Category: Reviews

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.

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.