The Golden Dish has posted a review of Spread. The kitchen at Spread is now under the direction of Frenchman Frederic Eliot.

With Frederic Eliot at the helm Spread deserves recognition once again for its fine cuisine.  The restaurant is busy at times but it should be packed with lines of diners waiting outside to experience its novel menu.  We have a Frenchman in our midst, the only one here, and the next time I must try Eliot’s torchon of foie gras because who else but a French chef can do it justice?

The Portland Phoenix has published a review of Artemisia.

The first sign was off the menu actually: a complimentary amuse-bouche of a smoky creamy seafood soup — perfect on a rainy evening, with big pieces of fish piled into the tiny bowl. The menu features more “small bites” that offer intriguing flavors for just four or five dollars, from a Hawaiian style poke to a Lebanese muhummara spread. We tried a grilled peach with pancetta and pea shoots. The grill had brought out the sour and tart flavors in the fruit, but there was still enough sweetness to work well with the crispy strips of salty pancetta. A balsamic drizzle emphasized the sour saltiness of the dish.

The Press Herald has published a bar review of the East Ender,

With a well-stocked bar on each floor, daily drink and food deals, this establishment has expertly found a way to keep up with the competition.

and a review of Mainely Burgers.

With food trucks blossoming around Portland this summer, it’s fun to see how each one tries to stand out. The focus of the Mainely Burgers truck is on innovative gourmet burger toppings, high-quality ground beef and outstanding buns.

Down East has published a review of The Well.

The sun is setting, the kids are playing happily in the grass, and you’re drinking that crisp bottle of sauvignon blanc you’ve been meaning to open. Yet a few key details signal that you’re someplace just a bit more pleasurable than your own backyard: You’re noshing on warm homemade bread and butter, the table is set with napkins and glowing tea lights — and a server arrives, bearing generous plates of tender greens and other vegetables, plucked from the nearby fields and gently dressed.