Review of East Ender

| Posted in Reviews

Eating Portland Alive has reviewed East Ender.

I chose two ‘du jour’ items from the board, a poptart and donut.  The poptart was a savory one, which I think is a killer idea. The lamb meat could have used a touch more seasoning as it had a lot of dough (which was a perfect consistency) to compete with. The double-stacked donuts were extremely tasty, though when I cut through some parts it was a bit custard-like and not as fluffy. Any textural issues were completely overshadowed by the amazing combination of the blood orange &  blueberry topping.

Under Construction: Tiqa

| Posted in Under Construction

Deen Haleem and wife Carol Mitchell have leased the 7,000 square foot restaurant space in the new Marriott Courtyard Hotel where they plan on launching a new pan-Mediterranean restaurant named Tiqa on  Commercial Street. In addition to a pair of dining rooms (one more formal than the other), Tiqa will also include a a chef’s counter, a 60 seat lounge and a private dining area.

Breaking with Portland’s current trend of small plate restaurants, the owners are planning a more traditional apps and entrees style menu. The menu will overtime tap into the full range of flavors and culinary traditions from North Africa, the Near East, Greece, Italy, France, Spain and Portugal. Both lunch and dinner will be served at Tiqa.

Deen Haleem has had a career in the financial services industry but tells me that several years ago he helped launch a pair of restaurants in southern California and has always wanted to return to the industry to run his own place. While not from the restaurant, Deen assures me is fully aware of the challenges of launching a restaurant in Portland but is excited to make a go of it.

Deen and Carol hope to open Tiqa early next year.

Blue Rooster Chef Series: Eventide Dog

| Posted in Reviews

Chubby Werewolf has reviewed the Eventide Dog at Blue Rooster.

That said, the reason you absolutely must try the Eventide dog is the impossibly soft, delightfully chewy bun, which is the same one used in Eventide’s lobster rolls. (I seriously want to buy this stuff in 50 pound bags and take a nap in it.) The ratio of bun-to-meat was perfect, and the textural contrast of the spongy bun against the grilled hot dog made this thing a joy to eat…

This Week’s Events: Pocket Cruise, Green Crab Lecture, Farmers’ Markets

| Posted in Events

Wednesday — the August edition of Pocket Cruise and the Monument Square Farmers Market are taking place.

Thursday — GMRI is hosting a lecture entitled Maine’s Green Crab Explosion, the Public Market House is holding a cider and kombucha tasting and The Great Lost Bear is showcasing beer from Sixpoint Brewing.

Saturday — the Deering Oaks Farmers Market is taking place.

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.

Gather Gardener Barter Program

| Posted in Farming

This week’s Source reports on the home gardener barter established by Gather in Yarmouth.

Stephanie Ladd turned her green beans and peas into French toast last weekend.

This was not an act of magical gardening. Ladd is one of the home gardeners taking advantage of a garden-barter program at Gather restaurant in Yarmouth. Owner Matt Chappell put out the word in late July that he was looking to trade restaurant credit for produce, and Ladd heard about it from a friend.

Telling Room Project: Vena’s Fizz House

| Posted in Reviews

The Portland Phoenix has published a set of food, music and art reviews produced by students taking a summer workshop with The Telling Room. Four student reviews of Vena’s Fizz House by Sierra Aponte Clark, Elinor Hilton, Cori Green and Otto Wolyniec were included in the Phoenix article.

Two weeks ago, the organization hosted Review Camp, a week-long forum where greater Portland students (aged 10-14) learned to write critically about arts and cultural activities in the area, training their sights on a music video by indie-pop singer-songwriter Sara Hallie Richardson, the newish soda parlor Vena’s Fizz House in the Old Port, and art shows at SPACE Gallery and the Portland Museum of Art.

Reviews: Grace, Maria’s

| Posted in Reviews

The Maine Sunday Telegram has reviewed Grace,

Dining in a former church is a one-of-a-kind experience that can only be had at a handful of establishments across the country, Grace being a notable example. While the restored 1850s historical landmark is stunning and awe-inspiring, the menu holds its own with local and exotic ingredients, steaks, seafood, whimsical touches and a nice selection of cheeses and sweetbreads, as well as cleverly named cocktails. It’s also a great space for events and weddings.

and The Golden Dish has reviewed Maria’s Ristorante.

In the final analysis, is Maria’s just a memento of the past?  No, it’s more than that – a primeval forest that Portlanders are not ready to give up, a dining shibboleth that still struts along without the help of a striving chef or plates of vertical food and foam.  Instead go for the rivers of saltimbocca and scaloppini and other comfy relics from a kitchen that we secretly adore.

Under Construction: Press Hotel Restaurant

| Posted in Under Construction

The Press Herald reports that chefs Clark Frasier and Mark Gaier, founders of the former Arrows in Ogunquit, will launch a new restaurant in the Press Hotel when it opens next year.

Frasier was cryptic about the menu, saying they are “keeping it a little bit under wraps,” but said it will be “a personal expression of who we are.” While seafood will be well represented, for example, Frasier said he wouldn’t call it a seafood restaurant. And it won’t be Arrows-style fine dining, with white tablecloths and crystal.

“Our favorites are going to feature prominently in the menu – things that we’ve just loved over the years and are really reflective of our backgrounds both in Maine and California,” he said. “And, as you know, we love to travel. There may be a little bit of rivalry – Mark’s favorite and Clark’s favorite – on the menu as well.”

Review of Central Provisions

| Posted in Reviews

The Portland Phoenix has reviewed Central Provisions.

Among the best were radishes roasted until some caramelized sweetness emerged, but still retaining the bite of bitter. Roast onion complemented the sweetness, while nori and miso deepened the savory side. Another dish caramelized sheep cheese until dark with crunch and chew, and sandwiched it around barely sweet roasted peach. A salad paired chewy-crispy pieces of pork with a funky sour dressing. Duck liver was creamy and mild on crostini, animated by the salty crunch of fried shallots and a hint of kumquats sour-sweet.