Restaurant Week / Wednesday / El Rayo & the Front Room

Started today at El Rayo Tacqueria for lunch.  This place is turning into a little hotspot. It has very good vibes and excellent food.  Sort of off by itself but very easy to get to near the bottom of High Street near the bridge from SP. The next picture ( a fish burrito ) wasn't on the RW menu but looked really good and lots of people order off the regular menu once they arrive anyway.

I tried both of these items off the RW menu, the Tortilla Soup below is garnished with queso fresco, and tortills strips and has avacado and cilantro. it looked so lovely I decided to make a little still life out of it. The drink is a Beso Margarita made with Hibiscus Tea, citrus juices, but we left out the Hornitos Reposado Tequila as I didn't think I should have to much fun.  The fish Taco above seemed to be a favorite of a lot of people and indeed I saw quite a few on tables in the short time I was there.

I didn't have time for dessert, but these little cakes might just be worth trying if your a Mole fan.
El Rayo is on the web at   www.elrayotaqueria.com.  They are also on facebook and twitter. And in the warmer months have outdoor seating. Perfect if your coming or going to the beaches.

I spent the afternoon hooking up with several more restaurants, filling out my dance card for the week  and headed for the Front Room in the early evening.

Again it was a mix of RW menu, the first three food images,  and regular menu items the scallops and chicken seen in the last two images.

The Mussles with chorizo, lemon, Allagash White and salsa verde are one of the first course selections on this two $$ menu $20.10. and the Cedar Planked salmon and BBQ Beef Brisket are the two 2nd course choices.  The scallops speak for themselves. Before I left I watched them prepare tomorrows chickens.  Each brined chicken is stuffed with lemon and then covered in a mix of salt, pepper and garlic with several green garden herbs and lemon zest. Then it is tightly wrapped and put up over night. Tomorrow midday it will be partially roasted and when ordered put into a small frying pan with some magic liquid to turn a golden brown, served over mashed potatoes and spinach.
The Front Room's website ( along with those of the Corner Room and the Grill Room ) can be found here.  All three restaurants are participating in Restaurant Week ME.

Tomorrow I'm off to Academe Brasserie at The Kennebunk Inn for lunch and The Good Table in Cape Elizabeth for supper.