Review of Sea Glass

Map & Menu has published a review of the Sea Glass restaurant in Cape Elizabeth.

It’s ok however, because I returned the favor with my Baked Fig & Manchego Strudel, a herb ricotta and smoked almond-stuffed phyllo pastry, drizzled in a spiced honey (man, do I love honey) that was so delicious that I devoured it in almost record time. By the time our entrées arrived, we were well on our way to realizing just how special of an evening we were sharing, and the main course just sent us over the top.

Photo Credit: Map & Menu

Restaurant Inspections

Natalie Ladd has weighed in on the issue in her weekly column in the Portland Daily Sun,

The Portholes of the world (and once again, they are not alone) should be the minority and should be closed down. Unless we pull out the safety and cleaning checklists and actually use them in a structured, consistent fashion, much more than a sketchy economy is going to hurt our pockets.

and the Press Herald includes an editorial on the need for more restaurant inspectors.

A city the size of Portland, especially one that has so many restaurants, should have more than one inspector for this important job. Portland will never maintain its reputation as a “foodie” city if it can’t assure the public that its commercial kitchens follow the law. If restaurant owners think the inspections are a pain, wait until they can’t prove that their businesses comply with safety standards. They will be anxious to get the health department’s attention.

Under Construction: David’s Opus 10

Maine a la Carte has published an interview with David Turin about his new restaurant, David’s Opus 10. Turin plans on repurposing the private dining room in the back of David’s in Monument Square to launch Opus 10.

“David’s Opus 10” will be an 18-seat restaurant with its own independent, open kitchen and a fixed price, multi-course menu. Seven courses will be served Tuesday through Thursday, and nine courses on Friday and Saturday. Turin is hoping to open the place by the first week in November, depending on how well renovations go.

Bo Byrne, currently the chef de cuisine at David’s 388, will be moving to David’s to cook with Turin at the new place. Carlos Tirado, who has been sous chef at the South Portland restaurant for the past two-and-a-half years, will take Byrne’s place there.

Portland Food at a Kennebunkport Inn

The Captain Fairfield Inn in Kennebunkport is hosting a food event series this winter that will feature a number of people from the Portland food community:

  • November – food preservationist and author of The Blueberry Files Kate McCarty will teach a class on pickling and canning
  • January – Allagash brewmaster Jason Perkins will be sharing a set of limited edition and special seasonal beers
  • March – Erica Archer from Wine Wise will be leading a discussion on pairing wine and seafood
  • April – cheese expert Shannon Tallman will share some her favorite cheeses and discuss pairing them with Maine beer, cider, mead and wine

Other events in December, Februarywill focus on cocktails and chocolate.

Review of Pocket Brunch #2

Food Coma has published a review of Pocket Brunch #2.

Kimchi and aged cheddar croissants, a combination that works surprisingly well, are served alongside the usual thick slices of “Pocket Bacon.” As I start into my second cocktail, someone points out that I have dressed more appropriately for night time, as I am wearing almost all black. I explain that I am paying homage to two different recording artists, and that they are welcome to refer to me as Johnny Ke$ha from here on out.

Tickets are on sale for Pocket Brunch #3 but you’ll need to move fast, there are only 2 left.

Review of Sea Grass Bistro

Diningsense has published a review of Sea Grass Bistro in Yarmouth.

However, the strong relationship with the town precludes a more autonomous personality and I could not locate a strong identity in the restaurant. Basically, it does not offer enough excitement to lure me back since I could simply dine at a restaurant in a different neighborhood that serves the same function. While I enjoyed the cuisine for the most part, there was also something impenetrable about interacting with a restaurant that has so much significance for its patrons and none for me.

City Plans to Add Restaurant Inspectors

According to a report in today’s Press Herald, the City is planning to adjust the restaurant inspection code, increase fees and add more inspectors.

City Manager Mark Rees said he intends to ask for funding in next year’s budget for additional restaurant inspectors and resources. Portland has one full-time inspector, who inspected only 49 of the city’s 800 eating establishments in her first year on the job. She failed 39 of them. State law requires restaurants to be inspected every two years.