The 10 eateries looked up most often in March were:
The numbers in parentheses indicates their rank last month.
The Press Herald has published a review of Pie in the Sky Pizza, the pocket sized pizzeria located on the second floor of the Public Market House.
I sampled the Margherita. I saw it being made, and sat by a window gazing onto Monument Square while it cooked. The crust was more like a bread than your average pizza crust. There were big dabs of fresh mozzarella melted onto the sauce, with tomato slices and a generous portion of basil leaves.
Overall it was a very nice, and filling, lunch for $5.50. I didn’t need one, but I also had a Big Sky oatmeal raisin cookie, which was the size of a small dinner plate.
The Examiner has published a review of Silly’s.
We were impressed with the prices and the portions… both very reasonable. We will be returning for another round of food and fun. But for now, as Einstein said, “Imagination is more important than knowledge”. You have the knowledge, so now take yourself down to Silly’s to let your imagination run wild.
The Examiner has published a review of Silly’s.
We were impressed with the prices and the portions… both very reasonable. We will be returning for another round of food and fun. But for now, as Einstein said, “Imagination is more important than knowledge”. You have the knowledge, so now take yourself down to Silly’s to let your imagination run wild.
The Portland Phoenix has published an article about the 20/20 Charity Wine event, a collaborative venture run by five Maine wine distributors.
While the charity component is central to this event, organizers also see this as an opportunity to educate Portlanders about wines from different regions of the world. Many of the wine producers emerging from both Portugal and Spain have moved away from mass production and into specialty, high-quality “terroir” wines, from specific regions with distinct characteristics, says Jon Dietz of Belfast-based Easterly Wines. These specialized wines are what Easterly and the other four small wine distributors who participated in this event hope to bring to the attention of Portlanders.
The first 20/20 (taste 20 wines for $20 dollars) was held March 21 at The Salt Exchange. The next 20/20 will be co-hosted by Cinque Terre and Aurora Provisions and is taking place May 16
Today’s Portland Daily Sun has a report on what’s delaying the launch of chef Lee Farrington’s new restaurant Figa.
At issue is this: although Farrington owns her space at 249 Congress, her water is piped through an adjacent building owned by Alice Dunn. For the previous owner of 249 Congress, a hair salon, Dunn installed a “sub-meter” in the basement that kept track of how much water the salon consumed…Dunn says she’s unwilling to allow Farrington access to water line because she’s worried that higher water usage from the restaurant could create water-pressure issues for her other tenants, who share the water line.
There’s a profile of Bella Cheese Cakes in the Food & Dining section in of today’s Press Herald. Bella’s cheesecakes can be found in Portland at Simply Scandinavian Foods and the Good Eats Boutique and he’ll be debuting a new flavor next weekend at the Chocolate Lover’s Fling.
But other cheesecakes in his repertoire go beyond the standard flavors. Dominicus has a talent for taking the original idea of a food or favorite drink and transforming it into a cheesecake.
If you harbor fond memories of eating a cold orange creamsicle on a hot summer day, Dominicus has an orange creamsicle cheesecake with vanilla wafer crust and whipped cream topping that will whisk you back to your childhood.
The New York Times has published an article about Backyard Farms, a Maine-based hydroponic tomato farm in Madison that operates a 42-acre greenhouse.
When it was built three years ago, the company’s first 24-acre greenhouse in Madison was already the largest building in Maine. This second connected greenhouse, completed last year, brought the total area under glass to some 42 acres, or roughly the size of 32 football fields. Even in the depths of winter, a million tomatoes ripen indoors to harvest each week, snipped from their vines by workers in T-shirts and shorts.
Cornucopasetic has published an interview with Jeff Wolovitz, founder of Heiwa Tofu, a Maine brand that is sold in several Portland area stores and restaurants.
Where do you get your soy beans? Are these the same beans that Lalibela Farm is using to make their tempeh?
Bob Reisner in Skowhegan. I’d like to diversify. I’ve talked to Henry Perkins about growing this coming year. Also, Donnie Webb in Pittson. Donnie cleaned Bob’s beans for me this year and would like to try growing soybeans for me. They are all great folks…I use a lot. At least 20,000 pounds this year. That takes roughly ten to twenty acres of land and will make 35,000 pounds of tofu!
Today’s Portland Daily Sun includes a profile of Bogusha Pawlazyk and her Polish deli on Stevens Ave.
This past week Bogusha Pawlazyk and Andrzej Rzycki of Bogusha’s Polish Restaurant and Deli on Stevens Avenue have been busy with preparations for the inevitable torrent of customers in search of culinary holiday authenticity. There are pastries from the European Bakery in Worcester: makowiec (poppy seed cake), orzechowiec (walnut cake), cream cakes, and various cheese cakes. Of course there is Easter babka, which celebrates the return of eggs to the diet after the Lenten restrictions in a sweet cake made with more than a dozen eggs yolks.