Ready, set, sup out: It’s Restaurant Week

It’s that time again. Once in open and once in a fall, a.k.a. after a tourists skip and griddle business slows down a bit. You know a drill. Organized by The Chamber Collaborative of Greater Portsmouth, Restaurant Week Portsmouth and a Seacoast runs from Nov. 2 to 11 during that some-more than 40 restaurants and breweries offer lunch for $16.95 and a 3-course cooking (or a movement on that) for $29.95 (Some restaurants extend a $16.95 value cost to cooking as well). www.restaurantweekportsmouth.com.

These are all a restaurants participating (from what we saw on a website final week when we was essay this). we have some tips and highlights for any to assistance we confirm where to RW like a pro. This season, everyone’s pulling out all a stops in regulating anniversary tumble furnish and copiousness of internal mushrooms, too.

 

401 Tavern: Chef Aaron Duvall has been sparking adult a menu during this comforting area spot. They do good deeds, too, including promulgation truckloads of things to assistance out victims of Hurricane Harvey.

Agave Mexican Bistro: The dishes usually hurl off a tongue (and will tease it) like pollo adobado criminal papas or pescado sellado en mojo de ajo criminal frutas. Plus, copiousness of agave-based spirits.

Anneke Jans: Executive cook Rico Garcia brings on a pumpkin and winter veggies in his RW menu with cod cake with a pumpkin remoulade and a tawny flan.

Atlantic Grill: Go for lunch or cooking during this out of downtown oasis. Much seafood on a menu and a good vegan choice in a Cantonese Stir Fry Flash, parched Chinese-style vegetables, vegan stir griddle sauce, gummy rice and crispy organic garlic tofu.

Black Trumpet Bistro: Chef Evan Mallett is now in dual smashing cookbooks, his possess and a new America The Great Cookbook. All equipment on a RW menu are accessible a la grant and there are many some-more than 3 choices in any course. How about meatball with parsnip crème fraiche, dates and roasted broccolini or pan-fried dayboat fish with autumn roots.

British Beer Company: Look brazen to some-more from me about a new menu here from cook James Gibney, who not usually develops a menu for all of a BBC’s though manages a Portsmouth spot. Fun fact (which I’ll ask him many questions about) – a cook baked for a Royal Family during Windsor Castle.

Carriage House: Such a poetic mark for a friendly dish by a sea. Try a butternut squish hummus with charred broccoli and pita chips or Laura’s Fox Point oysters Rockefeller.

Cava Tapas and Wine Bar: You’ll get 4 courses of delightfully complicated tapas here with butternut squish soup surfaced with chocolate and marshmallows and roasted foraged mushrooms and artichoke with beluga lentils.

CR’s The Restaurant: Get both lunch and cooking here with a bit of a Southern aptitude in boiled steep and forage and BBQ pig with campfire beans.

CURE: This insinuate mark facilities a talents of cook Julie Cutting and RW dishes like oven-roasted diversion hen pressed with cherries and furious rice or butternut squish tortellacci with portobello mushrooms.

Demeter’s Steakhouse: While this is one of a good area beef meccas, they’ll have their juicy roasted Scottish salmon on a menu for RW.

Dinnerhorn: The coldest drink in Portsmouth, open given 1960, and charity Chianti braised beef with maple roasted Brussels sprouts and cake done with pumpkins from Greenlaw Gardens.

The District: Featuring mixture from 27 area farms, try a spiced sugarine pumpkin soup with cranberries from Gray Beaver cranberry swamp in Kennebunk and pan-seared internal hake with butternut puree.

Dolphin Striker: Once again this year, most of their unchanging menu is satisfactory diversion for RW. They have copiousness of seafood on a menu this year like haddock piccata or tuna, 3 ways.

Epoch Restaurant and Bar: The usually Exeter griddle on a list, be certain to contend hello to Russell sitting during a bar and suffer tumble dishes like Hubbard squish bisque with toasted pepitas and a foraged fungus ravioli from cook Ben Chesley.

The Franklin Oyster House: Order one of any from a 3 sections of a menu and sequence additional a la carte. Fall dishes embody a pumpkin bisque with curry oil and a dosa with honeyed potato hash, parsnip, squish and Bechamel or paella with lobster, clams and snails.

The Goat: The Goat is now on a list (as of this writing) and from vocalization with a owner, we know their opening is approaching and that it’s going to be a really fun place to hang out. A moody of bacon was mentioned.

Jumpin’ Jay’s Fish Cafe: Fall selections embody a spiced squish soup with crispy oysters and baked cod with charred Romanesco and cranberries during this famed seafood spot. Get tawny pumpkin ice cream for dessert.

Library Restaurant: Go for lunch and cooking during one of a OG beef spots. They’re bringing behind a beef brief rib Wellington and have a vegetarian and gluten-free pad Thai, too. we see a Krispy Kreme “bread pudding” in your future, too.

Martingale Wharf: That view! That bar! Try butternut-apple bisque with granola with pumpkin seed oil and steep Cassoulet with garlic sausage, heirloom beans and ham pawn broth.

Misto!: Very artistic menu for RW this year including blackened Mako shark with prohibited chili orange crema and a honeyed potato fries poutine with beef gravy. The Moroccan steep with turmeric crema is enticing.

Mombo: Elegant, off a beaten path, copiousness of mod meets old-school vibe. Try roasted NH fungus and grilled asparagus salad and five-spiced sea roost with roasted sugarine pumpkin and immature curry lentils.

Moxy: Another off a wall, out of a normal RW menu from cook Matt Louis. This time he’s charity Friendsgiving with a 5-course dish with dishes like braised steep leg, corn spaetzle, crispy kale and pear and smoked apple carpaccio, capicola, butternut salad and pumpkin seed. Add a libation pairing for $25

Nibblesworth Wood Fire Grill: One of usually dual places we have not been to yet! The RW menu looks good with dishes like goat cheese mousse with garlic roasted in embers and Fisherman’s Pie. I’m intrigued by their spark roasted squish and grilled doughnuts with cider glaze.

The Oar House: Olde Portsmouth manners during this griddle by a harbor. Try veal schnitzel with braised kale and foie gras cream and a internal fungus risotto with mascarpone cheese.

The Pointe: The perspective from this mark is one of a best in a area. Don’t worry, you’ll be all cosy inside to suffer honeyed potato and coconut divert bisque with apple and toasted curry pumpkin seeds and a veggie boiled rice with their really juicy teriyaki salsa from cook Kevin Labell.

The Portsmouth Brewery: Get lunch and cooking with a 3-beer sampler enclosed to span with baked rolled solitary with creamed pearled barley and boiled seafood cakes.

Portsmouth Gas Light: Lunch and cooking are here, too, with dishes like roasted mushrooms with orzo and basil or cedar planked salmon baked on their large wood-fired grill.

Redhook Brewery: Get lunch and cooking here along with a 4-beer sampler enclosed to span with harissa deviled eggs with avocado divert and a roasted winter squish surfaced flatbread with goat cheese.

RiRa: Get Irish with Blacksmith boxty done with BBQ pig ends in a potato and scallion crepe in a residence drink cheese salsa and a superb carrot cake with pineapple and pecans.

Ristorante Massimo: Impeccable liberality and superb vibe with RW dishes like Timballo Rustico, a baked pasta torte with rigatoni, meatballs, ham cotto, fennel sausage and San Marzano marinara over uninformed ricotta from cook Jethro Loichle.

River House: Perfect perspective of a bay and a really family-friendly vibe for lunch and cooking during RW, $16.95 via a day. Get some comfort transport with a normal meatloaf cooking and supplement on some broiled shrimp.

The Rosa: Lunch and cooking here embody rigatoni and beef tips with marsala cream and shrimp scampi. we like a bar stage here or sitting during a chef’s counter.

Row 34: You contingency try a butterscotch pudding with puffed rice. So good. But do start with sharp shrimp noodles with ginger gas and scallions. Add on some oysters.

SALT: Take a outing out to a Wentworth and travel on a trails before roasted beet ravioli with Vermont goat cheese cream and beet syrup. The panna cotta is done with pumpkin, gingerbread swarthy and molasses chantilly.

Shearwater during a Stage Neck Inn: we haven’t been here yet, either, nonetheless we do know a perspective is amazing. They’re doing lunch on their beautiful patio.

Stoneface Brewing Co.: New on a list this year since they combined food to a decoction menu recently. Go for lunch and cooking with some of their famous deviled eggs done with bacon and Vermont cheddar and a burger surfaced with foraged mushrooms.

Three Chimneys Inn: Durham’s curtsy to Colonial Seacoast. So cozy. The dining room and a pub will offer dishes including veggie strudel with cous cous and tea smoked steep breast with ginger infused furious rice.

Tinos Greek Kitchen: Yay! Tinos is doing RW this year. Chef Mark Segal gets us to a Greek with a menu that includes timber grilled salmon with a ragout of furious mushrooms and their famous meatballs with grilled olive bread.

Tuscan Kitchen: Also new this year, Tuscan Kitchen gives us copiousness of butternut squish in a soup with maple, ginger and sherry and a cappellacci with roasted pears and a 30-year aged parmigiano. The herb crusted sirloin looks good.

Two-Fifty Market: Go for lunch and cooking and dishes like poutine with steep gravy and roasted pear risotto with spinach and Gorgonzola. The pumpkin cause comes in with a bread pudding with dates and walnuts.

Vida Cantina: Mexican essence food shines from cook David Vargas and team. Their RW menu is ID’d by segment of Mexico like Coahuila with a sirloin beef with crispy yucca, apple mole and autumn blast salsa and Jalisco with a pozole de calabaza with hominy tumble squish and crema tostada.

Rachel Forrest is a former griddle owners who lives in Exeter (and Austin, Texas). She can be reached by email during rachel.forrest@localmediagroupinc.com. Read some-more of her Dining Out reviews online.

 

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