The Maine Sunday Telegram has published a review of Magissa.
Since then, they, along with co-head chef Dillon Houser (East Ender), have been preparing Greek (and slightly Greek-adjacent) dishes that are inspired by or taken from Klosteridis’ family recipes. With the exception of a few seasoning hiccups, dishes at Magissa are enjoyable. Don’t skip the ultra-garlicky htipiti mezze spread and the oddball, yet sublime fried kalamari, seasoned with just a few specks of Old Bay. If it’s cold outside (or you’re just really hungry), you can’t go wrong with a bowl of feta-fortified polenta topped with a ragu made with Magissa’s magical loukaniko, a lamb-and-pork sausage spiced with orange zest and toasted fennel seeds.