Restaurant Reviews

Pig out: pastry chef Ilma Lopez's Spanish sundae, with chocolate cake, caramel, and smoky serrano ham ice cream.

Chaval

The culinary duo behind Piccolo, Portland’s much-loved Italian restaurant, dives into Spanish and French fare at their new West End bistro.

Musette - Maine scallops with butternut puree, orange reduction, fennel, arugula, and crispy sage.

Musette

“I wanted to transition into cooking food that isn’t fussy, and to create an environment for my team that centers around enjoyment, rather than feeling like punishment.” — Chef Jonathan Cartwright. Read more from our visit.