The Seagrass Bistro in Yarmouth received 4 stars from a review in the Maine Sunday Telegram.

Eight pan-seared scallops, nicely crusted outside and tender inside, surround braised fennel, all placed atop a piquant tomato sauce ($24). It’s a simple dish that’s beautifully prepared.

Eat Here. Go There. has published a review of Bull Feeney’s.

Overall, we thought the food/atmosphere at Feeney’s was great! We escaped with a $40 tab. It would have been relatively cheap had it not been for our $6 beers, so I think it’s worth giving a try. Though it’s far from authentic Irish food, it can satisfy one’s banger craving. It’s a cool place to grab some pub grub, have a good beer (because life’s too short to drink crap beer), and people watch. So, sometime do yourself a favor, go to Bull Feeney’s order an O’hara’s and some bangers…I feel pretty confident you’ll be glad you did.

The Golden Dish has published a review of Bar Lola.

Why I never cottoned to the place in the past is a mystery. I think I felt the ambiance too dull and the room uncomfortable. This time the experience worked on all levels. The service is thoughtful and the kitchen keeps up to speed. I’m glad to add it to my list of five or six Portland restaurants that I go to regularly for pure gustatory indulgence.

The Blueberry Files has published a brunch review of District,

But for brunch in Portland?  District.  Go to District.  I ordered a Bloody Mary to start and perused their short-ish menu, which has a mix of breakfast and lunch items.  Was tempted by the Soft Shell Crab Benedict special (until I saw the big X through it), but then landed on All You Can Eat Chicken and Waffles.

and John Golden has revisited Otto’s and posted an updated review. Golden’s first review was critical of Otto’s and a revisit seems to have attenuated his opinion somewhat but not to the degree that he’d agree with the result of the Phoenix readership poll which rated Otto’s the Best Pizza in Portland.

 

The Portland Phoenix has published a review of Figa.

An entrée of seared cod was served with funny, chewy little bits of beet and watercress spaetzle that shined and curled like a veggie organ-meat. The fish was firm but moist, and the sauce both buttery and bright with lemon. The meat of the braised rabbit was very mild, without a hint of gameyness. This bunny really chilled on the farm, I suspect. It was served with a simple red wine sauce, and sat on a profoundly creamy puddle of polenta.

The Portland Daily Sun has published a review of Gogi.

Both the BBQ pulled pork and the Marinated Shiitake Mushroom tacos were nicely seasoned, and meaty each in their own way. Tacos are dressed with tomato, red onions, a lettuce/cabbage mix, pickled cucumber and pickled bean sprouts. Good innards but the tortillas were lackluster. It might be their supplier or a reluctance to put those little disks on a griddle.