The Golden Dish has reviewed Walter’s.
Interestingly with so much going on in Portland’s varied dining scene, Walter’s remains in its own exalted sphere. It’s not Asian fusion, new-wave Chinese, small-plate incantations or regional American and European cuisines, but, rather, it takes the best of many cooking styles and artfully presents them in a universal approach that still has merit.
Both Black Dinah Chocolatiers and Royal Rose Syrups medaled at last night’s Good Food Awards in San Francisco.
The Press Herald has reviewed Dutch’s.
The crunch was immensely satisfying and the bread had a sweetness to it that I found downright delicious, albeit likely not particularly healthy. The chicken salad was also cut from another cloth with the aforementioned ingredients. Despite the sizable olive pit, I’d order it again in a heartbeat. I also happily plunked down $2 for a bag of hand-cut potato chips which were fresh, crispy and addictive.
Once again, Draft magazine has included Novare Res in their list of America’s 100 Best Beer Bars.
Peter Peter Portland Eater has reviewed Sur Lie.
The meal came to $156 with tax and a good tip. The service at Sur Lie was great. The visit from the chef was particularly fun. The food was super. This place knows what’s up and they got the right guy to put out food that will make peoples’ bellys sing a song of happiness. There’s just not anything about Sur Lie that wasn’t up to par. It was nice to be able to try a bunch of different foods and experience much more than a normal meal might offer. Sur Lie isn’t going anywhere. They clearly know what they are doing and they appear to keep switching things up to keep it interesting. Make a reservation and go. Quick.
The Maine Sunday Telegram has reviewed Sur Lie.
Sur Lie is far from a typical tapas bar. The kitchen specializes in inventive riffs on local favorites including poached haddock with parsnip puree, hanger steak with caramelized onions and fried oysters with garlic. If you’re hungry, try three or four of the shareable plates per person – and don’t miss pork cheeks with Yukon gold foam. What this kitchen does to plain potatoes will knock your socks off.
Drink Up and Get Happy has posted a happy hour review of the Congress Squared.
Hotel restaurants are usually not known for stellar specials that can get the locals talking, but Congress Squared has turned that on it’s head. Their happy hour runs daily from 4-7pm. Already that puts them ahead, great hours and a reliable spot for weekend happy hour observing. They then pair that with $4 specials on Maine beers, a $5 wine of the day, a $7 sage brush cocktail, and 1/2 off the bar food menu. That’s some decent savings!
Opinionated About Dining publisher Steve Plotniki has included Hugo’s and Tao in his list of his Favorite Dishes of 2014.
What happens when you give Andrew Taylor and Mike Wiley a pasta extruder? They make thickly cut, exceptional tasting wide noodles. Cook them al dente. Then add a series if ingredients that turn it into what might be the best American pasta dish ever made.
Alton Brown included Duckfat and Eventide in his list of the Top Savory AB Road Eats of 2014.
I was in Portland for less than 24 hours and I visited Eventide twice. And there wasn’t just one good thing on the menu. There were multiple, including the best varieties of oyster I’ve ever had (all from Maine waters). If you twisted my arm and made me choose one thing, I would probably have to go with the Fried Oyster Bun or perhaps the Brown Butter Lobster Roll. Who am I kidding, I’d go with both and so should you. Oh, and the dirty martini is ridiculous.
Earlier in December Brown also highlighted his visit to Vena’s Fizz House.
Vena’s Fizz House (Portland, ME): I’ve never seen anything like Vena’s before. When you walk in you’re greeted with countless bitters, some I’ve never heard of. After you’re done browsing the shop, head up the stairs to a bar serving some of the best mocktails around. I suggest ordering a Lumberjack Love if you’re in the area.
The Golden Dish has reviewed Street & Company.
Just as the menus of steak houses never go out of style, the seafood mantra at Street and Company is as vital as ever, showing that archetypes of such definitive cuisine are ageless.