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BRIAN DUFF

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What food trends Portland will see in 2014

Following new roads
In anticipating 2014 perhaps its best to commit to re-appreciating what is familiar and reliable.
By: BRIAN DUFF  |  December 26, 2013

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Keeping the food scene on an even keel

 Eating up 2013
A year ago Portland was feeling giddy, food-wise — with Eventide on every national best-of list, many interesting new openings rumored, and several prominent food trends, like pop-ups and food trucks, poised to take root in our town.
By: BRIAN DUFF  |  December 19, 2013

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For the tiny space and a light touch at Piccolo

 No small praise
As the carefully nurtured product of pair of married chefs, Damian Sansonetti and Ilma Lopez, Piccolo is perhaps best understood in terms of the little-beloved offspring who enchant us, but occasionally frustrate us as well — each in both expected and unexpected ways.
By: BRIAN DUFF  |  November 27, 2013

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Learn to love sour and bitter

 The long pour
If chefs make this cuisine appealing enough, perhaps a Scandinavian sensibility will worm its way deeper into our viscera. And if they lower our inhibitions with great drinks, so much the better.
By: BRIAN DUFF  |  November 20, 2013

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Elsmere serves up fantastic meat

 Nailing the ’cue
Elsmere offers all the trappings of good meat sans the anxious self-righteousness with which too many chefs serve it and talk about it.
By: BRIAN DUFF  |  October 24, 2013

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Come to Maine, stay Phoever

 Enjoy the tastes at a new Vietnamese restaurant
Any place that thinks to name its spring rolls after the Bowdoin Log has some deep Maine knowledge.
By: BRIAN DUFF  |  October 02, 2013



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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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