What appealed to me so much about the newly opened El Rayo Cantina is its unyielding charm as a casually elegant venue for inventive Mexican cooking that’s typical of cantina-style fare. Call it Mexican comfort food.
When Chef Brian Davin and his wife Steffie opened the exceedingly engaging Schulte and Herr restaurant on Cumberland Avenue in Portland last fall serving breakfast and lunch, word spread fast that we had a culinary wunderkind in our midst. This was no doppelganger for heavy Germanic cooking, but rather the chef showed an exceedingly light touch in his interpretation of his homeland’s classics.
The name could be considered eponymous, but there is a clear implication nonetheless: We’re better than the rest.
I’ve been exploring for the topic for several months, and Ruski’s — the definitive neighborhood bar and grill that’s been in Portland a lot longer than I have (over a century) — might just have the best burger in the city.
If you’re a meat maven then you should get to know Jarrod Spangler, butcher extraordinaire whose well used chopping block gets a full workout at the Brighton Avenue branch of the Rosemont Market in Portland.
Many restaurants in Maine have attempted to appropriate the essence of barbecue with only middling results, generally perpetuating a sorry world of flabby ribs and overly sweet sauces.
After a long overdue visit to Five Fifty-Five I’m happy to report that nothing has really changed since my last dinner there. The food is as spectacular as it was at the restaurant's initial trail-blazing debut in 2003. In fact,Five Fifty-Five gets better with age. That wisdom of experience and expertise continue to shine upon chef and co-proprietor Steve Corry and his extremely able kitchen crew.