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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.
| June 13, 2013
What’s coming to Portland for summer
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.
| June 07, 2013
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
| May 16, 2013
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.
| May 09, 2013
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.
| April 17, 2013
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.
| April 10, 2013
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.
| March 20, 2013
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.
| March 13, 2013
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.
| February 20, 2013
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).
| February 06, 2013
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).
| January 23, 2013
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.
| January 16, 2013
Portland should play catch-up in the coming year
Each century remains mired in the past one for about a dozen years.
| December 26, 2012
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.
| December 19, 2012
Community, local flavors, and expert preparation
As we continue to withdraw from the institutions that once organized modern life, we fill the abandoned spaces with restaurants.
| November 28, 2012
Comparative burger eating
What’s between the buns?
Cheap burgers might be the biggest problem in America's culinary landscape.
| November 21, 2012
The new Salvadoran spot on Congress is a must-taste
Flores blooms in fall
No restaurant in Portland captures the look of a good hole-in-the-wall better than Flores, a new Salvadoran spot next to Bodega Latina — right where Congress Street starts to curve and head downhill, so to speak.
| October 31, 2012
Two teahouses complement each other’s flavors
Steeped in tradition
For those who care about politics we are entering the most tension-filled fortnight in quite a while.
| October 24, 2012
Review: Spread Restaurant
Spread ’em: A new restaurant celebrates smooth tastes
There is a certain sort of space that, for the very reason that it seems doomed, summons hopeful strivers who expect to redeem them.
| October 03, 2012
The newest best reason to go to Brunswick
The Tao of deliciousness
Early this year on this page I urged Mainers to stop complaining about our choices for Chinese food — to cease wishing for "a transcendent Chinese place that surprises and delights."
| September 26, 2012
The Current Issue
Table of Contents
Where To Follow Me
| March 24, 2013 at 11:09 AM
Mo Takes His Turn
March 21, 2013 at 12:59 PM
[Q&A] KMFDM's Sascha Konietzko on art, Columbine and having balls
On The Download
| March 18, 2013 at 3:22 PM
See this film series: The Belmont World Film Series @ Studio Cinema in Belmont
Outside The Frame
| March 18, 2013 at 11:00 AM
See this film: This is Spinal Tap [with post-film talk by expert from Acoustical Society of America] @ the Coolidge
March 17, 2013 at 12:00 PM
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