The Maine Sunday Telegram has reviewed Chaval,
Chaval, Ilma Lopez and Damian Sansonetti’s new French-and-Spanish-inspired restaurant, is a delight. Sansonetti, the savory chef, has built a menu of rock-solid versions of Gallic and Iberian classics, like pa amb tomaquet (tomato bread), yieldingly tender duck confit on Puy lentils ($24) and some of the best pork terrine in North America. On the sweet side, Lopez, who this year was a James Beard Award semifinalist, serves her famous churros with chocolate sauce and sugar ($8), as well as more fanciful desserts like Bee’s Knees, a bombe Alaska made with lemon curd, soft meringue and Barr Hill gin-soaked vanilla cake.
the Portland Phoenix has reviewed Cheevitdee,
Cheevitdee’s menu isn’t for everyone, but it’s also not reserved solely for health-conscious diners looking for a night out on the town — this is not “diet Thai.” What it is has yet to be fully clarified or realized, but with bright flavors and an approachable atmosphere, this is a restaurant that may well come into its own over time.
Down East has reviewed Cong Tu Bot, and
Cong Tu Bot takes that traditional street fare and gives each dish a unique spin. The bún chá, one of four noodle offerings on the menu, is a perfect example: Dobui takes the Hanoi specialty of cold rice noodles and grilled pork and augments it with ground pork patties, smoky bacon, burnt caramel, and rich, earthy mushroom powder, seasoning it with fish sauce, garlic, shallots, and sugar. Charred bits from the patties enhance the thin but intense broth, which is finished with a dab of schmaltz (rendered chicken fat) and served with a side of cucumber, shiso leaf, mint, and lettuce.
the Portland Press Herald has reviewed Linda Kate.
The roll was brioche and evenly browned, the meat piled high and dressed lightly in a citrus basil mayonnaise, with a dusting of minced fresh herbs on top, maybe parsley, possibly basil. Whatever it was, it didn’t interfere with the delicate flavor of the meat. This was a better lobster roll than I’ve had in some famed Portland restaurants. I didn’t love the shaved lettuce below the meat; it teamed up with the crumb of the brioche to seem slightly dry. This is a personal preference, though. In my kitchen, I’d never put lettuce on a lobster roll. Also, my own jury is out on brioche as a cradle for lobster; sometimes I think it sounds better on paper than it tastes.
