Today’s Maine Sunday Telegram includes articles on the Maine maple syrup and dairy industries, as well as an article on how changes in acidity and water temperature are affecting Maine fisheries.
Review of Ribollita
The Maine Sunday Telegram has published a review of Ribollita.
Ribollita’s long-standing reputation is well-deserved. Order handmade pasta (especially the gnocchi) in this rustic, romantic neighborhood trattoria, and have it served by friendly and food-loving staff. The signature ribollita soup is outstanding, and each of the exclusively Italian wines show thought in both selection and price point. For some of the best Tuscany-inspired dishes in the area, Ribollita is the place to go.
Review of Bite into Maine
Lobster Gal has published a review of Bite into Maine.
Bun was your standard split top white bun, perfectly buttery grilled on both. I had heard the hype about Bite Into Maine being one of the great lobster rolls in Maine and I must say, every bit of it is true. The meat is perfectly cooked, tender, flavorful, chunks, generous amount, minimal spongies, and perfect meat:bread ratio…
Saint Patrick’s Day Law
The Bangor Daily News interviewed Brian Boru co-owner Dan Steele about his request to the state to allow liquor sales starting at 6 am on this year’s Saint Patrick’s Day.
Dan Steele thought his request to lawmakers on Feb. 20 was a straightforward one: Pass legislation that would allow his Portland bar, Brian Boru, to open at 6 a.m. on St. Patrick’s Day this year, when the holiday falls on a Sunday.
“This is a small-business issue in a tough economy,” said Steele, a co-owner of the Portland bar. “This is about my employees. This is about tax revenue. This is about jobs.”
MRW Reviews of Walters and Petite Jacqueline
Map & Menu has published a review of the Maine Restaurant Week lunch at Petite Jacqueline,
The sandwich au fromage was a melted brie with apricot preserves, served on a baguette with a side salad. Judging by the abundance of clean plates, I’d say that everyone enjoyed their meals.
and The Golden Dish has published a review of the MRW dinner at Walter’s.
Still, it’s hats off to Buerhaus all the way. He’s kept pace with Portland’s many restaurant divergences with grace and style, and there are certain dishes coming from the kitchen that you couldn’t get anywhere else in town.
Bartender Interview with Jessica Cunningham Candage
Dispatch has published a Q & A with Jessica Cunningham Candage from Spread.
Do you have a favorite drink to make?
My favorite drink to make is pretty much anything I can muddle fruits in. I love muddling, I love the flavors that come out of fruit, and other things like jalapenos.
Immigrant Kitchens: Chicken Biryani
In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Chicken Biryani from Sudha Chalicham and Venu Chaganti (read the recipe and see the photos).
Then they added another quarter cup of whole dried spices: bay leaves, black cardamom pods, black cumin, cinnamon bark pieces, green cardamom pods, star anise, cloves and mace. Mace is the dried casing of the nutmeg nut. Each piece looks like a thumb-sized dried jellyfish.
Michael Pollan ♥ Portland Food
In the latest issue of AFAR Magazine, acclaimed author Michael Pollan calls out Portland as “one of the most interesting food towns in the country”. He goes on to say that if you haven’t had the beignets and french fries at Duckfat “you haven’t lived”.
Oriental Table Closing/Moving
Oriental Table on Exchange Street will be closing by the end of this month. Owner Yan Lam tells me that they’re closing due to difficulty with the landlord. Lam plans on re-opening once he’s found a new spot.
Oriental Table has been a fixture on Exchange Street for more than 17 years.
Bar Review of Frog & Turtle
The Press Herald has published a bar review of The Frog and Turtle.
I was surprised to find that the drink was much sweeter than I expected, but it was still quite refreshing. I sipped my cocktail while munching on a rather large helping of the small order of poutine — a popular French dish with fries, smothered in gravy and topped with cheese curds.
Also in today’s paper is the latest installment f the What Ales You beer column.