Food

Classic retro

The Back Bay Grill offers stability
Opened 20 years ago on an odd bayside corner, the Back Bay Grill looks seasoned rather than old.

By: BRIAN DUFF | October 09, 2008

Don’t bail out — dine out at Steve & Renee’s!
A visit to Steve and Renee’s diner for the Saturday night all-you-can-eat turkey dinner (for $8.50!) is enough to convince you that things will be all right while we wait this one out.

By: BRIAN DUFF | October 02, 2008

If you’re not sweating...

...something’s wrong with you
A sculpture on display at Filament Gallery this summer memorialized one of Jamaica’s great cooks. Her likeness is carved out of wood, sanded and polished with butcher’s wax.

By: LINDSAY STERLING | September 24, 2008

Get your goat

Start a stew at International Market
In the former home of the Portland Spice Company, the International Market is open for business in a neighborhood packed with multicultural food offerings.

By: TODD RICHARD | September 17, 2008

Treat yourself

Don’t waste your sugar intake
Of all the hoaxes pulled on humanity, the infernal taste-bud map takes the cake.

By: BRIAN DUFF | September 10, 2008

Casual party

Low-key enjoyment at Flask
It is woman-owned and gay-friendly in a low-key way.

By: BRIAN DUFF | September 03, 2008

Laymoon is lemon

How a Lebanese woman makes tabouleh
El-taha’s house in Falmouth is populated with an easy Lebanese-American combo-culture.

By: LINDSAY STERLING | August 27, 2008

Buying in

Local food is no longer more expensive
Buying goods from our immediate area has swollen from a good idea into a movement to make it a good habit for all Portland residents.

By: TODD RICHARD | August 20, 2008

Strange brews

Tapping into the drinking life
This summer, Portland saw the opening of two notable spots to sip our way towards an obesity-induced infarction.

By: BRIAN DUFF | August 13, 2008

Mix and match

Menu anxiety pays off at the Grill Room
Harvard psychologist Dan Gilbert recently demonstrated that having many options to choose from makes us less happy.

By: BRIAN DUFF | August 05, 2008

Super nanny

There's more to goats than cheese at Hamdi
Margaret Hathaway, a true goat expert who traveled the US on a quest for the perfect goat cheese and wrote a book called The Year of the Goat, informs me that goat is the next hottest meat.

By: LINDSAY STERLING | July 30, 2008

It's cookout weather!

Fending off the picnic “fruitcake”
If you’re attending (or hosting) a cookout, then have a heart and offer your guests something besides the obvious norm. Here are a few ideas.

By: TODD RICHARD | July 23, 2008

Mamma Mia's!

Elegant meals with great flavors
This quaint but elegant little restaurant is serving some of the best meals south of Portland.

By: BRIAN DUFF | July 16, 2008

Bright flavors

The Merry Table serves crêpes to linger over
The Merry Table, whose crêpes are quite good, deserves a better name.

By: BRIAN DUFF | July 09, 2008

What to eat in a bikini

Brazilian fried chicken + potato salad + rice
Brazil isn’t all about major wax jobs and itsy-bitsy bikinis.

By: LINDSAY STERLING | July 02, 2008

Backyard barbecue basics

Blake Smithson shares smoky secrets
The intricacies of barbecue as a method, a meat, and a meal are several. Thankfully, Smithson is generous with his seasoned advice.

By: TODD RICHARD | June 25, 2008

Slow food at Sebasco

American cuisine counts on locavores
This season, Sebasco will offer diners a “Pure Maine” menu — a smorgasbord of local, seasonal ingredients whipped into amazing culinary creations.

By: DEIRDRE FULTON | June 24, 2008

Morning munchies

Three West End eateries open for brunch
Recently three restaurants on the westerly end of the Portland peninsula — Caiola’s, 555, and Local 188 — are now offering brunch.

By: BRIAN DUFF | June 18, 2008

Group effort

Be the Guffman crowd's guest at Chef et al.
It felt slightly like the Waiting for Guffman crowd had opened a restaurant.

By: BRIAN DUFF | June 11, 2008

Origami appetizers

Otherwise known as Somalian samboosas
Welcome to a tasty morsel of Somalian life.

By: LINDSAY STERLING | June 04, 2008

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