Nosh Kitchen Bar Portland ME 04101
Nosh Kitchen Bar - 207-553-2227 Mon-Sat- 11:30 am - 1 am Sun- 12:30 pm - 1am Noshing - a small to medium sized plates for snacks or a meal NOSHING PLATES ARE ONLY AVAILABLE AFTER 4PM PAIR ANY OF THE NOSHING PLATES BELOW TO CREATE SIX OR MORE ENTREES, JUST THEM BY THEMSELVES. FRIED PICKLES- tempura batter/dill pickle spears/chipotle mayo- 6 CHARCUTERIE PLATE- an ever changing selection of local and imported cheese/spiced walnuts/honey/balsamic grapes- ALL THREE 12 OR CHOOSE ONE FOR 5 TUNA CARPACIO- sliced raw tuna/crispy tortilla/avocado/cumin, lime crème/chili/oil/cilantro CURRIED SALMON- thinly sliced salmon/rye toast/Dijon cream sauce/dill lemon zest/beets- 8 OYSTERS ON THE HALF SHELL- (3) local Maine Oysters/12 year aged sherry vinegar/chives- 8 Nosh Sandwich Board (wrap free since 2010) WE USE LOCAL, ALL NATURAL PORK, BEEF, CHICKEN AND VEGETABLES SELECTIONS BELOW ARE AVAILABLE FROM 11:30am- 12:45am CHICKEN SALAD- all natural, local chicken salad/cherry peppers/lettuce/cheddar cheese/whole wheat- 10 TUNA SALAD-sustainable tuna/rosemary/garlic/basil pesto/cheddar cheese/lettuce/whole wheat- 10 BANH MI- Porchetta ham/pate/carrots/cucumber/jalapenos/cilantro/soy sauce/mayo/basil/hoagie- 9 ADD TWO FRIED EGGS- 2 PRESSED FRENCH DIP-roast beef/onions/swiss/horseradish mayo/beef jus/white bread/when ordering please specify “wet” (smothered in beef jus) or “dry” (sauce on the side) - 9 Bolognese Hoagie- slow braised pork, beef and tomato meat sauce/fontina cheese/hoagie roll- 11 FALAFEL FLATBREAD- chickpea fritters/hot sauce/cucumber crème/tomato relish/flat bread- 9 Pressed ham n’CHEESE- grilled ham/swiss/two fried eggs/cheese sauce/white bread- 11 STEAK N’CHEESE- shaved beef/caramelized onions/cherry peppers/beer cheese sauce/hoagie roll- 11 PIG BELLY APPLE PIE-tender pork belly/cheddar cheese/spiced apple compote/pressed hoagie roll- 11 CORNED BEEF RUEBEN- house corned beef/sauerkraut/swiss cheese/1,000 island dressing/rye bread- 11
Nosh Kitchen Bar | Portland | Local Dines Maine | localdines.com
Local Dines Maine invites you to try Nosh Kitchen Bar in Portland! From house cured meats to modern inventive eats, Nosh is the place for casual urban fare.
There’s no better place to fill up, drink up and NOSH.
Located at 551 Congress Street in Portland.
Using only the freshest, local and sustainable ingredients.
Traditional culinary techniques are cranked up, serving incredibly innovative dishes like our nacho frito board, vegetarian falafel, or fill up with a Nosh burger and bacon dusted fries.
$30 for $15.00 Local Dines Certificates available at localdinesmaine.com,
Nosh - Maine Visitors Channel
Drew's First Taste of the Apocalypse Now at Nosh in Portland Maine
Drew had his first taste of the unbelievable Apocalypse Now burger at Nosh in South Portland. This thing is unbelievable. Look it up at Nosh's website for more details. Just know - this is infinite yumminess in the form of a burger. Sweet, savory, yummy, deliciousness.
Rhum Lounge - Portland, Maine Cocktail Lounge
Rhum has something for everyone. Escape the city and relax at Rhum Food & Grog, a tiki bar and restaurant. We offer dinner, dual happy hours, late night cocktails, mocktails, and a wide selection of rum.
The Portland Regency
A holiday segment for the Portland Regency in Portland's Old Port.
Episode 9: Kittery (featuring Spose) || FOOD COMA TV
For Episode 9 we joined forces with Spose went to some outlets, ate our weight in fried clams, and drank a lotta rosé.
If you're new to Food Coma TV, don't forget to watch the show all the way through the end so that you can catch the outtakes.
Many thanks to our generous sponsors: Novare Res Bier Cafe, Allagash Brewing Company, Rosemont Market and Bakery, Nosh Kitchen Bar, the Snug, and Lola's Taqueria.
Buy Spose's The Audacity here:
Find us online:
Food Coma TV, based on Joe Ricchio's exceedingly popular blog Portland Food Coma, is a series of short films that will report on the oft-overlooked food culture of Maine that exists outside of Portland's city limits.
Episode 9
FOOD COMA TV: Kittery
Host: Joe Ricchio
Co-Host: Joel Beauchamp
Director: Kurt Graser
Producer: Alex Steed
Photography: Kurt Graser, Thomas Starkey, Zack Bowen
Design: Beth Taylor / Longstocking Design
Music: Sunset Hearts, Spose, Waiting for Sully, Matt Anderson, A Severe Joy (aka José Ayerve), Cam Groves, Kevin Grant, Educated Advocates
Portland Maine Flash Mob
May 6, 2011 - Flash Mob in front of Portland Museum of Art (Arranged by WCSH NewsCenter 6)
It was very windy so the sound isn't great.
Pat's Pizza Old Port - Portland, Maine - ILovePortlandMaine.com
An interview with Chris Tyll, the owner of Pat's Pizza Old Port in Portland, Maine.
The Stadium Portland Maine USA - Burgers for Books with Bruce McToose
Bruce McToose -The Celebrity Traveler and Explorer -hosts the first ever Burgers for Books with Bruce McToose to raise money for the Portland Public Library
Maine chef wins James Beard award
A Maine chef and restaurant owner won a prestigious James Beard award on Monday. WMTW News 8's Steve Minich reports.
Portland Maine Insiders Places To Eat-Large
The small, local joints that serve great food at good prices that the tourists never see. Join me as we ride the city tasting the wares that the Insiders know all about.
And... If you're coming to my fair city, let me know. We can guide you not only on where to eat, but where to ride.
Visit our blog at: scooterthefun.blogspot.com
Eat, drink and ride.
The Sandwich League
This is a short I did with my sister and some of her friends. I had a great time shooting it.
Eric Loubert Horror Website:
Twitter:
Facebook:
Dust in the Wind
Kansas, live at the State Theater, Portland, Maine
Thrillist - NOSH on Hell's Kitchen - Dallas, TX
In celebration of line cook Carrie No I Can't Move Things With My Mind When I'm Angry Keep's competing on this season's Hell's Kitchen, NOSH is serving the exact dishes the loan-officer-turned-Le-Cordon-Bleu-grad makes for her blustery Scottish tormenter, on the nights they appear on the show -- starting tonight, and then every Monday as long as she lasts, which is a huge secret, so don't even ask. The lineup, complete with Carrie's thoughts while under the Ramsay gun:
Dish: Roasted Squab Salad w/ frisee and blood orange vinaigrette
Prepared While Thinking: What the hell is squab?
Dish: Maine Lobster Spaghetti w/ San Marzano tomatoes, tarragon, and fava beans
Prepared While Thinking: I hope he doesn't yell 'Piss off, Carrie!' before I even see him.
Dish: Braised Wild Striped Sea Bass w/ prosciutto-wrapped asparagus, maitake mushrooms, and vanilla veloute
Prepared While Thinking: I'm gonna prove him wrong for that 'Pantry Girl' comment.
Dish: Pan-Roasted New York Strip w/ tomato jam, polenta fries, and black truffle butter
Prepared While Thinking: Make sure it's not raw, or there's gonna be meat flying everywhere.
Dish: Beef Wellington w/ potato puree, baby carrots, and red wine jus
Prepared While Thinking: Please don't let Gordon spit out my potatoes.
So as not to deflate the drama, you won't know which entree will be served which Monday, so ask for the Hell's Kitchen Dish, then catch the show as it airs on the over-the-bar big screen, and see if Carrie will be crowned Jon Stevens' queen.
To get the deets:
Episode 2: Fryeburg Fair || FOOD COMA TV
Episode 2 brings Joe and the gang to the Fryeburg Fair, where he rocks it with carnies, attacks children on the bumper cars, eats fried everything, and discovers the big, old-timey woman who resides inside of him.
Many thanks our generous sponsors, The Great Lost Bear, Nosh Kitchen Bar, Krista's Restaurant and Longstocking Design.
Find us online:
Food Coma TV, based on Joe Ricchio's exceedingly popular blog Portland Food Coma, is a series of short films that will report on the oft-overlooked food culture of Maine that exists outside of Portland's city limits.
Episode 2
FOOD COMA TV: Fryeburg Fair
Host: Joe Ricchio
Director: Kurt Graser
Producer: Alex Steed
Photography: Kurt Graser
Music: Matt Anderson, Kevin Grant, Waiting for Sully, Talking to Walls, and David Jacquet
Design: Beth Taylor / Longstocking Design
Many thanks:
All of our exceedingly generous Kickstarter funders; Crazy Dave's Barbeque; everyone at the Fryeburg Fair (particularly the vendors that put up with us); whoever invented fried whoopie pies.
Look out for Episode 3, FOOD COMA TV: Lewiston/Auburn, on Monday, November 7th.
day at the beach
kettle cove maine
The Restaurant Show | TakaraMadison.com | Takara Japanese Restaurant | 608-270-1188 | 9/2/14
Takara Japanese Restaurant
Brian Ni, Jeannie Ni, Erica Ni
Owner/Manager
Website: takaramadison.com
Facebook: takara
Twitter: takara
Phone #: 608-270-1188 or 608-268-0188
Email address: takaramadison@gmail.com
Address: West Side: 696 S. whitney way madison WI & Downtown : 315 state street madison WI
Hours of Operation: Mon-Sat 11:00-2:30 4:30-10:30 Sun 12-10:30
Food Presentation (A): Tri color sashimi
Question #1: What kind of fish comes with tri-color sashimi?
tri-color sashimi comes with fresh tuna, salmon and yellowtail. the tuna is an ahi tuna. the salmon is a scottish salmon . the yellowtail is hon yellowtail. this is one of many popular sushi entrees.
Question #2: What comes with the tri-color sashimi?
the tri-color sashimi comes with rice and a choice of soup or salad, the rice is a gold premium short grain rice, the soup is a japanese white miso soup. if you choose salad you get a ginger salad with our house giner dressing.
Food Presentation (B): Mango tuna appertizer
Question #1: what is in mango tuna?
there are sliced fresh mango topping with spicy tuna, caviar, crunch and mango sauce, and the end garnish with radish sprout.
Question #2: How is the response from customers about this apppertizer?
everyone had the mango tuna, they fall in love with it. they all like the sweet and little spicy taste and soft and crispy texture.
Question #1: How did you start takara restaurant?
we all work at japanese restaurant for serval years in east cost befor we start takara. Brian began as a chef in japan for 5 years, he came here to manhatten new york and worked for 2 years at japanese restaurant ,after that , we moved to madison wisconsin and brought our experience to start takara downtown business here. Now you can experience anthentic japanese sushi right here in madison. we had been voted the best japanese restaurant in madison for many years! vote for us at madison magazine for 2014.
Question #2: Do you have any specials?
Yes. Happy hours are from sunday through thursday from 4:30 to 6:00 pm. we server $2 beer .sake or house wine. at our downtown location, we have special are 2 entrees for $32, you can choose two of selection of sushi or kitchen dinner entree, plus you will get one free selection of appertizer. stop in at our downtown location for special details.
❤ LE RESTO DUCK FAT A PORTLAND, MAINE
En allant jusqu'au parc d'Acadia, dans le Maine, on s'est arrêté par Portland, et notamment dans le super resto DUCK FAT.
Récit :
Tout sur Acadia :
Visiter Portland Maine :