Davids Restaurant, Portland, Maine

Portland Maine, is quickly becoming a city with a huge culinary scene, numerous quality eateries are popping up quicker then I can order an appetizer.
I first found David's approx 2 weeks prior to the anniversary trip just wandering around the city's arts district, looking for lunch, it is located at 22 Monument Square. The chef-owner David Turin has created a place in Portland the once you have been there stands out from the rest of the areas eateries.
Set in a row of small cafe's and coffee shops my attention was drawn to it based on some tables on the sidewalk adorned with Guinness umbrellas. I looked over the menu, which was posted in the menu and was drawn in to try their food. Walking in I noted that it was a very eclectic design inside, dark in color with exposed HVAC, a glass front and an open kitchen. I was seated in front in proximity to the bar (which boasts a fantastic wine selection, a moderate beer list and a number of great single malts.), which gave me a view of the skilled kitchen staff that prepared my food. For the dinner trip We were seated towards the back of the dining area and it had the same great atmosphere, however I missed being able to see the kitchen. For both Trips the staff was attentive and knowladeable of thier menu Items, and on both trips they were very patient in dealing with my 17 month old, who was well overdue for a nap.

Lunch at Davids is a very affordable and delicious time. Thelunch menu offers sized down portion of many of the dinner items and some lunch specials. We started with the Crispy Packets of Herbed Goat Cheese, The packets were philo dough filled with a perfectly flavored goat cheese and fried crispy, they were served with frizzled leeks and a balsamic reduction, this is one of the best apatizers I have had in a long time. They also brought out warm bread with a seasoned olive oil that was prepared freshly by the waitress for each patron. For lunch I odered the Portland Sirloin, which for $9 is the bargain of all bargains. The right up in the menu doesn't do justice to this dish. The steaks ic a cut of prime sirloin approx 6-7 oz in size, it is marinated perfectly and set a-top a serving of mashed potatoes on a stark white plate with an artistic and delicious vegtable side. The steak wears a sauce so good I had to lick the plate clean, and was then further topped with a taste of cumin-spiced crispy fried onions. This meal was top notch and well worth more money. Overall expiernce for Lunch is a 12 on a scale of 1-10.

Dinner at Davids was equally as pleasent. We started with a Grilled bruschetta, this is truely quite the adventure for the taste buds. The garlic toast is spread with a tart goat cheese and then topped with diced fresh tomatoes, red onion, and chiffonade of basil.
For dinner I ordered the Grilled yellow fin tuna , This is an entire Atlantic Yellowfin tuna steak, of sushi quality lightly seasoned and grilled. The Chef advised me to go medium or below, however I have a weird fish thing where it must be cooked welldone, and it still was quite mois and flavorfull. It was place on a mound of mashed potatoes with the signature Davids cute vegtable side. The plate was finished with the reduction of Bqalsamic Vinegar and was fairly priced at $21.50
My lovely bride had the Blackened beef tenderloin, and though she was unwilling to let me try it, it was obvious that she certainly enjoyed it.
From th dessert menu we both elected to choose the Chocolate Espresso Torte, which was dressed with cappuccino crémé anglais and was just as delicious as it sounds. Be forwarned that you need to be a true chocolate lover to order this dessert. It is very rich, and the hint of expresso tops off the dark chocolate goodness. The only negative thing I can say for the dessert is that I couldn't lick the plate clean.

Overall this is a place worth checking out. 1-10 scale ? 12 for lunch or dinner


http://www.davidsrestaurant.com/