The Blueberry Files has reviewed lunch at Lolita.
One of the $10 lunch specials was an open-faced sandwich with a speck, arugula, and smoked tomato aioli on grilled sourdough bread. It’s like Lolita in a sandwich: sliced Italian meat and a smoky flavor from their wood-fired grill. The sandwich came with a side of seared Shishito peppers, and I did encounter a few delightfully spicy ones.
Drink Up and Get Happy has done a happy hour review of Ebb & Flow.
We liked the happy hour at Ebb and Flow so much, that we’ve already been back before getting this review done. The second visit just proved that it was no fluke. Delicious wines and free bites, albeit not quite as plentiful as the first time, make for an enjoyable happy hour. This time we were given a bite of brie topped with compote and a small basil leaf.
An article from the Wall Street Journal highlights Tandem Coffee as one of Coffee’s Next Generation of Roasters.
Populated by veterans of those first pioneering brands, this new guard isn’t reinventing coffee so much as continuing a transformation already underway. Small, creative and hyperlocal, they’re sourcing even more adventurously and sustainably, importing the best beans from the farthest corners of the earth. And they’re opening in ever-smaller cities, turning America’s long-brewing revolution into a full-blown indie coffee diaspora.
Soon after the new West End location passed its final inspection yesterday afternoon Rosemont Market had a truck of supplies on its way to stock the shelves.
Rosemont hopes to be open to the public this weekend and may be open as soon as this afternoon.
Vena’s, Standard Baking, Eventide, Duckfat, Slab and Vinland all get a brief mentioned by Food & Wine editor Dana Cowin in the June issue. The magazine also includes a full page (page 98) devoted to a Vena’s recipe for the Meadow Mocktail.
This week’s Portland Phoenix explores the question Can Portland sustain the opening of another restaurant?
“The truth is, cream rises to the top — the best restaurants will stay open and the not-so-good restaurants will close,” says Jason Loring, co-owner and chef of Nosh and Slab, who recently shared his thoughts about the number of restaurants in Portland. “Competition is a good thing, it forces us to put our best food forward.”
For an historical perspective check out this report from 1977.
The Press Herald has reviewed The Muthah Truckah.
First, my teeth sank into the slices of griddle-fried ciabatta bread. Then came the layers of bacon jam (bacon literally pulverized into jam), bright orange BBQ potato chips with ridges, turkey, cheddar cheese, pickles and BBQ aioli. There were some pretty strong flavors in there, yet no single one shone above the rest.
It was crispy, buttery, chewy, crunchy, tangy, sour and creamy, all at the same time. It was like a blockbuster Broadway musical, dancing in my mouth.
As [Otherside’s] corned beef sandwich reveals, they do it well. The meat is on the lean side, and tender enough but not melty soft. The slight chew lets you appreciate the meat’s richness and subtle spice — which stand up to the sharp flavors of sauerkraut and mustard, as well as a thick cut of rye. A pork schnitzel sandwich was served on a soft white puff of a roll, swirled like a cloud. It contrasted with the chew of the pounded meat, thick-breaded and fried. It was topped with an appealingly complex bitter-sour slaw — a finely diced mélange of egg, caper and cabbage.
Today’s Press Herald includes an update on Evo, the new Eastern Mediterranean restaurant opening on June 7,
The tight space offered significant design challenges. Just 1,000 square feet, which was increased to 1,400 with the addition of the mezzanine, Evo has floor-to-ceiling glass walls on two sides with sharp corner angles. The design makes the most of this by wrapping the inside of the walls with a dining counter.
and an article on food editor Peggy Grodonsky’s relationship with her cookbook collection.
But this spring, unpacking and re-shelving my cookbooks for the fourth time in just 10 years, I decided to count them, and I came up with 334 cookbooks, more or less, plus another 160 books about food. In the latter category, such items as memoirs by Betty Fussell, histories of the spice trade and the no-nonsense “The Maple Sugar Book” by Helen and Scott Nearing. That last entered my household long before I lived in Maine, and I’m tickled that it has found its way home.
Dispatch has posted their list of the 50 best takeout dishes in Portland.
Thrillist has put Portland on their list of Most Underrated American Food Cities.
When people think of America’s culinary capitals they usually look to the coasts: New York, San Francisco, and New Orleans all regularly top the lists of the best American food cities. But hiding in the “flyover states” and in “harbors-that-not-many-people-live-in” is a cache of culinary talent that’s just as worthy of sinking your teeth into.
Four Portland restaurants were included in the 2015 Opinionated About Dinning list of the 200 best restaurants in the US: Hugo’s(#38), Miyake(#107), Eventide(#142), Central Provisions(#196).
A boat-based ice cream business called Sea Snacks is set to launch this Sunday, according to a report from Maine a la Carte.
[Ashley] Rutherford, a 34-year-old medical practice manager who lives in South Portland, is launching a new business this weekend selling ice cream from her boat on Casco Bay…she decided to start her own business, stocking her 20-foot Mako with Italian ice, ice cream cups, Snickers and Twix ice cream bars, freeze pops, ice cream sandwiches and similar treats.
For more information visit the Sea Snacks facebook page.
Tuesday — Lois’ Natural Marketplace is opening their new India Street location, there will be a local foods networking breakfast at Local Sprouts, Rosemont on Brighton is holding a wine tasting.
Wednesday — The Monument Square Farmers’ Market is taking place.
Thursday — a beer and cheese tasting is taking place at the Public Market House.
Saturday — the Deering Oaks Farmers’ Market is taking place.
Sunday — Black Birch will be the guest chefs at The Bearded Lady for Black Box.
Wich, Please — From Away co-author Malcolm Bedell is launching his new Rockland food truck, Wich, Please, on Tuesday. It’s located in Buoy Park on the Rockland waterfront. You can see a full menu on the WP website.
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.
Evo is located in the Hyatt Hotel at the Corner of Fore and Union. It’s owned by the Prentice Hospitality Group which also owns the Chebeague Island Inn and is leading the development of the Portland Company complex on Munjoy Hill.
Today’s edition of Source in the Maine Sunday Telegram includes articles on the increase in rabbit farming,
Central Provisions usually has a rabbit-based dish on both the lunch and dinner menu, like a rabbit confit panini and a smoked rabbit salad. Gould goes through about 45 pounds of rabbit a week. Other high-end Portland restaurants that serve or have served rabbit include Hugo’s, Petite Jacqueline, Emilitsa (in phyllo with spinach and feta) and Sur Lie. Up the coast, it appears on the menus at Primo in Rockland and Francine Bistro in Camden.
and the steps Maine brewers are taking to be more sustainable.
Since water accounts for up to 95 percent of beer’s content, Nathan Sanborn of Rising Tide Brewing Company says his company’s sustainability efforts focus on water conservation. His team monitors water usage and has consolidated equipment-cleaning procedures so less water and cleaning chemicals can be used to sanitize more gear. These efforts have helped the company cut usage by 35 percent.
Two mobile eateries launched today at the Street Eats & Beats festival:
- A food truck called Cannoli Joe’s (website, facebook) owned by Joey Hamilton.
- A new food cart called The Marshmallow Cart(website, facebook, instagram, twitter) run by Eric Holstein and Madison Gouzie. This is the second business for the pair, they also launched a hot chocolate bar called Winter Warmers in Brooklyn.
The Golden Dish has posted a first look review of Union.
As a main course I had the coulotte steak, one of my favorite steaks from the new order of cuts that butchers now favor. It displays a deliciously rich wallop of beef flavor so typical of the tenderest parts cut from the sirloin cap. My dinner mate had the halibut with clams that was a classic preparation.
A new restaurant and bar named Roustabout is under development on Washington Ave in the old Nissen Bakery building. According to the press release, the 75-seat restaurant will be open 6 days a week serving a “well crafted, imaginative takes on Italian-American fare, and the full bar will serve from daylight to candlelight, featuring a small but respectable beer list; an attainable, mostly natural wine list; and a concise list of well executed cocktails.” Roustabout will be oppen for lunch, dinner and late night food as well as weekend brunch.
Owners Kit Paschal (Row 34, Hunt & Alpine, Eastern Standard) and Anders Tallberg (Hugo’s, Hungry Mother)
have a long history in the food and beverage industry, and look forward to bringing their considerable experience to a new concept together. Balancing care and thoughtfulness with a hearty, rugged New England sensibility, Roustabout will feature excellence in hospitality and a well considered bar program in a relaxed atmosphere. Culture comes first for Paschal and Tallberg, and they look forward to being a fun and vibrant hub in the community.
For those of you keeping count this makes 3 different restaurants currently under development on inner Washington Ave: Terlingua, A Lively Palate and now Roustabout. Maine & Loire opened on Washington Ave earlier this year.
In the release, Paschal and Tallberg share that they are “very excited to be a part of the growing neighborhoods of Munjoy Hill and East Bayside…[and] want to offer all the comforts of a place where you’re going to want to become a regular.”