The Golden Dish has reviewed Ruski’s.
Strips should be banned from the deep fryer anyway. It’s half the clam and the least interesting part. The batter might as well have been filled with bread cubes; there was no discernible clam flavor whatsoever. I reluctantly finished them off because I was hungry.
The Bangor Daily News has published an article on MECA’s new Culinary Arts program.
Portland’s growing restaurant and brewery scene has been receiving national acclaim for at least five years. So it seemed only a matter of time before someone stepped forward to launch a culinary arts program in the downtown.
Last week, Maine College of Art announced it would do so.
WCSH interviewed chef/owner David Levi for a report on Vinland.
If they can deliver this bounty in the dead of winter imagine what they’ll deliver when the growing gets good.
The Beer Babe has published a report on Foundation Brewing.
On one of the many nights that a blizzard covered Portland with snow, I slowly maneuvered my car – down a mostly unplowed road – to Foundation Brewing Company on Industrial Way. I saw a bright glow from the door to the brewery as I slid into what would have been a parking spot if the lines were visible. Inside, I found Joel Mahaffey, brewer and co-owner, taking some gravity measurements.
The nominees have been announced and voting has begun in the Portland Phoenix 2014 Best of Portland Readership Poll.
Portland Food Map is a nominee this year in the Best Food Blog category along with The Blueberry Files, Food Coma, From Away and Mister Meatball.
Visit the Phoenix website to vote for your favorites in one or more of the categories.
Serious Eats has posted a single dish review of the Chirashi at Pai Men Miyake.
No surprise, the chirashi at Pai Men Miyake is particularly nice—and, frankly, well portioned for the price. The deep bowl is well padded with rice, on top of which sits a trio of sashimi: salmon, tuna, and bronzini, all impeccably fresh. The bronzini might be some of the best I’ve had—delicately sweet, rich, and clean.
The Portland Daily Sun has published an articl about Vena’s Fizz House.
Vena’s Fizz House offers a whole lotta buzz in a variety of non-alcoholic drinks. Mixing natural sodas at their Fore Street bar and mixology shop, Steve and Johanna Corman say the decision to fill a niche in the Portland drink scene was one brought about by a confluence of events — the desire to add a mainland connection to their Cliff Island market, Steve’s job loss, and Johanna’s habitual brainstorming. “It just came to me,” she said of the idea for a soda bar.
Beer blogger David Patterson has been running a Maine Madness Beer Tournament and is now down to the Elite Eight. Checkout the full bracket diagram for results of prior rounds. You can read all the articles in the series on his blog.
The Press Herald has published a review of Thai 9,
This time I colored outside the lines of my so-called healthy eating and order Lo Mein with chicken ($8). The portion was generous and the egg noodles were pan fried with snow peas, napa cabbage, carrot, mushroom, onion and bean sprouts. Ah, the sweet taste of redemption.
and a bar review of Enio’s.
Enio’s Eatery in South Portland is the relatively new restaurant of Laura and Bob Butler. Laura is the sole cook and Bob manages the dining room, in addition to selecting the impressive wine list. If you’re not sure where to try next, put Enio’s at the top of your list.
Today’s paper also includes an article about Geary’s new gluten-free beer Ixnay.
Food & Wine has named Cara Stadler from Tao Yuan one of their 2014 Best New Chefs. According to an article on Press Herald,
Stadler, who was in New York to celebrate at a Food & Wine party Tuesday night, said she was “super excited – and shocked” to hear that she had been awarded the honor. She said she found a few weeks ago, when Cowin broke the news by phone