The restaurant, which grew out of several popular food trucks, earns 4 stars for consistent, creative and precise sushi.
Peggy Grodinsky
Staff Writer
Peggy Grodinsky has been the food editor at the Portland Press Herald since 2014. Previously, she was executive editor of Cook’s Country, a now-defunct national magazine that was published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle, seven years at the James Beard Foundation in New York, and a (magical) year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” (2017) and “Cornbread Nation 4: The Best of Southern Food Writing” (2008).
Posted inArts & Entertainment, Food, Review
A real-life food critic reviews on-screen food critics
‘The Menu,’ ‘The Bear’ and other movies and TV shows about restaurants inevitably include portrays of food critics. Some hit closer to home than others.
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Posted inFood, Recipes
A lentil and pasta soup that serves as a respite in this hectic season
A simple, flavorful combination of lentils, torn pasta, spices and herbs.
Posted inArts & Entertainment, Books, Review
The Ten Best Books of 2022
The best fiction and nonfiction works of the past year, five each, according to The Washington Post.
Posted inFood, Maine Gardener
Feeling the ferns? What to know about planting them at home
Feel free to harvest them from the woods, but first figure out which species you want in your yard.
Posted inArts & Entertainment, Books, Review
Two old friends grapple with land, inheritance and friendship in ‘Fellowship Point’
Alice Elliott Dark has written an immersive, insightful new novel set in a pristine point on Maine’s coast.
Posted inFood, Recipes, Vegan Kitchen
Even with inflation, eating vegan is still a bargain
Plus, the health benefits of not eating meat will save you more money – and buy you more time.
Posted inFood, Recipes
If you’ve soured on B&M beans, get sweet on baking your own
It’s a simple process, but choices along the way can help you find a signature recipe.
Posted inArts & Entertainment, Books
Bedside table: Romance! Thrilling war missions! Philosophical questions!
Book recommendations from readers.
Posted inFood, Green Plate Special, Recipes
A little leftover mashed potatoes can go a long way in Nonna’s gnocchi
Flour and egg can stretch a cup of Thanksgiving spuds into enough pasta for a full meal.