The chefs at The Dancing Elephant II prepare a large menu of traditional Indian cuisine complete with vegetarian options. Delectable chunks of chicken or lamb swim in spicy curries, mingling with potatoes, spinach, or cashews. Vegetarian specialties include green peas with potatoes or chickpeas and spinach. The restaurant also offers a full bar complete with beers and cocktails.
Bubble Maineia serves up a menu of authentic Chinese and Taiwanese cuisine based on longstanding family recipes. Some dishes, such as chilled noodles in sesame sauce, are served refreshingly cold, while steamed buns, spicy pan-fried ramen, and simmering soups will quickly warm the palate. Tapioca pearls drift in an assortment iced and hot teas, with flavor options ranging from creamy ginger-chocolate to healthy buckwheat-milk. Slushes, shakes, and Taiwan-style shaved ice desserts are a few other sweet specialties.
Partners Mike Jerome and Drew Kinney are obsessed with soup. Before they opened Kamasouptra, they spent much of their early professional lives learning about soup, apprenticing under famed chefs, researching techniques, and looking under floorboards for hidden-away family recipes. It must have paid off because readers of The Phoenix named Kamasouptra’s soup the best around in both 2012 and 2011.
The culinary team crafts offerings to satisfy pescatarian, vegetarian, and vegan diets, taking advantage of fresh produce and seafood caught locally. While the menu at the shop’s two locations changes daily, the kitchen tries to keep certain staples on hand, including beer-and-cheddar soup, chili, and vegan pasta fagioli.
From shrimp and scallops to crabs and calamari, the culinary team at Muddy Rudder crafts an award-winning menu of classic seafood. They brush grilled salmon with a honey-mustard glaze, fill steamed lobster with seafood stuffing, and drizzle fried clams with r?moulade sauce. Patrons enjoy the oceanic morsels while seated at the linen-draped tables in the dining room?sometimes surrounded by the twinkling of live piano music?or outside on the breeze-kissed deck. Alternatives to seafood include pork pot stickers with Asian garlic sauce with toasted pumpkin seeds that sprout into menacing jack-o?-lanterns if they go uneaten. The chef also caters to diners' dietary restrictions with a gluten-free menu stocked with items such as baked haddock and new york strip steak.
Old Port Sandwich Shop’s more than 30 varieties of hot sandwiches, wraps, and burgers tempt taste buds along with housemade soups and chowders. Their menu satisfies vegetarians and carnivores alike with options such as hummus and crisp veggies bundled in wheat wraps and hefty meatball-and-provolone subs that test hand strength as much as a sock-puppet rendition of Les Misérables. Custom sandwiches pair more than 11 varieties of bread with just as many fixings, including corned beef, meatloaf, and liverwurst. Dine-in customers are welcome to cruise the shop’s free WiFi while perched beside picture windows that overlook Market Street.
Chef Jason Burr at Grill 233 puts his own spin on American classics, which he showcases on an ever-changing menu. Burr braises all-natural, local beef short ribs in house sauce, crowns Blue Mango veggie burgers with tomato and onion, and tosses pan-seared Mediterranean mahi-mahi and sautéed squash into a salad that Portland Press Herald says pulls "every ingredient into perfect focus." An extensive selection of wines, draft beers, and spirits stand ready to complement each dish, which guests can enjoy in a cozy dining room adorned with what the newspaper describes as "an eggplant-purple wall hung with attractive French liquor ad prints."