David's 388 featured by Old Port Magazine

The cozy corner spot is South Portland’s neighborhood treasure.

Ask David Turin which is his favorite of the four restaurants he owns, and there’s no hesitation before he answers “388.” He speaks about this neighborhood gem lovingly. “I like the feel of it. It’s like having people come into my kitchen. It’s not a bar or a pub with food, but a place with real dining, where the neighbors want to come after work for a bite to eat.” David’s 388 is celebrating its tenth anniversary this month, according to manager Kelly Frederick. Turin himself is a little hazy about dates and years, relying on his staff to know such things. Frederick “came with the building” when Turin purchased it from an ailing Barbara Winthrop, when it was Barbara’s Kitchen. She was very particular about to whom she would sell, and Frederick asked her why Turin got the nod. “Because I like him,” was Winthrop’s plain answer.

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Christy Bomba-Turin
David’s Opus Ten featured by The Maine Magazine

Opus Ten is a dining experience built on trust. This is a trust that chef David Turin has earned from his customers after over 20 years of operation in Portland. The experience is designed to be completely effortless, rewarding those who allow themselves to let go and enjoy an orchestrated and appropriately portioned nine-course set menu with painstakingly coordinated wine pairings. Eating at Opus Ten is about simply showing up and letting Turin do what he loves the most: cook.

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Christy Bomba-Turin
David's Restaurant featured by The Maine Magazine

David’s in Monument Square continues to evolve and keeps getting better.

Entering into his 20th year of operation in Portland, it is quite refreshing to see chef David Turin still having fun behind the line.

Though his second restaurant, David’s 388 in South Portland, has been quite successful and receiving great press as of late, I am interested to see how the cuisine at the original Monument Square location has developed over the years. I arrange for a tasting menu, and, because a restaurant’s beverage program should also progress with the food, appropriate drink pairings.

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Christy Bomba-Turin