Category: Reviews

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.

The Press Herald has reviewed Liquid Riot Bottling Company.

In’finiti was a local favorite to some, and to others, a place where the food was too expensive and the atmosphere somewhat ill fitting for a brew house. However, with the leveling of the dining room and the new name, these changes help to appeal to a more casual, community-centered pub crowd.

The Bollard has reviewed Bramhall.

Disappointments aside, we couldn’t honestly say we weren’t sated and happy by the end of the meal. Maybe it was the candlelight, or the whiskey’s warm glow, but we promised ourselves we’d return.

The Food Network has published an eating guide to Portland. Included are: Bite into Maine, Blue Rooster, Duckfat, Emilitsa, Eventide, Five Fifty-Five, Lolita, Pai Men Miyake, Small Axe, The Well.

The Maine Sunday Telegram has reviewed Walter’s.

Walter’s may be tucked into the first floor of a nondescript office building, but chef Jeff Buerhaus’ cuisine – incorporating recipes and techniques from Asia, the Caribbean and the Mediterranean – is highly creative and intensely flavorful. Don’t miss the Crispy Wild Oysters – among the finest in town – or the saffron-laced bouillabaisse that often appears as an appetizer special. Or try any of the Asian-inspired dishes that the chef likes to cook, from a steak bulgogi bowl reminiscent of Korean bibimbap to salmon with a Thai curry coconut sauce; like many of the dishes here, they are beautifully seasoned and deeply satisfying.

The Press Herald has reviewed Maps Cafe,

But there’s a distinct charm to Maps that will compete with other Portland bars, no matter what. In addition to their on-the-money grilled cheeses, Walker wakes up early most days to bake one of her grandmother’s cake recipes. She’d often bake with her grandma as a girl, and cake at the bar was another European element Walker wanted to play up. The carrot cake has become a customer favorite.

and Peter Peter Portland Eater has reviewed Bao Bao.

After all was said and eaten, were quite pleased. Our food came to 46 bucks with tax and tip. It seemed quite reasonable for 24 dumplings, a slaw, and a glass of wine. I found the Kung Pau the most tasty, but all of our food was very good. I definitely recommend Bao Bao if you love dumplings.

The Maine Sunday Telegram has reviewed Ebb & Flow.

If looks could kill, Ebb & Flow would be slaying customers in the Old Port. The dining room is attractive, the presentation colorful and the tableware sparkling and elegant. But three months after opening, the Mediterranean-inspired cooking here remains uneven. Play to the kitchen’s strengths and order a selection of mezze (small dishes) served with the outstanding house-made pita. Or go for dessert and share a plate of sugary galaktoboureko, the chef’s lighter version of a traditional custard-and-phyllo confection that tastes like food for the (Greek) gods.

The Golden Dish has published a first look review of Tiqa.

Expansive space, beautiful design, and a bit of exotica coming from its pan-Mediterranean-inspired kitchen add up to Tiqa being one of the most unique establishments to grace the city in recent memory.

The Maine Sunday Telegram has reviewed Bao Bao.

Bao Bao bills itself as a dumpling house (you can order plates of six dumplings either boiled or pan fried, and the lamb dumplings are particularly good) but other items on the menu truly shine: Asian Slaw is a crisp, refreshing salad with a delicious soy and rice wine vinaigrette; “smashed cucumbers” are served icy cold but enrobed in a fiery sriracha chili sauce; and Taiwanese beef noodle soup blends chunks of super-tender brisket with ropes of noodles and chopped greens in a salty, satisfying beef broth. Don’t miss the red bean paste buns offered upon request for dessert. They’re a fried twist on a steamed Asian classic, and sweet enough to satisfy even your strongest cravings.