The Bangor Daily News looks at the impact Small Axe is having on Congress Square Park.
“There are not a lot of places in the city to get outside and have lunch,” said Deuben, a chef who’s worked for Masa Miyake and at Hugo’s. “This gives people the opportunity to see what the park can be with a little effort. Just as we put a lot of thought and effort into our food.”
The Golden Dish has reviewed Lolita.
Owners Guy (chef) and Stella (manager) Hernandez [and Neil Reiter] have assembled a great team of sous chefs with Kimmo Merronen, Cameron Fernald and Megan Roand who contribute what they do best. The result is staggeringly exquisite food served in such elegant, relaxed surroundings. It may have seemed odd to close down their popular Bar Lola to move to what seemed like compromised quarters; but instead the change brought Portland a brilliantly refined new restaurant. Sometimes geography does make a difference.
Two new opening are taking place today and tomorrow:
Knack Factory has published a very nice set of photos from last weekend’s dinner by Hugo’s at Flanagan’s Table.
The dinner featured smoked sablefish, cassoulet, a surf and turf of octopus and pork shoulder, a spit roasted pig and a dessert of sorrel ice cream, asparagus and rhubarb.
The SALO Project will be serving a Filipino pop-up dinner this Sunday in Portland. Chef Yana Gilbuena is taking SALO on the road to prepare a pop-up in all 50 states. Tickets are $50 and the dinner is taking place in a private residence in the East End.
Urban Eye has a report on the new Vinland backdoor ice cream service which is slated to start next week.
To coax the timid to his locavore lair, Levi is using the back door in his kitchen (accessible from Congress Square Park) to hawk cones and homemade popsicles in flavors like cranberry and blueberry yogurt all summer long.
Peter Peter Portland Eater has reviewed Congress Bar and Grill.
Congress Bar and Grill produced a very good meal. They’re not fancy and they keep it simple, but the food tastes great and is cooked perfectly. The service is good too. I’d recommend checking out this congress. They get my vote.
the Press Herald has published a review of the Hella Good food cart,
The fish taco included white fish, lightly breaded and warm and topped with a lime crema salsa, cabbage and cilantro. The pork was fall-apart tender, and the chicken was as well. The pork and the chicken were served with a verde salsa, along with onion, cilantro and other greens. All three were great.
and a bar review of Blue Spoon.
Blue Spoon has been part of the Munjoy Hill community for years. It’s a place people rely on for brunch, lunch, dinner and Wine Time, its signature happy hour from 4:30 to 6 p.m. Monday to Saturday. Wine is served by the glass for $2.50 and small plates are available for munching. For an authentic Portland experience, climb the Hill and check out Blue Spoon.
Maine a la Carte has information on how to be part of the Restaurant Impossible remake of Uncle Andy’s.
“Restaurant Impossible” airs on Wednesday nights and the episode featuring Uncle Andy’s will air sometime this summer. We can’t report on the transformation because that would spoil the TV surprise, but YOU can participate.
There are two ways to be involved: As a member of the volunteer crew or as a customer for the grand re-opening on Wednesday, June 11 at 7 p.m.
The Portland Daily Sun has reviewed Timber,
Timber could have served green eggs and ham and the experience would have been great. That is mainly because the of the aura of staff professionalism and the tableside visits from the owners, even when they got slammed and overwhelmed a bit on opening night. Whenever I go into a restaurant I can usually spot one or two servers who are the cream of the crop. The ones who make the operation seamless and make you question if they’re part-owners. Everyone at Timber behaved that way.
and the Bangor Daily News has published an article about Timber.
Noah and Dan Talmatch of The Northpoint opened their second restaurant last week called Timber Steakhouse and Rotisserie on Exchange Street. Offering certified Angus beef in diverse cuts served with sides of batter-fried smoked bacon and a bourbon, whisky, rye and scotch bible to consider, the bold brethren once again have hit upon a winning concept.
Fishin’ Ships