pleasantly surprise you with unexpected combinations of approaches, textures and ingredients.
Food Republic has set of 5 restaurant recommendations for Portland: Bao Bao, Lolita, Salvage, Union, Vinland.
During the summer months, Portland, Maine, is as irresistible as a destination gets. The weather is comfortably warm, with low humidity. The skies are crystal-clear, and the water is, well, right there. Aside from the postcard-perfect backdrop of the city and its natural surroundings, there’s plenty of good eating to be done.
Fine Cooking magazine talked with chef Sam Hayward to get his Portland tips on where to eat and go in Portland. His suggestions include: Browne Trading, Central Provisions, East Ender, Eventide, Harbor Fish Market, Hugo’s, Scratch Baking, Standard Baking and The Lobster Shack.
The article also includes Hayward’s recipe for beer-steamed mussels.
The August/September issue of Fine Cooking isn’t online yet.
Pig Trip has published a first look review of Terlingua,
So far, so good. Latin meets barbecue in an interesting menu with that rare combination of ambitiousness and approachability. Strong flavors, strong smoke and mostly reliable textures are good signs going forward.
the Press Herald has reviewed Marcy’s,
…when I need something reliable, without any pretense and certainly affordable, Marcy’s is my go-to place. I hadn’t been in about four years and now have been twice as of late. I’m sure they’ll see me there soon and though I’ll have to stay away from the Twix Muffin (I am not making this up) on their specials board, I am likely to visit the “Pancake Corner” part of the menu…
and the Press Herald has also posted a bar review of the Glass lounge.
Glass Lounge at Hyatt Place is a swanky hotel bar with a retro vibe and great craft cocktails. Good for a daytime drink with friends or coworkers, or a fancy night on the town, Glass’s central downtown location creates a buzzing metropolitan atmosphere, where you will find exceptional service, impressive bourbon and scotch offerings, and imaginative cocktails.
Wine Enthusiast magazine has included MJ’s Wine Bar in their list of the Top 20 Wine Bars in America.
Peter Peter Portland Eater has reviewed Tempo Dulu.
I give Tempo Dulu my highest recommendation. I assure you that it is not just a meal, but a complete culinary experience highlighted by both eating and learning about first rate Asian cuisine using lots of local ingredients in the best and most elegant of locations. Like most Maine restaurants of any quality, there is no dress code, so you can go and relax while feeling like king for a meal. Save your money and make this place your very next special occasion go-to. You can thank me later.
The Press Herald has published a bar review of The Back Bay Grill,
A Portland dining institution for 27 years, Back Bay Grill is one of the finest restaurant experiences in the state. Known for exceptional guest services, top-notch American cuisine, and a comfortable, white linen atmosphere with an open kitchen, sitting at the bar is a great way to get to know the long-standing servers and bartenders. You’ll be planning your next visit in no time.
and has reviewed Ten Ten Pié.
The pickled radish pieces were a little sweet, and crunchy. The chicken was a little savory, and still warm, and the egg strips were fluffy. The combination of flavors, and of crunchy, chewy and soft textures was an amazing treat. There were so many ingredients in the dish I would never have ordered. But in this preparation, I loved them all.
The Golden Dish has reviewed Tempo Dulu.
The melding of courses offered stunning contrast as in the crispy duck leg enriched with curried foie gras, pickled ramps for contrast, fried garlic and fried shallots. As in the preceding dish we could have stopped there fully sated. But why when lobster meat is served with a fried egg on top, pickled vegetables and crab rice relish? My favorite two dishes were the Thai smoked sausage and the tempura of shrimp with mango lime relish.
The Bollard has published a review of Taj in South Portland.
Taj is not flamboyant, and the dishes are not perfectly executed (some were too salty). It’s a modest Indian joint out by the mall. It has funny blue movie-theater carpeting and placemats depicting the 44 Presidents of the United States (which is also funny, and fun). But my parents weren’t wrong: for what it is, Taj is a good restaurant serving modestly priced food. If you’re in the mood for Indian comfort food, give Taj a shot.
The Golden Dish has posted a first look review of Terlingua.
I did. And this included the cold smoked fish dip alive with pungent flavors of sour orange, Vidalia onion and sweet peppers. It was served with commercial taco chips, which were good, but they need to replace those with homemade, something that’s in the works, according to management. Another good preparation was, as mentioned, the grilled shell-on shrimp ( fresh from the Gulf coast or previously frozen?), though the otherwise winey, sweet flavors of the guajillo chili sauce in which it was bathed could have been more prominent. I liked the smoked brisket—meltingly tender–and the honey coated flat breads served with it were delicious.
You can take a look at Terlingua’s menu on their website (www.terlingua.me) and follow them online on instagram and facebook.