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Bresca
111 Middle St., Portland
(207) 772-1004
www.bresca.org
Hospitality - Signature dishes lure back last summer visitors -- and so does the warm welcome
Open for dinner Tuesday to Saturday at 5:30
Entrées $20 to $26
Reservations are often a necessity
Chef/owner Krista Kern Desjarlais composes wonderful plates; the tastes she combines make each plate worthy of your attention.
Open in the beginning of the 2007, Bresca is now well established as a wonderful place for dinners with elegant combinations of flavors and for fine seasonal ingredients.
Krista Kern Desjarlais knows how to make roasted sea bass wonderful with her accompaniment of crunchy, diced bacon, corn, potatoes, and cherry tomatoes. But the next time you come another well assorted list of good vegetables and meat will present an new entree of fish just as well.
Many customers are besotted by the sautéed Sparrow Arc Farm Toscano kale with 6-minute egg, charred multigrain bread and savory, darkly browned pancetta.
Chorizo and gorgonzola stuffed dates and shaved brussels sproutns with walmuts and Pecorino sustain interest among appetizers.
Uni linguine mixes pasta with one of the Maine's coasts most intense and wonderful flavors -- sea urchin roe. Veal cheeks and shanks might be on the menu, braised and then served with a glaze made with Pineau, a cognac-fortified wine, alongside baby turnips, new carrots and English peas.
The last of the rained-on strawberry season's little berries are for dessert with new figs and a touch of lavender sugar, after the server pours raw cream over the top at the table.