Category: Reviews

The Press Herald has published a bar review of Petite Jacqueline.

In a city that becomes increasingly more popular for its bars and restaurants by the day, there are two reasons Petite Jacqueline stands out in Portland. The first is that this traditional French bistro is exactly that – traditional. Many of Portland’s newest dining additions feature trendy small plate menus, or experimental New American cuisine. Petite’s steadfast and classic French menu actually makes the restaurant more unique among an otherwise adventurous gastronomic town.

The Wall Street Journal published an article about the rise of the culinary scenes America’s smaller cities. It mentions Portland in passing,

And then there’s this: These are places where chefs can make a difference. The most dynamic food cities in the country right now are the two Portlands (Ore. and Maine), Nashville, Tenn., Charleston, S.C., Houston and Philadelphia. All took off in the past decade thanks to the arrival of a few gifted chefs who pioneered a new dining scene.

The Maine Sunday Telegram has reviewed Gilbert’s Chowder House.

Gilbert’s is a no-nonsense chowder house set in a sea of upscale businesses on Commercial Street. Play to the kitchen’s strengths and order a cup of house-made clam or corn chowder; both are rich, peppery and full of flavor. Skip the specials on the blackboard and try a fried haddock sandwich from the standard menu instead: the coating is light and crunchy, and the fish it encases is juicy and steaming hot. Sandwiches come with chips, but you’ll want to order a side of French fries, which are among the best in town.

The Golden Dish has posted a first look review of the new East Ender.

At my next lunch I had to have the burger, made famous at Small Axe, a thick patty of local beef cold smoked and charred on the grill just right.  This version did not disappoint.  Though at $14 it’s pricey.   It comes lobbed with a shield of melted Stilton and a scrim of caramelized onions–mahogany-hued sweet onions slowly sautéed in balsamic and a touch of red wine.  The burger is accompanied by excellent batter-dipped onion rings.

Drink Up and Get Happy has reviewed the Bar of Chocolate Cafe.

We showed up at Bar of Chocolate around 4:30 on a Friday evening. It was very quiet but we were soon joined by more patrons as the evening wore on. We decided to sample some of the martini offerings. It’s not often that I can resist a good espresso martini and the one at Bar of Chocolate stands out among some of the best.  It’s not overly creamy but smooth and delicious all the same.

The Maine Sunday Telegram has reviewed The Grill Room.

The Grill Room is a noisy, popular, casual steakhouse on one of the prettiest streets in the Old Port. The menu isn’t particularly innovative, but servings are large and the traditional fare is so filling you may want to loosen your belt a notch. Start with fried clams – small, sweet whole bellies served with a bright tartar sauce. Then try steak or fish from the wood-fired grill. (The salmon is downright delicious.) And make sure to ask about apple fritters for dessert. No one likes a leaden fritter, and The Grill Room’s are light, crunchy and irresistible with a spoonful of the cider syrup offered alongside.

Press Herald reporter Meredith Goad has been nominated for a 2015 IACP food writing award in the Personal Essay/Memoir category for an article entitled Forged with an Iron Will about her great-great grandmother’s cast iron skillets.

The Bollard has published a brunch review of The King’s Head.

Although relatively new, The King’s Head has found solid footing among the brewpubs and gastro-bistros of the Old Port. We won’t rush back for brunch — at this price point, there are better options in town — but I look forward to returning to sample appetizers and more beers from their impressive tap list. I’ll probably visit later in the day, when I can enjoy a few pints free of guilt.

The Maine Sunday Telegram has reviewed Blue Spoon.

Blue Spoon is a relaxed, neighborhood restaurant with a Mediterranean slant. Start with a mezze plate piled with cheeses, terrines and a selection of chef David Iovino’s pickled vegetables. If you crave comfort, ask about the braising pot – a seasonal ragu of slow-cooked meats served with house-made pasta. Or try the chicken under a brick: It’s crispy, juicy and accompanied by irresistible gruyere fritters. Just make sure to leave room for dessert. Blue Spoon may bill itself as a Maine bistro, but the coconut caramel flan is pure, unadulterated Cuban delight.