Vervacious Profile

Instant Portland has published a profile of Vervacious.

Vervacious doesn’t sell food, exactly. They sell flavor. Whether you are looking for high quality pantry basics a unique rub for grilling or just a taste of something to inspire your kitchen experiments, you can find what you are looking for.

Public Market Spirit Lives On

The Portland Daily Sun has published an article about the Public Market House,

When the organizers of the Public Market House were ever faced with a big decision, they asked themselves, “What would Betty do?”

Betty Noyes, founder of the old public market, died before that market opened, but her spirit lives on at Monument Square, where the market house and the Wednesday Portland Farmer’s Market have enjoyed a healthy co-resurgence.

Kris Horton has been at the Public Market House for the past 16 years. Along with her K. Horton Specialty Foods, Maine Beer and Beverage and Big Sky Bakery comprise the “remnants of the old public market,” she said. “We felt that the notions of public market needed to continue. We wanted alcohol, flowers, bread and cheese.”

The latest issue of the Sun also includes this week’s column from Natalie Ladd.

Timber

The Portland Daily Sun has reviewed Timber,

Timber could have served green eggs and ham and the experience would have been great. That is mainly because the of the aura of staff professionalism and the tableside visits from the owners, even when they got slammed and overwhelmed a bit on opening night. Whenever I go into a restaurant I can usually spot one or two servers who are the cream of the crop. The ones who make the operation seamless and make you question if they’re part-owners. Everyone at Timber behaved that way.

and the Bangor Daily News has published an article about Timber.

Noah and Dan Talmatch of The Northpoint opened their second restaurant last week called Timber Steakhouse and Rotisserie on Exchange Street. Offering certified Angus beef in diverse cuts served with sides of batter-fried smoked bacon and a bourbon, whisky, rye and scotch bible to consider, the bold brethren once again have hit upon a winning concept.

USA Today: Portland Lobster Co.

USA Today has published an article about the Portland Lobster Company.

The restaurant sits at the foot of a pier in the heart of the harbor that in turn is the heart of Portland and the center of its downtown – in short, it could not have a better location for visitors. Facing the street it looks like a fairly simple shack-like building, which it is, but behind the main structure it continues down the pier with ample seating at traditional red wooden picnic tables, both covered and open-air, and an outdoor bar featuring an array of local Maine microbrews. Inside you order at the counter and wait for your name to be called, picking your food up at a window on plastic trays.

Aroma Joe’s, Sebago Bar Review, Shipyard Turns 20

Today’s Press Herald includes an article about Aroma Joe’s,

No intercoms. No mistakes. No attitudes.

Those three laws of service at Aroma Joe’s Coffee have helped propel the drive-thru coffee company from its first kiosk in a New Hampshire parking lot in 2000 to its plan to have 250 locations by 2020. The Portland-based chain currently has 19 founder-owned locations and three franchised locations.

a bar review of Sebago Brewing,

You can bet there will be at least one bachelorette or bachelor party a week, especially during the summer, and each weeknight seems to be designated for a particular meet-up group. For instance, the German club meets on Tuesdays, the Spanish club on Wednesdays, and recently, a small group of folks readying for the annual Burning Man festival in Nevada began meeting on Thursday nights. They sit by the fireplace.

and an article on Shipyard turning 20.

Shipyard Brewing Company turned 20 on April 24, but the big party will not be until July 12. The company won’t brew any special beers for the anniversary, I was disappointed to hear, but I understand.

Profile of Oscar’s

Eat Maine has posted a profile of Oscar’s New American.

Often the elements of each dish are classic combinations that Krunkkala reimagines in his own way. The lamb belly, for example, is served with a delicate carrot puree, grilled asparagus, and fresh lion’s mane mushrooms. The meat is rubbed with garlic and rosemary then slowly braised for several hours in champagne vinegar and white wine, and finally is topped with pea shoots that are dressed in a lemon and mint vinaigrette. Plenty of familiar combinations, appropriate to the season, but still with a unique flavor and texture.

Liquid M2

Urban Eye has posted an article on the opening of Liquid M2.

Opening three days ago on the emerging end of Fore Street, this heath-bar-meets-hip-lounge is the newest refueling station by Jacqueline Bradley.

Farm to bar means fruit and vegetables are added to smoothies and spirits for cocktails with a wholesome edge. Beet-infused vodka gives the ruby martini its hue. Not purple food coloring no. 2.