Portland Eats has published a review of lunch at Miyake.
Don’t overlook lunch at Miyake. No longer must you wait until dinner for your Japanese food fix. Get up from your desk and out of the office for some of the best food the city has to offer.
Browne Trading Profile
Find.Eat.Drink has published a profile of Browne Trading penned by Erik Desjarlais, chef/owner of Evangeline.
Beyond the local catch, caviars and shellfish, Browne imports seafood from the Pacific and European waters as well. Mediterranean fish of all sorts have passed through my doors and in to my bouillabaisse pot. Dover sole, turbot, loup de mer, mullet, scorpion fish and John Dory have all been roasted and carved table-side here at Evangeline.
Revised Wine Legistlation Signed into Law
Governor Baldacci has signed a revision to the 2009 law that regulates wine tastings.
The law had required that wine stores run tastings “in a manner that precludes the possibility of observation by children”. The revised law strikes that provision; shops now just have to “post prominently at the entrance to the store a sign that announces the date and time of the event”.
The revised law also enables shops to conduct up to 3 tastings per month and no more than 24 per year.
For additional reporting see: Chow Maine.
Moved, Expanding, and Leasing
A few additional under construction updates:
- Cakes Extraordinaire has moved across the street from their location on Brighton Ave into the Pine Tree Mall across the parking lot from Lowes.
- MaineBiz reports that the developer of 188 Middle Street has recast the space as the Shops at 188 which will consist of a “a restaurant and include a clothing store, a jewelry store and a home furnishings gallery store.” Last year 188 Middle Street had been slated to be the home of Luna Rossa.
- According to a post on Chowhound, David’s 388 has “bought the building next door and will be expanding”.
Battle of the Butter
The Boston Globe test kitchen compared several butters including Kate’s Homemade from Maine. While the testers found it the “Least buttery” of the bunch they appreciated the “creamy and smooth” texture.
Review of Sonny's
The Portland Phoenix has published a review of Sonny’s.
A palomilla style skirt steak was pounded flat and marinated in spices, rum, and orange rather than the more traditional lemon and garlic. The result was a pleasant sweetness in which it was hard to tell whether you were smelling the rum and tasting the orange, or vice versa. A peppery spice lingered on the tongue. The steak itself had a good chew without being tough.
Review of Sonny’s
The Portland Phoenix has published a review of Sonny’s.
A palomilla style skirt steak was pounded flat and marinated in spices, rum, and orange rather than the more traditional lemon and garlic. The result was a pleasant sweetness in which it was hard to tell whether you were smelling the rum and tasting the orange, or vice versa. A peppery spice lingered on the tongue. The steak itself had a good chew without being tough.
Whole Hog & Spelt Right
The Food & Dining section in today’s Press Herald includes a detailed look at the growing interest by chefs and acceptance by diners of whole hog cooking,
At Fore Street, the cooks go through a whole Yorkshire pig, a heritage breed they purchase from a farmer in South Berwick, every month or two. During their busy season, they might buy one every two weeks.
The loin is used for chops, the back legs are brined, and the head, skin and ears are used in a head cheese. The fatback, skin and scrap meat find other uses. The trotters are deboned, braised and stuffed with fois gras, herbs and spices.
and a look at the history and success of Spelt Right Bakery.
“We’re very ingredient-conscious,” George said. “And we pay for that, but you have to stick to your principles.”
Her dedication to quality and health translates into a growing business. Last week, the bakery learned that Whole Foods Markets in the New York region would be picking up the company’s signature bagels. On a much smaller scale, the employee store at Maine Medical Center recently added them as well.
Whole Hog & Spelt Right
The Food & Dining section in today’s Press Herald includes a detailed look at the growing interest by chefs and acceptance by diners of whole hog cooking,
At Fore Street, the cooks go through a whole Yorkshire pig, a heritage breed they purchase from a farmer in South Berwick, every month or two. During their busy season, they might buy one every two weeks.
The loin is used for chops, the back legs are brined, and the head, skin and ears are used in a head cheese. The fatback, skin and scrap meat find other uses. The trotters are deboned, braised and stuffed with fois gras, herbs and spices.
and a look at the history and success of Spelt Right Bakery.
“We’re very ingredient-conscious,” George said. “And we pay for that, but you have to stick to your principles.”
Her dedication to quality and health translates into a growing business. Last week, the bakery learned that Whole Foods Markets in the New York region would be picking up the company’s signature bagels. On a much smaller scale, the employee store at Maine Medical Center recently added them as well.
Thai-o-rama: Kon Asian Bistro
For the third round of the Thai-o-rama (Round 1, Round 2) collaborative food writing project, we did a group meal at Kon Asian Bistro. As the name implies, Kon is a pan-Asian restaurant; it has a strong emphasis on Chinese and Japanese cuisine with some Thai options and a smattering of items from elsewhere.
Appetite Portland’s summation sets the theme for all four reviews, “Kon really is more Asian Fusion than Thai, and its Thai offerings seem to be its weakest link…For me, the Chinese dishes were stellar – and well worth repeat visits.”
Portland Food Coma is quite succinct in his dislike for the Thai food at Kon, but confirms that “there is great food to be had, you just need to stick to the Chinese offerings”, and specifically recommends the rock shrimp and the Peking duck wrappers which “have both been outstanding on each visit, and I would gladly go back for more.”
The Blueberry Files gives Kon an overall grade of B+. She was a big fan of the rock shrimp that Portland Food Coma recommends, “#$*&! delicious”, but wasn’t especially impressed with the her appetizer of entree.
Where is Jenner’s Mind gushes about the mimi peking duck, “oh mini beijing duck! i dream of you often with your sweet plumy sauce and crispy fatty skin and your fresh cucumbers and scallions and your light fluffy rice flour bun”, but as for her Thai Red Snapper entree writes that it “was good, but not great”.
I’d echo the opinion of the rest of the gang. The items I enjoyed the most weren’t from the Thai section of the menu. The taste of Seth’s Szechuan Crispy Dried Shredded Beef was good enough to bring me back the next day for lunch, but the Thai food, while not bad, wasn’t memorable.
To sum up, here’s a quote from last year’s review from Type A Diversions, “With excellent choices for Japanese and Thai in Portland, I wouldn’t go out of my way to eat at Kon for either. But if I’m in the mood for Chinese this is my new go to spot.”
For more insight on the food at Kon Asian Bistro see earlier reviews by:
- an earlier review by Portland Food Coma
- Erik Desjarlais, chef at Evangeline
- Chris2fer
- Maine Sunday Telegram
- Portland Phoenix