A restaurant called Taqueria Tequila Mexican Food is under construction at 249 Saint John St, the former home of Sabor Latino and Viet Bangkok Cuisine. You can take a look at a draft menu on page 32 of the City Council agenda.
Owner Fernando Saldana owns Pancho Villa in Brunswick.
The Maine Sunday Telegram has published a review of Tandoor.
Tandoor is not haute cuisine, nor is it fusion of the month. Are there other Indian restaurants using ingredients with more subtle, layered flavors and more delicate preparations? For sure. But Tandoor delivers what it promises, and has done so for years: No-frills, consistent, tasty comfort standards in a fun space. I hope it continues to do so for many years to come.
Eatocracy has published an article about The Holy Donut.
“I’m trying to convince myself it’s not a sin to eat donuts,” says regular Nathan Hagelin as he takes the first bite of the shop’s seasonal apple cider flavor.
“Everybody wants it. They think they can’t have it, but we tell them they can,” says owner Leigh Kellis. Traditionally the poster child of unhealthy treats, donuts here are made with all natural colors and flavors, local Maine ingredients and no preservatives.
Portland Magazine has published a review of Schulte & Herr.
We tip Saturday night on end with sips of the Gerwurtztraminer we couldn’t resist bringing (for now, it is BYOB here, with a full bar under consideration). The wine’s light citrus flavors complement our appetizers: Zwiebelkuchen–a caramelized onion and gruyère tart ($5), and smoked trout ($7). More like a quiche in texture, with an amazing custard-like filling, the tart is a knockout. The trout’s flavors hit a perfect harmony with accompanying arugula, tiny slivers of radish, crisp pickled beets, and potato slices, flavorfully dressed.
Eater Maine has published an interview with Gingko Blue bartender Guy Streitburger.
What do you think of current cocktail trends? Are there some that you just say “no,” I’m not doing that?
The more weird trends there are, it makes people want to explore and try out all kinds of new things. I’m not a fan of fruity/sweet cocktails but some customers like those drinks, so I have to be able to make them. A sour apple martini is like fingernails on a chalkboard for me and for the longest time I didn’t carry anything apple so I could just say no. But now, if you really want it that badly, I’ll make it.
The 10 eateries looked up most often in November on Portland Food Map were:
The numbers in parentheses indicates their rank last month.
According to a report from the Munjoy Hill News, city health inspector Michele Sturgeon is no longer inspecting restaurants for Portland.
D. Michele Sturgeon, CFPM, CPO and Portland’s Health Inspector is no longer inspecting Portland restaurants. Instead, State Health Inspectors are doing the work for which Sturgeon was hired last year – she’d been on the job just over a year when the change was made…
Update: Both the Press Herald and the Bangor Daily News are now reporting that Sturgeon is going on medical leave and that the change in responsibilities is temporary.
Portland’s health inspector is going on a medical leave that is unrelated to her high-profile work inspecting and shutting down several city restaurants for code violations.
Dispatch has published an interview with Brian Boru bartender Whitney Reynolds.
Thoughts on the term mixologist?
Well my idea of a mixologist is a little different. To me it’s mixing everything that goes into bartending, which is creating a certain atmosphere. I’ve always worked at places where it’s not so much about making this amazing drink that you’ve never had before that you can’t get anywhere else. It’s more about knowing who’s walking in the door, knowing their name, and having their drink on the bar by the time they get to you.
Eat Maine has published a report of a recent trip with Maine Beer Tours.
The most obvious appeal of taking a bus when visiting 3-4 stops over an afternoon is that it eliminates any demand for getting behind the wheel, allowing for unfettered enjoyment of the plethora of beers that will be sampled. In addition to longtime Portland staples like Allagash and Shipyard, there is a new wave of brewers that are currently redefining the industry, like Rising Tide and Maine Beer Company.
Dispatch has published a review of Petite Jacqueline,
All in all, Petite Jacqueline had a great atmosphere; the lighting was romantic enough, but not too much (I didn’t get the sense that someone was going to pop out of the corner and propose to me). The staff was very friendly, willing to help—and let’s not forget they were dressed the part in their matching, striped Francophile shirts. The wine choice was perfect, and the food even more so. I would absolutely recommend Petite Jacqueline to anyone and on any night of the week.
The Blueberry Files has published a review of a happy hour visit to Hot Suppa, and the article includes details from a follow-on visit to Otto’s new bar on opening night,
The poutine was the star of the show, with crispy fries that yielded to a potato moosh under the hearty gravy and stringy cheese curds. I could have eaten another plate of this, although I would have regretted it, since it was very rich.
The Golden Dish has published a review of Pai Men Miyake.
Though we enjoyed our dinner it was hardly restorative at $150 for two. Our waitress might have warned that such a repetitive tasting menu for two was just too many skewers of meat without enough variety. The appetizers were more interesting and satisfying. And a few a la carte selections from the yakitori list fortified by the wealth of small courses would have given us the brilliance of Masa’s cooking that we hoped to have.