Tag Archives: David’s 388

MaineToday Likes 388’s Specialty Cocktails


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 »

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May 25, 2014

David’s 388 Awarded 4½ Stars by Portland Press Herald

Portland Press restaurant reviewer John Golden recently wrote up a highly positive review of his experience at David’s 388. In the review, which awarded the restaurant 4½ stars, Golden noted his pleasure at watching sous chef Dylan Leddy and chef de cuisine Carlos Tirado turn out “dish after dish of perfectly executed food.” … Continue Reading »

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February 10, 2014

David’s, 388 and Opus 10 Listed in “Top 50″

David's 388 in Maine MagazineA recent article in Maine Magazine named both David’s 388 and David’s Opus 10 to their list of top dining destinations in the state.

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 »

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March 15, 2013

“David’s 388 is a Classic, and it’s Easy to See Why”


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 [388] 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.

You can read about her full experience here… better yet, come join us for a meal! … Continue Reading »

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March 30, 2012