The Golden Dish has posted a first look review of Terlingua.

I did.  And this included the cold smoked fish dip alive with pungent flavors of sour orange, Vidalia onion and sweet peppers. It was served with commercial taco chips, which were good, but they need to replace those with homemade, something that’s in the works, according to management.  Another good preparation was, as mentioned,  the grilled shell-on shrimp ( fresh from the Gulf coast or previously frozen?), though the otherwise winey, sweet flavors of the guajillo chili sauce in which it was bathed could have been more prominent.  I liked the smoked brisket—meltingly tender–and the honey coated flat breads served with it were delicious.

You can take a look at Terlingua’s menu on their website (www.terlingua.me) and follow them online on instagram and facebook.

The Maine Sunday Telegram has reviewed the East Ender and given it 4 stars.

East Ender may look simple and casual, but the food at this two-story restaurant in the shadow of Munjoy Hill is creative, sophisticated and super flavorful…start with the lobster tostada, a novel riff on Maine’s favorite shellfish that pairs cool chunks of lobster with crispy vegetables and Latin-inspired sauces; or try the outstanding grilled octopus with crunchy fennel and golden fingerling potatoes. All entrees here are good (and generous), but the smoky roasted lamb shoulder is exceptional, as is whole grilled trout with seasonal vegetables and béarnaise. Leavy and Deuben have worked in some of Portland’s finest restaurant kitchens and it shows.

The Golden Dish has reviewed Evo.

Some 10 dishes later, I relished every bit of Evo’s fusion fare that spans the region from Mediterranean to Middle Eastern cuisines in stunning clarity. And the space—all 1,500 square feet that can accommodate about 50 diners—is fashioned like a modernist temple, its two-story atelier evoking playtime in a cathedral.

The Press Herald has reviewed lunch at Home Catering.

Home’s version of a club sandwich was made on the requisite squishy white bread (untoasted) and contained excellent Home-roasted white turkey meat, shredded romaine (not the ubiquitous and often ill-suited mesclun mix) and “our famous candied bacon,” a happy update for the 21st century. The club was generously – but not too generously – spread with mayonnaise.