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wings in town. Discover where the natives go when theyre restless Every day 1130am-1130pm. 540 Forest Ave. in the Woodfords area of Portland 772-0300 greatlostbear.com Hurricane Restaurant features the finest seafood and New England cooking on Maines coast. Serving lunch and dinner seven days a week. Sunday Brunch til 330pm Discover our award-winning wine list enjoy 10 off every bottle of wine on Wednesdays. Wicked good house-made pastries signature cocktails and extraor- dinary five-star New England cuisine. Reservations strongly suggested. Dock Square Kennebunkport 207-967-9111 hurricanerestaurant.com Kon Asian Bistro Steakhouse Sushi Bar is upscale Asian with modern flair. Japanese Sushi Thai Chineseor try our hibachi tables. Our private party room accommodates groups from business meet- ings to birthday parties. Choose fresh delicious items and enjoy our entertaining chefs preparing your meal in front of you. Family friendly open Mon-Thurs 1130am-10pm Fri. to 11pm Sat. 1pm-1100pm Sun. 1130am-930pm. 874-0000 konasianbistrome.com Marias Ristorante is Portlands original classic Italian Restaurant. Greg and Tony Napolitano are always in house preparing classics like Zuppa de Pesce Eggplant Parmigian Grilled Veal Sausages Veal Chop Milanese homemade cavatelli pastas Pistachio Gelato Limoncello Cake and Maines Best Meatballs. Prices 11.95-22.95 Tue-Sat. starting at 5pm. Catering always available. 337 Cumberland Ave. 772-9232 www.mariasrestaurant.com Miss Portland Diner Portlands only landmark diner serving classic homemade comfort food. Open daily at 7am serving breakfast lunch and dinner. Beer wine and liquor. Located at 140 Marginal Way Portland 210-6673 missportlanddiner.com. Pedros focuses on simple yet full-flavored Mexican and Latino food. Offering tacos burritos and an impressive array of margaritas sangria beer and wine. Especiales de la semana specials of the week keep the menu varied and fresh and showcase different Latino cultures. Seasonal outdoor dining available. Open daily 12pm-10pm. 181 Port Rd. Kennebunk 967-5544 pedrosmaine.com Ocean at Cape Arundel Inn Resort With out- standing 180-degree water views Ocean is perfect for a memorable meal or bites at the bar. Executive Chef Pierre Gignac offers Ocean inspired fine cui- sine beautifully presented and enhanced by the fresh sea air and stunning ambiance. Open year round. 208 Ocean Ave. Kennebunkport 967-4015 capearundelinn.comdining One Dock Award-winning One Dock at the Kennebunkport Inn serves native Maine comfort food classics with an upscale twist plus a selec- tion of small plates. Guests can enjoy live music on weekends daily Happy Hour specials and out- door dining on the patio and terrace throughout summer. Open year round. One Dock Square Kennebunkport 967-2621 onedock.com Pier 77 The Ramp Bar Grill are owned managed by Kate Chef Peter Morency. Pier 77 has a formal dining room with stunning views of Cape Porpoise Harbor live music each weekend while the Ramp is more casual with its own bar menu at hard-to- beat prices. Open year-round. 77 Pier Rd. Kennebunkport 967-8500 pier77restaurant.com The Tides Beach ClubCoastalchicambiance overlookingGooseRocksBeach.Localseafoodisthe focalpointMainelobsterrollwithdrawnbutterorherbed mayocrispyfriedclamswithhousetartarmarinated grilledtunawithhouse-madekimcheesobanoodles andwasabi.Specialtycocktailswithfreshlocaljuicesand herbsartisanalbeersandanextensivewinelist.Open May-Oct.254GooseRocksRd.Kennebunkport 967-3757tidesbeachclubmaine.com reservations recommended A glass palace in the Old Port finds magic in the flavors of the Eastern Mediterranean. EVOlutionary J U LY A U G U S T 2015 111 RESTAURANT REVIEW Diane HudsonRESTAURANT REVIEW Diane Hudson COREYTEMPLETONINSETCAITLINPRENTICE V iewed from the street Evo seems like a small corner of Portlands Hyatt Place Hotel but once inside all heaven breaks loose. Gigantic glass walls circle the entire elegant chic space afford- ing terrific light. Were seated in arguably one of the best people-watching perches on the peninsula. The food measures up to this attractive ambiance with appealing choices prepared before our eyes from comfortable seating at the bar we can see the entire kitchen. The menu lists items by categoriesvegetarian meats fish dessertsrather than courses. But first libations. Were attracted to Luna Selene Titos vodka St. Germaine concord grapes and lime 11 but we turn instead to a wine list containing many bottles from the Eastern Mediterranean. A helpful server offers tastings. Recolte 2013 La Reserve du Domaine Sainte-Eugene a value at 22 is the complex red with the body to stand up to the intriguingly spice- laden fare. Perfectly browned and crisped veal sweetbreads 14 are seasoned with date molasses and garnished artichoke radish slices Aleppo pepper and watercress. This is a pretty and satisfying dish. Chef de cuisine Matthew Ginn exec- utive chef is Brendan Hicks also chef at Chebeague Island Inn calls Evos menu refreshingless butter and cream more olive oil and sumac. Succulent sauted chicken livers 10 from nearby Sum- ner Valley Farm are prepared with fresh pomegranate and lemon juices olive oil and sumac and served with bite-sized crackers inspired by a 10th-century recipe involving crushed walnuts pomegranate and vinegar. Expecttheunexpectedhere.Peekytoecrab falafel 12 is nothing like Maine crab cakes. Three fried round balls of crab chick peas chick pea flour and fava beans arrive with a fabulous garlicky sauce. Like mayo without eggs says Ginn toum is an emulsion made from garlic water and oil. Sprinklings of cumin and coriander pull it all together. Dont miss the remarkable pork shoul- der shawarma 8 marinated and slowly roasted in Evos vertical rotisserie. Served in house-made Marook Mountain flatbread the shaved meats flavors are augmented by garlic and scallions. Sardines ala Plancha 14 are a joy. Whole fresh young herring from Brown Trading are boned and filleted seared on the flat-top with roasted peppers onion shallots garlic and sherry and served with a tantalizing charred escarole. Moving to the sweets we enjoy a fine Persian baklava 7crispy phyllo with pistachios and rose blossom syrup. But the stand-out for me is Quamar al Din 10 little light turmeric cakes called sfouf served with fresh mint and an exquisite apricot sorbet. Evo is short for evolution of Mediterra- nean food says manager Sarah Smith and were all for this sort of progress. I Evo443 Fore St.Portland.Open Tues.-Sun.430 pm.-1 am358-7830evoportland.com.