Snap Reviews has continued to post ultra brief commentary and photos of Portland eateries on Flickr. Recent additions have included Mom’s, Taco Escobarr, Ariel’s Hummus, and Salads, etc.
Under Construction: GoBerry
GoBerry, a frozen yogurt shop, is under construction at 399 Fore Street. GoBerry has 2 other locations in Northampton and Amherst Massachusetts.
Interview with Whoopsies
From Away has posted an interview with Marcia Wiggins, founder of Whoopsies! Gourmet Whoopie Pies.
Where/when did you first encounter a Whoopie pie?
I’ve always enjoyed baking whoopie pies as long as I can remember. When we moved to Maine, we discovered DiMillo’s Restaurant in Portland and I used to bring 2-3 dozen whoopie pies with us when we would go out to eat. The staff at DiMillo’s always raved about them. My daughter, Berkeley, who has an entrepreneurial spirit, urged me to start a whoopie pie company with her.
Review of The Thirsty Pig
The Blueberry Files has published a review of The Thirsty Pig.
A very critical part of any grilled tube meat is the bun, and the Pig pulls it off well- a buttered and toasted split top bun. The salty crunch of the bun adds a nice textural element, whereas most soft white rolls simply serve as a vehicle, rather than a player in the overall taste.
Bard’s Fortune
Bard Coffee is highlighted in the latest issue of Fortune magazine as one of of the most promising cult coffee brands in the nation.
Review of Cafe at Pat’s
Joe Ricchio has penned a review of the Cafe at Pat’s for the Maine magazine blog.
It is important to keep in mind that, as of this visit, the Cafe at Pat’s had only been open for about two weeks. Nothing about my experience even remotely suggested this to be the case, as each aspect was seamless and well executed. I look forward to joining the many regulars here for more ambience- and wine-induced ramblings throughout the fall and the long winter that follows.
Wine & Meatball Tasting
Mister Meatball has posted a report on the meatball and wine tasting he organized with James Beard Award-nominated sommelier Scott Tyree.
The sommelier, who had barely touched his own frosty beverage, quickly displayed a far more complex understanding of our mission. I became hip to this when he brought out a crisp pad of paper, a pen and a pair of what I would describe as handsome yet rather stern-looking reading glasses. This must have rattled me more than I was aware because as our waitress delivered my newly opened beer I instructed her to please go ahead and bring me another at her earliest convenience.
Bar Review of Gauchos
Portland Bar Guide has published a review of Gauchos.
The focal point is the curved semi-circle bar that curls into the space between the two doorways to the dining areas. About 15 unique, metal-worked chair-type stools make the bar a place where you can take a group of friends or co-workers for a quick drink and bite to eat. If you visit on your own, as I did, the outgoing staff and friendly regular patrons of Gauchos will make sure you don’t feel alone.
Iraqi Chicken and Rice
In the latest entry on Immigrant Kitchens Lindsay Sterling learns how to make Iraqi Chicken and Rice from Mona Galee (read the recipe and see the photos).
The grey spice she was putting in the rice is a combination of ground green cardamom pods, cinnamon powder, whole cumin, whole clove, and black pepper. She calls it bar timon. Then she ads turmeric to make the rice yellow. Once the chicken has cooked through in the spices and water, she takes it out of the gidduh, and then pan-fries the whole chicken in a wok. The spice-infused bird takes on a crispy texture and gorgeous golden-brown color. She mounts it on a platter on top of the yellow rice and sprinkles sautéed golden raisons and onions all around…
Alcohol at the Market
City government is considering a change that would allow alcohol to be sold at the Farms Market.
Small-scale vintners, brewers and cider-makers would be allowed to sell their products at the Portland Farmer’s Market under a proposal before the city council’s Health and Recreation subcommittee today.
As drafted, the plan would amend the city’s Farmer’s Market rules to allow sale of fermented beverages such as beer, wine and hard ciders as long as the seller held a state license and met conditions to sell at the city’s farmer’s market.