The Portland Phoenix has published a review of Pho Hanoi in South Portland.

And you better get prepared — your pho comes quickly. This soup, served in a huge bowl, is just as familiar as the décor, and as phoes go it’s a good one. The beef broth has a good depth and richness, without any heaviness or too much salt. A squeeze of lime accentuates the bright notes of ginger and scallion. From there you can work the sauces as you wish. The classic bright red Vietnamese hot sauce is all pepper-heat, and gives the broth a thin, sharp flavor. A darker red sauce gives the same heat, but with a sweeter, thicker base of tomato. The hoisin adds both sweetness and rich umami. We ordered our pho with thin slices of tender brisket. Each bowl is full of incredibly tender rice noodles, which soaks up the broth and catches up the sauces.

The Portland Bar Guide has published a review of Petite Jacqueline.

Their cocktails take their cues from standard French fare, and feature ingredients such as cognac, champagne toppers and Grand Marnier. Wanting to feel a little “Moulin Rouge” I ordered the French Kiss (Absinthe, Bourbon, Lillet and 7-Up, $7) because I felt there was no way to be disappointed in a drink that was made with both bourbon and absinthe. To the glee of my tastebuds, I was not disappointed in the slightest. If those liquors sound a little gruff, you may want to try out the French Connection Cosmo (Cognac, Grand Marnier and Cranberry Juice ($11) or the Belgian Orange Blossom (Vodka, Grapefruit Juice, Bitters, Almond Syrup and Seltzer, $7).

From Away has published a review of Cobblestones.

Overall, I was impressed by today’s sandwich, and tantalized by the other four “specialty” sandwiches available on the menu. I also tried a bowl of the homemade mushroom and dill soup, which was much, much better than any other soup I have tried nearby. Cobblestones represents a nice new addition to Monument Square: a workaday sandwich shop as designed and imagined by people who clearly think about and care a lot about sandwiches.

The Golden Dish has published a review of Havana South.

For my main course I had the roast chicken breast, which the menu describes as being prepared with a Peruvian marinade. What exactly might that be, I wondered? Whatever it was, the dry rub (or brine) produced a white meat that was so dark, stringy and dry that I thought I had been served an old thigh instead. The accompaniment of purple potatoes and braised kale would have been undecipherable had I not read it on the menu.