The Maine Sunday Telegram has published a review of Enio’s.
Delicious Italian-influenced entrees, salads, pastas and snacks that are uncomplicated, updated, nicely portioned and reasonably priced for the quality. Enio’s calls itself a small eatery, and it is. Due to the set-up of the dining area and the no-reservations policy, on busy nights, this restaurant is best for small parties, such as a couple dropping in from the neighborhood or a party of three or four who get the timing right.
Remi Designs is a finalists in the American Institute of Architects restaurant design competition for their work on Outliers Eatery. It’s a people’s choice award and voting is open to the public.
The Munjoy Hill News has published a report on yesterday’s opening of Union Bagel.
It was almost closing time this afternoon at the brand new Union Bagel Co. and the bagel baskets were all but empty – only about 6 baked-on-site bagels remained unsold. In other words, THIRTY-FIVE dozen bagles were sold on the opening day of the company.
Lauren Loves to Eat has published a review of J’s Oyster Bar.
Lobster Roll, $13.50: Very fair price for a beautiful overstuffed lobster roll complete with potato chips and a pickle spear. I prefer the fancier lobster roll from Eventide, but I did enjoy this more authentic and no-fuss tasting one as well.
This week’s Portland Phoenix has published a report on a beer club for women, Maine Beer Mavens.
…Now, the club known as Maine Beer Mavens has 150-some Facebook members, women who blog about beer, homebrew, and increasingly prefer craft beer to cocktails and wine. Tesini, a recipe developer who writes for DRAFT magazine and blogs for ChicksThatDigBeer.com, had longed for more ladies-only events like the ones she attended at the female-owned Vermont Homebrew Supply before moving here from the Green Mountain State in 2010.
The Golden Dish has published a review of Artemisia Cafe.
Of the next three entrees mine was the most successful. It was a ballotine of chicken that was delicately rolled around an herbed chicken mousse and served with quinoa, broccoli and olives atop sauce pevra, a Mediterranean preparation that’s basically a balsamic-based bread sauce. It’s an elegant dish.
The Press Herald has published an Eat & Run review of Pie in the Sky,
I thought the slice of pepperoni was especially tasty. The pepperonis were diced into cubes as opposed to sliced, which made the pizza easy to eat on the run. Other ingredients included roasted red peppers, fresh basil, three cheeses and tomato sauce. It had a bit of a spicy kick to it, which probably came from the pepperonis, but not too much.
and a bar review of Joe’s Boathouse.
While the size of Joe’s bar limits the number of people who can sit there to about five or six, the restaurant offers outdoor seating that’s hard to beat. With summer fast approaching, it’s definitely a spot to put on your list to drink in the sun and watch as boats depart and dock.
Union Bagel is planning to open their new retail shop at 147 Cumberland Ave this Friday at 6 am sharp. Union Bagel is located in the former home of Katie Made.
In addition to their bagels they’re serving coffee from Crema. Co-owner Paul Farrell tells me that Crema was the first shop in town to buy his bagels when he launch the company last year.
The Bangor Daily News has published an article about growing number of food trucks in Portland.
The food truck movement is hitting high-profile speed bumps in some major U.S. cities. But in Portland, where the scene is emerging this spring, vendors and city officials say they have an opportunity to succeed where other cities are struggling.
The Food & Dining section in today’s Press Herald features an article about Dirty Pearl, an oyster stout that the result of a collaboration between Eventide and Bunker Brewing.
Smith and Sorensen added 35 large oysters and about three quarts of oyster liquor (saved and filtered from the oysters they use at the restaurant) to a 60-gallon kettle.
The oysters are tossed into the wort at the end of the boil, just before adding the yeast. The oysters stay in the kettle for about 20 minutes, and the heat opens up the shells and releases more oyster liquor.
The Dirty Pearl release party is scheduled to take place Tuesday 5 pm at Eventide.