The Golden Dish has published the first review of the new Buck’s Naked BBQ on Wharf Street,

The ribs with the optional peach glaze were excellent—extremely tender and meaty with rich flavors of smoke and spice. The chicken was moist, with a perfect smoke ring of red around the meat sheathed in a beautiful mahogany hued skin.

and Dispatch has published a review of Nosh.

Needless to say, there wasn’t much conversation at our dinner table that night….and it wasn’t because I don’t like my coworker…but because my mouth was too happy to open for anything other than Nosh’s delicious food. I would recommend Nosh to the allergy conscious, burger fanatics, and people who have no idea what they want to eat; because they have everything. Thumbs up!

Instant Portland has published a review of the Salt Cellar.

But, what with Portland being a foodie town, it is the wall of finishing salts that most will come to try, and it does not disapoint. Carefully labled with suggested uses (and sometimes warnings — you should, for example, believe the note on the Ghost Pepper salt that says that it is HOT), the salts are lined up like works of art in an orderly display, spotlighted, each with a tester so you can shake a few flakes into your palm and sample them. (There is also a thoughfully placed water bubbler nearby, should you find yourself a little oversalted.) It is the samples that turn this from just a display into a sort of a playground.

The Press Herald has published a bar review of Andy’s Old Port Pub,

And don’t be deceived by the small-pub atmosphere. Not only do the bartenders whip up good drinks, but the staff has a knack in the kitchen, too.

I can’t remember what I ate the first time I went to Andy’s, but I remember thinking: “This food is amazing.”

Along with my Pumpkinhead, I had a crock of French onion soup to warm up. Probably a pairing most gourmets would frown upon, but it was a delicious combo on a chilly night.

and a review of Joe’s Smoke Shop.

But in the end, the case of the missing cheese was an irritant and not a deal-breaker. The sub was still excellent. I enjoyed the doughy roll and semi-spicy meatballs, which absolutely tasted homemade. The sauce was tangy. I ate the whole thing, and would not hesitate ordering another. I just might ask them to hold the cheese.

Dispatch has published a review of Otto Pizza from the perspective of their newly expanded space in the Arts District.

The new OTTO space definitely gets the Dispatch Stamp of Approval. And we recommend you head down there with some friends for a few drinks, maybe too many slices, and some good conversation. Furthermore, the Congress Street location offers fantastic people watching.