The Maine Sunday Telegram has reviewed Lio,

Most are inspired by modern European cooking, like a gorgeous lamb loin plated alongside a smoky, creamy Spanish eggplant escalivada; or buttery apple tarte tatin, knocked sideways into funkiness with an almost savory goat cheese ice cream. If the tarte is on the menu when you go, don’t miss it. Other dishes nearly hit their marks, if not for composition problems that make them difficult to eat (intact husk cherries on the otherwise fantastic duck breast) or were tricky to combine together on the fork so that all the flavors work as they should, as in the Melons and Cucumbers, a fragrant, umami-forward vegetable dish made with onions, papalo and garum. Despite the occasional wobble, Stadler and co-head chef Rachel Reynolds’ menu feels like a fresh, exciting take on small plates, one that might just need a little more time to find its perfect equilibrium.

the Portland Phoenix has reviewed Pizzarino, and

Simplicity reigns supreme at Pizzarino, where a Margherita pizza (mozzarella, tomato sauce, extra virgin olive oil, basil) stole the show during a recent visit. Bright and pleasantly acidic with a gentle sweetness, the sauce used as a base for each pizza on the menu is lively and inviting — a welcomed shift away from the deeply caramelized, almost ketchup-like product found on so many pies in southern Maine. The sauce provides much-needed contrast on the almost-too-salty Capricciosa pizza, which layers mushrooms, artichokes and prosciutto cotto ham on the same framework as the Margherita. It is divine and worth the price of admission on its own.

the Press Herald has reviewed Po’ Boys & Pickles.

I was expecting it to arrive on a pita, but instead “The Uptown” was on one of the hefty and delicious po’ boy rolls that the rest of the truly New Orleans-style menu items come on. There were a few thin slices of cucumber and tomato, as well as a red pepper mayonnaise and some shredded lettuce. My friendly server offered me a side of hot sauce, which I happily took.

The Maine Sunday Telegram has reviewed Locally Sauced, and

Locally Sauced’s chef/owner Charlie Ely loves to make sauce. He’s been doing it since he opened his business: first ladling the stuff onto burritos assembled in a tiny food cart, then beginning this May, on a range of Mexican and barbecue dishes he and his wife, general manager/owner Aimee Ely, serve in a high-ceilinged storefront on Thompson’s Point. His best sauces are a sweet-and-smoky blueberry-chipotle and a green chili sauce as fiery as fresh lava. Both work well with the restaurant’s top-notch burritos…

Peter Peter Portland Eater has reviewed Lolita.

Lolita works for me as a place to go when I can’t make a decision about what I want to eat or just when I’m feeling Munjoy Hill is the right area to grab some food. They never disappoint and always have an interesting variety of items like Blistered Shishito Peppers, Heirloom Tomato Casserole, and Grilled Half Game Hen. If you haven’t been yet, I suggest you make a visit there, because I’m sure you’ll be happy you did.