Peter Peter Portland Eater has reviewed Terlingua,

All in all, Terlingua puts out a solid meal. The smoked chicken was excellent and that spicy sauce was too. My corn could have used some more bacon flavor, but it was still good and that drink was shockingly pleasing. I’m glad that Portland has another BBQ joint, but I’m even more glad that it’s not a straight up BBQ place, but a hybrid with Latin American flavor. Their unique combination is something I think people will go to for good eats and good drinks for some time to come.

and The Golden Dish has written up the brunch at Tiqa.

Most everything is paired with eggs, but the underpinnings are definitely from the Middle East.  Turkish cuisine played a big part in the dishes on the menu.  Typical breakfast/brunch items are often fruit, yogurt with honey, baked eggs with sausage and Tiqa’s menu reflects that to some degree.

Two Maine brewers are taking home medals from this year’s Great American Beer Festival competition:

• Allagash won a gold medal in the Belgian Style-Witbier category for Allagash While
• Allagash also won a silver in the Belgian Tripel category for their Tripel
• Baxter Brewing won a silver in the Field Beer category their Window Seat Coconut Almond Porter

You can see the full list of award winners on the GABF website.

The Portland Phoenix has reviewed Isa.

The benefits of Isa’s simplicity were most clearly on display in the fantastic burrata crostini. It was made transcendent by the ample slices of perfectly ripe yellow tomatoes, which lay between a rustic bread smeared with pesto and the creamy cheese. A grilled peach appetizer benefited from the fruit’s not-quite-ripeness. A sweeter peach might have overwhelmed the bitter of arugula and the tang of goat cheese. In another likeable salad, the tartness and acid of grapefruit, along with thin slices of apple and a splash of cider, mellowed the aroma and bite shaved fennel.

The Press Herald has published a bar review of Evo,

Evo Kitchen & Bar should be on the top of anyone’s list for the next place to go for wine, cocktails, and small plates. Michael Gatlin has created a beautiful drink list that complements Chef Matt Ginn’s beautiful, seasonal Mediterranean fare. The all-glass space and design is breathtaking, and nowhere else on Fore Street will you feel like you’re at a swanky bar somewhere in Manhattan.

and has reviewed Ocho.

I ordered The Classic. This meant my burrito was a symphony of Spanish rice, cheese, black beans, pico de gallo, crema, plus the two added bonuses of chicken and guacamole. It was ready in about three blinks of an eye, and I was out the door walking back to the newsroom. Once the noshing began, it was a formidable task to eat this hefty burrito…Anyway, my OCHO burrito wasted no time in announcing its deliciousness as my taste buds were awakened by a nine-piece band of flavors. Everything seemed incredibly fresh and, yes, I finished the whole thing.