Archive for October, 2014

Under Construction: Ebb & Flow

Friday, October 31st, 2014


Maine Today, Urban Eye and Eater Maine have all published photos and background details on Ebb & Flow.

D’Auvray’s partner is Angelo Ciocca, longtime proprietor of Nova Seafood, a Portland-based wholesaler who has supplied D’Auvray’s previous restaurants for years. Most recently, D’Auvray was the chef at Thasos Greek Restaurant in Fort Lauderdale, Fla. A native of Los Angeles, he helmed kitchens in Raleigh, North Carolina, including two of his own — the seafood restaurant Fins and the international street food eatery bu.ku — before moving to Florida. In 2008, Fins was named one of the 10 best seafood restaurants in the country by Bon Appetit. [Maine Today]

Another Review of Bramhall

Friday, October 31st, 2014

The Golden Dish has reviewed Bramhall.

Bramhall is also open for lunch and their sandwich menu is expanding. Consider Porky’s Revenge, shaved and seasoned pork loin with pickled jalapeno and greens on a hoagie or the Flip “em the Bird, a hearty roast turkey sandwich with Fontina and roasted corn and tomatillo salsa on a hoagie.

Reviews: Bramhall, Golden Lotus, Bramhall

Thursday, October 30th, 2014

Peter Peter Portland Eater has reviewed Bramhall,

When all was said and done, my portion of the bill came to around $30 including tax and tip.  Bramhall was really fun, reasonably priced, and had an incredible atmosphere and decor. It would definitely qualify as an anytime hangout. The place wowed me as soon as I walked in which is also when the party started. From there it just got better. I would undoubtedly recommended this place to anyone for a great drink and some unique snacks.

the Press Herald has reviewed Golden Lotus,

White rice, or as my brother-in-law likes to call it, “the candy of grain,” is something I could also do a lot of damage with, and this certainly was the case with what I consumed at Golden Lotus. Cooked to perfection, it didn’t stand a chance, even with my less-than-stellar chopsticks skills. Also, the portions were generous. Not enormous, but plenty of food to satisfy the bottomless pit of my stomach.

and published a bar review of Bonfire.

Aside from the Solo cups and the self-serve beer wall, another exclusive detail at Bonfire is the choice of seats. Ever sipped a beer from a Solo cup on a cowboy saddle seat? (Don’t answer that.) Well, here, in the dim glow of Mason jar candles and the blue glare of 12 flat screen TVs, you finally can.

Maine Pie Line Closing (Updated)

Wednesday, October 29th, 2014

mpl_logoMaine Pie Line owner Briana Warner has announced that she’s closing the business as of November 8.

…After a fantastic run, the Maine Pie Line will be closing our doors permanently on November 8th. I can’t explain how much we have appreciated all of you as customers and supporters, but new exciting opportunities have opened up for me and I decided to close the company on a high note…

Update: Eater Maine has published an extended interview with Warner about her decision, MPL in general and her next job.

The Magpie’s Fancy

Wednesday, October 29th, 2014

Over the last several days a blog called The Magpie’s Fancy has published her favorite spots for breakfast, second breakfast, elevensies, lunch, afternoon tea, dinner and supper in Portland.

Maine Food Co-ops

Wednesday, October 29th, 2014

MPBN’s Jennifer Rooks interviewed journalist Laura McCandlish, Mary Alice Scott, and Veronique Vendette from the Gardiner Food Co-op & Cafe for yesterday’s edition of Maine Calling.

A look at the rise of food co-ops in Maine.  We’ll find out how they differ from your  local grocery store, and the benefits of joining a co-op.

You can listen to the entire show on the MPBN website.

Pocket Brunch Game Dinner

Tuesday, October 28th, 2014

pbffPocket Brunch and Family Feast along the Maine Brewers Guild and Down East are teaming up to serve a Game Dinner on November 8. Tickets are now on sale.

This Week’s Events: Wine Dinners, Portland Beer Week, Pocket Brunch, East Ender Pig Roast

Monday, October 27th, 2014


MondayJason Loring will be the featured chef at a sold out Flanagan’s Table.

Wednesday — Vinland will be hosting a dinner with four organic winemakers from northern Italy– Elisabetta Foradori, Silvio Messana, Alessandra Bera, and Elena Pantaleoni, and the Monument Square Farmers Market is taking place.

Friday — Rosemont is holding a Halloween Party at their store on Commercial Street.

Saturday — It’s the first day of Portland Beer Week,Rosemont is hosting Italian winemaker Giorgio Rivetti for a wine dinner, Rosemont and Piccolo are collaborating on a cooking class, both LeRoux Kitchen and The Farm Stand are holding wine tastings, and the Deering Oaks Farmers Market is taking place.

SundayPocket Brunch is serving a 6-course brunch in collaboration with Marshall Wharf, In’finiti and Novare Res, the East Ender is holding a pig roast, Italian winemaker Giorgio Rivetti will be at The Corner Room for a wine dinner, The Maine Brew Bus is leading the 2nd Annual Home Brew Tour, and the Maine Brewer’s Guild is organizing Freshmen Orientation which is an event high the new breweries that launched in 2014.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.

Financial Times: Portland Steps into the Spotlight

Monday, October 27th, 2014

The Financial Times has published admiring look at Portland that touches on the city’s food scene.

Culture is one thing but if there’s one area where the new Portland has truly excelled, it is food and drink. In the past two decades the city’s restaurant sector has mushroomed and, as in the rest of the country, good ingredients are increasingly high on the agenda.

The article recommends Empire, Duckfat, Central Provisions, Salvage, Eventide and Blue Rooster and draws special attention to Vinland,

But a serious star has emerged in the shape of Vinland, since last January the city’s leading contemporary restaurant, where chef David Levi favours localism, seasonality and foraging. This is the place Portland needed to crystallise its gastronomic ambitions once and for all.

Review of Ten Ten Pié

Saturday, October 25th, 2014

The Portland Phoenix has reviewed Ten Ten Pié.

A terrific almond croissant has more pastry and less paste than Standard’s version, making it feel a bit more adult. A little bundt-shaped cannelé, made with burnt custard, had that combination of crunchy-chewy crust and softly chewy interior that marks great bagels. Chocolate pudding was rich and creamy, and topped with a miso-caramel cream (which tasted more of caramel).

Another Bao Bao Review

Friday, October 24th, 2014

The Golden Dish has posted a first look review of Bao Bao.

Dumplings remain the star of the show — prepared boiled or pan fried. Not to be missed are the wondrous steamed hake sheathed in shredded dumpling dough wrapped around the filling. They’re like the Asian version of quenelles — delicate, sweetly flavored and incredible melt-in-your-mouth texture.

Up Next: Ebb & Flow

Friday, October 24th, 2014


Ebb & Flow (website, facebook, twitter, instagram) received all their final permits licenses earlier this week. They’re now in the final stretch to an opening night. Ebb & Flow plans on holding some friends and family dinners next week and should be opening to the public soon after that—the specific date hasn’t been released yet.




Review and Report on Bao Bao

Thursday, October 23rd, 2014

The Blueberry Files has published a first look review of Bao Bao.

By the time we left Bao Bao, the 40-ish seat restaurant was full, with a few people waiting outside. Several people came into ask about take-out options (none yet). The restaurant never felt too loud or crowded, although we did clearly overhear our neighbors’ conversation, so it’s not the place for secret transactions.

Rather, Bao Bao offers comforting Chinese delights, for which West Enders seem eager. Check out Bao Bao Dumpling House (open for lunch at 11:30am and until 1am); I’ll be back for those fun cocktails and to sample the many more flavors of dumplings.

The Urban Eye also paid a visit and has a report on the scene Tuesday night,

I sidled up to the sunken bar and ordered an Oxbow farmhouse (best with dumplings) and perused the menu. Seated to my left was Sam Hayward and Dana Street. The power duo behind Fore Street, Street and Co. and soon Scales (2), were halfway through a five-course meal and ready to socialize.

I asked the epicure elder statesmen for a recommendation, because that’s what you do in situations like this. “Order the hake or lamb,” they said between chop sticking and white wine drinking.

Review of Ten Ten Pié

Thursday, October 23rd, 2014

The Bowdoin Orient has reviewed Ten Ten Pié.

After devouring the croissant, which combined sweet almond filling with savory matcha depth, I took a moment to look around. The sparse seating, wide selection of goods and reasonable prices add to the unique appeal of Ten Ten Pié. The owners prioritize quality food over trendiness. In an era when hip décor, twee gimmicks and overwrought menu typography seem to be the norm, Ten Ten provides a refreshing departure.

This week’s edition of the Portland Phoenix also includes a review of Ten Ten Pié. I’ll have a post about it once the article makes it onto the Phoenix website.

O’Maine Media Kitchen

Thursday, October 23rd, 2014

The Bangor Daily News reports on O’Maine Studios and owner Rory Strunk’s current initiative to launch the O’Maine Media Kitchen.

Popular in larger cities such as New York and Los Angeles, the media kitchen concept is new to Maine. But marketing pros such as Cynthia Fisher of Bar Harbor Foods in Whiting are ready to roll.

“Oh my God. I don’t have to go to Philadelphia to shoot a video,” the company’s vice president of marketing said to the group. “We need to get everyone behind us because this is huge for Maine.”

For more information visit the O’Maine Media Kitchen Kickstarter page. Strunk has launched a crowdfunding campaign on Kickstarter to raise $65,000 for the project.