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BRIAN DUFF

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Boone’s steps up the traditional Maine game

 Pricey classics
 At the new Boone’s restaurant, classic New England cuisine is completely familiar, but elevated too (and priced accordingly).
By: BRIAN DUFF  |  September 26, 2013

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Portland & Rochester gives Bayside another push

Rolling stock
P&R invites us to harken back to the day when “local” wasn’t a de rigueur menu adjective, but a basic fact of life.
By: BRIAN DUFF  |  September 06, 2013

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The great Enio’s, from the former owners of Rachel’s

 Maine favorites return
Enio’s may be run by veterans of the Maine restaurant scene, and be rooted in traditional strengths of Italian cuisine, but thanks to its imaginative menu and bright interesting space, it feels new and fresh.
By: BRIAN DUFF  |  August 30, 2013

Two off-peninsula eateries offer a lunchtime lift

Sublime sandwiches
Long ago, lunch was the most significant meal of the day, giving farmers the energy to continue working through the afternoon and into the evening.
By: BRIAN DUFF  |  August 30, 2013

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Artemisia Café now serves a wonderful dinner

 A quiet success
Word should start getting out about the new dinner service at Artemisia Café.
By: BRIAN DUFF  |  August 01, 2013

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Outliers finds the top margin

A cut above
To call something an outlier defines its achievement in relation to the average.
By: BRIAN DUFF  |  July 10, 2013



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A spin through In’finiti

Angels in the architecture
The new place on Commercial Street seeks to combine high-end design, ambitious cuisine, craft cocktails featuring liquor distilled in-house, and of course beer, most also brewed on-site.
By: BRIAN DUFF  |  July 10, 2013

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The Little Tap House gets sizeable praise

Small name, big delivery
Little Tap House seems to be what it sounds like: a welcoming, affordable spot for local draft beer and accessibly interesting pub food.
By: BRIAN DUFF  |  June 13, 2013

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What’s coming to Portland for summer

 New tastes
The coming summer looks to be the busiest in memory, food-wise. We are in the midst of a flurry of restaurant openings, and thanks to recent regulatory adjustments food-trucks are beginning to proliferate in our city.
By: BRIAN DUFF  |  June 07, 2013

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Blue Rooster goes high-end informal

Park it here
If you want to know what making a food truck into an actual restaurant will be like, check out the new Blue Rooster Food Company
By: BRIAN DUFF  |  May 16, 2013

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At Buck’s, naked is the way to be

Just the meat, please
At Buck's Naked BBQ the meat is cooked plain — without being infused or coated with in any particular sauce. This is meat we can relate to.
By: BRIAN DUFF  |  May 09, 2013



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Bohemia for business folk


Nietzsche thought that "however vigorously a man may seem to leap over from one thing into its opposite, closer observation will nonetheless discover the dovetailing where the new building grows out of the old." So it is at the North Point, a new Old Port restaurant and drinking spot run by a transplanted New York restaurateur and his brother.
By: BRIAN DUFF  |  April 17, 2013

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Kushiya Benkay finds lovely harmony

A beautiful blend
What is most pleasing about Kushiya Benkay, a sort of skewer-pub from the folks at Benkay Sushi, is the way it brings together several impulses without going too crazy about any particular one.
By: BRIAN DUFF  |  April 10, 2013

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Saco star: Luis’s phenomenal arepas

Delicious inside and out
You might want to hug Luis, or at least flirt with the guy, because he is creating first-rate arepas in his charming little shop.
By: BRIAN DUFF  |  March 20, 2013

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Entering the club at 91 South

In praise of privacy
There was a time when private clubs existed to meet a pressing need: maybe as a way to keep out parvenus, or to discreetly get into some gay stuff.
By: BRIAN DUFF  |  March 13, 2013

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These fish really are delicious, if scarce


Every culture has its totemic animal, anthropologists suggest, and ours here in Maine might just be the groundfish.
By: BRIAN DUFF  |  February 20, 2013



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Whiskey isn’t just the water of life

A civilized drink
Vodka is supposed to taste like nothing and gin is supposed to taste like something (juniper).
By: BRIAN DUFF  |  February 06, 2013

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The koan of Chinese food

Where can we find our moment of Zen?
It seems every time I check out a promising new Chinese place in Portland, federal officials arrest someone at a dismal Chinese restaurant elsewhere in Maine (this week it was the Twin Super Buffet in Brewer that was raided by the feds).
By: BRIAN DUFF  |  January 23, 2013

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Eventide’s superior oysters, and imaginative cuisine

Slurping with delight
When you take the helm of a great institution, it can create a paralyzing fear of screwing things up.
By: BRIAN DUFF  |  January 16, 2013

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Portland should play catch-up in the coming year

Trend-getters
Each century remains mired in the past one for about a dozen years.
By: BRIAN DUFF  |  December 26, 2012

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Plenty of sweetness, though a touch of sour too

Tastes of the year
Our lives are dominated by strange forces we cannot control — economic, demographic, epigenetic, psycho-sexual.
By: BRIAN DUFF  |  December 19, 2012


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