November 3, 2013

Dine Out Maine: Food fan tucks in his napkin, hoists his fork and prepares to dish

By John Golden

I’ve been going to restaurants ever since I can remember. Growing up in New York I was weaned on the infinite pleasures of dining out. That stratified Manhattan restaurant hierarchy of who you knew (the maitre d’) and where you sat (the best banquette) was taught to me at an early age.

Many years later my perusal of Maine dining – which I will now bring to you in this space, every Sunday – is altogether a different kettle of fish. It’s more about the food – the quality of what you’re eating and where it came from, important factors that make such an otherwise pompous social pecking order seem all the more superficial.

The thrill of it all still excites me today. Of course I have my favorite dining spots, and others that I avoid. As a critic I won’t sugar-coat the experience just to play nice. I will tell it like it is – to report on the good, bad or indifferent experience. Either way you’ll definitely know what I like or don’t. (Many of you might know me from my long-running food and dining blog, “The Golden Dish," which first appeared in the online pages of Downeast Magazine and is now on I will continue to write the blog three times a week.)

My most unusual Maine dining experience was about 15 years ago during a visit to Portland. I went to a new restaurant on Middle Street called Café Always. It was then owned by today’s successful chefs and restaurateurs, Cheryl Lewis and Noreen Kotts (El Rayo and Cantina El Rayo).

The room was very minimal and the menu was intriguing. We were enjoying our wine when I noticed a squirrel scampering over the electrical wires across the street. Suddenly a flash of light and then a boom. The poor animal was instantly fried and the restaurant went dark. We never had our meal and I never went back.

I recalled this event recently when I went to Scratch Baking in South Portland to stock up on my Sunday stash of their remarkable bagels. The bakery’s fans were out in full force, 30 deep in the shop. When I walked in, though, the place was pitch black. They had just lost their power, leaving all of us bagel mavens empty-handed.

In fact, over the years I’ve experienced quite a few blackouts in restaurants and food shops where a daze-like stillness lingers over the darkness. Is this an omen about which I should be concerned? Probably not, but it’s something to think about.

For the most part I will cover the dining establishments in greater Portland and places farther afield, reporting on who is up to snuff and who isn’t.

I’m partial to good solid cooking. New England fare suits me fine, and diner food, too, if it’s done well. I also love Southern fare, classic French, Italian, Mediterranean, Latin and Asian.

In our little food kingdom we’ve earned a well-deserved reputation as a food-centric town. And it’s one of the reasons why I live here. But not every dining experience is a trip to paradise.

The other night I was at one of the popular new restaurants and had an uncharacteristically lackluster meal. I ordered chicken spring rolls to start, followed by lamb ragu over gnocchi. Admittedly these were two heavy dishes, which I probably shouldn’t have chosen together. But I wanted both and went for it.

The spring rolls were nice enough, crispy and filled with meat, but they were basically bland, without nuance. The ragu, however, served over the gnocchi, was delicious. Unfortunately the gnocchi were as hard as marbles. The most commonly used words that food writers ascribe to these pasta morsels are “pillowy,” “gossamer” and “light as air.” These missed on all counts.

(Continued on page 2)

Were you interviewed for this story? If so, please fill out our accuracy form

Send question/comment to the editors

Further Discussion

Here at we value our readers and are committed to growing our community by encouraging you to add to the discussion. To ensure conscientious dialogue we have implemented a strict no-bullying policy. To participate, you must follow our Terms of Use.

Questions about the article? Add them below and we’ll try to answer them or do a follow-up post as soon as we can. Technical problems? Email them to us with an exact description of the problem. Make sure to include:
  • Type of computer or mobile device your are using
  • Exact operating system and browser you are viewing the site on (TIP: You can easily determine your operating system here.)



More PPH Blogs