Sur Lie is a tapas style restaurant in the heart of downtown, where Chef Emil Rivera puts out a wonderful mix of both traditional and unique to Maine small plates. Sur lie has long been a favorite of mine for its consistently inventive and yummy foods and delicious drinks. That they take reservations and are right next door to a parking garage are incidental perks,compared to knowing the chef has remained the same since opening five years ago, and at least one of the owners is almost always present. I think these things really make a difference, and are why after five years of operation Sur Lie is better than ever!
On this our latest visit, we started with the pastrami salmon dip. It was served with the most delicate chips, that still somehow managed to support the creamy salty crunchy bites without collapsing! Joy!
We followed the dip with a pristine tower of swordfish ceviche tostada, that somehow managed to be both savory and bright. Almost too perfect to eat, but I’m glad we did!
Once again, I am forced to admit absolutely love, love, loving a vegan dish! Argh! The Donburi with shaved carrots and ginger sits on top of what I can only describe as a heavenly fried rice cake. So good, almost unbelievable it’s vegan, and is at least three quarters vegetables, but OMG so much yum!
It should go without saying that Chef Emil is a master of seafood. The seared scallops with white sweet potato purée is rightfully a long term resident of the menu. They couldn’t possibly have been more perfect!
