Category: Reviews

For the latest episode of Booze, Fish & Coffee hosts Bo Bigelow and Brian Ericson conduct a blind lobster roll tasting.

Bon Appétit & Condé Nast Traveler magazines have both published articles in their July issues about Maine.

According to Bon Appétit’s Genevieve Morgan, “Maine…has finally managed to become, well, cool.” She goes on to write,

For decades, visiting Maine meant a predictable diet of lobster and lighthouses. What’s happening today up and down the coast goes way beyond that. Artisans and farmers have taken the local-everything model and run with it, resulting in a place like nowhere else. It’s a mix of new, native and “from away”. It’s about seafood that makes chefs giddy. It’s a Portland restaurant scene that crushes tasting menus and Japanese bar food. It’s roadside markets piled with candy-sweet strawberries and foraged black trumpet mushrooms. It’s island inns that nail the perfect mix of rustic and sophisticated. Add in some of the best brewers on the planet, and the state’s ubiquitous slogan, “The way life should be,” starts to sound pretty legit.

Bon Appétit highlights Eventide, Palace Diner, Oxbow, Rising Tide, Central Provisions, Primo, Tao, Tandem, Bunker, UFF, Hunt & Alpine and more. The article isn’t online yet but should be on newsstands shortly.

Condé Nast Traveler highlights Chebeague Island Inn, Eventide, Fore Street, Standard Baking, Rabelais and others. You can see the full article online.

Haddockquest has reviewed the fish sandwich at DiMillo’s.

There’s no getting around the heavy level of kitsch associated with DiMillo’s, but you don’t show up rolling your eyes. Instead, you walk through the power-operated doors into the ship’s gaudy lobby and finally its dimly-lit bar, put on a small buzz (scotch seems appropriate) and revel in the sheer joy shared by those old ladies picking through their lobster rolls. Then, you bite into a haddock sandwich and smile — even if you’re just a little bit confused as to why.

The Blueberry Files has published a first look review of Slab.

The salumi comes with slices of Sicilian summer sausage, an herbed soft cheese spread, muffuletta relish (spicy olives, cauliflower, peppers, and carrots), and addictive crispy slices of Luna bread. Other starters include an orange sage hummus, served with Luna bread wedges and Focaccia with olives and oil.

Chubby Werewolf has reviewed Thurston’s Wicked Good Burgers.

As I was finishing my meal, I was pleased to see that Thurston’s was doing fairly brisk business, with plenty of folks coming in to eat for the first time, and many others inquiring about take-away menus. By the time I departed, the small’ish parking lot was filled to capacity. Provided that the meal and level-of-service I enjoyed is representative of the Thurston’s experience over the long-term, I don’t think they will have any trouble surviving and thriving in this little corner of the universe.

Chubby Werewolf has reviewed Blue Rooster.

One of the things I enjoyed most about this hot dog is that even though the mac & cheese is one of the most elegant versions you’ll ever try…enjoying it atop a well-prepared hot dog still elicited memories of those hot dog/mac & cheese skillets so many of us devoured as children. And at $7, this hot dog is a tremendous value. Even if you’re not endeavouring to try all 13 hot dogs in the Chef Series, the Truffle Mac Dog is one that bears a special trip.

This is the fourth in CW‘s ongoing series on the guest chef hot dog series at Blue Rooster.

Portland Magazine has reviewed Central Provisions.

I can’t resist the foie gras ($15/22). The intense flavors of the rich, delicate liver are brilliantly balanced with a rose-hip purée, a sprinkling of millet granola, and candied buddha’s hand–a lemony fruit. Ecstasy. Six grilled shrimp a la plancha ($12) with herb olive oil sing back-up to yet another meaty, spicy tapa.

The Press Herald has published a bar review of Central Provisions.

Central Provisions is one of the best places in Portland to discover new craft cocktails. Bar Manager, Patrick McDonald is known for his encyclopedia-like knowledge of pre-prohibition era spirits and drinks. You’d be hard pressed to stump him. Wine Director, Chris Peterman, is Central Provisions’ own sommelier and can talk enthusiastically about any wine on the menu (and so many more). He’ll make you feel right at home. Central Provisions’ bar scene will not disappoint.

The Portland Dining Guide I wrote for the June issue of Down East is now available online.