The Portland Phoenix has published a review of the Portland & Rochester Public House,

Lobster cakes were served with a searing hot smear of red chili harissa and pink pickled shallots. The sauce and the breading of the cake obscured the flavor and texture of the lobster a bit, but it was still a nice dish. The scotch eggs, quail eggs encased in ground lamb, are served with the meat very rare on the inside. The lamb is nicely seasoned and works well with some bitter curly endive.

and Serious Eats has published a review of the Small Axe burger.

A few weeks ago, the Small Axe Truck debuted its burger, the Smokestack Lightning ($8), and proclaimed it the best burger around. Ordinarily, I’d say that’s a bold statement to make, but in this case it might well be true.

The Golden Dish has compared and contrasted Elsmere’s and Salvage’s approach to barbeque.

Elsmere and Salvage will not havee to duke it out tfor the number one spot because they are two equally great additions to our dining Mecca.  Whether you take the bridge to the outer limits of South Portland’s Elsmere BBQ or traverse the seedy byway of Lower Congress Street to reach Salvage BBQ each is a rewarding pilgrimage.

Foodie Journey has posted their idea for a Portland food crawl: Bayou, Thirsty Pig, Eventide and Nosh.

Meredith Goad has penned a southern-fried review of Salvage BBQ for Maine a la Carte.

The hush puppies had obviously just come out of the fryer, so while I waited for them to cool down enough to handle I stole a bite of the barbecue and lawd have mercy…..Portland finally has some decent, southern-style pulled pork! No more abominations forced upon us like pulled pork sandwiches covered with slices of tomato and onion! That’s just so, so wrong.

The Press Herald has published a bar review of Gather.

Happy hour is usually just Fridays and Saturdays from 4 to 6 p.m. and features beer and wine for $3, but customers are encouraged to check the restaurant’s Facebook page for updates about drink specials (lemon-thyme Prosecco for $8 was recently featured) and bar snack specials.

Chef Chad Conley’s starter menu gives an idea of what the bar snacks could be: Deviled eggs, meatballs, Bangs Island mussels, kale, ricotta and walnut fritters, just to name a few.