Category: Reviews

A new BDN blog called Out of the Oven has been posting a series of bakery reviews. Their most recent review is of Union Bagel Co,

As we lingered for a few minutes at their counter space and enjoyed our bagels, we noticed that nearly every customer that came in was addressed by name. That familiarity from the staff speaks volumes to me. That tells me that their customers come often enough to have built a relationship with the people working there. That’s good food and good feelings under one roof!

Earlier reviews were of Standard Baking, Rosemont and Katie Made.

Eating Portland Alive has published a report from the May 4th Star Wars dinner at Piccolo,

This was one of the most fun, creative, and delicious dining experiences I’ve ever had. It was truly as memorable as the beloved trilogy it was paying tribute to and I cannot wait to see what they have in store for next year’s celebration. The Force is strong with this pair of culinary Jedi, so get your butts in hyperdrive and pay them a visit!

The Portland Phoenix has reviewed Mi Sen,

Asian noodle soup has unrivaled capacity to efficiently deliver richness, complexity of flavor, variety of texture, and satisfying infusions of umami. At Mi Sen they deliver it in deep white bowls of a dignified size. The best was the num sai — a chicken broth soup, which we ordered with flat rice noodles. The broth had a light, bright quality, and the fat little wontons were not too heavy. Ground chicken clung to the tender noodles, while green beans, sprouts, and crispy wonton added some crunch.

and The Golden Dish has reviewed Fore Street.

While the greater world of fine dining gets more complex, where chefs are like mad scientists reinventing a universal culinaryscape, Portland’s inimitable Fore Street restaurant works within a scope it created years ago and refines it daily.

Peter Peter Portland Eater has reviewed Frog & Turtle.

Fortunately, good friends have a way of making time fly by, but after nearly a nearly three hour meal, it was time to wrap up. The meal came to about 100 first presidents after tip. I appreciated the desserts FOC as they certainly added to the meal and we enjoyed them greatly. Our drinks were great and our meals were very good except for a bit of underseasoning on one item. In the end, it’s safe to say that The Frog and Turtle is a fun spot in Westbrook for good times with good food. Get there soon in case a meteor shower destroys the planet as we know it and restaurants no longer exist.

The Bollard has gone on a Tour de Taco,

I recently moved back to Maine after living for a time in Tuscon, and if there’s one thing I miss about that sun-baked city, it’s the tacos. It seems like there’s a taqueria on every block. Maine’s about as far from Mexico as you can get in the continental U.S., but Portland’s robust food scene gave me hope I could assuage my nostalgia as Cinco de Mayo approached.

and Portland Magazine has assembled a list of late night drinking and dining options.

It’s getting late. You’ve just emerged from a paranoid dystopian thriller at the Nickelodeon, or Anna Lombard’s set at One Longfellow Square. You’re hungry.

Conde Naste Traveller has included Portland in their list of the 20 Best American Cities for Foodies.

Sam Hayward’s Fore Street is the restaurant that kicked off Portland’s food revolution nearly 20 years ago and continues to be one of its great innovators with a daily changing menu of locally sourced items, prepared rustic-style in a wood-burning oven. While (relative) newcomers like Eventide Oyster Co. (pictured), a tribute to the old-fashioned raw bar, and the Miyake family of Japan-meets-Maine eateries are a testament to the city’s increasingly adventurous palate.

Out magazine has highlighted 6 “new and classic dining destinations” in Portland: J’s Oyster Bar, Eventide, Fore Street, Hugo’s, The Porthole, and the Portland Hunt & Alpine Club.

The Golden Dish has reviewed The Back Bay Grill.

Finally a beautiful specimen of pan roasted chicken breast is served as my main course.  It’s from the local Serendipity Acres Farm and has been marinated in thyme and sea salt and accompanied by potato gnocchi–the proverbial gossamer light pillows of pasta–arranged around English pea puree and salt-roasted beets.  [Maître‘d Adrian] Stratton suggested a glass of Bandol to go with my entrée, which worked perfectly.