Under Construction: Hilltop Superette

| Posted in Under Construction

The Forecaster has published a report on the Hilltop Superette under construction in the old Colucci’s building.

Now christened Hilltop Superette, the nearly 80-year-old store at 135 Congress St. is expected to re-open as soon as June 26, according to its general manager, Nate Philbrick.

“It might be a little later, but it will definitely be before the Fourth (of July),” he said in an interview Monday afternoon. The reborn bodega will offer something for everyone, he promised, as it traditionally has.

BYO: A Customer Don’t

| Posted in General News

In her latest column Natalie Ladd talks about the frustration of dealing with customers who bring their own food to the restaurant.

Despite my less than tactful comments on the subject, people continue to bring their own food and drinks into the restaurant where I sell food and drinks to make money. According to my industry friends, that weirdness is on the rise and, as one veteran pointed out, the practice may be a seasonal offense. Not unlike fruit flies.

 

Chef William D’Auvray Opening Restaurant in Portland

| Posted in Under Construction

willDA chef named William D’Auvray (twitter) has moved from Florida to Portland where he plans on opening a restaurant on Commercial Street. D’Auvray and business partner Angelo Ciocca, president of Nova Seafood are in the final stages of leasing the former Spread restaurant for this new venture.

In North Carolina D’Auvray ran an Asian themed seafood restaurant called Fins, and Buku which served a menu of “global streetfood”. He was also involved in Thasos a Greek restaurant in Fort Laudardale. A very thorough biography of the chef’s education and career can be found on the Eat & Critique Show.

Once the partners have decided on a name for the restaurant they’ll be releasing further details on the concept.

Single Sandwich Reviews: Portland Lobster & Blue Rooster

| Posted in Reviews

Haddockquest has reviewed the fish sandwich at Portland Lobster Company,

I can easily see how beers, music and a football-sized platter of fried clams could make for a great afternoon on Portland Lobster Company’s relaxing and picaresque patio, and there’s no way I’d turn down an invite from a friend if I had time at the moment. Once again, however, this blog is 100% GRADE-A ALL ABOUT HADDOCK SANDWICHES and nothing more. Unfortunately, this one didn’t make the cut. 

and Chubby Werewolf has reviewed this week’s guest chef hot dog at Blue Rooster.

Though I’m trying to limit my hot dog consumption to one per week, were I to re-order this hot dog in the future, I might offer to pony-up an extra dollar or two for a double-dose of that Raclette. Either way, the French Connection is a worthy and inventive addition to Blue Rooster’s Summer Chef Series and one worth trying for yourself.

This Week’s Events: Start-up & Create, Miyake Pig Roast, Vignola Wine Dinner

| Posted in Events

Tuesday — there will be a panel discussion on Marine Innovation at Maine Start-up and Create Week (MSCW), and the local foods networking breakfast is taking place at Local Sprouts.

Wednesday — there will be a panel discussion on Scaling a Specialty Food Company at MSCW, and the Monument Square Farmers Market is taking place.

Thursday — Vignola/Cinque Terre is hosting a wine dinner, there will be a panel discussion Innovating with Sustainable Food at MSCW, The Great Lost Bear is showcasing beer from Bunker Brewing, and there will be a wine and cheese tasting at the Public Market House and a beer tasting at the Bier Cellar.

Saturday — the Deering Oaks Farmers Market is taking place.

Sunday — Miyake is holding a pig roast at Wolfe’s Neck Farm.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

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.

Under Construction: Tandem West

| Posted in Under Construction

Sprudge has posted an interview with Tandem about the new coffee shop shop they have under construction in the West End.

What’s your approach to serving the coffee?
We’re going to emphasize high-quality batch brew but we’re still debating our exact setup for that at the moment. Pour-over may or may not happen at the new place. Coffee shots are a possible alternative—though we won’t know for sure until we get the new equipment in to start tasting.