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Burger-O-Rama Part III: That's a tall bun you got there, missy. (Pub Burgers)
When the next assignment for burgers came up for the crew to devour them in a pub setting, I ran through the list of pubs in my head that I might be curious to test. Although the usual restaurants zipped by with typical clarity, such as Great Lost Bear, Nosh, the Old Port trifecta of Gritty's, RiRa's, and Brian Boru's, I felt strongly that East ( Read more... ) -
Burger-O-Rama Part II: Wiggle me fancy, there's Stilton! (Fine Dining)
Fine dining burgers. It just sounds like an oxymoron, but I suppose this is a realm where world class chefs can take the quintessential food icon of Americana and turn it on a dime into something spectacular and fantastic. There is, of course, a fine line between elevating the symbolic dish and lambasting it with ten too many expensive ( Read more... ) -
Burger-O-Rama Part I: Mustard on the side please (Diners and Sandwich Shops)
One of the fascinating things about Portland, ME is the niche community of food bloggers who are actively pursuing their interests in food, whether it be dining out at hole-in-the-walls or upscale establishments, cooking anything delicious or anything locally grown, etc. My interests in blogging, let alone food blogging, have been cyclical and ( Read more... ) -
Happy Teriyaki makes big changes - Welcome Korea House!
As I had alluded to in my previous musings regarding Happy Teriyaki, the You family has been cooking up some interesting news for this upcoming month. On October 1st, 2010, Happy Teriyaki will no longer be Happy Teriyaki. At 630 Congress Street, Kum and Myung You will open their doors as Korea House, their ultimate transformation to what is ( Read more... ) -
cooking adventure: greek-style pasta with shrimp and feta
The amount of chicken I consumed the week before due to the insanely delicious turmeric chicken curry made me feel like switching up the protein a bit. I don't really prepare that much red meat at home anymore, so seafood seemed like the appropriate alternative. This recipe is thanks to a fantastic recipe out of my Bon Appetit cookbook that I've ( Read more... ) -
cooking adventure: chicken curry with turmeric
Considering the amount of Chinese/Japanese/Indian curry I consume in a year, I'm somewhat concerned that I've added another curry dish to my repertoire. Okay, only mildly concerned. Actually I don't care at all. I've been wanting to peck away at the lovely bottle of nuclear-grade uranium (read: turmeric) that my friend Josh gave me a few months ( Read more... ) -
Bubble Maineia Dessert and Noodle Bar: Authenticity without breaking the bank
Bubble Maineia is a drink and snack shop on Commercial St. run by a Taiwanese family. The offerings are predominantly Taiwanese/Chinese in origin ranging from the bubble tea (the East Coast translation of boba tea from the West Coast) to snack foods like steamed buns and dumplings. So when it was announced that the family was opening up a second ( Read more... ) -
Happy Teriyaki - Family's love for food outshines unfortunate name
I've deliberated for quite a while on how best to write this piece. Part of me wants to make sure that I write this review in a way that is unbiased and fair, but I've become such a regular visitor of Happy Teriyaki that I have slowly found myself becoming a part of this wonderful Korean family ( Read more... ) -
Miyake in the fall (2009) - oishii desu!
As part of my birthday present from Aaron, I chose to have my epic birthday dinner at Miyake. We'd only been there once before for a quick dinner before a friend's flight. And as decent as the sushi rolls were that we had there, I was not too amused by the sliced almonds sprinkled over a particular roll. If you know me well, you know that I am ( Read more... ) -
Reminiscing Meatfest 2009
I suppose one bright side to being distracted these last nine months is that I get to reminisce over some amazing events that have occurred during that time. This includes Meatfest, our annual autumn gathering of the Four Horsemen and our closest friends to celebrate our carnivorous appetites in excess. I typically present the menu in order of ( Read more... )