Maine Sunday Telegram has published the first review of Huong’s,
But in the end, pho is Huong’s signature dish. It’s pretty much impossible to go wrong with any of the herby, beef broth-based noodle soups, like the rare beef and meatball, or white meat chicken pho ($7.95). The service at Huong’s Vietnamese Restaurant also deserves praise – Huong Le’s daughters run the show in the front of the house, and they are unfailingly kind and knowledgeable, often dashing to the kitchen to make special requests that the kitchen goes out of its way to accommodate.
The Blueberry Files and Steffy Amondi have reviewed Sur Lie,
The potatoes and the bolognese were the winners in my book—the fried haddock suffered from a soft, rather than crispy, battered coating, and its flavors were too mild to stand up to the other dishes on the table. The bolognese was my favorite, with a tangy sauce and lots of orange zest.
The Press Herald has reviewed The King’s Head,
But it was the specials that caught my interest that day — first, the cream of chicken soup ($5 for a cup) and, second, the tacos. I had a chicken taco for $2 and a beef one for $3. Both were generous in size and entirely tasty. And the price sure was right. The soup also hit the spot, and for an even 10 bucks for all three of these things, it felt like more than enough food to satisfy even this bottomless pit.
Peter Peter Portland Eater has published the first review of BRGR Bar, and has reviewed Trattoria Fanny and Foulmouthed Brewing.
Foulmouthed Brewing appears to be doing pretty well and it’s with good reason. The beers they create have great flavor and they have a decent selection of cocktails too. But what makes them a go-to brewery is their food which is outstanding and pairs really well with their beverages. I’m going back soon for another brew and more grilled cheese. The sandwich might seem a little pricey at $13, but it’s so unbelievably good that I’ll ask them to take my money for it without hesitation.
Chris Ellis and Dylan Jacobs, residents of Boston and Greenwood Maine, have licensed the Maine region from the Edible organization that links a network of more than 90 regional food magazines in the US and Canada. Ellis and Jacobs have hired Michael Sanders to serve as the magazine’s editor.
