Though I haven’t been to any new Portland restaurants recently—because there are none—I have been eating well all over town and here are some of my discoveries and notes.

At Caiola’s, try the antipasto plate, a mix of Mediterranean flavors amongst the various meats, salads and marinated vegetables. Paired with a first course it could be an entire meal. Another dish that I’ve enjoyed there is the Shrimp Romesco, one of those nostalgic preparations that doesn’t show up often.

At Yosaku—and I am not an avid fan of Japanese food—I enjoyed my meal there immensely. The miso soup was not the usual, brown dishwater but loaded with lots of flavor and texture. The bento box for $25 dollar would have been more than enough for two to share. From grilled chicken to tempura, to salads, to crab and avocado rolls and other delectable choices, it’s a good deal and a good meal for those not keen on sushi.

Now that Scales is but a memory and the Portland Market is probably soon to follow in its footsteps (this is an utter tragedy—shame on you City of Portland for putting up with this) good casual lunch spots are a tough choice.

I enjoyed a big bowl of split pea soup recently at David’s on Monument Square, and another time I had the calamari salad that was also very tasty. They also serve one of the best hamburgers in town, made with well charred high quality beef.

Sophia’s on Market Street has become very popular lately. The last time I was there a line had formed out the door. Other times it’s been closed. It’s hard to keep up with their schedule.

I enjoy their soups but they always seem to run out of the day’s offering by 12:30. Ergonomically, dietary correct meals hold sway instead. I like the tuna plate, which comes with canned Italian tuna, their fabulous whole grain or whole wheat bread nicely soaked in good extra virgin olive oil, some roasted peppers, a slice of cheese and a few olives—it all adds up to a pretty filling, satisfying and healthy lunch. Of course their pizzas are nearly legendary and the breads rank among the best in the city.

They have offered some very intriguing looking pastries lately. What is called an old fashioned cheesecake is basically sweet ricotta cheese custard baked on flatbread. I haven’t tried it yet, but it looks pretty good.

Browne Trading is always a good source for the unusual. I recently sampled their hot maple smoked salmon bits, which are sweet, smoky and about as addictive as the perfect potato chip. I’ve had a container of it in my refrigerator for the last few days and it’s a compelling snack.

Rumor has it that various new Portland restaurants are in the planning stage. 100 Congress Street, which has been shuttered for some time, is being taken over by the folks of Café 158. In fact, they bought the building and are working on a restaurant opening by next month. That should be one to watch. With the ongoing popularity of the Front Room and the forthcoming place across the street, diners will be packing the streets of Munjoy Hill, and parking—always a problem there—will become impossible. I guess we can always walk, take the bus or pay for one of Portland’s terrifying cab rides.

Other restaurants on the drawing boards include one on Upper Exchange Street and the Danforth Inn, which is looking to establish a fine dining spot in their beautiful establishment.

For the best ham you’ve ever had, go right to Spring Brook Farm on Greeley Road in Cumberland Center for their smoked leg of pork, a special that they have in the spring. They raise their own pigs, smoke the shanks or legs and produce a beautifully smoked ham that is hog heaven. Their bacon sold out in one day, however, and that’s too bad.

Don’t miss the spring-dug parsnips that are available at the limited early-in-the-season Wednesday farmer’s market on Monument Square or available at either the Whole Grocer or Royal River Foods. It’s the only locally grown root vegetable in Maine that enjoys its best season now. Parsnips benefit from being in the ground all winter and dug up during the spring. The flavor is intense, and it’s a great vegetable that lends itself to many cooking sty les: from purees to gratins, soups, custards, flans, even a pie.

In fact, Caiola’s serves wonderful maple-glazed roasted parsnips accompanying many of their entrees. I’ve ordered it as a separate side dish. And if they’re not on the menu go for the Tater Tots, a monumental re-creation that the original Ore-Ida brand could never achieve.

Other good dining spots for parsnip dishes include Five-Fifty Five and Back Bay Grill.

On the sweet side I’ve been shuttling back and forth between Two Fat Cats and 158 Bakery. Both of these fine establishments offer good old-fashioned cakes, pastries and cookies.

I recently tried the Boston Cream Pie at Two Fat Cats, and it was otherworldly good. It’s a fabulously light yellow cake sandwiching a rich pastry cream and covered with a fine chocolate glaze. The cake nearly melts in your mouth.

At 158 their three layer yellow cake with chocolate sour cream icing is sheer bliss, too, for yellow cake fans. Also their shortbread squares are about the best I’ve ever had—overloaded with rich butter flavor and an impossibly good combination of flakiness and crispness.

A new sweet in town can be found at Maple's Organics. This is one of the few sources for authentic organic ice cream. From the milk, cream, eggs, sugar and other ingredients, everything must be organic. I've had organic ice creams elsewhere and they're not always so good.

But here the flavor and creamy texture rank quite high. I've only sampled the vanilla and the chocolate so far. The chocolate in particular was fabulous and the vanilla text-book good. But there are other flavors, like maple nut, and home-baked cookies, too, which are delicious. They're at 790 Forest Avenue.

What I also long for is some good Mexican food. There are a few new places in South Portland that I’ve tried but they weren’t good enough for a must-go-again visit.

This is the season for wild mushrooms and morels in particular can be found in Maine though none of our food outlets seem to be able to get them. In the past the Portland Greengrocer offered them in season and the Rosement has been trying to find a local supplier. Fore Street—and their in-house forager-- might be the only local source for morels, and perhaps a few other restaurants in town who prevail on Boston’s food sources. But if any of you know of a source, drop me a line.

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