Free Food Boston recently was in town and has published reviews of Tony’s,

The blueberry and the cruller were both fun and intensely sweet from the glaze. The nice thing about the molasses donut is that the more robust flavor from the molasses provides a solid base and contrast for the sweet glaze. It is less of a sugar bomb than some of the other varieties. Tony’s Donuts has firmly earned itself a spot amongst my Portland favorites. I fully intend to get a molasses donut, or six, on my future trips to Portland.

and of Duckfat,

The fries were golden yellow, some a crispier golden brown, piping hot and salty. The crunchy fried outside gives way to a sliver of warm potato inside. There’s no distinct taste from the duck, at least not that I could detect. The truffle ketchup was sweet and tangy, with a rich and earthy truffle flavor. As a big fan of ketchup, I worried that the small jar would not be sufficient for the cone, but the fries were so good, I ended up eating many of them on their own. But the ketchup was certainly a welcome addition.

Another food site from away, Tasting Table, highlighted Miyake, Browne Trading, Glidden Point Oyster Company and Chebeague Island Inn in one of their daily travel destination emails.

From Away has published a review of Fit to Eat.

We’ll definitely be visiting “Fit to Eat” again to sample some of their other offerings, particularly their homemade soups and their breakfast sandwiches, available until 11:00 AM. We like the space, we like the reasonably-priced local art on the walls, and, to use a term that makes me gag, we liked the “vibe.” Owner Mike Mastronardi is a soft-spoken guy who bakes his own bread, mixes his own sauces, uses local ingredients, and spends more time thinking about sandwiches than we do, and there’s a lot to respect in that.

Vin et Grub has published a review of Nosh.

Nosh proves not to be my cup of tea, but for the foodies out there who love truffle oil, pork belly, pate, and the sort, Nosh should be on your list of places to go upon your arrival in Portland.  Jason Lorring, the owner of Nosh, is rumored to be opening up a taqueria across the street! I hope he gets over his affair with the ostentatious ingredients and instead opt for a more traditional route with his taqueria! If he goes down that path, I know that I will certainly enjoy the tacos he puts on his menu!!

The Portland Phoenix has published a review of Aroma.

But Aroma is doing great things with sauces as well, often by using their spices with restraint. The dark, thin saag, for example, is modestly spiced, which highlights the bitter flavor of the spinach and the lamb. The big pieces of meat were as tender, juicy, and richly flavored as the best lamb chops. The spices in the navaratan koorma were similarly mild. The creamy sauce had just a hint of nutty flavor, and among the mix of vegetables the cauliflower and green beans were the most assertive.

Slice has published a review of the Sicilian Slab at Micucci’s.

The crust is surprisingly light, striated, and almost cakey with a pleasant chew—qualities that Lanzalotta attributes to thoroughly hydrating the dough (about 90 percent), using high-quality ingredients (King Arthur Bread Flour, SAF yeast, grey sea salt, water, and a particularly floral Portuguese olive oil), and letting the dough rise five times over the course of its three-hour fermentation. By the time it’s ready for baking, the jiggle-y five-pound mass has risen a bit and formed a thin skin that keeps it from sticking.

The Golden Dish has published a review of Petite Jaqueline.

Of the main courses, I’ve tried the roast chicken, boeuf bourguignon, and fluke meuniere which were all first rate. The braised beef seemed to luxuriate in its deep, rich, dark brown sauce; and the chicken was perfectly delicious—crisp skin, very flavorful ( a local bird), and oozing all the goodness of its natural juices.