Tuesday, May 21, 2013
Leave it to Larry Matthews to come up with the idea of serving American Caviar Pizza.
Can you say "Yum?"
Matthews, chef/owner of Back Bay Grill in Portland, always comes up with interesting food when he veers from his regular menus, and this time is no different. Matthews is launching a new bistro menu next week that will only be available on Tuesday, Wednesday and Thursday nights.
If you're not a caviar person, how about a bowl of pheasant consomme? Or an apple-brined pork chop? Those are some of the dishes already planned for the two-course bistro menu, which will change from week to week and give Matthews a chance to experiment a little.
Two courses will cost $30 per person. Wine pairings will be available for an additional $10 per person.
The bistro menus will be available through June 7 and posted each week on the restaurant's Facebook page.
Back Bay Grill is located at 65 Portland St.
– Meredith Goad
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Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.
Meredith can be contacted at 791-6332 or
mgoad@pressherald.com
On Twitter: @meredithgoad
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.
Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod
Wendy Almeida and her family have a smattering of livestock and a summer garden. After 10 years of her kids being involved in 4-H, she's finally accepted the term "hobby farm" to describe her family's work at sustainable living. These days her morning starts with milking a goat before heading into the office for her day job as an assistant editor for features.
Wendy can be contacted at wea [at] mainetoday.com or on Twitter @wea1021.
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