Dining Guide: 5 Restaurants Doing Something Different With Maine Lobster
One of the restaurant’s most popular appetizers is the lobster tartine, a highly elevated version of the shrimp toast you find in Chinese restaurants. A thin slice of bread is spread with lobster and scallop mousse, deep fried, and topped with more lobster, sliced of radish, celery leaves and hijiki. This dish is indicative of the menu here, which is all over the culinary map, with Asian and Mediterranean flavors combined in novel ways. The third restaurant from the owners of Eventide Oyster Co. and Hugo’s is one of the hottest spots in Portland.
The Honey Paw In Portland Already Feels Like An Old Friend
In its fifth month, The Honey Paw already feels like an old friend of the neighborhood. It doesn’t hurt to be owned by James Beard-nominated restaurateurs, nor does it hurt to be next-door neighbors with Eventide, arguably one of the more popular places to eat in southern Maine. But like any tenacious third born, The Honey Paw seemed to blend in with its own unique character and agenda.
Take to the High Seas in Portland, Maine
Grab a quick bite at the Honey Paw, a newly opened downtown spot focused on noodles from around the globe. The menu crosses cultures with ease: Think internationally influenced bowls like ramen with boat-noodle broth, pork, and veal ($16); pork-sausage ravioli with country-ham brodo, asparagus, pickled ramp, and pea tendrils ($14); and dolsot bibimbap—grilled scallops with bonito, mushroom, egg, and kimchi ($29).
Dine Out Maine: Honey Paw in Portland
A chef once told me that restaurants are a lot like relatives. There are those you visit frequently and always enjoy, a few you see only on special occasions, and several you tolerate. If you’re lucky, though, there are one or two you want to know better. Sure, they have a few quirks, but they’re bright, creative, known for their good taste, and filled with such energy that you look forward to your next encounter.
The Honey Paw is that last kind of restaurant. The latest venture from Andrew Taylor, Mike Wiley and Arlin Smith, who also own Hugo’s and Eventide Oyster Co. ...
Charming Third Try: The Honey Paw Pulls Out The Stops For Culinary Success
Honey Paw seems willing to try anything, certain they have the talent to pull it off. The menu has lots of noodles, and the flavors lean towards Asia. But these serve as basic ideas, not rigid constraints, and many of the dishes pleasantly surprise you with unexpected combinations of approaches, textures and ingredients.
Dining Guide: 5 Portland-Area Newcomers To Try
The Honey Paw
The Honey Paw is like no other restaurant I know. The new Portland restaurant’s unique personality completely defies any attempts to group it into traditional restaurant categories or even vague ones like “contemporary American” or “fusion.” Its menu and ambience unapologetically combine a staggering number of elements into a streamlined dining experience while circumventing any kind of identity crisis by keeping the offerings as concise as possible.