Portland Press Herald, Maine
Food-forward cocktails are in fashion for upscale bar programs
Feb. 12—The line between dinner and drinks is blurring, and it’s not because you’ve been overserved. Au courant cocktail enthusiasts or anyone with an adventuresome palate these days can sip drinks all around town that showcase the savory flavors of everything from fresh spinach and carrots or roasted beets to Parmigiano Reggiano cheese, brown butter, lobster, North African shakshuka sauce — …