July 11, 2005
Portland's Newest Restaurant
Eureka!
Portland has a new restaurant that will change local dining here dynamically. First of all it’s large, with a 130-plus seating capacity. Secondly it has design. This is no fly- by-night entrant to our restaurant scene, usually a hodgepodge of makeshift décor.
In a city mired in the myopia of status quo and political bickering (the stalled Ocean Gate Project, Riverwalk, Convention Center, Bayside, Lincoln Center, et al?) it’s even more a wonder that someone had the vision to forge boldly ahead to give Portlanders a restaurant with room to roam, an exciting menu and a lot of style.
Don’t get my wrong. I’m not taking cheap shots at Portland’s other dining spots. I love the good ones that, I feel, can compete with the big guys elsewhere. Yet they’re all small, charming eateries with, 10 to 20 tables at most. There’s nothing wrong with a little hustle-bustle sometimes. It’s good to mix up the pot with choices.
This culinary interloper goes by the name of Restaurant Oolong, located at 100 Commercial Street.
Housed at street level in the Thomas Block building, it took over the space formerly occupied by the JS McCarthy Print Shop. Getting the phone number from directory assistance is problematic. So write it down: 775-6569. Eventually Miss Information will get it right.
Oolong was not slapped together either. Serious seed money supported its creation—transforming an otherwise lachrymosely vast 4300 square foot space into blithe elegance. The Thomas Block building is such an incredible structure, it was only fitting that architectural elements blend with its streetscape.
The entrance is dramatic. You’re greeted by a huge crescent shaped bar, with tables in front of the large windows overlooking the street scene. Refurbished brick walls and rough-hewn beamed ceilings are offset by strikingly attractive lighting fixtures amidst a palette of butterscotch and Burgundy tones.
The tables are large and comfortable—very comfortable in fact—dispersed amongst five dining sections: the bar area; the middle room, which has burgundy leather banquettes and large square tables; the rear section, with space for parties of 8 or more; then an elevated dining corner in the back overlooking the waterfront. The fifth area is actually a separate dining room. I didn’t like this room as much as the main spaces. Perhaps it will become a Siberia, if not a good place to park the tourists.
Miracle of all miracles is that someone actually paid attention to the acoustics. When we were there on Saturday night, to a nearly full house, the din was hardly a commotion but rather a pleasant bluster that gave the room buzz.
The person responsible for all this is Paul Russell, a veteran restaurateur and resident of the Portland area for 5 years. Before this he managed the Falmouth Country Club dining facilities, but his dream was to open a dynamic restaurant like Oolong. His chef, Adam White, hails from the Hurricane Group and David's.
So far they seem like an excellent team: a well run kitchen and a well run eatery is a vital combination often given short shrift in Portland.
OK. Here’s the best part. The food. And what is it exactly?
Obviously it’s Asian inspired, with a menu based on Chinese, Korean and Vietnamese themes.
I’ve been longing for something more than the verisimilitude of shopping center Chinese fare. Let’s face it. There’s no Chinese restaurant worth mentioning north of Boston. To do an Oriental we can go to any number of mom and pop Thai establishments or Japanese joints. Other than Siam, a decent Asian meal here is an illusion.
Not, I think, any more. The space is large enough so that you can just walk in. Whether you’re a party of 2 or 8, you’ll most likely get a table. That’s the idea, at any rate. Though if the restaurant takes off—which I expect—it will become a scene stealer.
The only other space in town that gives us breathing room is the formidable Fore Street. As much as I love the food there, securing a table is a tiresome, tedious production. Even regulars get the usual refrain from the reservationist who mutters “Five-thirty or nine…”
One day, if Dana Street tires of his mission to greet the common man as a walk in, he might consider the vicissitudes of an old fashioned reservation policy so we can all benefit from the able hands of Chef Sam Hayward.
Saturday night was their second night running, and I was amazed at how well things went. Usually new restaurants have weeks of growing pains--a slow kitchen and a befuddled wait staff.
Not here. Everything worked quite well.
The menu has some great choices too.
Appetizers include Crispy fried ginger calamari; chicken lettuce wraps; Shanghai baked pork buns; Peking duck wrappers with brandied hoisin; crab and roasted corn Rangoon. There are also soups like wonton with shrimp and salads such as ten spice seared tuna loin.
Main courses run the gamut, with chicken, beef, pork, and seafood selections. There are some noodle dishes too. The next time I go I want to try the Mandarin noodle with a meat sauce of pork, cilantro and roasted shallot.
The night we were there we had the chicken lettuce wraps and the Peking duck wrappers to start. The chicken was served as tiny cubes over a bed of crispy noodle, jicama and shitake mushrooms with a very flavorful dipping sauce. The ingredients are wrapped up into the lettuce leaves. It was a good beginning.
The Peking duck wrappers are well seasoned pieces of duck put into crepes flavored with chives and scallions. The brandied hoisin sauce was delicious as was the accompanying cucumber salad.
For our main courses we chose chicken and shrimp. Here the chicken was mixed in a tangerine sauce that was wonderful.
The shrimp was prepared with button mushrooms red pepper and ancho chilies. It had great flavor. There are about 10 other entrée selections that all sounded like winning dishes.
Desserts were either crème brulee with ginger or banana spring roll, with roasted pineapple, caramel sauce and vanilla ice cream. Both were great finales.
I was very impressed by the service, the food, the ambiance and the fact that something new and different has come to town. Sometimes the tried and true--no matter how satisfying—can get a bit boring when that’s all there is.
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You know I walked by this space it seems like less than two weeks ago and it didn't look even close to being ready, I can't believe they're open! I'm planning on stopping in later this week for dinner. I, too, am excited to have a decent asian cuisine restaurant in town.
Posted by
JillJuly 11, 2005 11:18 AM
Once again, Golden epouses his "style over substance" mantra when it comes to dining.
I tentatively agree to take it all back if, when you actually dine there, you give it a bad review.
I mean, after all, food quality is the bottom line isn't it?
Posted by More of the same
July 11, 2005 01:11 PM
I don't understand the "style over substance" criticism. John liked everything he had, and was impressed with the quality of the food. If John's right (and he usually is), this place seems to balance style and substance rather than sacrifice one to the other.
Posted by Giorgio
July 11, 2005 02:37 PM
I should say, if he ever gives a bad review here after a future meal.
He's criticized "small" places before...even ones with good food.
And I'll take culinary variety over seating capacity and decor variety any day of the week.
If he wants "room to roam" go over and have a bad meal at the Village Cafe. Or maybe the Deering High Cafeteria.
Posted by Still more of the same
July 11, 2005 02:45 PM
I would think that by now most of you would know that if I didn't like a restaurant I'd say so, without reservation. I have no qualms about panning a place if I think it deserves straightforward crticism.
I liked Oolong alot. For one thing we now have a place with good Asian cooking served in an attractive atmosphere. What's wrong with that?
Posted by
John GoldenJuly 11, 2005 04:15 PM
When describing this restaurant, the top TWO things that you like are:
1) It's large.
and
2) It has design.
Don't you think number 1 SHOULD be food? You have panned places in the past simply for being small!
I think style wins out over substance alot for you. Or at least you give style too much weight in your critiques.
Is that why you haven't gone to the Madd Apple Cafe yet?
Posted by same same same
July 11, 2005 04:22 PM
Thank you for introducing the word "lachrymosely" into my vocabulary today.
Now pardon me while I osculate the sky.
Posted by Jimi
July 11, 2005 04:28 PM
Who is it that says... great food can't be served in a large stylish room? Is there a rule about this that I do not know about? I thought the "Dining Experience" was the ultimate goal. Try the food AND the room before you rush to judge somebody else's judgement. Thinking for yourself is highly under-rated it seems. Restaurant Oolong will thrive because of its balance of great food, great service and, yes, a stylish atmosphere.
Posted by
EmmalucyJuly 11, 2005 08:55 PM
He puts other things BESIDES food at the top of the list (this list anyway). It should ALWAYS be about the food...the rest is garnish. Does garnish ever make a dish? No. Does it sometimes ruin a dish? Perhaps.
And don't be so quick to judge this restaurant as a thriver, better restaurants in Portland have closed over the years.
Posted by same cubed
July 11, 2005 09:49 PM
I would say that sometimes style does win out over substance and it can be OK. I've gone to restaurants where I knew the food was just OK but the atmosphere was fun. RiRa and the deck of the Drydock come to mind. Or even the Lobstershack over at Two Lights in Cape, the food is OK and way overpriced, but the environment can't be beat.
And "same" I don't really get why a positive review would aggravate you so much, unless perhaps you've got a personal vendetta against the owners of Oolong or something of that nature. So John thought the atmosphere was its best attribute, so what? He liked the food too.
Posted by
JillJuly 11, 2005 10:05 PM
I for one like the freshing take on restaurant reviews that John brings. They are so far supior to wht the Maine Sunday Telegram (Portland Press Herald) has printed.
Give a restaraunt a try BEFORE panning both it and the reviewer! If you don't like it say so. Just remember that we all have different tastes in cuisine. Pun intended!
Posted by
JamesJuly 12, 2005 09:35 AM
I'm panning neither. I'm panning the review for putting too much emphasis on style.
McDonald's is a fun place to eat...especially the ones with the playground. Should we eat there too?
Posted by Even more of the same
July 12, 2005 10:07 AM
Dear Same, same and more of the same:
Your comments are so tiresome, off the wall and totally unsteady in thought and intention that I have to wonder why I'm even taking the time to respond.
If you read the review, in an unbiased fashion, it's very easy to see that I liked the restaurant for all its attributes: food, service, ambiance, etc. So what's the beef all about, other than the spoutings of the hopelessly malcontent.
Posted by
John GoldenJuly 12, 2005 10:15 AM
You forgot to address your comments to "Even more of the same".
You like all the attributes yes...but disproportionate emphasis is unduly placed on things other than food.
Generally, in what order would you list the following when evaluating a restaurant?
1. Food
2. Floor plan
3. Decor
Your review would have us think that the floor plan and the decor take precedence over the food. Had you not liked the food, I'm sure you would have sugar coated that aspect of your dining experience if only to promote the establisment of these types of eateries.
Am I wrong?
Posted by still the same
July 12, 2005 11:48 AM
Yes you are.
A review is a written piece, using the skills of a writer. If John were to simply make a "list" as you allude many times, he may very well have done so and put 1. food 2. decor, 3. service, etc. He did not. He created a written atmosphere to try to show the dining experience as he lived it and as others may. Your insistence on a restaurant only being about food couldn't be more incorrect. In this world community of vast restaurants not only here but nationwide, it is the restaurant that offers an experience that pays off in the long run. As I am sure you come from a kitchen restaurant (seems obvious to me anyway)you should know that the best meal in the world will not have repeat customers if the service sucks. However, if service is wonderful and the front line person dealing with the guest makes their experience that much better, they customer will come back despite your mediocre plate of food.
Posted by Like same, sheepishly anon
July 12, 2005 02:05 PM
First of all, how can you presume to know what John was thinking when you say I'm wrong? The question was "would you sugarcoat the food aspect of your review (if it was bad) only to promote the establishment of these types of eateries?"
Of course, he'll also say no, but inside I'll bet he feels that it might be so. That the possibility exists.
I've never had a "memorable" (memorable for the RIGHT reasons) dining experience that didn't include amazing food. Alot of my "memorable" experiences are at the most inocuous hole-in-the wall establishments that might seat 20 people at most and whose decor might include a picture of Elvis.
I've never heard anybody say, "You should really try that restaurant... the food is bad, but the ambiance and the decor is incredible!!"
I don't think you get what I'm saying. John did like all aspects of the dining experience, and good food mixed with bad decor and bad service, etc will absolutely turn me off. But, when all three (or four) aspects of the dining experience are spot on, food should take precedence...and I don't feel that it does in this review.
Posted by Doggishly anon, but still the same
July 12, 2005 02:28 PM
I don't know, I think I agree with "same".
Smells like foodie elitism to me.
Posted by The Ghost of Brett Weir
July 12, 2005 03:24 PM
Treasure is treasure, and it doesn't matter if I have to wade through a junk shop or dig in a field of red roses to find it.
Once found, it's the treasure that counts.
Posted by
Mr. FarleyJuly 12, 2005 04:27 PM
I think The Same just wants to instigate. I still don't get it. I don't think I said anywhere that the food didn't count in this place that was also extremely pleasant to eat at, great surroundings, great food, great everything else. Why is this discourse going on so long? Hey, Same, take it elsewhere.
Posted by
John GoldenJuly 12, 2005 04:59 PM
You can say all those things...and that's great.
But if I write a critique about the Mona Lisa and START by saying that the trees in the background are a brilliant green and the sky above is a beautiful blue, then I think, not only have I done something wrong, but I've also done the artist and my readers a disservice.
Besides, you love to see 18 comments after one of your blogs.
Posted by You got it - the same
July 12, 2005 05:39 PM
Careful there, The Same. Unless you rah rah Mr. Golden, you'll be threatened with banning, as I was, for doing what you're doing--actually taking the reviewer seriously enough to read his entries carefully and comment upon their merits beyond "sounds like good food" or "I had a bad steak there."
Posted by
Brett WeirJuly 12, 2005 09:33 PM
Hey Goldie-Locks,
Whats your take on Amanda Hesser?
Posted by Curious
July 13, 2005 01:35 PM
Same is trolling -- don't take the bait.
Posted by MJH
July 13, 2005 02:35 PM
John -
I like your reviews but it would be helpful to me (and possibly others on a budget) if you started to include rough estimates about prices of dishes/the entire meal. It would make it easier to decide which places are within reach on a regular basis, and which ones I need to save up for. Thanks
Posted by
JJuly 13, 2005 04:05 PM
Stopped into Oolong last night for a quick drink. We tried the braised rib appetizer. The sauce was very good although it tasted quite mustard-like which was different. Unfortunately there was hardly any meat on the bones, so I would be cautious about ordering again (for $10 you want some meat!)
Other dishes that we saw go by looked great, particularly the braised short ribs and cucumber salad.
Our drinks were nice and I really liked the bartender, whose name I can't recall but I did recognize him from Michaela's.
I didn't take much time to read the above posts, but *I* really liked the space. It had an airy, spacious feeling but still felt comfortable and cozy (brick and wood beams!)
Could be a great addition to Portland (something new, yay!) but time will tell.
Posted by
ameliajoJuly 13, 2005 07:27 PM
You folks make a good case for disliking blogs!
Posted by
LuigiJuly 14, 2005 09:06 AM
I'm the one who some months ago asked about Chinese restaurants in the Portland area, so we were quick to try out Oolong. We were there on its first night, and I agree with all that John has said about style, atmosphere, and service.
Unfortunately, we had reservations about the food. We found that many of the dishes we tried were bland, depending on the sauces to create any flavor. This is not a "cheap Chinese" and given its promise, the food was disappointing.
BUT.. and this is a big but... it was the restaurant's first night and the owner was soliciting feedback at every table. We too are pleased to see something truly different enter the Portland restaurant scene, and we will definitely give it another try in a few weeks to see what has changed as they settle in.
Posted by
Laurel Grassin-DrakeJuly 14, 2005 09:20 AM
I think the best part about Golden's reviews/writing is that it is opinionated and interesting. I may disagree with 50% of what he says, but he is worth reading. No more of those former reviewers who gave everything almost the same rating, with nothing ever getting panned; thus, Olive Garden might get 3 stars and Fore Street or Hugo's would get 3.5 stars. And the number of posted comments is testament to Golden's opinionated writing. As to the comments from others: I do tend to see a little too much "form over substance." I also find too much of this "Portland now has a couple of world-class type restaurants just like the big guys." One of the reasons I moved here (I was born in NYC and am a somewhat recent transplant here after 20 years in the Boston area) was because Portland is not Boston or New York. I could care less about "world-class" restaurants. Maine has "world class" farms and other great local food purveyors (great Maine cheese is even happening, its growth hampered mostly by the newness of the industry plus the restrictive American attitude/laws). I can make "world class" food at home with those ingredients.
Posted by
July 14, 2005 09:56 AM
You see, what gets me about our little triad of world class restaurants here is that they're here, in this outpost, when all else is sublime (well, almost all) and awfully pleasant. What I like best about Maine is not its cities, such as they are, but rather the vast coast and countryside. But if I'm to live in a city, as I do, then for darn sakes it should act like one. So often my comments are based on that scenario. If I had my druthers--or courage-- and wasn't such a gemini cityphile I'd hi-tale it out to Metinicus. Then, again, I would miss, from time to time, certain luxuries that city folk seem to rely on.
When I write about a restaurant or anything else, I say what I feel and think and don't hold back my opinions. I'm not obligated to anyone or any one credo. I do write for other magazines but only when I can say exactly what I want to say. It's not how I make my living any more but it's what I like to do in my spare time. I don't expect--or care--whether readers agree or not with my thoughts. I just like to get them on paper and it doesn't affect me one way or the other except that I'm pleased with what I do.
That's why such fatuous comments as above are so annoying.
Posted by
John GoldenJuly 14, 2005 10:07 PM
I ate at Oolong on its first friday night. I think that the front bar area of the restaurant is well thought out, but the back dining room feels uncomfortable. I sat at a 2 top basically in the middle of the dining room with no one around me...a little odd feeling. Some of the apps were okay (calamari, wonton soup) but I have to disagree with John on the lettuce wraps. One scoop of bland chicken over a enormous pile of crunchy, tastelss noodles (what is this, the Cheescake Factory?). The tangerine chicken was good, but needed more sauce and the Kung Pao Shrimp lacked flavor. My dessert, the ginger creme brulee, was one of the worst I have ever had. It was not "bruleed" and was warm, as if it had been sitting out for all of service. While the restaurant has potential, I thought the slogan, "Where the Far East meets the Northeast" might mean use of some local ingredients mixed with Asain flavors. Frozen lobster meat in a springroll does not count. While it is exciting that Portland has a new restaurant, I feel like I have already eaten at Oolong before...oops, sorry. I was confusing it with PF Chang.
Posted by John
July 15, 2005 11:35 AM
My husband son and I ate at Oolong last night and I have to say we were a bit disapointed. While the food used imaginative fresh ingredients, most everything we tried was bland...even the sauces lacked zip. We had the calamari and chiken lettuce wraps for starters and then lobster fried rice and vietnamese shaking beef for entrees. Everything was under seasoned.
The decor was beautiful...except where we were sitting. We were plonked at a four top next to a wall right in front of the kitchen...way too much traffic and kitchen noise. It's my opinion that a kitchen should either be right out in the open as part of the scene or completely hidden from view so that guests can experience a quiet dining experience. No fair offering that experience to some, and forcing others to have to raise their voices to be heard over the waitstaff chatter.
On the whole, service was excellent with only minor miscues (forgotten serving spoons, etc.) These I'm sure will go away as the staff becomes more experienced.
All in all it's not bad and I will probably give them another shot in the future, but I'd make sure to request a table in the front!
Posted by Dana
July 18, 2005 02:24 PM
If you can't stand the heat...get out of the kitchen John Boy.
I think I'm actually getting vindicated Goldie-Locks. Look at the numbers. Not ONE other person in this forum who has gone there has liked the food.
Style over substance.
Posted by The Return of Same
July 18, 2005 07:04 PM
Well, now that I am here, I might as well add my 2 cents. We hit Oolong on Wednesday. We planning on the Norms East End, but they didn't have power?! Anyway, I must admit, I agree with everything except what Mr. Same adds. We had a good meal, and style does matter, but the sauces we blance. Appetizers were better than the meals, which seems to be somewhat common in other places too, but my bet is Oolong will figure it out.
Posted by
JordanJuly 22, 2005 06:55 PM
Ate at Oolong tonight. Took 2 1/2 hours from start to finish when the restuarant was at 80% capicity. After 1 3/4 hours, we finally recieved our meal of chicken mango--after watching 2 4-tops come in and turn around before we even got our 1 entree--and we ended up sending it back because the mango was unripe, chicken was slimy and broth was tasteless and the baby bok choy was the only star... in a mango chicken. The manager never came out to inquire, even though we saw him standing at the bar most of the night when he wasn't running into the kitchen. While the dish was taken off the bill, no other extensions were made and this from a restaurant only 2 weeks old where word of mouth is priceless. When we finally asked for the manager, we thought he spoke down to us and was extremely fake in his apologies. I, personally only found the apps--duck crepes and crab/corn rangoon and the sakitini's to be worthy of a star. The service was, to be honest, amazing--thank you, Will and the atmosphere was ok. But, I would not recommend this restaurant at this time and don't believe it worthy of the rave of that John gave it.
Posted by shannon
July 23, 2005 11:24 PM
My husband and I ate at Oolong last night with two friends who were visiting from out of town. Our top two choices for restaurants are closed on Sunday nights so we decided to try a new place. While the restaurant is unique for Portland in its layout and design, the food was a complete let down. And while the appearance and spaciousness of the place is interesting at first, it quickly feels sterile (aside, of course, from the bad 80s music blaring in the background). Similarly, the presentation of the food makes you think you're in for a great meal, but then you take your first bite and are underwhelmed, if not utterly disappointed. Our cucumber with sesame "dressing" appetizer was nothing more than an artfully cut up cucumber, dressed with a bit of grated carrot, a few strips of mint, two kinds of sesame seeds sprinkled on top and a couple drops of vinegar. My friend's vegetable wrap was a pile of crispy, but tasteless noodles (my husband likened them to the noodles you get in the high-school cafeteria on chow mein day) with tofu and mushrooms, again artfully piled on some lettuce leaves (which I guess were what constituted the "wrap") . These two appetizers came out at the same time as our entrees, by the way. My husband's watercress entree was tasteless and almost completely lacking in sauce. More than half of the poultry in my overpriced $16 mango chicken entree was raw inside its admittedly pleasantly breaded exterior. And I wish I had done what one commmenter above did at this point, which was to send it back. But I feel very uncomfortable doing that sort of thing. I really wished I had, however, when 10 minutes after paying our bill with a credit card, our waitress came back with a manager to tell us that the "computer" had made a mistake on the bill undercharging us by $25. They asked us if we could pay the deficit in cash. Wouldn't it have been smart of a new restaurant to overlook "the computer's" mistake this one time instead of coming back and asking us for more money? We had high hopes for Oolong when we walked in. We won't be back.
Posted by Stacey
July 25, 2005 08:43 AM
Hi, Folks. I've been away up the coast and my internet connection stumbled along a very weak dial up modem, so getting to this space was near impossible. I see that there have been quite a few comments about Oolong since my experience with it. I'm sorry to hear that many people had problems with the food.
My night there, which I think was Day 2 of their opening, was really pretty enjoyable.
We must remember that new restaurants often go through a harrowing growing pains period.
I shall give it a rest before returning and hope that I catch it on an upswing.
Posted by
John GoldenJuly 25, 2005 06:04 PM
Went by OOlong Monday night and smiled at the cute bartender. Should have gone in and tried it out but had already had a big meal at the Old Port Sea Grill. So, next time, Ken...I'm all in.
Posted by
Elevator GirlJuly 28, 2005 07:50 PM
My husband and I met two other couples at Oolong last Saturday evening. We greatly anticipated the meal. In the end we were all disappointed with the food. The space is very nice and I would stop in again for a drink, but won't waste my money on mediocre food. The final insult came when we looked over the bill and noticed that we were charged for two drinks which were not ours. The waiter was a little too ho hum about the error. Not a good way to end a rather expensive evening. I won't be recommending Oolong.
Posted by
JanAugust 3, 2005 09:46 AM
I've been reading these posts for the last few weeks and am apalled at the whiny entitlement of so many. Has anyone even noticed that this restaurant has only been open about a month (and most comments happened in the first two weeks!)? When Street and Company first opened, Dana was almost run out of town for what he offered (oh but that was so long ago). Is anyone willing to give the place a second or third try before running it into the ground? Oh my gosh, we were mistakenly charged for two drinks! Oh, no, my chicken wasn't cooked enough but god forbid I should tell anyone at the time! Nah, I'll just rant on here about how everything should have been perfect. And my favorite...We should have gotten our food for free since the "computer made an error"! lol When was the last time something wasn't rung in at the supermarket or a department store and you expected the item for free? This is a business folks and a restaurant, more than any other business needs to watch it's cash.
Now, I must say, Ive been three times already and have found inconsistencies with the food. a sauce might be thin or not overly zippy and a couple itmes have changed outright. Not exactly consistent yet but don't they deserve a growth period? Granted, John's review was certainly premature and everyone here let him know it. Wouldn't that make many of the reviews and pannings on here premature too? The service has been nothing but wonderful, the manager/owner extremely helpful and friendly asking people (including myself) what can be done better and quite frankly, I think the decor means a lot in a town that desperatly needed a modern look in some of its eating establishments. Good wine, great service, a great look and quality, fresh approachable asian food that will only get better as they get a handle on things and discover what the caring customer wants. I will certainly recommend Oolong and ask those whom I know to understand that it has just opened and that we should support such a place and watch it grow.
Posted by John
August 4, 2005 12:54 AM
Wow. Pretty crappy that you all whine and gripe about things when, as the poster above me stated, most of you visited the restaurant within the FIRST TWO WEEKS! Hello! Things have to be worked on and out before the going gets good. They have changed the menu around a few times to try and get things better.
If you people had read the menu, you'd see that they encourage SHARING which is one reason that the prices are so high.
Posted by someone
September 2, 2005 05:03 PM
My turn....I tried Restaurant Oolong for the first time recently with the benefit of the above review and comments. I rate it very good and had a positive experience. This is my absolute favorite kind of food which makes me both incredibly grateful (to have it in Portland) and pretty savvy and discriminating. I was out with my friend on a much needed moms of toddlers night out so we wanted to hit it right with our dinner choice. I loved the room and was seated at the window overlooking the harbor. (..and was actually asked upon making my reservation, where I would like to sit since several atmospheres are available in the large place). We ended up ordering completely off the small plate/dimsum menu and sharing...which could account for our consistently good food experience. It also kept our tab down although we spent some bucks. I didn't find blandness in the food and I have eaten meals in Singapore where raw sliced chilis are used as garnish. I thought everything had a good kick that was supposed to and the dipping sauces were savory and sweet and well matched to the foods. The most memorable part of our visit was the friendly, knowledgable, attentive service. When inquiring about a wine, we were told it just got added to the menu and he promptly went back to the buyer to get the details as if HE was also interested. I confess I have heard a pretty bad review from a friend that went just last weekend, but I think that is the deal. They aren't consistent...(yet?) Bottom line, if the menu gets you excited and the room is appealing to you, you should give it a try.
Posted by
jenniferSeptember 7, 2005 12:44 PM
I di the Oolong thing and I'll make this hort and sweet. I've enjoyed better take out.
The place isnt worth the time and effort
Posted by
rickyOctober 13, 2005 06:21 AM
Definately my least favorite restaurant in Maine. The food would be laughed out of bigger cities by mom and pop places.
Posted by Gabe
January 23, 2006 01:01 AM
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