Boston Magazine has published their list of the 50 Best New England Breweries. 15 of the 50 are in Maine.
Roll Call’s Taste of America Contest
Urban Eye reports that the lobster roll has made it to the finals of Congressional Roll Call’s Taste of America contest.
This celebrity sandwich is not only killing it on menus this season, the roll is quashing other state’s edible claims and taking names. Maine’s royal roll made the final round of Congressional Quarterly Roll Call’s Taste of America contest this week and (watch your back cherry cobbler of Utah) has the most votes right now.
To cast your vote visit rollcalltasteofamerica.com/brackets.cfm
Openings, Openings, Openings….
Here are a bevy opening announcements:
- According to a Facebook post from Two Fat Cats, Foodworks has opened their new space on India Street.
- Anapurna’s Thali has released some menu details for their opening this Friday at Rising Tide
- Timber is opening their new backyard seating area (shown right) tonight
- Hilltop Suprette has begun stocking their shelves and plans on opening in about “two weeks”
Review of East Ender
Eating Portland Alive has published a brief review East Ender.
I finally ended up ordering the special pizza of the evening, with the hope that it would not be overly hearty and I’d have room to tackle some other dishes. The toppings included pork, kimchi, a mornay (cheese sauce) with sriracha, and cheese curds. Awesome robust flavors in every bite. I wouldn’t have called the crust a traditional pizza dough, but it was still delicious
Maine Coffee Prices
The Bangor Daily News has reported on an uptick in coffee prices at some Maine shops.
The cause is threefold: A coffee leaf fungus called roya is killing crops in Central America, on top of a lengthy drought in Brazil. In addition, increasing transportation costs are making delivery of green coffee beans more costly.
Review of the Top of the East
Drink Up and Get Happy has reviewed the Top of the East.
The service at Top of the East is a true standout. From the moment we walked in we were greeted at the door with large smiles. Once we chose a table our server, Randa, immediately brought us cucumber water and filled our glasses. This was delicious and no sooner were we ready to refill our glasses then our server showed up and poured it for us. She was attentive without smothering and she responded to our questions with a cheerful and informative manner. We certainly felt like we were getting a star treatment.
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.
Under Construction: SoPo Bar & Grill
Outliers owner Peter Verrill has leased for former JP Thornton’s location in South Portland where he plans on opening SoPo Bar & Grill, according to Eater Maine.
Verrill says the new venture, like its predecessor, will have a cafe/deli component in addition to a restaurant/bar section, and likely even a juice bar to serve health conscious customers of nearby Greener Postures Yoga and Snap Fitness.
Review of the Sloppy Penatzer
Chubby Werewolf has reviewed this weak’s guest chef hot dog at Blue Rooster.
All in all, the Sloppy Penatzer was a fantastic meal, made all the more memorable by the tasty Thai Iced Tea I paired it with (and which has already become an instant favorite). With two holes now residing on my punch card, I’m wondering if it is too early to petition the good folks at the Blue Rooster Food Co. to make some of these hot dogs permanent additions to their menu. The summer is still young, but the Sloppy Penatzer would be at the top of my list.
Interview with Andrew Taylor
Knack Factory has published an interview with chef Andrew Taylor from Hugo’s/Eventide.
Is there a secret to running a successful place?
I think the best way to have a successful business is to have worked in successful kitchens and to keep moving up in those roles. I also have only wanted to work in places where people care about food. I have always tried to seek environments where people were as interested in food as I am.