Chubby Werewolf has published a review of the burger at Petite Jacqueline.

As good as the burger looks, it tasted even better. Cooked exactly as I had requested (I tip my hat to you, Rebecca and kitchen staff!), the grilled burger patty was tender, flavorful and juicy. On its own, without the toppings, it would have been an example of a really outstanding straightforward burger. But the addition of the salty blue cheese and those amazing, sweet-tasting caramelized onions propelled the burger to a sublime level. Whereas lesser buns might have given way to the weight and juiciness of the patty, mine held up extremely well. I was provided with mustard and ketchup, but found that I had want for neither.

Portland Magazine has published a review of Petite Jacqueline.

Next to arrive is the terrine of foie gras ($13), graced with local honey, brioche rounds, and a compote of cherries and apricots, which plays silky and sweet on the palate. Following up is the roast pork belly with cabbage and herbs ($8). The buttery and salty belly is crisped on the outside, and the kraut lends well-balanced crunch and acidic tang.

From Away has published a review of Fore Street.

…I think we chose safely and well, and on our next visit, I very much want to be more bold. Here is a place to try things you’ve never had before. Or revel in the best version of a dish you’ve had all your life. Fore Street feels like unadulterated pleasure, the experience of adulthood I always longed to have. It proffers respite from life’s harsher realities, a most pleasing place to dine well, when you can.

From Away has published a review of WhaddaPita.

And that’s when the clouds parted, and I felt like I finally understood what Whaddapita was doing, with all of that fast-food styling, that green paint, and the army of cheery yellow tee shirt-clad employees. These are the same flavors that I have always associated with Greek food, the garlic, the parsley, the thyme, the rosemary, the feta, the olives, the yogurt, and the cucumber. Unlike some classic Greek dishes, however, Whaddapita manages to brighten all of these flavors up, and make them incredibly accessible.

Today’s Press Herald includes a preview of the Falmouth Kitchen & Tasting Tour.

The kitchen proper is not so large that it is overwhelming, and it includes top-of-the-line appliances and interesting woodwork. There’s a custom-carved wood sunburst over the stove, and a wood arch hangs gracefully over the center of the room. The arch is perfect for hanging pots, but Preston decorated it with greenery and ornaments during the holidays.

The kitchen has four ovens, two dishwashers, two warming drawers, an island with a sink, and cherry cabinets.

The tour is taking place May 6 and 7. Tickets are available online.

From Away has published a review of Boda.

As it turns out, I am not yet finished with Boda. I want to dig into Boda the way so many others who’ve reviewed it have. That night, it missed the mark for me. Maybe in the future. For now, I feel neutral, and cautiously optimistic.