The Dig Portland site is now live with content from the first 4 issues including reviews of The Bearded Lady and Tandem Bakery.

But great drinks, made with homemade bitters and drams, are what made Nathaniel legendary before the Jewel Box ever opened…At the bar a short cocktail menu changes weekly. They are indeed well-crafted and beautiful in their glass. On a recent visit the best was the bourbon-based, turbid, and frothy-textured Lion’s Tail. An allspice dram adds some rum sweetness and warm spice, and lime gives it a sour bite. The Japanese cocktail had a candied lemon flavor, with a darker licorice underneath. A Boulevardier had a syrupy depth with orange and spice. And the Martinez, reddish and thin, in a lovely glass with curving ribs, sweetens and spices the martini with a dash of maraschino liqueur and various bitters.

The Maine Sunday Telwgram has reviewed Street & Co.

The cooking can be uneven at this noisy and popular seafood restaurant in the Old Port, so stick with standards: Mussels Provencal simmered in garlic, white wine and butter; Sole Francaise; and Scallops with Pernod and Cream are signature dishes that showcase the kitchen’s strengths. If you’re craving bivalves, go early and sit at the bar: It opens at 5 p.m. daily for drinks and oysters.

Bon Appétit has included the Tuna Sandwich at Palace Diner in their list of the Best Meals of 2014.

Palace Diner is a 15-seat charmer located in a shiny red 1927 dining car in Biddeford, Maine, located a 30-minute drive South of Portland. The two former fine dining chefs/owners—Chad Conley and Greg Mitchell—do simple and nostalgic diner food amazingly well. Their bacon, egg, and cheese breakfast is perfect. And, damn, those Palace potatoes: boiled, smashed down, and then crisped with abandon on the griddle.

But it’s the tuna salad sandwich (with a side of crunchy on the outside, creamy on the inside French fries) that I go back for. It’s not rocket science: just good ingredients executed with passion and precision. The bread is always toasted perfectly, the tuna to mayo ratio spot on, and the addition of dill and cucumber is just the way my mom used to make them for me back in grade school. Pair with a hangover and Coke and all is well with the world.

The Golden Dish has reviewed Ruski’s.

The burgers were textbook good. They were perfectly grilled to medium rare and had the essential outer charred crust that gives the beef so much texture and flavor.  The restaurant has many cooks, and that night Will was in the kitchen and did his job very well.  For $8.95 you get a half pound burger on a big hefty roll with a mound of fries.  Cocktails like premium vodka on the rocks are $6.50, and beers are often on special from $2.50 for PBR to premium drafts at $3.75. With tax, tip and drinks the $20 each spent on dinner was a satisfyingly cut-rate night on the town worth repeating many times over.