Monthly Archives: February 2013

Falmouth Sea Grill – Fooooooooood on the Waaaaaaaaaater

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There’s something about eating by the ocean that I find particularly alluring. Who doesn’t love the scenery and feeling that it brings? Docks adorned with boats, the ocean breeze, and the subtle crash of waves continuously remind you that you’re right by a massive body of water. If you’re in Maine, you have a distinct and relatively unique opportunity to experience this on a regular basis. You even get the additional satisfaction of knowing there’s a good chance if you order seafood that it was sourced right from those very waters. One of the fine Maine locations where you can experience this is at Falmouth Sea Grill.

Falmouth Sea Grill lies right on the water a short 20 minute drive from Portland. It’s a little off the beaten path if your intention is to go out in town, but it’s worth it. When arriving there, the first thing you notice is the great view of Casco Bay. Whether you’re inside or out, the views are excellent, even at night. I’m sure they’re much more spectacular in the summer when it’s warmer and light outside later at night, but even with just a slight glare of the moon bouncing off the water, you definitely get the feeling you’re in a special place.

We went downstairs when we got there since that’s where we had been seated on our previous visit last year, but apparently there is a full bar and dining room upstairs too. Other than the bay view, the interior, which was completely remodeled in 2011, is distinguished by wood panel walls reminding me of going to camp in the summer.  It’s a similar look to that of other great water view restaurants, but it definitely gives you a feeling that fits the location. The bar is sizeable and central to the floor plan with the lounge out front of it and a dining room behind. We were there a little early, but as we expected, there wasn’t too much of a crowd on the cold winter night.

Due to the lack of a crowd, our seating was immediate. The waitress provided us with waters, offered us drinks, and went over two specials that were available that evening.  No drinks were ordered as we each had one prior to going. I must say that they have a great selection of alcohol if you do want it thought and they make a spectacular drink. The one I had my last time there nearly knocked me on my ass.  After that cocktail, I was having a conversation with my wife while the Disney on Ice characters danced in my head.

The menu is not huge, but includes seafood, steak, and chicken. There are lunch and dinner items available all day, so you can just have a sandwich or other lunch item at night if you want. They also have a few raw bar items at the ready for people who like that sort of thing. There are a number of delicious appetizer options, but after a careful survey, we finally decided on the calamari. We also considered lobster dumplings which I will definitely be trying the next time I am there.

Our calamari arrived promptly and was superb. Fried to a perfect light crunch with a moderately salty batter, it came with a yummy roasted garlic aioli. The overall texture was very nice both inside and out. It was gone in just a few minutes and we were ready for the next course. For our entrees, we were primarily interested in seafood, but they didn’t have any haddock or scallops which was surprising. They did have plenty of other choices however, including flounder, salmon and lobster. My theory about menus is that as long as there’s one meal I think I’ll like then I’m happy.  Realistically you’re only going to have one meal at a time anyway, so they had more than enough for me.

My wife ordered the teriyaki salmon which came with curry rice and carrots. I thought I would try one of the specials – seafood alfredo. I was very excited when I heard about it for a couple of reasons.  It came with lobster and the absent-from-the-menu scallops which are two of my favorite types of seafood. The best part was that I always expect multiple-seafood menu items to include shrimp which I don’t like very much. When I realized it didn’t have any of the crunchy little buggers, I was happy to order it. I asked for it without the spinach it came with though as I’m not a fan of cooked leafy greens. I know what you’re thinking and you’re right.  I don’t look like Popeye. But who would want to?  His forearms are ridiculously disproportional to the rest of his body.

When we received our meals, I was pleased with the quantity of food. Each plate looked sufficient to feed a hungry person. My wife’s meal looked delicious with a sizable piece of salmon and pile of rice topped with a few carrots sliced lengthwise. She said the salmon had a nice teriyaki flavor that wasn’t overpowering and the rice had a subtle coconut taste. My alfredo came with plenty of pasta and a strong amount of lobster and large scallops. A standard portion would be in the vicinity of 4 oz of meat and there was at least that much. The alfredo sauce was one of the best I ever had. It was very creamy and flavorful.

After we finished, there was certainly no room left for dessert. I don’t love dessert as much as “real” food anyway, so I don’t get it often when we go out. Plus, my wife makes some of the best pastries I’ve ever had, so it’s tough to judge a restaurant fairly on their dessert. When we were done, we were on the hook for about 65 bucks plus tip.  The food was delicious and the atmosphere is really cool especially for water view lovers. I’d recommend you go soon, but if you’re only going to go once, you may want to wait for warmer weather to visit as it’s likely an incredible experience in the summer.

Stay hungry.

Feel free to email me at peterpeterportlandeater@yahoo.com with any thoughts, suggestions, criticisms, or otherwise helpful info or feel free to post your thoughts below.

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Boda? I Barely Even Knowda!

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Boda is to Thai food as Metallica was to 80’s heavy metal – louder, more authentic, and entirely more complex.  Whereas Metallica’s deliciousness was ingested aurally, Boda’s sensory overload is best enjoyed orally.  And even though I don’t believe Boda has a rule against putting food in your ear, I don’t recommend it. It’s just not as good.

There are many sufficiently delicious Asian restaurants in and around Portland, but Boda just might be the best of them all. Opened in 2010 as the second original restaurant by the owners of the Green Elephant, Boda’s chefs, Danai Sriprasert and Nattasak Wongsaichua, were nominated in 2012 for the James Beard Award for best chef(s) in the Northeast.

Authentic, with a variety of flavors for all tastes from sweet and spicy to salty and savory, Boda doesn’t offer your standard Thai restaurant fare. They have an element of uniqueness and variety on their menu that will suit almost any hungry belly. They are also great place to have drinks, of which their menu offers a substantial number of signatures.

My anticipation a week in the making, I was practically salivating on the way to dinner. I had it in my mind that I was going to take some liberties with the ordering since the wife offered to pay. Apps, skewers, drinks, and entrees were on the list for the night. No food would be left behind.

I started the evening with a Mango Mania while the wife had the usual wine. I love mango and this drink with pomegranate, mango vodka, amaretto, and grapefruit was simply magical. Yes, it was a bit girly, but I love girly drinks – especially ones with mango. This one was amazing as always and it packed a fruity punch too.

After sipping on my cocktail a bit, I had to decide on an app. The problem with getting an app at Boda is that there aren’t any bad ones. I figured my best bet was to try something new. I had heard good things about the quail eggs, but I had never experienced them for myself. It was as good a time as any to check them out.

The quail eggs came in a dish that had seven small crater-like spaces for the tiny bird spawn. When they were placed on the table, they appeared to be sunny-side up, but came with instructions from the server that they could be cooked further simply by flipping them over. I proceeded to do so and by the time I had flipped the last one, the first one was a perfect over- medium.

Upon finally trying my first egg, I was impressed. I felt the egg itself tasted quite a bit like a chicken egg. However, the spicy sauce they were cooked with, which I didn’t feel was spicy at all, made them stand out.  The sauce was seemed to be a soy sauce base that was cooked into the egg and gave them a spectacular flavor – slightly salty, slightly sweet. Seven of them were gobbled quickly. I highly recommend them for your next trip there along with the Thai sticky rice ball, house fried peanuts, and crispy squid which I had on previous visits. They are all extraordinary.

Next we each decided on skewers. Boda has a number of skewer options including chicken, pork, beef, veggie, seafood and other original flavors. She went with the shrimp while I decided on the scallops wrapped in bacon. Both orders came with a spicy garlic lime sauce. The skewers were delish and the sauce was as you’d expect from a great restaurant. You could taste every flavor individually coming together to create a masterpiece.

Appetizers done, it was time to bring out the big guns. I ordered a Mai Tai at the recommendation of the waitress and got ready to request my favorite entree. Once my drink arrived, I gave the word to bring a plate of the Kra-Prao Chicken – ground chicken with hot basil, onions, green beans, and red peppers. It comes with a fried egg on top of jasmine rice and a side of spicy fish sauce. The wifeling chose the Kee Mao Noodles which are stir-fried wide rice noodles with a bunch of vegetables and egg. We both ordered the level 3 out of 4 on a scale of spiciness. Level 3 gives you just enough pain to make you remember where you are, but not enough to make you regret it.

The meals were prepared just the way we expected. Boda is as consistent as it gets. You can order the same meal many times over the course of months and nothing about it will change. The Kra-Prao always vexes me though because I never thought that ground chicken could be that great. As it turns out, it can be spectacular. The basil, veggies and sauce it is cooked with turn the chicken into a mound of flavor. The egg on top of the rice is brilliant and turns standard rice into a starch wearing a beret. I like to pour the fish sauce on the rice and place the hat back on it for maximum flavor. Be careful though as the sauce might be too spicy for someone with a sensitive palate and it’s also very salty as you might expect. The Kee Mao Noodles, which my wife loves, soak in the awesome flavor of the sauce they are cooked in and are also out-of-this-world.

Our meal was outstanding from top to bottom as I knew it would be. The drinks were first class. The atmosphere was fun and inviting. I have no idea what the cost was as I didn’t pay but they are generally mid-priced for the Portland area. I highly recommend visiting Boda if you’ve never been there or even if you have. It’s worth every penny and you’ll have a great time. As my French grandmother would ask “Do you want the chicken breast or do you want the chicken Thai?” At Boda you get Thai.  And it’s perfect.  Every. Single. Time.

Stay Hungry.

Feel free to email me at peterpeterportlandeater@yahoo.com with any thoughts, suggestions, criticisms, or otherwise helpful info or feel free to post your thoughts below.

Street and Company – A Rustic Valentine’s Day Dinner

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Looking for a restaurant for Valentine’s Day dinner, I had a desire to try something new. After having heard from a number of friends and coworkers about Street and Company’s culinary delights, I decided that would be an excellent choice for a nice meal. As a bonus, since the restaurant was a little pricier than the places we usually eat, I had the added pleasure of wowing my lovely wife with my exquisitely refined taste – something most everyone I know appreciates about me.

After checking out the Old Port a bit and stopping for a pre-dinner drink elsewhere, we ended our cobblestone walk at Street and Company on Wharf Street. Upon entering the restaurant, I immediately noticed the rustic theme throughout. As beautiful as it was inviting, the lounge in all its rustic glory offered an excellent place to have a drink. The bar, which was full when we got there shortly after 5pm, was topped with tons of oysters on ice and backed by hardworking bartenders keeping smiles wide and glasses full.

Because we were both driving that night and had a drink elsewhere, we enjoyed water in the lounge along with a couple Valentine’s Day chocolates and perused the extensive beer and wine menu. The lounge proceeded to fill up with a diverse crowd of couples waiting to be seated for a dinner with their loves while the attentive staff served drinks and seated everyone as tables became available.

We were led to our table in short order, walking by the kitchen on the way. My sense of smell was piqued and it reminded me of my days as a cook in the Bar Harbor area. The smell of fresh seafood and the sight of fresh vegetables made my mouth water with the anticipation of a Pavlovian overeater.  We also walked by a working giant pepper grinder which looked like an antique. I have no idea if it actually was old, but it looked cool as Antarctic hell.

As the dining room was starting to fill up, we sat and were provided water, bread, and menus. The waitress described three different raw oyster offerings, presumably the ones I had seen on the bar. There were also three special menu offerings including a salad, a whole hake, and a yellowfin tuna Bolognese. Once the waitress left, we scoured the menu for what we wanted to feast upon. The menu displayed a great combination of apps and salads, linguine plates, grilled and broiled entrees, and “in the pan” offerings.

My wife wanted a salad, so I decided to order the Calamari in Puttanesca. I had no idea what it was other than some type of squid, but I haven’t had much calamari I didn’t like, so I assumed it was a good choice. My wife ordered an Organic Arugula and Shaved Fennel Salad.  For my main course, I was particularly interested in the Lobster Diavolo but was slightly disappointed when I saw that it was not available as a single serving, but rather for two. Putting that out of my mind, I focused on the Scallops in Pernod and Cream. Mrs. Portlandeater settled on the broiled scallops.

The appetizers came out after we ate a couple pieces of fresh bread.  The mystery calamari turned out to be served in the pan which I found to be quite interesting. It swam in a tomato basil sauce – I assume that was the puttanesca part of it. It was very tasty and much healthier feeling than the breaded squid you might get at most other places. I tried a bite of the salad which was outstanding even though I’m not much of a fan of fennel.

Our appetizers down the hatch, plates and pans were cleared in anticipation of the arrival of entrees. Scallops #1 and #2 came out within a few moments. My scallops were again served in a pan which made sense as they were an “in the pan” menu item. They came alongside a broccoli and matchstick carrot mixture and some barley. The broiled scallops were served with red bliss potatoes and the same broccoli mix. I was immediately impressed with the quantity of the food. I am always willing to pay for quality, but I don’t like going home hungry. I won’t normally complain about a smaller portion if it’s delicious, but if it leaves me unsatisfied, that will lower my score of a restaurant a bit.

My pan held 6 very large, perfectly cooked scallops – double the amount of some higher end restaurants in the area that run at about the same price or higher. The sauce was small in quantity but huge in flavor – obviously a flawless reduction. It shall be noted too that the mushroom caps that were included were probably the best mushrooms I have ever put into my mouth – absolutely incredible. The barley, a rare restaurant selection, was delicious with a texture straight out of a cooking textbook. The broccoli had strong acidic bite which balanced the entire meal. Overall, the meal hit with intensity in all aspects of flavor. The potatoes in my wife’s dish followed suit with a hint of orange which I normally despise. I prefer my orange as either an orange itself or orange juice, but this time the unique taste it added was a great citrus compliment to the starch.

Dinner was exceptionally filling and left no room for dessert. With tip and all, including a glass of wine with the meal for my wife, dinner came to $110. It was a pricey night without a doubt, but it was worth it for some outstanding food in a really warm atmosphere. To be sure, there was love in the air on Valentine’s Day.

Stay hungry.

Feel free to email me at peterpeterportlandeater@yahoo.com with any thoughts, suggestions, criticisms, or otherwise helpful info or feel free to post your thoughts below.

 

Restaurant Week – It’s what’s for dinner

Have you taken part in Maine Restaurant Week? Started in 2009 as a way of drumming up winter business for independent, locally-owned restaurants, Maine Restaurant Week provides a great way to try new restaurants while supporting the local economy. This year, it starts on March 1st and runs through March 10th.

Most restaurants that take part in Maine Restaurant Week will have 3 course dinners available at a fixed price ($22, $32, or $42) and others will do something a little different. Some will offer a fixed price lunch, some will have special menu items available, and some will stray from the standard fixed prices above or the 3 course meal.

Go to http://www.mainerestaurantweek.com/ for all the details and be sure to try out a new place to add to your “go-to” list. Also, check out my review of Bonobo (link below), one of the many restaurants in Portland that will be taking part in this great event. If you don’t live in Portland, don’t worry. There are restaurants all around the state that are participating.

https://peterpeterportlandeater.wordpress.com/2013/02/06/bonobo-wood-fired-pizza-thatll-get-you-fired-up/

Event Announcement

Set your DVRs. The Food Network will be airing the finale of the $50,000 Chopped Champions tournament which will include Portland’s own Chef Rob Evans as he competes against the three other tournament prelim winners. The show airs at 10pm on Tuesday February 12th and his win to get into the finale airs immediately before at 9pm. While you’re at it, check out my blog about Chef Evans’ restaurant Duckfat.

https://peterpeterportlandeater.wordpress.com/2013/01/16/bring-forth-your-fatted-duck-and-make-fries-like-the-world-has-never-seen/

Peterpeterportlandeater – The Man Edition…Binga’s Stadium – Sometimes you just need chicken and beer

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Sometimes I feel so manly that I just need to get out and express my manliness. I want to go to a place where I can sit, manliness emanating from my very being, oozing from every pore of my body, being breathed every breath I take. While there, I want to stuff spicy wings into my mouth; sauce all over my face, shirt, and hands. I want to swill beer and other assorted libations like they might evaporate any second. I want to pound my fist against the table and cheer at the top of my lungs when someone gets knocked out in a fight. And when I want all of this, I go to Binga’s Stadium.

Binga’s Stadium is the creation of a partnership between Binga’s Wingas and The Stadium. It’s sort of the Kim Kardashian/Kanye West of the restaurant world except that the outcome of Binga’s Stadium is certainly more delicious and more interesting than whatever attention-whoring, award-speech-interrupting, reality-show-exploiting offspring Kimye are going to create.

There’s a lot of history at Binga’s for a restaurant that first opened less than a decade ago. In 9 years, they’ve had almost as many locations, including one which was destroyed by fire in 2008. Now, with Binga’s Stadium and a smaller Binga’s Wingas location in Yarmouth, they’re really hitting their stride. The Portland sports bar with tons of TVs including giant screens, lots of beers on tap, and every UFC event is exactly where these delicious wings were supposed to be made. But it isn’t just wings that Binga’s does right. They also have BBQ, sandwiches, salads, great sides, and their wing sauces go really well with lots of the food they serve.

I’m only 87.3% as manly as Chuck Norris, but my man-meter was in the red zone last Saturday night in anticipation of the UFC fights. Able to convince my wife to go watch them without having to assert my extreme manliness, we decided to get there early to watch the preliminary scraps too. Because we were planning on staying so long, we took our time and ordered slowly to prolong the eating part of the event. We started with beer and wine. I had a Sam Adams Alpine Spring after they were kind enough to let me try a sample. The beer was a lighter selection but you can hardly ever go wrong with Sam Adams and this was no exception.

Our next move was to decide on some food. We chose to share the fried pickles – one of my wife’s favorites. The fried pickles at Binga’s are dill pickle slices covered in an excellently seasoned batter, fried to heart-stopping perfection, and served with Binga’s famous Blanch. Once thought to be made of a combination of Tony Blair and Bruce Vilanch, Blanch is actually blue cheese and ranch, a combination so good that it too is deserving of high political office or a center square. After taking our time with the pickles, we started to look at our other options.

While considering my order, even with my intense manliness surrounding me, I had a bit of my feminine side sneak through. I tried my best to hold it back, but I couldn’t. I believe it was Churchill (Benson Churchill, a former neighbor) or Truman (Barry Truman, a classmate in junior high) who once said “Every man has a feminine side that shines through in their most manly moments.” It’s true, and at times, it happens to me. Just when I’ve got my XY on full-throttle, my Y will start choking a bit and I’ll order a whiskey straight up but with an umbrella. I’ll watch fights and worry about someone getting hurt. I’ll even get a man-icure and forget to skip the shiny buff.

As my mojo was deflating, I was perusing the menu and looking at the sauces. In that terrifying moment of less-than-manly manhood, I decided to go with the Thai peanut tenders and the tomato cucumber salad as a side. My wife…errr…my woman, decided to go with the same except with the Thai BBQ sauce on her tenders.

The meals were up to Binga’s high standards, though I was still left craving something spicier. The Thai peanut sauce was great on the tenders, but I knew it wouldn’t be hot enough for me before ordering them. Still, I had never tried it and, as most of you know, I love Thai peanut sauce. The tomato cucumber salad is a healthier option than most of the other sides such as mac and cheese or slaw. The Blanch didn’t go well with the Thai peanut sauce. I’m not so sure that I expected it to. It usually performs its best and most flavorful work with the spicier wings.

After finishing the meals, we watched people punch each other in the face for a while. But as a couple more fights came to pass, I got a hankering for that something spicy I had missed in my original order. My favorite wing flavor is Hot Mango, so I ordered some tenders with the hot mango while my wife ordered coffee and an ice cream with chocolate sauce.

Hot Mango offers the perfect combination of sweet and spicy. It definitely packs a punch, but if you like heat, it won’t hurt you or leave you breathing fire for hours. It also won’t cause you any problems the next day on the way out of your system. These are the type of wings where the Blanch really makes its mark. Blanch was made for the hot mango and the two go together like a merkin and a grapefruit-sized set of alopecia-ravaged balls.

My recommendation if you go to Binga’s on occasion is to try a variety sauces. There are a number of strong options. Diesel is a hot option, but doesn’t have the strong flavor or sweetness like the hot mango, so if you’re just looking for heat, it’s a solid choice. The Thai Chili is an excellent sauce. It’s not really hot, but it’s is a great option if you want something easy on the taste buds. The Whassuppy is one of the better flavors. Mild heat in a wasabi soy sauce makes this a top choice for those not willing to test their ability to breathe fire but who want something a little less standard. For those who just want their wings covered in cheese, try the Buffalo Bacon Nacho. It’s very tasty, especially if you love nachos. For my personal tastes, it’s would be more appropriate on nachos or a sandwich, but I can definitely see how many people would love it on wings.

Now let’s get to some serious business for those who don’t like themselves very much. If you want some fire in your life to prove your mettle, this is where it starts. Chernobyl is a very hot sauce. It’s probably too hot to just have on a regular trip to Binga’s to go get some food. I’ve never tried it, but I’ve heard about it and it doesn’t necessarily seem like a great experience unless you’re trying to punish yourself. But that’s only the beginning.

The ’08 Fire sauce is where the real pain is at. A tribute to the Congress St. location that burnt down in 2008, the ’08 Fire sauce is not meant for the faint of heart. Word on the street says that if you eat it, you will be forever stronger, more youthful, and have powers which rival that of a comic book superhero. With this sauce, Binga’s has created a challenge.

Binga’s has three food challenges which they call B.o.a.t. or Binga’s Oral Assualt Test. Two of them are meat quantity challenges and one of them is a heat challenge – “The ’08 Hate”. Eat 6 tenders, covered in ’08 Fire sauce within 20 minutes, don’t consume any liquids during the challenge or for 3 minutes after, and become a fiery hero the likes of which has never before been seen in your household. If you beat it, your food is free.

Ok readers, here it is. I pose to you the following: Subscribe to my blog, share it with friends, and get them to subscribe. When I get to 500 subscribers – and I am a long way away from that currently – I will take the “The ’08 Hate” challenge, beat it, and post video of it on here as part of a blog entry so you can laugh at my suffering. So subscribe now. I dare you.

Stay hungry.

Feel free to email me at peterpeterportlandeater@yahoo.com with any thoughts, suggestions, criticisms, or otherwise helpful info or feel free to post your thoughts below.

Bonobo – Wood fired pizza that’ll get you fired up

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The Bonobo is humankind’s closest relative, along with chimpanzees. They also happen to be a cool pizza place in Portland’s West End known for their delicious wood fired pizza, excellent salads, and a very good beer and wine selection. Bonobo sells slices and seems to have a significant amount of takeout business. This is evidenced by the fact that every time I am there, there are a bunch of pizzas sitting at the front counter waiting to be picked up.

Bonobo promises no nitrates, hormones, or antibiotics in their meats so you know you’re not getting a bunch of garbage on your pizza. They use lots of local and organic ingredients and offer a gluten free crust for those who have a gluten intolerance of some sort. There are always local beers available too.

What I immediately noticed when I first went to Bonobo is that all their specialty pizzas have names, like farm, goat, and ocean. The names are based upon the toppings on the pizza. One of my favorites, marley, is made with jerk chicken sausage, roasted red peppers, hot peppers, and scallions. Another favorite of mine, caspian, is topped with roasted chicken, smoked tomatoes, garlic, basil, and 2 cheeses.

Following a bit of a wait at this popular establishment, we were seated and promptly provided with waters and menus. Perusing the menu for a suitable drink, I decided on the Unibroue Maudite, a Belgian strong red from Quebec. My wife ordered a glass of chardonnay. Upon delivery in an appropriately branded beer glass, I found the Unibroue to be delicious – a typical Belgian red with just a hint of fruitiness to it. It was a perfect choice, but I was unlikely to go wrong with any Belgian.

A few sips of beer were consumed and the waitress came back to take our order. We both quickly knew that we would get the house salad, which is one of the reasons we went in the first place. My wife ordered the margherita pizza and I ordered the marley.

The deliciousness of Bonobo doesn’t stop at pizza. They have what could be the best salad in Portland. Their house salad might not be correctly named as it actually doesn’t include any houses, but it does have romaine, arugula, spinach, endive leaves, pickled cukes and a lemon vinaigrette dressing. The dressing is one of the best I have ever had and really adds to the flavors in the salad. My impression of pickled cukes was always that they should just be called “pickles”, but these are a little different than a typical pickle. They are sort of a take on a sweet pickle, but with a slightly softer texture and a little lighter on sweetness. They are – if I may say – magnificent.

Salads came out quickly and were excellent. The only minor issue with them was that they were a little heavy on the dressing this time. They’re usually dead on with the dressing volume, but a little less would have been better. Nonetheless, this was a minor misstep in the scheme of things and we definitely still enjoyed them and would order them again in a second.

After the salads, we waited for pizza. And waited. And waited. And then we waited some more. The wait at Bonobo is usually reasonable, however, we figured out that the inside of the restaurant was busy, but the takeout business was overwhelmingly so. We didn’t care much, having had a big lunch and passing the wait time by looking for weekend getaways on our phones. This isn’t the normal order of business at Bonobo, but it is something to consider if you go for a sit-down meal and are really hungry on a night they just happen to also have a huge number of takeout orders. You may want to consider going early, passing the time with heavy drinking, or just don’t be too hungry when you go there.

Our food Frisbees did eventually arrive as expected. We got shakers of crushed red pepper and grated parm and went to town. The pizzas were both strong examples of the typical Bonobo product. The ingredients taste fresh, the wood fire cooks them perfectly and gives them excellent flavor, and they are more than enough food for your average, hungry restaurant visitor. The pizzas are all “more or less 13 inch”. I always hope they are more since I am typically very hungry.

When digging into my marley pizza, I imagine that the jerk chicken sausage is actually made from little bits of Bob Marley. Some days it’s the musician and then, since we’re in Maine, I make it fun, switch it up a bit, and change it to the comedian. I think my pizza yesterday was made from the musician – probably a bit of foot and ear.

We ended up taking about half of our pizza home and enjoying them the next day. When I’m hungry, I can easily eat a whole one, but I don’t think most people could. The food at Bonobo isn’t cheap compared to other pizza places. Our bill came to about $60 for two of us before tip. That included two drinks, two salads, and two 13 inch pizzas. I always believe that quality is worth the price though and Bonobo delivers every time. Even with a couple minor issues, the heavy dressing and the long wait, we enjoyed our time and the food was definitely high quality. We’ll be keeping this one in our regular pizza rotation for a while.

Stay hungry.

Feel free to email me at peterpeterportlandeater@yahoo.com with any thoughts, suggestions, criticisms, or otherwise helpful info or feel free to post your thoughts below.