Roost is the name of a new juice bar under construction on Free Street. According to their website they plan on opening this Spring and will sell:
Espo’s Trattoria received 3½ stars from the review in today’s Maine Sunday Telegram.
Espo’s Trattoria offers a traditional expectation of Italian favorites in a laid-back, comfortable atmosphere. Portions are enormous, pricing is fair, and the wine list shows a native food pairing intelligence. Try the marsala sauce over spinach.
The Bangor Daily News has published a report on Bard’s monthly barista TNT latte art competition.
Once a month or so, they come. Some rookies, some veterans. All seeking the four weeks of bragging rights in the Portland coffee community that come from a Thursday Night Throwdown title.
On the final Thursday of most months, Bard Coffee hosts a raucous playoff style competition to see who can whip up the best art in a head of latte foam.
Bard has also posted a set of photos from the January competition.
Chubby Werewolf has published a review of the El Rayo Cantina.
All and all, the Cantina at El Ray delivered on just about every level for me. The price was reasonable, the service exceptional and the food outstanding. I had arrived feeling rather skeptical about the prospect of a cheeseburger served at an establishment specializing in Mexican cuisine, but departed having enjoyed one of the better burgers in recent memory. I’ll return again soon, and the only question will be whether my Slow Burn is accompanied by another outstanding burger or one of the restaurant’s many other tempting offerings.
The Portland Phoenix has published a review of China Taste.
But first it’s worth trying China Taste’s very good appetizers. The scallion pancake sizzles loud enough coming out of the oil that the whole waiting area looks up. It has a great crispy-chewy exterior with an underlayer of soft dough and ample scallion. You dip it into a terrific spicy-sour soy-based sauce. A splash of the same sauce perfected a bite of the house egg roll. The crisp exterior is surprisingly light, and the inside has that slight pinkish hue from the spices mixed into the ground pork. The chopped veggies inside still have a sweet crunch.
Also in this week’s Phoenix is a survey slice bars in Portland.
Today’s What Ales You Column in the Press Herald reports on Allagash’s new products and a recent expansion in brewing capacity.
The bunker was designed so two more of the tanks can be added when business warrants, Perkins said. As of now, Allagash brews about 25,000 gallons — about 800 barrels — of beer a week.
Allagash also will be adding a new bottling line this year. Its bottling system handles both its 12-ounce bottles and 750-milliliter cork and cage bottles. The 375-milliliter (12.7 ounce) bottles used for the limited-release beers sold only at the brewery are bottled by hand.
The article also reports that both the new batch of Coolship Resurgam and the new honey beer Saison Mihm are both due out soon.
Travel and Leisure has included Five Fifty-Five in their list of America’s Best Bruches.
Executive chef (and 2007 Food & Wine Best New Chef winner) Steve Corry serves up everything from nostalgia-inducing homemade “Fig Newton” bars to the more traditional hearty steak and eggs, and even an Asian-inspired burger topped with kimchi.
Instant Portland has published a review of Maine’s Pantry,
All in all, Maine’s Pantry pleasantly surprised me. I was, honestly, expecting something of a tourist trap, but they are far from that. Instead, owner Elena Morrow-Spitzer is clearly passionate about supporting local food and local businesses, and has done a tremendous job gathering the best of Maine’s bounty and showcasing it on the shelves of this tiny shop. Even if you are local — actually, particularly if you’re a local – I encourage you to stop in and get introduced, as I did, to something new and delicous made right in your own back yard.
From Away has published a sandwich review of Mike’s,
…The result, though, is satisfying: A moderately-priced, pleasantly musty-flavored sandwich, heavy with quality meats and cheese, as well as some inventive twists on Portland’s signature sandwich. It’s enough for a hearty meal, and enough to make me anxious to try Mike’s other offerings.
and the Press Herald has published a review of lunch at Asylum,
Was this a gourmet odyssey of a lunch? In two words: Not really. But will I go back? Another two words: You bet.
and a bar review of Silly’s with a Twist.
One of their early creations, Shelley told me, is dubbed a Blushing Beauty. The idea of mixing Absolut Vodka with Izze Sparkling Grapefruit sounded delightful, so I ordered the drink. It is aptly named, because the sparkling fruit juice is the color of rosy cheeks — the same hue my face takes on when I drink. And the nice twist is that the drink is served with the whole bottle of Izze, so you can add more to the vodka or order more vodka to add to the juice. Can you guess which addition I chose?
The Forecaster has published an update on the effort to allow the sale of raw milk and hard cider at the Farmers Market.
Customers at the city’s farmers markets may soon be able to buy unpasteurized local milk, hard cider, beer and wine to go with their fresh vegetables, meats and baked goods.
City Councilors John Anton and Cheryl Leeman are sponsoring an amendment to the city’s rules that would allow licensed market vendors to add fermented beverages, raw milk and raw milk products, such as cheese, to their wares.
Today’s Portland Daily Sun includes a profile of MB’s Sweets, a South Portland gluten-free bakery.
Mary Beth Goldman of MB’s Sweets is quietly, persistently and actively infiltrating area restaurants, retail outlets and coffee shops with products that are deceivingly healthier than their white flour and hydrogenated-frosted counterparts. All the rage, or not, Goldman says, “Gluten-free sweets don’t have to be dry, gross and recall a childhood memory of choking on a graham cracker. Most people associate gluten-free with crumbly, gritty and crunchy — but that just isn’t the case.”
In Portland, MB’s Sweets products are available at Morning in Paris Cafe on Exchange Street.