Otto Pizza put out a statement on Friday that shared details on a point-of-sale data breach that may have compromised credit/debit card numbers at up to 900 customers at 2 Portland locations.
For additional reporting see these articles in the Bangor Daily News and Press Herald.
Peter Peter Portland Eater has reviewed J’s Oyster Bar.
J’s has the distinction of being one of the finest dives in Portland – a place where moderately low class and culinary arts class intersect to make a burping, bubbling cauldron of absolute awesome that is as entertaining as it is delicious. Everything about the restaurant says “party like is 1983 and feel free to drink like it’s the prohibition.”
Eat Maine has posted a profile of Blue Spoon.
When Iovino opened the doors in 2004, he envisioned a neighborhood meeting place, which is exactly what Blue Spoon has become, especially during its wildly popular version of happy hour, simply called “wine time.” The bistro burger, made with lean ground steak in a Burgundy reduction and topped with caramelized onions, garners an almost cult-like following throughout the city.
In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Russian Beef Tongue from Yulia Converse and Alla Zagoruyko (read the story, get the recipe and see the photos).
Most animal parts come so deconstructed from the whole that I don’t think of animals at all when I’m cooking. Steak tips are steak tips. Hamburgers are hamburgers. This is perhaps how I’ve lived as a meat eater, in a kind of denial: I’m not eating animals, I’m eating meat. But recently I came face to face with an animal part that threatened my usual delusion. At a recent family reunion, my brother-in-law, Tom, gave me a gift from Vermont: the tongue of his young grass-fed, organic heifer.
Zagat has published their list (and the above video) of the 10 Hottest Restaurants in Portland.
On the list: Blue Rooster, Central Provisions, Duckfat, Eventide, Fore Street, Hunt & Alpine, Lolita, Piccolo, Slab, Timber, Vinland
A new restaurant called Dutch’s (facebook, instagram, twitter) is now under construction at 28 Preble Street in the space formerly occupied by Down Home Cookin’. Owner Ian Dutch plans to “using the best ingredients to Create Food You Crave“.
The menu will include sandwich items like the Dutch Crunch (red wine braised beef, mashed potatos, crispy onions) and the Crispy Chicken (chicken, red pepper jelly, bacon, cheddar, romaine). Dutch’s will be open for breakfast and lunch.
See the PFM Under Construction page for a complete list of Portland food businesses in development.
Makara’s Market (facebook)—formerly Mittapheap Market on Washington Ave—has launched a crowdfunding campaign. Owner Makara Meng is in the final stages of launching her new market on Brighton Ave. She plans on using the $6,500 raise in Kickstarter-clone Indiegogo for the initial cost of inventory, a to-go kitchen and initial marketing expenses.
For more information or to contribute to the campaign visit Indiegogo.
Bon Appetit recognized a pair of Portland hot spots as two of the best new venues in the country.
According to a report from Eater Maine, well known local food personalities Joe Ricchio and Joel Beauchamp are working together to launch a bar. The duo don’t yet have a name or a location but promise it will be “eclectic”.
Joel and Joe have worked together before when they hosting the Food Coma video series.
Dobra Tea (website, facebook, twitter, instagram) has announced plans to move to 89 Exchange Street. They’ll be closing their current Middle Street location on August 24 and expect to open on Exchange Street in late September or early October.
For the past several years 89 Exchange Street has been the home of the Aucocisco Gallery.