Eating and drinking my way through Maine
A fantastically aromatic treat to enhance your favorite beverage.
Bottom photo is my version of a Manhattan on the rocks. Vya dry vermouth (I like the crisp tartness and floral aroma), and 3 dashes of these captivating bitters. I bet they have them at Vena’s Fizz House
A great neighborhood diner filled with reasonably priced South American dishes. Order a burrito, taco or an enchilada. Then decide on your filling. While this may sound familiar (Carne asada, fish, chorizo…) these dishes are fresh, filling and bursting with flavor. A burrito as thick as my arm and a bag full of fresh made chips/salsa (self serve salsa bar) and a soda was about $11 or pick any three Tacos with chips/salsa $9. Great value!
Open for both lunch and dinner. Eat in or take out. A nice selection good of local and Mexican brews. You can even get a margarita, in a plastic cup!
A great new place to drink beer and whiskey in the Boston area.
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This French Bistro is just the perfect place to while away an afternoon or evening drinking wine and indulging in the richness of French food.
On our latest visit a local company was filming a segment highlighting the bar tenders accomplishments. Not wanting to miss out on a good thing we decided to start with cocktails.
I choose a Sazerac made with Maine’s Gunpowder Rye. The bitters and absinthe combined with the whiskey to make a very enjoyable start. My wife chose a French 75 which I always thought of as too sweet but this one let the tangy flavor shine through to make it more complex.
I started with POITRINE DE PORC & CHOUCROUTE. This dish consists as beautifully rich and tender pork belly layered over a house made sauerkraut with a dense orange gastrique. The kraut really balanced the pork fat in a wonderful way.
My partner in crime started with LES SOUPE A L’OIGNON ONION SOUP WITH GRUYERE CHEESE.
Indulgent flavor beyond imagination, savory cheesy goodness. This soup is a great reminder of why this is one of the best known dishes in the world.
I followed up with up with Chadree Charentaise. A delightful combination of Hake and clams with potatoes in a light fish broth. Warm comforting and delicious.
After the hearty onion soup my wife opted for the Caesar salad with beef tongue croutons. I loved, loved, loved the croutons. Breaded and fried bites of perfectly rich beef tongue. A creative addition to a classic.
No desert this time,too pleasantly full to bother.
