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BRIAN DUFF

Latest Articles

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Savoring slow food

At a revamped seaside resort
The surest radar trap in southern Maine is the one the Scarborough police have set up where Route 207 enters Prouts Neck.
By BRIAN DUFF  |  August 01, 2007

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Northern comfort

And OK food at Uncle Billy's Resto-Bar
As everyone knows, Canada completely lacks core values.
By BRIAN DUFF  |  July 11, 2007

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Shack attack

Feed your fried-food need at Crab Louie
So I like Crab Louie, but I encourage you to sue them anyway.
By BRIAN DUFF  |  July 03, 2007

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Cooking lessons

What Hawaii's top chefs can teach Maine's finest
The most obvious point of connection between these two oceanside states is seafood.
By BRIAN DUFF  |  June 13, 2007

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Running hot + cold

Eating at Whole Foods, with both serve-your-own and trattoria-style
A visit any midday reveals that Whole Foods is Portland’s hottest new lunch spot.
By BRIAN DUFF  |  June 06, 2007

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Size matters

Small portions are in; no apology needed from David’s 388
My mission in this essay is to convince Greater Portland that mission statements are useless.
By BRIAN DUFF  |  May 18, 2007

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The taste of sanctimony

Animal-rights activists flavor their philosophy with purity in Year of the Dog and a vegetarian food fest
Both the Maine Animal Coalition’s recent Vegetarian Food Festival and Mike White’s new film Year of the Dog explore the idea that the confinement and killing of animals is the great moral shame of our time.
By BRIAN DUFF  |  May 09, 2007

Eating by halves

Checking out the Point Five Lounge
It is always hard to know what to make of prestigious awards.
By BRIAN DUFF  |  April 18, 2007

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Personal touch

Bresca’s chef expands on her pastry heritage
When we walk into a new place we remember what came before.
By BRIAN DUFF  |  April 11, 2007

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Neighborly eats

Applebee’s — a taste of chain dining
The city council recently voted to allow chain restaurants in downtown Portland.
By BRIAN DUFF  |  March 21, 2007

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What’s in a name?

Figuring out Portland's Restaurant and Bar
I felt a little pessimistic about Portland’s Restaurant and Bar.
By BRIAN DUFF  |  March 14, 2007

Fancy that

West End lunch places crosse traditional lines
While Munjoy Hill is all of a kind, the west side of Portland has a split personality.
By BRIAN DUFF  |  February 21, 2007

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Soup for you

Liquid lunches are perfect for midwinter
When it’s cold it is hard to do things. In recent weather every requirement of life feels like an affront to sweet inertia.
By BRIAN DUFF  |  February 14, 2007

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Changing skyline

Food and film at the new Frontier Café
The myth of the frontier is the perhaps the dominant idea in American political culture.
By BRIAN DUFF  |  January 24, 2007

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Like a ‘new city’

Thai flavors in the heart of the Old Port
Just as America, in all of its wonderful and problematic complexity, will ultimately be remembered for having invented freedom and bestowed it upon the world, so Thai culture will be best remembered for having thought to put curry paste together with coconut milk.
By BRIAN DUFF  |  January 17, 2007

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Pizza paneer

Bringing Indian flavors to Italian pies
Given our size, Portland is an incredibly rich city in food terms.
By BRIAN DUFF  |  December 27, 2006

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Drunk to death

 Why ethnic restaurants struggle in Maine
Portland’s 2006 year in food, like most years, was dominated by the fundamental question that each person must answer at some point in life: what is your attitude toward drunken white people?
By BRIAN DUFF  |  December 20, 2006

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Whole-grain wisdom

Sophia’s breads support wondrous food
If you were traveling to Italy and someone told you about a place like Sophia’s you would go out of your way to go.
By BRIAN DUFF  |  November 29, 2006

Munch a brunch

Mid-morning sustenance
Like the feeling that you understand what Einstein was talking about with his theory of relativity, or a love affair untainted by cruelty and resentment, a great brunch place can be torturously ephemeral.
By BRIAN DUFF  |  November 29, 2006

Menu number 4

Hugo’s bar choices satisfy on the cheap
Hugo’s is famous throughout the northeastern US for three of its menus — the four-course menu for $65, the eight-course menu for $90, and the eight- to twelve-course chef’s menu for $120.
By BRIAN DUFF  |  November 01, 2006
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