Archive for the ‘Uncategorized’ Category

Under Construction: Jager

Saturday, December 3rd, 2016

jager_logoJager (instagram, twitter, facebook) has applied for a liquor license. The 44-seat German pub will be located at 41 Wharf Street. It’s being developed by Justin O’Connor and chef Paul Kirschbaum.

Here’s an excerpt from the cover letter supplied with the application,

The goal  of Jager is to provide an upscale pub atmosphere reminiscent of the pubs found in the mountain towns of Bavaria. We will serve food authentic in style to the region accompanied by wine and beers from, and true to the style of that region. Other portland [sic] based beers will be available, as well as a craft cocktail list. My Chef-Partner Paul Kirschbaum is a first generation American, coming from a family with a long tradition of owning chefs in that region.

O’Connor was a founder of The Kings Head on Commercial Street. Kirschbaum has a degrees from CIA and Le Cordon Bleu.

A brief draft menu (page 100) was supplied with the application and here’s a look at the floor plan:


Baristas + Bites to Open on Monday

Friday, December 2nd, 2016

Baristas + Bites plans to open on Monday. The new quick service cafe is located at 469 Fore Street across from Miyake.

Owner Amy Alward has been working with USM to build a mobile app that will notify customers when new items are just about ready: “when our fresh roasted free range organic rotisserie chicken… [or a] sheet tray of triple treat warm chocolate chip cookies gets pulled from the oven.” The app will also enable customers to pre-order and pay for curbside pick-up.

Stadler’s Greenhouse

Friday, November 25th, 2016

Munchies has published an article on chef Cara Stadler and her plans to build a greenhouse next to Tao Yuan in Brunswick.

Up next: an ambitious three-story, closed-loop aquaponic greenhouse next to her New Brunswick restaurant Tao Yuan that will raise fish like trout and grow plants like wasabi root, winged beans, Vietnamese coriander, kaffir limes, and celtuce. She’s especially excited about the wasabi—a plant that takes two to three years to cultivate to maturity.

“I want to put a yuzu tree in, too,” she says.

Hipstorical Woodford

Monday, November 21st, 2016

Hipstorical has published a profile of Woodford F&B.

Tucked into the Back Cove of Portland, Maine, on Woodford’s Corner, is a crown-shaped diner. A soft glow emanates from its picture windows. Inside, a young family snuggles into a corner booth, munching on burgers and fries. A gray-haired couple slices into their steaming plates of swordfish steak and baked stuffed lobster. A troupe of hip 20-somethings gathers at the bar as the mustachioed bartender prepares their hand-crafted cocktails.

Under Construction: Island Dog Brewing

Friday, November 18th, 2016

The Forecaster reports that a new brewery, Island Dog Brewing, is under development in South Portland.

Denze, of Berwick Street, is planning to build a brewery in about 4,200 square feet of space in Suite 15 in the one-story office park. It will specialize in “small batches of craft beer,” according to its application, and will include a tasting room and tavern, with capacity for 58 patrons.

Under Construction: Mark’s Sports

Thursday, July 28th, 2016

A new sports bar called Mark’s Sports is slated for the space on Wharf Street currently occupied by Buck’s Naked BBQ. The owner of the new business is Mark Deane, who also launched Mark’s Place on Fore Street.

According to an article in the Press Herald, Buck’s is slated to close on August 20th. Their other locations in Freeport and Windham will remain in operation.

230 Commercial Street

Saturday, July 2nd, 2016


New construction is in the planning stages for the Portland waterfront. The phased 44,000 sq ft project includes 25,000 sq ft of mixed retail and restaurant fronting Commercial Street. Part of the project would replace the building currently occupied by Sapporo.

Update: The Press Herald has published an article about this project.

Oxbow Cavern Release

Friday, April 22nd, 2016

cavernposterOxbow is releasing a new beer called Cavern this Sunday. Cavern is a mixed culture barrel-aged beer made with cara cara oranges.

They’ll be serving Browne Trading orange-cured arctic char on Union bagels at the release party.

CN Traveler: Press Hotel

Thursday, April 21st, 2016

A Condé Nast Traveler article about the Press Hotel highlights the role the Portland food scene has played in the development of the city.

On the coattails of a truly impressive food renaissance that began in 1996 with Sam Hayward’s Fore Street, gathered speed with Rob Evans’ 2000 reincarnation of Hugo’s, and got truly hot around 2012 with the debut of Eventide Oyster Co., Portland found itself—and then got found. By the time I visited in 2015 momentum was heavy, propelled by a slew of James Beard Award nominations including Best New Restaurant, for Central Provisions, just a few blocks from the Press; Best Chefs in the Northeast for Eventide owners Andrew Taylor and Mike Wiley; and Rising Star Chef for Cara Stadler of Bao Bao Dumpling House. Next to Eventide, Wiley and Taylor had just opened Honey Paw, their brilliantly quirky take on noodle bars; and a block south Damian Sansonetti had begun his love song to Italian at Piccolo. And on and on. As food towns go, Portland had gone from simmer to full-on boil.

Under Construction: Fly Fox Juice Bar

Tuesday, April 12th, 2016

birchhincksFly Fox Juice Bar (instagram) is under construction at 98 Washington Ave. Owner Birch Hincks tells me that she’s “couldn’t be more excited to share my passion of fresh juice and smoothies with my favorite city”.

Her vision is to run “a fresh juice and smoothie bar, using a range of local and non-local ingredients. Our focus is to provide products that are delicious, healthy and accessible. Most of our juices and smoothies [will be] more heavily vegetable based, aiming to reduce the amount of sugar content. Our set menu [will be] small, allowing for more space to create rotating seasonally influenced items.”

Hincks hopes to open Flying Fox by early June.

Lone Pine Brewing

Thursday, March 10th, 2016

Lone Pine Brewing beer has started appearing on retail shelves and bar menus over the last week or two. To try it out consult the Lone Pine beer locator parge to find a battle shop or bar near you that serves their products.

Scales Now Open

Saturday, March 5th, 2016


Sam Hayward and Dana Street’s new waterfront restaurant Scales (website, instagram) opened for business on Saturday night.

Chef Mike Smith and team are serving a large menu of primarily seafood-based dishes with appetizers such as Bang’s Island Mussels, fried whole belly clams, salt cod croquette with spicy tomato chutney, and torched arctic char with cultured cream, and larger dishes like grilled swordfish with yellow eyed beans and fish stew. When you go be sure to get an order of the excellent griddled brown bread.

Scales is located on Maine Wharf at 68 Commercial Street. It is open for dinner 7 days a week 5:30 – 10 (Sun – Thurs) and 5:30 – 10:30 (Fri – Sat). Watch for lunch hours to begin sometime this summer.

Interview with Damian Sansonetti

Thursday, November 19th, 2015

The Portland Phoenix has interviewed Damian Sansonetti, co-owner/chef of Piccolo.

CP: Why did you and Ilma move to Portland?
DS: We knew NYC wasn’t going to be for us in the long run even though we accomplished so much while there. We wanted a family and our own place. We traveled to other cities and couldn’t find a place we both felt good in, and then our friend Rod Mitchell who owns Browne Trading in Portland, kept asking me to visit Maine. So we did, and the first night we hit up four places to eat and found ourselves coming back four more times in six months and fell in love with the place and the people.

Sansonetti and his wife Ilma Lopez will be the featured chefs for a dinner at the Beard House in New York City this weekend.

Draft Top 25: Mockingfish & Beer II

Tuesday, November 3rd, 2015

draftmaptop25Two Maine beers are on Draft magazine’s list of the Top 25 Beers of the Year:

  • Mockingfish from Rising Tide “The tequila barrel’s earthy, agave character zips in at the finish to punctuate the tart lightly lemony sip. Unlike other tequila barrel-aged beers we’ve tasted, the spirit doesn’t contribute any alcohol prickle here, allowing the gose’s wispy salinity to bubble in the center of the sip like a breeze of ocean are.”
  • Beer II from Maine Beer Co. “The session IPA can be just as wonderfully flavorful as its high-octane cousin, and Beer II is proof. The flavorful turns of juicy grapefruit, fresh pine, grass, sweet tangerine and fennel are stunningly complex: just a touch of bready malt holds it together before a quick whip of bitterness pulls it to a pleasant conclusion.”

Rising Tide plans to have a new batch of the tequila barrel-aged available next year.

Tempo Dulu

Wednesday, August 26th, 2015

The Bangor Daily News  has published a profile of Tempo Dulu, the new restaurant located in the Danforth Inn.

It begins with the bread basket, or lack thereof. Instead of rolls and butter, pastel lobster rice crackers — think shrimp crackers but with lobster flavor — with nutty hot sauce arrive on the white-clothed table to coax your taste buds into a new rhythm, the lively sway of Portland’s new restaurant Tempo Dulu.