The Maine Sunday Telegram has reviewed Lazzari,

The pizzas he creates in the copper-clad monster Le Panyol oven at the rear of the restaurant are excellent, with a lightly charred, gorgeously blistered crust and toppings that are – whenever possible – roasted in the fiercely hot wood-fired oven. His crowning achievement isn’t pizza, though. It’s his meatballs, served with a ladling of fresh marinara, a rough scoop of black-pepper-dusted housemade ricotta, and a slice of the bread he bakes himself…

the Portland Phoenix has reviewed Yobo,

While Yobo is good at the light and bright, it’s just as good at the rich and hearty. A chicken confit, first braised then fried and coated in red chili paste, was double-rich and beyond tender. Potstickers are done in a thick, homemade-country style. The mung bean pancake combines the earthy and sweet, the garlicky and sour. Bi bim bap eschews crunchy vegetables for a version that is heartier, with wilted leaves mixing in among the yolk, sauce, crispy rice and tender seared beef.

The Golden Dish has reviewed Scratch Toast Bar,

What you get here is a line-up of toasts that come with various spreads…On my first visit I thoroughly enjoyed the cheese toast. I was expecting a glorified grilled cheese sandwich but was taken away instead by the house-made pumpkin enriched ricotta spread on a multi-grain sprouted bread. It was lightly toasted and the ricotta, laced with honey, was beautifully made.

Portland Magazine has reviewed Bolster Snow, and

We’re even more wowed by the day’s catch—sea bass on our visit—served as a whole, pan-seared filet in a sauce containing earthy chanterelles, pickled raisins, and subtle curry oil ($30). The fish is tender and sweet, and the skin crackles. Accompanying florets of cauliflower will convert even the staunchest non-believer.

the Portland Press Herald has reviewed The Treehouse.

A great place to go for whimsical ambiance; get there soon before the weather chills too much to enjoy that patio.

Also this week, Down East published a review of Cong Tu Bot. The article isn’t online yet, but the magazine is available at your local newsstand.

The Maine Sunday Telegram has reviewed Yobo,

Using traditional ingredients as well as fresh and foraged produce from his mother’s property in New Hampshire, Chung has created a menu focused largely on classic Korean techniques. Standouts include his rich, sticky galbi (beef short ribs) and exceedingly good banchan (side dishes) that take advantage of local vegetables like garden-grown perilla and wild fern bracken, while still hewing close to traditional recipes.

The Golden Dish has reviewed Island Creek Oyster, and

My lunch included a few oysters (Mookie Blues, Damariscotta; Puffers, Wellfleet, MA and Eider Cove from New Meadow’s River). The full can of sardines with the accoutrements is a pretty full meal for lunch, and I was eminently satisfied. If you like sardines, which I do, these are a fine example. Other choices include mussels, octopus and squid.

the Portland Press Herald has reviewed Boone’s and Mi Sen.

Maybe it was an off night, but Boone’s was a surprising disappointment with a happy hour that left me less happy and more frustrated. The drinks were fine, the oysters were carelessly shucked, and the nacho portion was measly. That being said, what shines here is the space. It is a beautiful dining area, a lovely open-air bar and the perfect date night ambiance. And what I had of the food was quite tasty, leaving me curious what the rest of the menu is like. If you go, I suggest skipping the food on the happy hour menu and ordering the full portions.