Prakash Gyawali is purchasing Hi Bombay on Pleasant Street. Gyawali also owns Shere Punjab Fine Indian Cuisine in Brunswick.
Archive for the ‘General News’ Category
The Press Herald reports that Geary’s sales have dipped as the result of competition from newer breweries.
While restaurants and bars across the region dump national brands in favor of Maine-made craft beers, the trend has skipped over one local brewer – Geary’s, the brewer that started it all.
Today’s Press Herald includes an article on the increasing popularity of Southern food, particularly fried chicken, in Portland.
There’s definitely an increased interest in Southern food and fried chicken,” said Chad Conley, co-owner of the Palace Diner in Biddeford, which serves a fried chicken and flapjacks platter on Thursdays and Fridays, a fried chicken sandwich on Saturdays and Sundays, and hosts Fried Chicken Fridays during summer. “But I think it’s part of the larger trend in food culture, which has been moving away from a focus on fine dining and has been appreciating traditional foods and regional American foods more now than in the past.”
Both Taco Trio and Rossobianco are temporarily closed:
- Taco Trio announced on their Facebook page that they’ll be closed as of November 2nd until early 2017 “due to major medical issues in our family”.
- Rossobianco has also temporarily closed. Key staff have moved on to new jobs. Owner David Levi hasn’t announced a target date for re-opening yet.
Update: The Press Herald has published an update on David Levi’s plans for Rossobianco.
The Press Herald has interviewed several Portland areas servers to get their thoughts on working at a restaurant that eliminates tipping.
No tips? No thanks.
That’s what some Portland-area servers had to say about the new no-tipping policy that will start Dec. 1 at Bao Bao Dumpling House in Portland and Tao Yuan in Brunswick. Others said they were skeptical, but would be willing to give the new policy a try.
Cara and Cecile Stadler have announced plans eliminate tipping at Bao Bao and Tao Yuan as of December 1st. The restaurants will add a service charge to the bill that is “a percentage of the pre-tax amount a consumer spends while dining.” According to the press release, the “service charge will allow for an increase in pay for all kitchen employees as well as each restaurants management team. Positions that were once before a, ‘tipped’ position will now be paid hourly.”
It goes on to explain,
With the implementation of this system the wage inequality that currently exists between what is referred to as the, “back of the house,”(kitchen) and the, “front of the house,” (tipped employees) will be drastically reduced at first, with the goal to have pay be equal across the board. It will provide a steady year round income for all restaurant employees. The no-tip system will also allow for numerous benefits to employees, including healthcare, vacation time, and parental leave. With these benefits, Cara also plans to invest significantly in her employees through extra curricular experiences, bonus incentives and educational offerings. “We want to invest in people that want to invest in our company for the long term,” says Cara Stadler, “this system just makes sense.”
The Stadler’s new restaurant Lio will also be tip-free when it opens next year.
Update: the Press Herald has published a front page story about this upcoming change at Bao Bao and Tao Yuan.
Every year the Beard Foundation receives tens of thousands of recommendations from the public as part of the process to select the 20 semi-finalists in each category.
Fill out this form to send in your favorites for consideration.
The Food & Dining section in today’s Press Herald talks with chefs about those dishes on the menu that are so popular that they take on a life of their own and can’t be removed from the menu.
Does Bruce Springsteen ever get sick of singing “Born to Run?” Does Michael Phelps ever tire of swimming the butterfly? How many times have fans asked Robert De Niro, “You talkin’ to me?” Chefs also have their greatest hits, in the form of dishes their customers just can’t say goodbye to. Chefs are a creative bunch, and it may pain them to serve an unchallenging dish they could make with their eyes closed. But sometimes they have to because the public clamors for it.
and an article about the options for Maine made plant-based milks.
Mainers like me who drink plant-based milks now have three locally made options. Two startup almond milk makers have set up shop in Portland, and the state’s Rockport-based tofu maker is relaunching its bottled soy milk. Another such enterprise, from Maine’s Oakhurst Dairy, has been suspended, but the company has expressed interest in getting back into the market.
The Bangor Daily News has published a list of Maine restaurants that have donated money to the campaign to defeat Question #4 which would raise the minimum wage, including the hourly rate for tipped employees.
Dutch’s has applied for a liquor license. Owners Ian and Lucy Dutch opened the breakfast and lunch cafe close to 2 years ago. In May they were featured in a Bon Appétit article about Portland,
At Dutch’s, they bake their own pastries, biscuits, and breads, then use them to create indulgent, hangover-killing sandwiches. Go for the fried chicken one, which melds crunchy thigh meat with a flaky biscuit and peppery Southern sausage gravy. And don’t skip the hash browns—cubed and fried to crispy perfection—best enjoyed at a retro table with kitschy Maine murals behind you. Now you’re in Vacationland.
The Dutchs plan to serve beer, wine and “a few popular brunch drinks”.
The Commerce department has renewed the Portland areas designation as a Manufacturing Communities for Food Production. Greater Portland is just one of 24 manufacturing communities of any type in the nation.
Here’s a link to the full press release.
Business Insider has posted a travel guide to Portland.
The article mentions Allagash, Central Provisions, Fore Street, Liquid Riot, The Blue Rooster, The Holy Donut, The Porthole.
The ballot is now online for this year’s Indie Biz Awards. This is the 9th year that Buy Local has run the awards program which celebrates outstanding independent Portland businesses.
Many restaurants and food businesses are nominees: Local Sprouts, Vinland, Casco Bay Organics, Woodford F&B, Aurora Provisions, Asmara, Thanh Thanh 2, Treehouse, Lincolns, Rhum, Sister’s Gourmet Deli, The Holy Donut, Gritty’s, Bayside Bowl, Portland Food Coop, and the Farmers’ Market.
The Food & Dining section in today’s Press Herald includes a feature article about Certine, a new ceramic flatware launched by former Opus Ten server David Muse with Bill Todd and Rachel Rodrigues in June.
“At this point,” he said, “this product is for the type of people who make dinner reservations before they make hotel reservations, because if you don’t get the dinner reservations you’re probably not going to that town. It’s for people who go to buy foodstuffs three or four times a week as opposed to one time a week. It’s for the kind of people who take more pictures of their food than they do their children or their pets. It’s ultimately for the kind of people who are thinking about genuine interaction with their food.”
Today’s Press Herald includes articles on Fork Food Lab,
The $1.5 million food lab is the creation of Neil Spillane and Eric Holstein, two young entrepreneurs who hope their project will help propel both Maine’s food economy and the dreams of local entrepreneurs who want to scale up their businesses and see their pies, sauces, sports drinks and puddings on every table.
and the Feeding the 5,000 event.
On Oct. 7, the coalition of groups plans to serve thousands of bowls of free hearty stew to the general public in an event called Feeding the 5,000. Some 2,500 bowls will be dished up in Monument Square in Portland, with the remainder going to schools, local companies and hunger prevention programs that serve people who rely on donated food for their meals.