Reviews: Chaval, East Ender, Scales

July 16th, 2017

The Golden Dish has posted a first look review of Chaval,

Rarely does a new restaurant get it so right at the gate. But then when you have two pros—a highly acclaimed chef and pastry chef, in this case husband and wife who are the owners of the new establishment, Chaval, then the level of success is nearly assured. With Chaval’s opening this week after a renovation of the former Caiola’s in which it’s housed, this duo has brought to Portland one of the most exciting restaurants in the city set to pamper those who cross its threshold.

Peter Peter Portland Eater has reviewed East Ender,

With the table soon full of empty plates, we called it quits. We were a happy brunch bunch and I was sure I’d be back to try the dinner menu at some point. The meal tab for my wife and I came to about 30 bucks before tip. I left smiling and Mrs. Portlandeater noted her approval, so all was well. If you’re looking for some Sunday morning or afternoon goodness, take a trip down to East Ender. There are no lines and the food is both interesting and sure to please.

The Blueberry Files has reviewed Scales,

Like I said, while dinner at Scales is not inexpensive, it is certainly worth it. Be sure to make a reservation, as like most restaurants in Portland now, it’s popular and difficult to get a table without planning ahead. And consider happy hour in the bar/lounge area, where the full menu is available and you can still enjoy the ambiance and great service.

Duckfat x Oxbow on Washington

July 15th, 2017

Duckfat has announced a collaboration with Oxbow Brewing to create the Duckfat Beer Garden. The new venture takes advantage of the commissary kitchen Duckfat has on the back side of the CBD building on Washington Ave, and has involved renovating the courtyard outside the door to the Oxbow tasting room.

They plan to be open Wednesday through Sunday, 6-10pm during the summer. The menu (2nd image in series) includes items like Pickled Mussels with Potato Salad, and BBQ Pork Belly with Bean Salad and Corn Bread that are different from the staple items from the Duckfat menu on Middle Street.

More Openings: Cong Tu Bot, Chaval, Little Giant

July 14th, 2017

Here’s details on a few more restaurant opening:

Noble Barbecue Now Open

July 13th, 2017

Noble Barbecue opened yesterday at 1706 Forest Ave. Here’s a look at their menu and the Brisket Sandwich.

Portland Barrel Co.

July 13th, 2017

Mainebiz has published an article about the Portland Barrel Co. and its owner Ed Lutjens.

Lutjens works alone, planing staves so they fit together tightly, sculpting the staves’ inside and shearing off some wood outside so they’ll form a round barrel when set into hoops. He starts from the top of the barrel, placing the staves, which are of different widths, inside a metal hoop that he also hand makes. No glue is involved, so the sides of the staves need to be planed flat and fitted carefully.

Bayside Restaurant Challenges

July 13th, 2017

The Press Herald has published an article on the challenges Bayside restaurants face as the number of people seeking help at Preble Street has increased.

“It definitely is a challenge for us every day,” Stratton said. “I don’t want to say anything negative about the (Preble Street) resource center. I think the resource center is a great thing for the city. I do appreciate what they do, but as far as a business-friendly neighborhood? We are not located in one.”

Mobile Food: Mr. Tuna, Greeks of Peaks

July 12th, 2017

Here’s the latest in mobile food news:

Chaval Opens Thursday

July 12th, 2017

Owners of Chaval (website, instagram, twitter, facebook) have announced plans to open on Thursday.

Three New Seafood Shacks: Fishermen’s, Miller Brothers, Linda Kate

July 11th, 2017

Three new or returning seafood restaurants have recently opened:

  • Fishermen’s Grill (website) has reopened at their new location, 650 Main St, Westbrook. They plan to eventually add Italian options to their usual menu during dinner service and will be opening a small bar in late July.
  • Miller Brothers Seafood (facebook) has opened in the former Fishermen’s Grill space, 849 Forest Ave. I’ve heard they make some excellent onion rings.
  • Linda Kate (facebook) has opened at 1035 Ocean Ave near the border of Portland and Falmouth. Chef Sam Bergeron is serving a menu of lobster bisque, clam chowder, two types of lobster rolls, crab lettuce wraps and lobster tacos.

Development Off of Forest Ave

July 10th, 2017

Today’s Press Herald reports on the growing number of restaurants that have opened or are in development along Forest Ave.

But there’s also a new hunger in off-peninsula neighborhoods for quality food served at family-friendly restaurants that are within walking distance – especially as these neighborhoods transition to homeowners of a younger generation. Millennials love to dine out, and expect more from the restaurants they frequent than their parents may have.

This Week’s Events: Noble Barbecue, Pils & Love, Bastille Day, Food Lab Market

July 10th, 2017

WednesdayNoble Barbecue is scheduled to open at 11:30 am, there will be a wine tasting at Browne Trading, and the Monument Square Farmers’ Market is taking place.

Friday – Petite Jacqueline is holding their annual Bastille Day Dinner, and there will be a wine tasting at Rosemont on Congress.f

Saturday – the Pils & Love beer festival is taking place, the Fork Food Lab is holding a market, and the Deering Oaks Farmers’ Market is taking place.

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.

Reviews: Baharat, Mami, The 5 Spot

July 9th, 2017

The Maine Sunday Telegram has reviewed Baharat,

Today, vegetable, grain and dairy dishes dominate – from creative fried cauliflower specials (one sweet and refreshing, the other deeply savory); to a sweet and herbal stewed tomato on rich housemade labneh; to crisp, fragrant falafel balls and excellent hummus. It’s a step in the right direction, one that highlights Norris’s skills, while also creating a backdrop for bar manager Arvid Brown’s creative cocktail menu. If you want to see just how far Baharat has come since it got its start serving food in parking lots like the one across the street, grab a seat at the shiny zinc bar, sip a frothy, neon yellow Curcuma sour and work your way through the large-format All In platter – a mosaic of mostly vegetarian dishes for two or four people. And no matter what else you order, don’t skip the housemade pickles.

The Bollard has reviewed The 5 Spot and Mami.

The breakfast sandwiches are served on a soft, fresh hoagie roll, and include a fried egg and choice of cheese and meat. Foregoing the familiar bacon, ham or sausage, I opted for the Pennsylvania Dutch specialty known as scrapple. Described by Keith as “kind of like polenta with pork scraps,” this flavorful, slightly salty, low-brow delicacy was sliced thin and fried to a crisp on the griddle. It was, in a word, amazing.

Strictly Cold Brew

July 8th, 2017

A new food cart called Strictly Cold Brew (instagram, facebook) launched on July 2nd. As the name suggests, they cold brew coffee and are using beans from Swift River Coffee in Raymond.

You should be able to find them on Commercial Street this weekend.

Cong Tu Bot Opening Next Week

July 8th, 2017

Here are a few pictures from Thursday’s friends and family preview at Cong Tu Bot (facebook, tumblr, instagram, twitter). Owners of the new Vietnamese restaurant on Inner Washington Ave are planning to open to the public late next week.

CN Traveler: Portland Keeps Getting Cooler

July 7th, 2017

Conde Nast Traveler has published an article entitled How Portland, Maine Keeps Getting Cooler.

In the last few years, as the city’s various industrial no man’s lands have given way to breweries, speakeasies, concert venues, and upscale boutiques, Portland, Maine has become New England at its prime: innovation without the altered skyline, urban culture without the traffic jams, seaside charm with all the lobster and only some of the knick-knacks. Best part is: You can do it all on foot.