The Blueberry Files has published a review of WhaddaPita.
There’s tons of options at Whaddapita! and judging from the delicious little Gyro snack I had there, I’ll be back to sample more of their menu when I need another break from the office.
Review of Colucci's
Colucci’s received 4 stars from the Eat & Run review in today’s Press Herald.
The chicken alfredo is not a regular menu item. It comes and goes at random. But what a great dinner it was. Served with a side salad and dinner roll, the alfredo was creamy, and the broccoli fresh and crunchy. The chicken was hot and tender, and quite moist.
Review of Colucci’s
Colucci’s received 4 stars from the Eat & Run review in today’s Press Herald.
The chicken alfredo is not a regular menu item. It comes and goes at random. But what a great dinner it was. Served with a side salad and dinner roll, the alfredo was creamy, and the broccoli fresh and crunchy. The chicken was hot and tender, and quite moist.
Bayside Bowl & Restaurant Staffing
The Portland Daily Sun has published a commentary on the food at Bayside Bowl,
Nope, Bayside Bowl ain’t your daddy’s bowling alley. That’s not to say that you have to plow your way through a crowd of Riesling sippers to get your bowling shoes; the menu has juicy burgers, plenty of fries (both white and sweet potato) and an overstuffed chicken chimichanga that can feed two or three people. Bayside Bowl has created a menu for both Portland foodies and those who simply want something to fill the stomach (or absorb that last pitcher of beer).
and a look at a look at some of the internal staff dynamics at restaurants,
Most independently owned and operated restaurants are divided (usually in a figurative and literal sense) between the “front of the house (FOH)” which are the servers, hosts, bussers, food runners, bar staff and FOH managers; and the “back-of-the-house (BOH)” which is made up the chefs — executive and sous, line cooks, salad/dessert people and dishwashers.
Bayside Bowl & Restaurant Staffing
The Portland Daily Sun has published a commentary on the food at Bayside Bowl,
Nope, Bayside Bowl ain’t your daddy’s bowling alley. That’s not to say that you have to plow your way through a crowd of Riesling sippers to get your bowling shoes; the menu has juicy burgers, plenty of fries (both white and sweet potato) and an overstuffed chicken chimichanga that can feed two or three people. Bayside Bowl has created a menu for both Portland foodies and those who simply want something to fill the stomach (or absorb that last pitcher of beer).
and a look at a look at some of the internal staff dynamics at restaurants,
Most independently owned and operated restaurants are divided (usually in a figurative and literal sense) between the “front of the house (FOH)” which are the servers, hosts, bussers, food runners, bar staff and FOH managers; and the “back-of-the-house (BOH)” which is made up the chefs — executive and sous, line cooks, salad/dessert people and dishwashers.
Trader Joe's Opening October 29
According to a report in the Press Herald, Trader Joe’s plans to open their new Portland store on Friday, October 29.
Trader Joe’s spokeswoman Alison Mochizuki said the Portland store will be open from 8 a.m. to 9 p.m. daily. She said more information will be released sometime next week about the grand opening, which will feature a lei-cutting ceremony and other festivities.
Trader Joe’s Opening October 29
According to a report in the Press Herald, Trader Joe’s plans to open their new Portland store on Friday, October 29.
Trader Joe’s spokeswoman Alison Mochizuki said the Portland store will be open from 8 a.m. to 9 p.m. daily. She said more information will be released sometime next week about the grand opening, which will feature a lei-cutting ceremony and other festivities.
Harvest on the Harbor
The Food & Dining section in today’s Press Herald provides an overview of Harvest on the Harbor, the Portland food festival taking place later this month. The article includes interviews with chefs and highlights of some of the key events.
Chef Michael Ruoss has enjoyed watching Portland’s reputation as a food town grow ever since he toiled in the student kitchens at Southern Maine Community College.
Ruoss worked at the Seaman’s Club and the Snow Squall just across the bridge, then went on to make a name for himself in New Orleans.
He worked his way up to chef de cuisine at Emeril Lagasse’s flagship restaurant, NOLA, and now works on developing new restaurants with a restaurant group called 3 of a Kind.
Immigrant Kitchens: Iraqi Cooking Class
Immigrant Kitchens has published photos and recipes from an Iraqi cooking class held in Portland last Friday.
The kitchen of St. Pius X Church at the north corner of Payson Park (429 Ocean Ave., Portland, ME) was particularly steamy on the unusually hot night of October 1st. Forty people were inaugurating a new international cooking class series taught by refugees, a project of the Catholic Charities Maine Refugee & Immigration Services. The head cook was a woman from Iraq. She’d been an architect there, working for the U.S. government in reconfiguring Saddam Hussein’s palaces for new uses, but had to flee because her colleagues and their families were being kidnapped and killed
Review of Bar Lola
Appetite Portland has published a review of Bar Lola.
I love the food. I love the menu structure. I love the complete lack of pretension of owners Guy & Stella Hernandez. In short, I am horribly biased.
So, if you abhor odes – you might as well stop reading now.
But, if you want to know why Bar Lola is one of the best, most consistent and welcoming restaurants in Portland – read on.