Archive for March, 2015
Jason Loring, co-owner of Slab and Nosh along with Mike Fraser from Bramhall and Nat Towl are launch The Point, a new clam shack on Thompson’s Point, according to a report from the Press Herald.
The restaurant, which will be called The Point, will serve all the fried foods traditionally found at clam shacks, including fried clams, fried oysters and fried scallops, as well as steamers and lobster dinners. Loring said he would serve Rhode Island calamari when it is in season, and three or four versions of lobster rolls, including a tempura-fried lobster roll served with a corn chowder.
Loring & Co plan to open this July with all outdoor seating and kitchen facilities in 2 shipping containers.
Cellardoor Winery has plans to open a tasting room on Thompson’s Point in 2016. See the PFM Under Construction page for a full list of local food businesses in development.
Tuesday — as part of their new pop-up series, Vinland is hosting chefs Ryan Quigley and Tavis Potter for a Mothers & Thieves 7-course dinner.
Wednesday — Black Tie is teaching a cooking class.
Thursday — The Great Lost Bear will be showcasing beer from Liquid Riot, and Sur Lie is holding a wine tasting event.
Friday — the Edible Book Contest entries will be on display at the Public Library and there will be wine tastings at the West End Deli and at Rosemont on Brighton.
Saturday —the Winter Farmers’ Market is taking place.
Sunday — Vinland is serving a Passover Seder.
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.
The Maine Sunday Telegram has published an update on the city’s restaurant inspection program,
The paper revealed that many restaurants hadn’t been inspected for years and that, when the city hired its first health inspector in 2011, 19 out of the first 23 restaurants inspected failed – a failure rate of 82.6 percent. Since then, the failure rate has steadily improved. It was 45.5 percent in 2012 (40 out of 88 restaurants), 10.5 percent in 2013 (33 of 314) and just 6.4 percent in 2014 (31 of 482).
and an article on the crack-down on Portland chef’s use of cooking methods such as sous vide.
In recent months, hundreds of pounds of meat have been embargoed by health officials and are waiting in cold storage until restaurants can prove the food is safe. Several restaurants have been ordered to stop vacuum-sealing their meats, cooking sous vide dishes and offering some types of house-cured meats until they develop special hazard plans and in some cases get formal variances from the Maine Food Code.
The Maine Sunday Telegram has reviewed the Miss Portland Diner.
The Miss Portland Diner serves all you’d expect at a classic hash house, from scrambled eggs and pancakes to sandwiches and burgers. Ask for a booth in the restored 1949 lunch wagon, and try a traditional Reuben. Stacked with sliced corned beef, sauerkraut, melted Swiss and Thousand Island dressing, it’s a paean to all things deli. Burgers here are good, but sides are even better: ultra-bright and crispy coleslaw, thick-cut potato chips and sweet potato fries with a welcome snap. Definitely try dessert from one of the countertop cake stands. A single slice of homemade whoopie pie cake (a riff on Maine’s official state treat) is weighty and rich, with frosting enough for four.
The Golden Dish has reviewed DiMillo’s.
The entrée menu is hardly ground-breaking, and all one can hope for is for it to be wholesome and tasty. Of the two local haddock dishes, I chose the more complicated one instead of the simpler broiled haddock with bread crumbs. I figured, try the more complex version. So out came a giant piece of haddock stuffed with butternut squash and cornbread covered in a maple-cream sauce. It was so sweet it could have doubled as dessert. The baked potato was served without butter, and the little tub of sour cream with chopped scallions helped to moisten the dry flesh. With it were the predictable spears of broccoli, slightly overdone.
Boston magazine has published their list of the 21 best breweries in New England. It includes Banded Horn(17), Marshall Wharf(16), Oxbow(6), Maine Beer Company(5) and Allagash(2).
Men’s Journal has posted their list of the 101 best beers in America which includes Bissell Brothers Substance and Allagash Interlude. Portland’s own Greg Norton, owner of the Bier Cellar helped assemble the list.
Finally, Maine Today has kicked off their Maine Beer Madness bracket survey.
The Forecaster has posted a report on LemonCycle.
While most 15-year-olds get summer jobs at grocery stores or pizza places, Nat Jordan has decided to do something a little more entrepreneurial.
The Cape Elizabeth High School sophomore is starting his own business, LemonCycle, and plans to launch it this summer in Portland.
Jordan is putting a twist on the classic lemonade stand: he plans to use a tricycle with a cart built on the front to ride around and sell homemade lemonade.
Portland Food Map is a nominee this year in two categories:
- Best Food Blog/Column category (along with Portland Food Coma, From Away, Eater Maine and The Daily Dish)
- Best Blog category (along with Spinster Jane, Fighting the Tides, Hilly Town, and Knack Factory).
Now is the time to review the full list of categories/nominees and to vote for your favorites.
Map & Menu have reviewed the new East Ender.
It turns out that all of our worrying was for naught because now that we’ve tried Karl Deuben & Bill Leavy’s reincarnation of the East Ender on our favorite block of Middle Street (read: one of the most delicious blocks in all of Portland), we realized that it’s not the truck that made the meal, but the chefs behind the grill.
The Portland Phoenix restaurant critic Brian Duff has reviewed Sur Lie.
Sur Lie calls their very first category “to settle” and their dessert category “closure” (the latter features a pair of fantastic fresh donuts, with a tart blueberry filling). But the power of a well-designed list is to trigger what anthropologists call the seeking instinct — rooted in our brain’s most robust neurocircuitry — which never settles nor reaches closure. It’s what drives us through the Internet, click by click, and the rest of life, too. Sur lie’s best innovation might be making small plate dining seem affordable and accessible, but still intriguing and ambitious. It will leave you seeking another chance to visit.
This week’s edition also includes a visit to Lolita with Petite Jacqueline’s chef Fred Eliot.
A.C.: Now that you’re back on marrow, what makes this version special?
It’s super rich, but not an enormous portion. After a long day at work I like to have something that’s not too big because I want to go to bed. But I do like something rich like this or ramen noodles. What’s really cool here is they do it over the fire, so it adds this smokey flavor to it. It’s nothing intense but it’s woody. It’s messy, interactive. It gets everywhere. You need a lot of bread.
The Press Herald reports that Tony’s Donuts has closed their South Portland location and is planning to expand their Portland store.
Fournier plans to expand the original family business at Congress and Bolton streets by renovating a former auto maintenance garage on the property into a coffee shop, he said.
“By the time I get done with renovations, you won’t recognize it,” Fournier said.
The Angela Adams blog Sea Fantasy has posted a photo essay of Eventide.
- Best New Restaurant – Central Provisions
- Best Chef: Northeast – Andrew Taylor and Mike Wiley at Eventide Oyster Company, and Masa Miyake at Miyake
- Rising Star of the Year – Cara Stadler, Tao Yuan
The award winners will be announced May 4th at the Lyric Opera in Chicago at the JBF Awards Gala hosted by Alton Brown.