bewley's Profile
Moxie
I really like it, though it is an acquired taste as it's bitter. I tastes similar to Italian Chinotto.
Foodie Weekend Suggestions in Portsmouth NH - or should we go somewhere else?
I agree, Portland is hands down a better town for foodies. We live much closer to Portsmouth, but always end up driving to Portland to eat.
Best Breakfasts in New Hampshire
I don't know, those mango crepes sound pretty good. :)
I agree, Parker's is quite touristy (but I love the setting).
Is Anyone Else Underwhelmed by Harman's Cheese in Sugar Hill?
It's more about the setting, knick knacks and whatnot. The cheese is made in upstate New York, not local. Tourists love the place, but you can get the same cheddar in Market Basket.
Blue Sky on York Beach - thoughts?
My thoughts are that your window has closed; they've been evicted.
http://www.seacoastonline.com/articles/20120407-NEWS-204070324
Visiting Portsmouth, NH
"Who cares if it's "authentic"...we live in New England for gawd's sake!"
I totally disagree with the above statement. To me, it seems like you're settling.
I've had authentic Middle Eastern food in Boston, Providence and CT. This also goes for real Vietnamese in Portland Maine and Boston suburbs. Why doesn't Portsmouth have "authentic" ethnic eateries?
There's a new place in Portsmouth "Zahtar" that gives their version of Middle Eastern pita sandwiches. The ingredients are fresh, nice people run the place, but it's not authentic and the food's rather bland. If you do an riff or "take" on ethnic food it better be as tasty or better than the original.
Visiting Portsmouth, NH
I've really should have been more specific with saying "excellent" with regards to Shio as at that time I had only tried their sushi/sashmi. I agree some of the dishes out of the kitchen are not up to par, but overall I still think it's the best option in the area.
What did you have and what are you comparing it to?
On the Marsh - Kennbunk, ME - Is the chef really that strict?
I fully understand. Normally, any chef worth his or her merit will accomodate within reason. Why not call with a specific menu item, such as will he leave the butter off a dish and substitute such and such for this or that? Having worked in restaurants I can see both sides of the issue. Chefs get burned with people making unreasonable requests. Recently, someone asked me if I could accommodate a person who wanted a non GMO guarantee. I told them I couldn't. If a person asked for no nuts, I could accommodate them to the best of my ability, but if it was a severe allergy, we process nuts so no. It's obviously a case by case basis.
Some chefs, however, have big egos and are not flexible whatsoever. These are typically talented second tier chefs. A great chef loves the challenge and jumps at the opportunity to tweek a recipe (this, to avoid monotony).
I would call and ask to speak with the chef and give a specific question for a specific menu item.
On the Marsh - Kennbunk, ME - Is the chef really that strict?
It's a legitimate question. Why not just call and get the answer straight from the horse's mouth?
Mad Taco - Montpelier, VT GO... NOW
Thanks for the recommendation!
We tried Mad Taco the other day, great (large) selection of homemade hot sauces as you have said. Tried the carnitas and chicken tacos. Loved the pork on the carnitas, the chicken was very mildly flavored. I also love the fresh cilantro (you either love it or hate it).
Service was very nice and efficient.
The one complaint I have is the humid-musty-funky smell of the place, it sort reminded me of an indoor hot chili pepper festival I attended once, not pleasant. They need better ventilation.
The Copper Door and its BS reservations policy
If people are willing to wait for two hours, why take reservations?
Merry Table Pleasant Surprise
I'm not for sure what you're looking for with this question seeing that you've already committed yourself with the groupon purchase, but I would love to know how you enjoyed your experience!
Mavi Bistro, Hudson NH
The "heat" issue always intrigues me, that's why I asked. Lack of heat in a restaurant typically indicates a place is not doing well and is trying to cut costs. However, if the place was packed and the food good, I would be hard pressed to think this was the reason.
I think Ozcan Cece (the owner), who I believe posted above on 12/9, should be able to explain why the place was cold. All other reviews, here and elsewhere, don't mention an issue with temperature, so my guess is they were having an issue with the furnace that day and too embarrassed to bring it up (which is totally unprofessional imo).
Trader Joes coming to Newington NH
That's truly wonderful! Now, if they could only get a Whole Foods in the Portsmouth area. . .
new to NH
I think it's always a toss-up. Your location is definitely a plus in that you can always head to the Lakes Region and North Conway just as easy as Portsmouth and/or Concord. Wolfeboro has some nice places that get good reviews and North Conway as well. The problem with any New England rural area tends to be a lack of good ethnic places to eat, unfortunately. If you're willing to drive to South Berwick or Kittery, there's good places there as well. Or go spend a weekend in Montreal!
Visiting Portsmouth, NH
What did you have at Street?
I've heard that the food is tasty, yet quite unauthentic.
I don't think you need a "real chef" to cook "street food," just someone who knows what the heck they're cooking and how it should taste.
Visiting Portsmouth, NH
Cava:
http://cavatapasandwinebar.com/
Mombo:
http://www.momborestaurant.com/
Black Trumpet:
http://www.blacktrumpetbistro.com/
Four:
http://www.fouronstate.com/
BBQ & Blues Joint on 101 in W. Milford set to open soon
After looking at their Facebook page (limk above), it becomes apparent that this place is not so much about the food, but more about their entertainment and music scene. There's always hope, but I'm afraid it doesn't bode well.
Help - Searching for Specific Irish Restaurant In Porstsmouth Area
Could be RiRa? That's Irish. If the show was TV Diner, you can see all of their past shows online.
Black Birch: Kittery, Maine
New spot recently opened in the former location of Tulsi in Kittery. Great selection of microbrews and creative, well-executed "pub" fare and small plates. They've been open a month and are packed every night, so be prepared to wait as seating is limited.
I've tried almost half the menu and, well, it's awesome.
http://www.facebook.com/TheBlackBirch
http://www.theblackbirch.com/
The New Crepes Island Manchester NH
Sad to say this latest incarnation of Crepes Island has closed. In its place is a new dessert cafe called Planet Marshmallow opened by two nice young ladies. They have totally refurbished the place and, along with their homemade signature marshmallows, they offer espresso drinks, pastries, s'mores at the table, chocolate fondue, etc. I think they have limited hours, so check their website before you go:
http://www.facebook.com/pages/Planet-Marshmallow/145134752214601
http://planetmarshmallow.com/
Great new Somali / Middle Eastern restaurant in Portland, Maine
No, it was the address Stefanieeats provided. Just next door to the market on the corner on Forrest Avenue. It's directly across the street from a Sunoco gas station.
Great new Somali / Middle Eastern restaurant in Portland, Maine
Well, this is not the place that I was told about from the waiter at Aroma. He told me a friend of his was going to open Middle Eastern restaurant in downtown Portland and this is not that one.
So, here's my experience. It's a Somali restaurant run by a very nice family. The food tastes fresh and home cooked. The service is pleasant and very slow.
We were offered the sweetened black tea with cinnamon and cardamon. Loved it. Had the chicken shawarma. It's wrapped and heated in a flat, unleavened bread similar to Indian parantha, yet made with regular flour. The filling was diced chicken and vegetables in a mildly spiced stew. Very tasty, however, not anything like a Lebanese or Middle Eastern shawarma typically grilled then served in a pita.
The menu showed a picture of Somali sambusa (small fried pockets) that resemble Indian samosas.
The rice offered as a side was nicely cooked basmati that was flavored with curry powder.
Tried the Iraqui kabab which was made with ground beef (NOT lamb), fat and mildly spiced. It was grilled and very similar in appearance to Turkish Adana or Syrian Aleppo Kebab. It did not have any onion or parsley in it however. It was served with grilled onion and grilled tomato wedges. Think of a mildly spiced burger cooked on a skewer.
I get the impression that Somali food is a hybrid of Persian, Indian and Egyptian cuisine all relating to the Indian Ocean trade routes. I didn't get the impression that this food is influenced by the Arabian peninsula, so I would be hard pressed to call it "Middle Eastern."
I would go back as the family is nice, the food is honest, tasty and affordable.
Great new Somali / Middle Eastern restaurant in Portland, Maine
Thank you, thank you, thank you!
I had heard almost a year ago from a young man that worked at Aroma (great South Indian place in South Portland) that this was coming. Fantastic news!
Seeking BBQ/ Pig Roast Catering for New Hampshire
The Yankee Smokehouse does indeed cater, and it's pretty good. They may not do whole hogs, however.
Popper's Artisanal Meats in Dover does do whole hogs, sausages, etc. Excellent.
There's another fellow in Dover, Vinny the BBQ TRUCK GUY who also caters BBQ and I think whole hogs. He's on Twitter and has a truck on Third Street in Dover Tues-Sat 10-2:30. Here's the link:
http://twitter.com/#!/bbqguytruck
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Yankee Smokehouse
PO Box 780, West Ossipee, NH 03890
A few new things in Milford, NH...
The Artisan Cafe closed? That looked like a nice place with an excellent menu. Milford's an odd town.
Dynamic MiniPro vs Bamix Gastro vs Waring Quik Stik Medium
I have the Bamix, great for fine sauces, not so for large batches.
I've blown through two Waring Quik Stiks and currently on my third. I do not recommend for the price.
I agree with splatgirl, go with the Kitchen Aid.
Jigger's Diner in East Greenwich, Rhode Island re-open ?
Here's an interesting link with a recipe for the "thick" version:
http://www.theperfectpantry.com/2011/01/west-bay-jonnycake-recipe.html
