Archive for the ‘General News’ Category

2018 Phoenix Readership Poll

Friday, March 23rd, 2018

The Portland Phoenix has kicked-off their 2018 Best of Portland readership poll. The Phoenix follows a modified 2-step process: an open voting/nominations process now through April 17. On the 18th, the Phoenix culls down the list in each category to the top 6 and voting continues.

There are dozens of food and drink categories ranging from burgers and barbecue to sushi and salad. Portland Food Map is listed as a nominee in the Best Blog category in the City Life section.

New Name For Foley’s

Tuesday, March 20th, 2018

It’s been three and a half years since Ed and Molly Foley sold the business to their baker Andrea Swanson. Now Foley’s will be undergoing a name change to Scattoloni.

Scattoloni is family name and an homage to Swanson’s father who ran a bakery by the same name. She doesn’t plan to make any major menu changes as a result of the name change.

2018 Lost Kitchen Reservations

Sunday, March 11th, 2018

The Lost Kitchen has announced the new process they’ll be following for taking reservations for the 2018 season.

People interested in dining at The Lost Kitchen are being asked to mail (not email) an envelope containing a 3×5 card with their contact information. French and her team will then randomly select cards and contact them to book a table.

For full details see this PDF on their website.

New Name for Urban Sugar

Thursday, March 8th, 2018

Urban Sugar has released the new name for their business: The Eighty 8 Donut Cafe. Urban Sugar needed to change their name due to a trademark conflict.

Biddeford’s Restaurant Scene

Wednesday, March 7th, 2018

Today’s Press Herald includes a report on Biddeford’s developing restaurant scene.

But things are starting to change, thanks in no small part to the town’s nascent food and restaurant scene, which is slowly but surely growing. As newcomers move into old mill buildings that are being renovated into apartments and commercial spaces, and into upper-floor apartments on Main Street, the demographics are changing in this town of 22,000 – and the community’s tastes are changing, too.

Urban Sugar Name Change

Saturday, March 3rd, 2018

Urban Sugar has run into a trademark issue and as a result will need to change their name.

The time for change has approached for Urban Sugar Donuts. In our pursuit for growth we encountered a problem. We discovered that our name had previously been trade marked and therefore unavailable for us to continue operating under. We made an attempt to license rights of use however we were unable to come to an agreement.

This isn’t the first time a Maine restaurant has had to change names for legal reasons. Back in 1981 a beer bar called The Grizzly Bear changed their name to The Great Lost Bear after a legal challenge from an existing West coast operation called Grizzly Bear Pizza. More recently Cara Stadler’s restaurant in Brunswick changed its name to Tao Yuan when an existing restaurant named Tao objected to their choice of names.

Tempo Dulu Bankruptcy

Saturday, February 24th, 2018

The Press Herald reports that the parent companies of Tempo Dulu/Opium in Portland and Natalie’s in Camden are declaring bankruptcy to avoid foreclosure auctions on the two properties.

Regulatory Pressure Hamstrings In-House Curing

Sunday, February 11th, 2018

Today’s Maine Sunday Telegram reports on City regulatory enforcement that has ended in-house meat curing programs at Portland restaurants.

Chefs like curing their own meats because it makes their restaurants stand out and attracts customers who like an artisanal approach to food. But Portland chefs appear to have decided that curing food in-house is not worth the paperwork and potential regulatory tangles. No restaurants have plans on file with the city indicating they are using sodium nitrite, also known as “pink salt,” to cure meats such as ham, bacon, brisket or pork belly in-house, according to Michael Russell, director of Portland’s permitting and inspections department. Some have simply taken the meats off their menus, he said, while others “are finding it more convenient just to buy the product.”

Lobster Emoji Coming this Year

Thursday, February 8th, 2018

The Unicode Consortium has announced plans to add a lobster emoji to their 11.0 release in June, and predict that ” The new emoji typically start showing up on mobile phones in August or September.” Here’s a sample image of the emoji.

Lack of Love for Valentine’s Day?

Thursday, February 8th, 2018

Mainebiz reports data that shows Valentine’s Day is the 130th busiest day of the year for Maine restaurants.

If you do go out, the Womply’s breakdown of the stats for Maine restaurants shows there’s a 1% decrease in transaction volume on Valentine’s Day but a 12% lift in revenue compared to an average day. In other words, while fewer people eat out that night, they’re spending more money in the name of love.

Heart of Hospitality

Wednesday, January 24th, 2018

The Press Herald has published a report on Heart of Hospitality, a new training program for restaurant workers “recognize and de-escalate harassment”.

To tackle potential sexual harassment, a few local bar and restaurant owners are launching the Heart of Hospitality program Thursday. It will offer two-hour sessions to train servers, bartenders and other hospitality staff to recognize and de-escalate harassment, whether from an employer, an employee or a customer who’s had too much to drink.

Washington Ave

Saturday, December 16th, 2017

The Blueberry Files has posted a survey of the newer restaurants on Washington Ave.

Grasshopper: It’s Whats for Dinner

Thursday, November 30th, 2017

The Portland Phoenix has interviewed Lindsay Baldwin for an article on Entomophagy—consuming insects as food.

Though strange in the West, eating insects is common everywhere else and has been for centuries. The U.N. estimates that two billion people eat insects regularly, especially in countries like Thailand, Ghana, Mexico, Brazil, China and Australia. Snackable species include grasshopper, ants, caterpillars, beetles, locusts, and even wasps and bees.

Restaurant Complaints

Wednesday, November 29th, 2017

The Press Herald has explored how restaurants manage complaints and provides advice on how to do it effectively.

How do you walk that line between being a good guest and being assertive about getting what you want? We asked several restaurateurs to describe the right and the wrong ways to complain. Their No. 1 response was this: Please complain, and do it before you leave the restaurant. If you sit on it and stew, you’re more likely to unleash the hounds later in an ill-considered one-star review on social media that may be unfair to the restaurant.

Today’s paper also includes an article on how hospitals are increasing the range of plant-based foods served to their patients and visitors.

Such efforts got a significant nudge this summer when the American Medical Association, the largest physician organization in the country, adopted a resolution calling on hospitals to do three things: add plant-based meals to their menus, get rid of processed meats, and re-stock beverage coolers with more healthful drinks. The move by the AMA follows years of clinical studies linking diets high in animal products and sugar with chronic ailments, such as heart disease, stroke, cancer, obesity and diabetes.

Don’s Lunch Moving

Thursday, November 2nd, 2017

The American Journal reports that Westbrook-based food truck, Don’s Lunch, is in search of a new location.

The van, which doesn’t roll out at the end of each day, has been stationed in various Westbrook locations over the years, including Cavallaro’s Auto Repair, Bernie’s Auto and Friendly Gas. Bernier said he’s looking for a new location on a main road with good visibility.