We’ve been chosen as a Diners’ Choice winner on OpenTable! Thanks so much for your support! … Continue Reading »
“With its brick walls, diaphanous curtains and bistro-style seating, Opus Ten is a food lab for chef Bo Bryne. The bearded Bryne works quietly in a small, open kitchen all night, toiling like a scientist mixing new formulas for your gastro pleasure. Dish by dish, a parade of butter-poached lobster on a risotto cake with citrus truffle micro greens, arrive as if parachuting down from heaven.…”
David Turin is a chef you’ve seen many times in the 207 kitchen. He’s now preparing, though, for what may be the biggest night of his professional life.
On Oct. 21st, he’ll be cooking dinner for connoisseurs of fine food at the James Beard House in New York City.
The Beard House is the former home of the great writer and chef, James Beard. And making dinner there is kind of like being asked to drop by Fenway Park to demonstrate how to play baseball.
Turin has four restaurants in Maine, including David’s Opus 10 in Portland.
See David’s interview on 207 here: http://www.wcsh6.com/story/news/local/207/2014/10/20/chef-david-turin/17631625/ … Continue Reading »
Some of Portland’s favorite chefs have been selected to prepare a dinner at the James Beard House in New York City.
David Turin, of David’s, and Damian and Ilma Lopez, of Piccolo, will be heading to the Big Apple to prepare some of their favorite dishes for the big city food aficionados.
Dr. Christopher Papagni, program committee member of the James Beard Foundation, announced their selection this week.
Writing for MaineToday, Claire Jeffers recently visited David’s 388 and sampled some of our special seasonal cocktails. The “Apricot Fizz” and the “Cape Elizabeth” (pomegranate vodka, lime juice, cranberry juice on the rocks) are on our menu of seven cocktails that Jeffers called “seasonal, classic, and simple.” Read more about her dining experience or come join us for a drink! … Continue Reading »
Of 388, the magazine says this:
“This younger sibling of David’s in Monument Square balances familiar flavors with the small plate format of contemporary American cuisine in a welcoming and informal space a stone’s throw from the SoPo foodie haven of Willard Square.”
And of Opus 10,
“David’s has been a mainstay of the Portland dining scene since the 1990s. In 2012, chef David Turin launched Opus Ten, a restaurant within a restaurant that treats diners to a seven-to-nine-course tasting menu in an upscale sophisticated setting. David’s location in Monument Square makes it one of the best summer spots … Continue Reading »
Joe Ricchio details his recent dining experience in the Eat Maine Blog – here are some highlights:
Turin appears bearing the next dish in our progression. It is a fresh, sweet lobster tail that has been delicately poached in apple and leek butter, served alongside spring pea risotto, with a pea tendril and apple slaw to add a pleasant crunch. The tart, lively acidity and lemon-grapefruit flavors of the Lucien Crochet Sancerre effortlessly cut through the richness of the buttery lobster, making for yet another very successful pairing.
Read the full article here: http://www.themainemag.com/blog/eat-maine-blog/1934-davids-portland.html … Continue Reading »
From Down East Magazine, April 2012. Story by Michaela Cavallaro.
Nestled smack in the middle of Monument Square, David’s opens its doors at midday to legions of lawyers and accountants from the surrounding office buildings. And it’s no wonder the mad rush appears: they can dash in, discuss their deals over an Asian-inflected crispy-skin duck breast, a blackened chicken salad, or a steak and lobster pizza, and head back to their desks without having run their expense accounts up too high.
David Turin’s eponymous eatery overlooking Monument Square has become a Portland institution.
But it’s not just reasonable pricing that’s made David’s a Portland stalwart. Nor is this phenomenon new: In what is arguably Maine’s most competitive dining market, the restaurant has not only endured … Continue Reading »
For an article in the Portland Press Herald, Shonna Milliken Humphrey visited David’s 388 in South Portland where she tried pork osso bucco, tuna tartar with coconut-chili truffle oil, fried calamari with feta and balsamic, and a bacon wrapped beef tenderloin.
What makes  so good? Balance…. Each dish is created with a subtle expertise that pushes tamer palates to explore while also offering familiar, relaxing standards for those wanting a home base.