Category: Reviews

Down East has reviewed Hugo’s.

The quail, crusted with flakes of dried bonito, sits beside a deviled quail egg and dollops of kimchi puree. That dish followed the lightly pickled local mackerel served with bits of matsutake-mushroom-flavored ice. It can all seem a bit precious, but a sense of whimsy in each dish deflates any of the stuffiness attributed with fine dining. An everything bialy with butter is served between courses of poussin (young chicken) and chawanmushi (Japanese egg custard). For dessert, a doughnut hole and bits of popcorn balance apple foam and caramel mousse…

Portland is on the list of the 75 “people, places and flavors that will shape the way you drink in 2014” assembled by Imbibe magazine’s for their January issue. Here’s an abridged excerpt of what they had to say about Portland,

Long a favorite vacation destination for East Coasters, Portland’s forward-thinking food scene was an early adopter of the farm-to-table (and sea-to-table) ethos…New brewers keep popping up, from powerhouses like Rising Tide in East Bayside to the ultra-cool Bunker Brewing…Excellent coffees are not hard to come by, but some of the most interesting can be found at Speckled Ax…[and] Tandem Coffee offers all the trappings, including pour-over cups prepared by friendly baristas. Setting a new standard for Portland cocktails is the Portland Hunt & Alpine Club, opened in September by Andrew Volk…True to its name, the bar has a distinct Nordic vibe defined by clean lines and a sparse coziness, and the menu is an ode to the beauty of cocktails, old and new.

The new issue of Imbibe should be appearing on newsstands in early January; the article is not yet online.

Petite Jacqueline has received 5 stars in today’s Maine Sunday Telegram review.

On a quiet evening earlier this month, the other diners at Petite Jacqueline may not have noticed the menu changes made by the restaurant’s newly hired chef, Paris-born Frederick Eliot. We knew the difference right away after one bite of our first course, a torchon of foie gras ($18), a preparation that set the stage for a remarkable meal to follow. There would also be many more extraordinary dinners on subsequent visits that were enjoyed immensely.

The Golden Dish has posted his initial impressions from a visit to the new Top of the East lounge and C2 restaurant, both located in the new Westin.

I had an excellent cocktail made by Josh, who was formerly the gatekeeper at Spread’s active lounge area and is doing a great job here. I also enjoyed a plate of smoked swordfish belly that was absolutely delicious. It was served with pickled radish, a red-pepper coulis and saffron aioli—all perfectly done. The rest of the menu offerings is a compelling list of small plates like panko-crusted goat cheese and assorted panini perfect to accompany wine or cocktails.

Drink Up and Get Happy has reviewed David’s.

Head to David’s to enjoy what Portland has to offer, hang out with friends and family, or warm up after shopping in all the great stores downtown.  The fantastic specials on drinks and food paired with a great selection and atmosphere make it a happy hour to top most lists.

Thillist has named the Portland Hunt & Alpine Club to their list of the Best New Bars in America.

…the Scandinavian après-ski spot from Andrew and Briana Volk does the honorable thing, and cuts right to the booze — serving up crafted cocktails (Volk has been a bartender at choice spots across the country) — selected out of a large leather bound list that seems to have cherry picked Volk’s favorites from across the country (shout out to Tommy’s Margarita in SF!), alongside Nordic small plates served on wood planks.

The Golden Dish has reviewed Local 188.

It’s always true that when the boss is in the restaurant it runs better and everyone is happier for it.  In this case, with Villani back at the stove you’re apt to get a very good meal.

 I’m glad to reacquaint myself with Local 188. With so many new restaurants springing up in Portland all the time, it’s nice to go back to an old favorite, especially when it’s fresh and good.

Former Gourmet editor Ruth Reichl has recommended Browne Trading as part of her multi-day holiday gift guide.

Even if your friends live near a coast, if they don’t live in a large urban city they very likely lack access to first-rate seafood. That’s where Browne Trading Company comes in. Rod Mitchell has been supplying sustainably-sourced seafood to big deal chefs like Eric Ripert and Daniel Boulud for many years. But he also mail-orders his wonderful products to ordinary people.

For the latest episode of Booze, Fish & Coffee the guys share their views on Little Bigs, Portland & Rochester, and more.

This hot new bakery is worth the hype. This husband-and-wife baking team hails from Michigan, and their hand pies are delectable, with an amazing crust that’s both light and flavorful with buttery goodness, but not too thick, so you can actually taste the goodies inside. We dig the Vegetable Samosa and the Spicy Pork Pie, but we’ll have to return for the Texas Chili with Frito Crust (!) These guys also know their way around a donut — both pastry and cake varieties, which were outstanding.