The Farmer’s Table, located at 205 Commercial Street (formerly Mim’s Restaurant), was the spot my husband and I chose to have our anniversary dinner.  The restaurant was nearly at capacity by 6 pm on a Saturday.  The bar was lively and the flickering tea lights and big windows were very welcoming after being out in the rain.  I was pleased that we were seated right next to a window looking out on Commercial Street. 



I’m a simple eater – I’m not big on precariously stacked food, I don’t like food in “nests” or miniscule samples of some royal caviar flown in ten minutes prior to plating.  I stick with what I know, but I like it done with care and attention.  This is one reason I liked the looks of the Farmer’s fall menu.  The food is often local, seasonal and prepared in a way that is inspired and creative but not outlandish.  There was a roasted squash soup with sweet curry and pecans ($7),  pappardelle pasta with pork and beef ragout, red wine and tomatoes ($22) and buttercup squash tortelloni with grana and fried sage-brown butter ($20).  The choices seem to have wide appeal.

During a brief time when I lived in Paris, I felt compelled to take visitors to authentic Parisian haunts, such as a crêperie near Saint-Michel that I thought served the best crêpes.  Even those (somewhat like myself) who weren’t French food lovers seemed to always gobble up these crêpes with delight, and rethink their aversion to French cuisine.  In France, these quintessential, informal eateries were everywhere; however, back here in the states – they are pretty hard to find.  Which is why I was pleased to find a crêperie in the Old Port – The Merry Table Crêperie at 43 Wharf Street.

While looking for a sunny place to have late Sunday lunch in Portland, my mom and I were in for a surprise.  All of our favorites were closed at that time!  So, my last hope was a new “bistro” by Borealis Bread on Ocean Avenue, near Cheverus High School.  I knew that Borealis doesn’t mess around when it comes to quality bread but the bistro is new territory. 



The location is convenient to downtown, but is nestled in a pretty neighborhood and stands alone.  The sun pours in the many windows and highlights the yellow interior, creating a very inviting and cheerful feel. 



If something a little different is what you crave, you can find it at Borealis.  There are salads with chicken livers, paninis with cooked apples and cheese, a breakfast sandwich with salmon, dinner entrees with arugula and roasted squash.  The menu was eclectic and healthy and portions of it change daily.  The bistro serves breakfast, lunch and dinner.  The menu is now online at http://www.borealisbreads.com/menu/index.php and worth checking out in advance to get a feel for all of their offerings.

Ogunquit, Maine – This season the historic Cliff House Resort and Spa celebrates its 1872 beginnings with treats especially for the foodie – all for under $20.

$18.72, to be exact.

In keeping with the trend toward locally grown foods, a new menu on the resort’s Ocean Terrace offers fresh native ingredients in choices like a hoisin haddock wrap, Maine blueberry pie, and Maine micro brewed beer. “Guests can choose from one of five entrees, each paired with a flight of micro brewed beer or house wine and choice of dessert,” says Chef Michael Semancik, “all just $18.72.” The breathtaking oceanfront views, bracing salt air, and pounding surf? Free.

And there’s more. An Old-fashioned, the classic cocktail, is just $8.72. The new edition of The Cliff House cookbook (with down east recipes, old time photos, and chatty anecdotes as delicious as the recipes themselves) is also $18.72 – as is a festive sparkling beverage … or boxed picnic lunch for two from the resort’s Celebration Menu.

Historic values everywhere

LINCOLNVILLE, Maine – Cellardoor Winery in Lincolnville is proud to announce the release of three new wines from their cellars for this season. Winemakers Aaron Peet and Brian Smith have been hard at work throughout the winter and spring preparing the wines for release, and their efforts have resulted in what’s being hailed as the finest product the Winery has ever produced.

•    Artist Series Petite Sirah:

A limited edition wine, the Artist Series Petite Sirah is made up of 85% Petite Sirah (from Lodi, CA) and 15% Viognier (from Snipes Mountain, WA). Aged in 15% new oak, the wine is full-bodied with ripe, rich berry aromas, and a beautiful elegance resulting from the Viognier grapes.

Only 60 cases of this wine were produced for special release at Cellardoor’s Pop the Cork 2 summer gala celebration in Rockport, ME on June 18, 2009. Maine artist Linden Frederick offered a reproduction of his painting Halloween for the label, and the artist himself led the unveiling of the wine at the event. Twenty percent of the proceeds from the sales of the wine benefit Rockport’s Center for Maine Contemporary Art.

Only a few cases of the wine remain, and are available for sampling and purchase only at Cellardoor’s Vineyard and at the Villa.

•    Prince Valiant:

A five-grape blend of Merlot, Cabernet Sauvignon, Cabernet Franc (all from Eastern Washington state), Petite Sirah (Lodi, CA) and Viognier (Snipes Mountain, WA), the Prince Valiant has intense aromas of ripe black cherries and white pepper with undertones of coffee and caramel. The versatile wine pairs beautifully with grilled BBQ chicken or a big juicy steak.

•    Viognier:

Our elegant and complex Viognier will be unveiled this August. Made from 100% Viognier grapes from Snipes Mountain, WA, the wine is aged in only 10% new oak, and is a full-bodied, dry white wine with intense aromas of stone fruits. This one has been worth waiting for, and will be the Winery’s most prized white wine to date.

“Winemaking, like fine cooking, requires a special blend of artistry, chemistry, and passion,” noted Bettina Doulton, Cellardoor proprietor. “But unlike cooking, fine wines can take many months to several years to be ready for the table. They take careful, consistent monitoring and adjustment to bring them to their full potential. We enjoy this painstaking process at Cellardoor, and the rewards that come from it – and are consistently improving our process and continuously putting out new and better product.”

Cellardoor winemakers Aaron Peet and Brian Smith bring strong winery backgrounds to Cellardoor. Both have received professional training in Washington and California states respectively and have worked at noted West Coast wineries. Peet is a graduate of the Center for Enology and Viticulture in Washington, and Smith is a graduate of California State University at Fresno with a degree in Enology and Viticulture.

Portland, ME – Maine craft brewer Gritty McDuff’s Brewing Company (www.grittys.com) has earned two voters’ choice titles, “Portland’s Best Bar” and “Best Brew Pub,” according to two annual Maine polls.



Gritty McDuff’s was recognized as Portland’s Best Bar in the annual Readers’ Poll sponsored by the Maine Sunday Telegram.  Gritty’s has enjoyed top honors in this competition many times.  



Additionally, Gritty’s won Best Brew Pub in The Phoenix Readers’ Poll.  This year, the pub also received a Legacy Award from The Phoenix, presented to organizations that have received top billing in their category for 10 years or more.



“It’s really rewarding to be honored by our own community,” said Thomas
Wilson, marketing director for Gritty’s.  “Each and every day, we
strive to make the best beer and the most satisfying food we can, all
while creating an authentic pub experience.  It’s especially gratifying
to know that our friends and neighbors appreciate our combination of
offerings here at Gritty’s.”