Sundays 10am to 3:00pm the most amazingly yummy brunch delights are now available at Sur Lie. So many delicious things! Luckily Portland is the land of small plates. Although, Sur Lie’s portions are so generous it seems unfair to call them small!
We started with the Lox Toast, a delicious combination of egg salad, house cured salmon, and dill served on toast. Topped with capers, it was briny/salty/creamy rich! We followed this up with the PBEC, pork belly, egg and cheese that combined in such a way that I fear the photos I’m publishing may be obscene. Perfectly seared yet tender pork belly, warm egg yolk, melted cheese, crunchy heavenly bread! So good, so very good! I really didn’t think it could get any better, until I tried the caviar with eggs! North Spore Mushrooms, rich eggs, and topped with a generous dollop of caviar. So satisfying, I found myself mopping the plate with the accompanying sourdough toast! I left ready for a nap that was sure to include dreams of pork belly.
Bao Bao, is award winning chef Cara Stadler’s entry into Portland’s restaurant scene. A lot has been written about Chef Stadler’s first restaurant Tao Yuan, and I am sure the accolades will continue to follow for this latest venture. The restaurant is nicely decorated and very well laid out, offering substantially more personal space than most of Portland’s newer dining options. While the prices are so reasonably, it’s hard not to stop in daily.
We have dined here several times and loved it. The purpose our latest visit was to try their highly anticipated brunch menu. We began with the excellent scorpion bowl, a very tasty drink. I can’t imagine a more festive/fun cocktail to enjoy with a meal. This happiness factor was compounded when we saw the wonderful brunch additions to the menu. Limiting our selection proved difficult and we ended up ordering quite a feast: shrimp soup dumplings, pork belly fun roll(insanely good), steamed pork bun,Asian slaw, and pan fried pork dumplings. As you will see from the photos that follow each dish was beautifully presented. I am happy to confirm that every plate tasted even better than it looked. The soup dumplings were so rich, with the wrapper having an unparalleled creamy texture. The burst of broth added a bright burst of flavor to the happy bites. The pork belly fun roll may be the most accurately named dish in Portland. It consisted of a rice/tapioca wrapping filled with the most tender flavorful slice of pork belly that I have had in recent memory. It was a welcome change to the ever present crispy fried offering that has become so commonplace. Similar for the steamed pork bun, it’s beautiful presentation made it so much more satisfying than other versions. The salad as I have mentioned was not only satisfying but served as a nice break between rounds of beautiful dumplings and buns.
Today we stopped in at Outliers my favorite spot for brunch in Portland,Maine. I love the cool beautifully designed space,and Ralph Steadman artwork. Overlooking the Casco Bay Bridge, their sidewalk seating is possibly the best place to see and be seen by Portland’s beautiful people. On top of all that they have one of the best brunch menus in the area and their stunning bar tender makes inspired drinks.
My companion and I started by sharing delicious made to order donut holes and a bialy with smoked salmon and sliced heritage tomatoes. Both were fantastic! For my main course I then had the oxtail poutine. What a dish! It was just bursting with savory/meaty flavor and evoked an immediate sense of comfort. So good… so good.
Beverages consumed by me, were a darn fine iced boozy coffee and a corpse reviver that lived up to its name.