Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100HIGH LIMITS PERSONAL LIABILITY COVERAGE www.clarkinsurance.com (207) 774-6257 WE KNOW MORE SO YOU CAN WORRY LESS q S E R V I N G S P E C I A L A C C O U N T S Throughout Southern Maine thai home cooking tuesdays – sundays 11am-9pm THAIESAAN.COM 207-536-0752 849 FOREST AVE. PORTLAND, ME COME TRY WHAT MOM IS COOKING! Restaurant Review w i n t e r g u i d e 2 0 1 7 6 5 diane hudson and Lopez choose to take its place. We peruse the eclectic menu, starting with the many reasonably priced drinks. We decide on Geary’s IPA ($4.50) for him and the Classic Negroni ($10) for me. The perfectly balanced blend of gin, Campari, and sweet vermouth with an orange twist proves a pleasing accompaniment to our first course–tender Louisiana shrimp atop whole-grain toast, ricotta, marinated cel- ery, and fresh watercress ($10). A very gen- erous appetizer. N ext up is the yellowfin tuna ($26), a plateful of perfection. The slight- ly seared medallions melt in our mouths, along with an enticing concoction of cauliflower, baby artichoke, watermelon rad- ishes, and brown butter with smoked paprika oil. “This is the best fish I think I’ve ever had,” declares my companion. The friendly Wren even chats about how we might prepare this ourselves at home. Proceeding with the more robust “por- terhouse” lamb loin ($26), we find another winner. Garnished with rosemary, the ten- der lamb chops are served upon a bed of Maine heirloom beans with sweet local car- rots. The entree is accented by sips of Super Tuscan Sangiovese ($34). The wine list here will get your Maine winter travel dreams in gear, conjuring visions of sun-baked vine- yards in Greece, Portugal, Spain, and Italy. But wait. Why leave when you can savor one of the most exquisitely simple desserts imaginable? The crème de la crème of cream puffs ($8) is their pâte à choux pastry filled with rich vanilla cream and topped with exquisite salted caramel. All this and an ad- joining parking lot–as rare as gold dust in Portland. Truly a dream come true. n Caiola’s,58PineSt,Portland.Opendaily.Mon.-Tues.5p.m. to9:30p.m.;Wed.-Sat.5p.m.to10p.m.;Sun.9a.m.to2 p.m.772-1110orcaiolas.com.