Urban Eye has posted a report on BP’s Shuck Shack.
Shucking ‘em before your eyes from an old hotdog cart, BP gives new meaning to the term street food. Once newly pried, Parson’s tucks the gleaming gems in a custom wooden tray. Choose from six finishing sauces, from traditional cocktail to tangy green curry mignonette sauce. Nothing pedestrian here.
Peter Peter Portland Eater has reviewed Tempo Dulu.
I give Tempo Dulu my highest recommendation. I assure you that it is not just a meal, but a complete culinary experience highlighted by both eating and learning about first rate Asian cuisine using lots of local ingredients in the best and most elegant of locations. Like most Maine restaurants of any quality, there is no dress code, so you can go and relax while feeling like king for a meal. Save your money and make this place your very next special occasion go-to. You can thank me later.
Monday — Soakology is opening their new shop at 511 Congress Street.
Wednesday — the Monument Square Farmers’ Market is taking place.
Thursday — The Great Lost Bear is showcasing beer from Baxter Brewing.
Saturday — LeRoux Kitchen is holding a wine tasting, and the Deering Oaks Farmers’ Market is taking place.
Sunday — Chefs Ian and Lucy Dutch from Dutch’s are the featured chefs at the inaugural Snack Series event at Maine & Loire.
For more information on these and other upcoming food happenings in the area, visit the event calendar.
If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.
Tom Bull, former owner of Portland-based Bull Jager Brewing, will be launching Dirigo Brewing in Biddeford later this year, according to a report from The Beer Babe.
The launch and initial bottle release of Portersfield Cider(facebook) took place yesterday at the Deering Oaks Farmers’ Market. Portersfield currently has two different styles: Original Dry and Aronia.
The Portland Phoenix has published an article about Tempo Dulu.
Take a walk or a drive over to 163 Danforth St. Look inside and see for yourself. Better yet, have a drink at the bar or enjoy the height of comfort in the lounge. Take in the smells coming from Chef Lawrence’s kitchen and allow yourself to be tempted to dine; you’ll be glad you stayed. Portland is a city that can handle high-end dining. Our residents have a sophisticated palate and our tourists come here to eat. No doubt, Tempo Dulu will be on all the top 10 lists before too long.
A new food cart called BP’s Shuck Shack(facebook, instagram, twitter) has launched. BP’s serves fresh shucked oysters, singly or by the half dozen. Yesterday they were serving Wiley Points and were located down on Commercial Street in front of the Custom House.
A second new food cart, the Brûlée Bike(faccebook, instagram, twitter), will be launching tonight at Flea Bites in West Bayside. Owner Charlie Compton successfully completed a kickstarter campaign earlier this year, exceeding his goal of $1,500 goal to fund the cart.
A third new food cart, LemonCycle(facebook, twitter), which had its own successful Kickstarter, is in the final stages of development and should launch later in July.
The Press Herald has published a bar review of The Back Bay Grill,
A Portland dining institution for 27 years, Back Bay Grill is one of the finest restaurant experiences in the state. Known for exceptional guest services, top-notch American cuisine, and a comfortable, white linen atmosphere with an open kitchen, sitting at the bar is a great way to get to know the long-standing servers and bartenders. You’ll be planning your next visit in no time.
and has reviewed Ten Ten Pié.
The pickled radish pieces were a little sweet, and crunchy. The chicken was a little savory, and still warm, and the egg strips were fluffy. The combination of flavors, and of crunchy, chewy and soft textures was an amazing treat. There were so many ingredients in the dish I would never have ordered. But in this preparation, I loved them all.
The Golden Dish has reviewed Tempo Dulu.
The melding of courses offered stunning contrast as in the crispy duck leg enriched with curried foie gras, pickled ramps for contrast, fried garlic and fried shallots. As in the preceding dish we could have stopped there fully sated. But why when lobster meat is served with a fried egg on top, pickled vegetables and crab rice relish? My favorite two dishes were the Thai smoked sausage and the tempura of shrimp with mango lime relish.
The 10 places PFM readers looked up most often last month were:
The numbers in parentheses indicates their rank last month.