Papou's Kitchen, etc

wasabiPapou’s Kitchen is now open for business. They offer a short menu of gyro and falafel wraps.
I was in the Old Port today for lunch at Paciarino (an excellent meal of goat cheese ravioli) and spotted this Stop Work order in the window of Wasabi, a new sushi restaurant (not) being constructed at 7 Exchange Street.
John Robinson, who sold Hugo’s to Rob Evans in 2003, is revamping Finch’s, his Falmouth restaurant, as  Johnny’s Bistro & Bar.

Fishing Industry

Glen Libby, chairman of the Midcoast Fishermen’s Association, authored a Maine Voices article for today’s Press Herald about fisheries management. He call the current days at sea approach a “dismal failure” but expresses hope in a new sector based management and other ideas like CSFs.

“In addition to forming a sector, our fishermen have created Community Supported Fisheries based on the successful agriculture model, Community Supported Agriculture.

In partnership with the Island Institute, this has allowed us to change the current marketing structure from catching high volumes of lower-quality fish that sell for a low price to catching low volumes of higher-quality fish that sell for a premium price.

By selling directly to the people of Maine, we have established a way to keep Maine’s fishermen fishing, and our customers now feel a strong sense of ownership for the fishery and the fishermen in the Gulf of Maine.”

Paciarino

Accidental Vegetables has reviewed the lunchtime pasta options at Paciarino.

“We chose to share maccheroni al pesto and ravioli with goat cheese in a simple tomato sauce. Each was about 8 dollars. The pasta was delicious, with that combination of softness and toothness you only find in homemade pasta, cooked perfectly. The sauces were also beautiful.”

Loco Pollo Tamales

Cornucopasetic has reviewed the tamales at Loco Pollo.

“But, alas, the tamales. They seemed a bit small, although that is offset by the fact that they are affordable (3 tamales is $6.00). My tamale was a bit dry and also a bit broken up. The filling wasn’t an explosion of rich mexican spices, it was more of whimper…I sort of think my experience may have been a fluke…A second visit is in order, but for now: merely okay.”

Back River Gin

The Maine Mouth spotted another Maine Made product that appeared in the Wine Enthusiast’s Top 50 Spirits of 2008 list. Back River Gin which is manufactured by the Sweet Grass Winery in Union also made the top list.

“The fresh, vibrant bouquet smells delightfully of juniper berries, cedar sap, brambles and blueberries. Entry is keenly tart, blueberry-acidic and mouth-puckering; at midpalate flavors of juniper and cooking spice move to the fore of the dry bittersweet taste profile. Finishes ultra-clean, amazingly tart and acidic, yet eye-poppingly fresh. A creative and sophisticated gin.”

Loco Pollo

The Portland Press Herald has reviewed Loco Pollo.

“Yes, the tamales are good at Loco Pollo, a new Mexican restaurant on Washington Avenue. But don’t leave without trying one of the stews. The pozole, a traditional pork and hominy stew served with tostadas for dipping, was almost an afterthought on my first visit to Loco Pollo. But it was so good, I promised myself I’d go back just for another bowl of this heavenly dish.”

Travel to Here

Lindsay Sterling challenges us all to be more outgoing/adventurous in our eating this year, in her column in this week’s Portland Phoenix.

In a nutshell: the world is already coming to us, so let’s just pay closer attention! People are smuggling Venezuelan cheese to Portland Jetport in their suitcases! In a yellow corner store across from Maine Med, mashed yuca is being turned into fried magic that even picky American five-year-olds gobble up like hot dogs. A dental hygienist in South Portland is making Croatian cookies for a church function this month. World food is upon us right here, people!”

Also in this week’s Phoenix is a list of “budget-friendly activities and events” including a list of local low cost eateries and bars.