The Maine Sunday Telegram has reviewed Cong Tu Bot,
Yet even as it makes culinary references to its peers, Cong Tu Bot manages to produce something wholly original. Take the pho ga ($13), a chicken-based soup bowl teeming with flat, fettuccine-like rice noodles and irregular shreds of tender chicken meat. Dobui and Zohn intentionally construct their version of this classic using techniques borrowed from Japanese ramen shops…It is both delicate and decadent – and phenomenally good.
The Bollard has reviewed El Corazon,
I ordered chilaquiles ($10.95), a once favorite dish I hadn’t eaten since leaving California. Piled onto a bed of crisp tortilla chips were two scrambled eggs simmered in a mild red sauce (a green sauce is also an option), topped with crumbly queso fresco and Mexican crema, and served with sides of beans and homefries. For an extra $1.50 the chef added a generous portion of chorizo on top. I had a few minor quibbles — using chips, rather than tortilla strips, made the dish messy and difficult to eat, and a hefty dose of hot sauce was necessary to provide sufficient heat — but otherwise it was very good.
the Portland Press Herald has reviewed Rose Foods, and
The Uncle Leo was a hit. The bagel was crispy outside, soft and chewy inside… The frittata was perfectly round, obviously cooked in a mold, but had just the right amount of lox in it, so the flavors were well balanced – especially with the schmear of herbed cream cheese as a finishing touch. I would order this again…
the Peter Peter Portland Eater has reviewed Bayou Kitchens.
Quick, easy, tasty, and reasonably priced, Bayou Kitchen hits all the marks. They make simple food including cajun favorites that consistently satisfy and also offer items that shock and amaze – particularly those specials – which might just throw a wrench into your usual brunch order.
