Chefs from the East Ender, Hugo’s, Nosh, The Cheese Iron, The Great Lost Bear and Verbena assembled this afternoon for the latest in the Smackdown series of competitions among area restaurants.
Hugo’s took home the trophy for their entry of lobster consomme, lobster hotdog in a brioche bun and lobster chips. Verbena came in second and The Great Bear (shown above) came in third with a savory lobster phyllo cannoli.
Bintliff’s received 4 stars from the review in today’s Maine Sunday Telegram.
Bintliff’s American Cafe has been serving brunch to Portland for 18 years, and the skill shows. They know what works, and they balance familiar standards with enough creativity to keep the energy fresh. Like your well-worn jeans accented with a brand-new scarf, the Bintliff’s experience makes you feel simultaneously comfortable, modern and satisfied.
Vin et Grub has published a review of Schulte & Herr.
The waffle, supposedly my area of expertise, annihilated Bintliff’s Belgian waffle that I ordered the day before. The batter crisped up perfectly, and was not too sweet. Upon first bite you realize that this waffle, unlike the majority served out there, is miraculously airy, crunchy, and borderline elysian. Topped with spiced plums, there wasn’t even an ounce of me that wanted a side of maple syrup (which is something that I always douse my waffles in). I am being one hundred percent honest when I say that this waffle is possibly the greatest waffle you can find on the East Coast.
Working Waterfront reports that the 2011-2012 Maine Shrimp season is being curtailed.
On October 28, regulators with the Atlantic States Marine Fisheries Commission imposed new restrictions for the upcoming shrimping season, including halving the season’s total allowable catch to 2,000 metric tons. Also, the start of the northern shrimp-fishing season was pushed back into early 2012.
The list of photo mini Snap Reviews continues to expand on Flickr. Recent additions include Novare Res and last weekend’s Gothic Halloween Dinner at Hugo’s.
The Press Herald has published a review of Artemisia Cafe.
Artemisia Cafe continues to stand the test of time as one of my favorite lunch spots. I don’t go there nearly enough, but every time I do the food is sensational, and this visit with a friend was no exception.
Today’s paper also includes a preview of this weekend’s Maine Brewers Festival.
The Portland Phoenix has published a review of Schulte & Herr.
S&H gets this balance just right with dish after dish. For example, not only are the potato pancakes made from a pillowy whip, and seared crispy without too much crunch or grease. They are also served with a house-cured salmon that keeps things bright by enhancing the flesh’s natural sweetness with subtle notes of orangey citrus. It is all served with a thin, light sour cream and horseradish sauce, which along with some capers, radish, and cornichon, enhance both fish and potato, and overwhelm neither.
Portland Magazine has published a review of Fez.
Fez offers a striking array of appetizers, beginning with the sautéed shrimp dish Kimroun Sharmoula ($6.95). The Moroccan touch sparkles here, with a light garlic-tomato sauce enhancing the sweet shrimp flavors, keeping each morsel moist and delectable.
The November issue also includes a survey of Portland’s ethnic markets. The article isn’t available online but you should be able to a find a paper copy of Portland Magazine at your local newsstand.
Appetite Portland has the scoop on the new yakitori menu at Pai Men Miyake.
On this first visit, our favorite was the chicken liver — which rivals the stunning preparation at Emilitsa in that “close your eyes and imagine yourself hand fed by a Persian prince” kinda way. All three choices, however, were rich, oily and pungent. The way animal parts and innards should be.
A great addition to solid restaurant that keeps getting better and better. I’m looking forward to trying the beef tongue skewer next.
The latest edition of the Maine Culinary Podcast is now out. In it Dan Bodoff and his co-hosts interview Shannon and Tom Bard, the chef and co-owners of Zapoteca.