Confirming what we in Portland have long known, OpenTable has included Bresca and Hugo’s in their 2012 national list of restaurants that are Fit for Foodies. The list is compiled based on ratings by diners who use the popular reservation service.
Whaddapita Moving to South Portland
Whaddapita has announced that they’re moving from Forest Ave to a location in South Portland.
The PitaMan has BIG NEWS: we’re moving and will re-open soon in our new South Portland location. Stay tuned here on our facebook page for updates on our GRAND RE-OPENING.
Speckled Ax x Allagash = James Bean
Speckled Ax and Allagash Brewing are collaborating on the production of a bear to be called James Bean. The coffee infused beer combines Allagash Tripel with a blend of Ethiopia Amaro Gayo Natual coffee. According to the Speckled Ax Facebook page,
This batch is headed for bourbon barrels later today, and will be ready for drinking in a few weeks. Subtle, clean coffee and fruit nose, with sweet, yeasty tropical fruit and mild, clean coffee flavor.
Restaurant Inspections Reporting
Today’s Press Herald widens their reporting on restaurant health inspections. Based on city documents they found that,
In August 2011, Portland hired its first health inspector devoted to restaurants. Since then, the inspector, Michele Sturgeon, has inspected 49 restaurants and failed 39 of them. Six failed initial follow-up inspections and three failed multiple follow-ups. In general, a restaurant fails if it has more than 13 violations.
There’s a report that the state has criticized “Portland officials Thursday for allowing the owner of [The Porthole] to cook a lobster dinner for a wedding reception in a kitchen that had been closed for health code violations.”
Interview with Frosty’s
Thursday’s Press Herald includes an interview Nels Omdal, co-owner of Frosty’s Donuts. As reported earlier this week, Brunswick-based Frosty’s will soon be opening a location in South Portland.
Q: How many doughnuts do you make each day?
A: Last Tuesday, we made about 140 dozen and sold out around noon. On the weekends, I make 225 dozen. There is usually a line out the door and everything’s gone by 9:45 a.m. On Labor Day weekend, when we opened the Freeport shop, we made 400 dozen.
Love Cupcakes First Day
WMTW TV and the Forecaster covered the opening of Love Cupcakes in the Old Port yesterday.
Meanwhile, Love Cupcakes is preparing to celebrate its new location with menu additions, including coffee and a selection of fall-themed cupcake flavors. Spear said she is “optimistic” about the food truck’s future.
“Portland is such a great city,” she said, “and the addition of food trucks can only make it better.”
More on The Porthole
The Press Herald has published another article in its continuing coverage of the health inspection issues at The Porthole.
Less than a month before the Porthole was shut down for health code violations, the city’s health inspector documented 28 violations at the waterfront restaurant but allowed it to stay open.
Lunch Review of Sonny’s
Map & Menu has published an illustrated lunch review of Sonny’s.
The Fried Sweet Plantains we started with were prepared in that juicy-wedge, caramelized-exterior style that originally made us fall in love with the dish on vacation in Nevis. They were stand-alone delicious…
Photo Credit: Map & Menu
Reviews of The Snug and of Taj
The Press Herald has published a bar review of The Snug,
Located at Washington Avenue and Congress Street about halfway up Munjoy Hill in Portland, it’s become a neighborhood bar for East Enders. Those who love it do because it feels like home. For those who don’t, I guess they just don’t understand the charm of this little bar.
and a review of Taj in South Portland.
My visit was mixed. Some items were delicious, others disappointing. Overall, however, I think fans of Indian food will want to pay a visit to Taj.
Immigrant Kitchens: La Bandera
In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make La Bandera from Angel Ferreras (read the recipe and see the photos).
“What are we having?” I asked. His teenage daughter, Pamela, responded, in English and in Spanish: “Vamos a comer la bandera.” The dish name translates to “the flag” and consists of rice, beans and meat with twice-fried plantains, called tostones, on the side. Dominicans eat la bandera so often that it apparently defines the country as much as the flag.