Eventide has clocked in at the #2 spot on the The Daily Meal list of America’s Best Oyster Bars.
Eventide Oyster Co. showcases the finest oysters in the state of Maine. Oysters like the Norumbega, John’s River, and Basket Island are popular, as well as the selection from other locations such as the Fire River, Kusshi and Kumamoto. Also a main draw for the restaurant is its New England Clambake, which includes steamers, lobsters, potatoes, salt pork, and hard boiled eggs.
The 6th Annual Maine Restaurant Week is taking place March 1-10 this year. A number of MRW special events have been announced:
PigTrip has published a review of Salvage BBQ.
On my most recent visit I overheard two customers who bumped into each other unplanned. One said to the other, “To be honest, I wasn’t very impressed when they first opened, but I really liked what I had today.” Substitute ‘somewhat liked’ for ‘really liked’ (I’m not opposed to substitutions) and I’m in agreement. The chili and cornbread rocked; the rest of the meats were at least decent.
The Press Herald has published a bar review of Caiola’s.
Caiola’s is a cozy neighborhood restaurant with a compact eight-seat bar. Good for pairs or groups under four, this West End eatery focuses its drink menu on wine, but also offers a long list of cocktails and good beer selections. The food menu is first-rate, with relatively inexpensive and generously portioned appetizer choices. Most nights the bar will be occupied by regulars.
Mesa Verde has gone out of business, reports the Bangor Daily News.
A long-time Congress Street Mexican restaurant closed its doors this week in an abrupt manner.
According to the city’s Public Health Division website, Mesa Verde failed two food safety inspections since June, including one on Jan. 17. The report documents a litany of problems from fruit flies in the kitchen to food not properly refrigerated.
Update: the Press Herald published an article on Friday about Mesa Verde closing.
The Portland Daily Sun has published the first of a 2-part series on take-out tipping.
Varying industry sources on the Web say the percentage should be anywhere from the change in your pocket to treating the transaction as if it were a dine-in experience. I typically do 10 to 20 percent for food packaged or delivered and $1 for coffee. As always, tipping is your call. Chances are slim someone will violate your food if you don’t tip, but your service next time will be even better if you do.
Flanagan’s Table has announced some additions to the line-up of chef tasting dinners taking place this year:
The Bangor Daily News has published an article about Kamasouptra.
In The Maine Mall’s bustling food court, Kamasouptra sticks out like a sore, independent thumb.
Named after the ancient Indian treatise on sensuality, the Portland soup company is doing its best to arouse your palate.
The 207 Foodie has reviewed Silly’s.
Bottom Line: Silly’s may be exactly that…Silly! However, nobody ever said silly was a bad thing, and when you can pull off great food with a fun vibe, it works…Breakfast, brunch, lunch or dinner: they serve it all. Take your pick…Silly’s will not disappoint.
Industry groups oppose a bill that would let cities and towns handle more of the load of performing restaurant inspections, according to a report in today’s Press Herald.
The Maine Restaurant Association, the Maine Innkeepers Association and the Maine Tourism Association opposed the bill during a public hearing before the Legislature’s Health and Human Services Committee, which oversees the restaurant inspection program. The industry groups said they fear the bill would confuse restaurant owners with inconsistent rules.