Category: Reviews

The Press Herald has published a review of the Otherside Deli,

I ignored my longing for breakfast when I saw the sandwich board and chose instead the pork schnitzel, a boneless, breaded pork cutlet paired with a tangy egg-and-caper relish, topped with mustard and served on a bulky roll. The pork was tender, the bread incredibly fresh, and the egg satisfied my craving for early-morning fare.

and a bar review of Sur Lie.

Babcock’s definition of a cocktail menu is a mix of pre-prohibition knowledge infused with a quirky modern-day palate. He whips up two or three drinks at once, and can talk you through your food choices as he goes – “start with one or two plates, and then order more from there,” he’ll say. He’ll offer tastes of whiskeys you’ve never heard of and tell you all about the distilling process for each. In other words, Babcock is the real deal. His Grey Ghost cocktail was recently featured on the happy hour menu (4 to 6 p.m. Monday through Saturday) for $8 (usually $10). Dickel white whiskey is combined with house made apple and pear syrup, angostura bitters and pink peppercorn. This drink will hook you from the first sweet sip – savor it.

Our Man on the Ground has reviewed Hugo’s.

Golden raspberries with a chocolate bark are the main ingredients of the next desert which includes a dollop of raspberry sorbet, tiny floral leaves and a smattering of crumble.  Both are displayed on the plate beautifully and tasted as good as they looked.

The imagination that goes into each individual portion of food is truly impressive. I would go to Hugo’s Restaurant again and again.

The Maine Sunday Telegram has reviewed Otto.

The vibe is casual and the crust memorable at Otto Pizza on Cottage Road in South Portland. Embrace your inner glutton and order the 16-inch Pulled Pork & Mango: It’s sweet and spicy and ample enough to satisfy two or more. Craving classic comfort food? Try the Meatloaf and Mashed Potato, a filling take on a family favorite – minus the ketchup. Otto does offer cannoli for dessert, but it’s the pies that shine here. Consider skipping the sweets and saving room for an extra 12-inch pizza instead.

The Golden Dish has reviewed Congress Squared.

Service is excellent and prices at dinner huddle around the $25 range for entrees. With restaurant week starting next month, this is prime time to reacquaint yourself with Congress Squared’s new chef and its impressive menu of contemporary American fare. All of which makes C2  eminently qualified as a pivotal member of Portland’s Arts District dining.

Phaidon Press collected restaurant recommendations from “more than 600 of the world’s leading chef” for the new edition of Where Chefs Eat. Portland restaurants included are Boda, Fore Street, Gorgeous Gelato, Hot Suppa, Otto Pizza, Pai Men Miyake and Piccolo. Primo in Rockland also made the cut.

The list of semi-final nominees for the 2015 James Beard Foundation awards were released today. The 10 Maine-based semi-finalists are:

• Best New Restaurant – Central Provisions
• Best Chef: Northeast – Andrew Taylor and Mike Wiley, Eventide Oyster Company; Masa Miyake, Miyake; Ravin Nakjaroen, Long Grain and Brian Hill, Francine Bistro
• Wine, Beer or Spirits Professional – Rob Tod, Allagash Brewing Co.
• Outstanding Baker – Alison Pray, Standard Baking
• Outstanding Bar Program – Portland Hunt + Alpine Club
• Outstanding Restaurant – Fore Street
• Rising Star of the Year – Cara Stadler, Tao Yuan

The names released today are on the so-called ‘long list’. The final list of nominees (the ‘short list’) will be out in March 24th and the awards ceremony will take place May 4th. In a change of pace, the awards ceremony will take place in Chicago this year instead of NYC—a way for the Foundation to emphasize the national nature of the awards and of its mission.

The Maine Sunday Telegram has reviewed Miyake, granting the Fore Street restaurant 4½ stars.

It may be pricey, but Miyake is the place to indulge in a range of superb Japanese dishes. Try the melt-in-your-mouth braised pork belly or the crunchy black seaweed called hijiki that’s served atop cubes of tofu and slices of avocado. If you love sashimi, you’ll find the quality and freshness here unparalleled; order a small platter with eight pieces for dinner or go for broke and ask chef Masa Miyake to prepare a special tasting menu. And don’t overlook the simplest offerings from the kitchen: The house salad and the spicy seaweed salad are among the tastiest in town.

The Press Herald has published a bar review of Howie’s,

Howie’s Pub has been around for 12 years and hosts mostly regulars because of its somewhat hidden location. However, it’s a friendly, lively bar, especially on Tuesday nights, and the beer and food selection is decent. Newcomers welcome.

and a review of The Cheese Iron.

The Va Benne Italiano ($7.99) is comprised of Mortadello, provolone, an assortment of salamis, house-made relish and house-made pesto served on a Standard Baking Company baguette. After I ordered it, the woman who was waiting on me asked a glorious question: Would I liked it heated? Would I ever! A few minutes on the press brought my sandwich into sandwich hall of fame territory.

Men’s Journal has included the Duck Confit Panini at Duckfat and the Bella Mortadella at The Cheese Iron in their list of the 50 Best Sandwiches in America.

To choose the top sandwiches in America, we recruited a dozen chefs and food writer, and took all the parts into account: The bread, filling, toppings, and how it all comes together in that first bite. The only caveats: Burgers aren’t sandwiches (they’re burgers), and likewise wraps, burritos, and hot dogs are out.  Otherwise, if it was between two pieces of bread, it was fair game. Here, a few hundred slices later, are the sandwiches that are worth making room for. 

Conde Nast Traveller has posted a Restaurant Guide to Portland which includes: Caiola’s, Empire, Eventide, Holy Donut, Miyake, OhNo Cafe, Petite Jacqueline, Piccolo, Slab, Zapotecca.