Under Construction: The Honey Paw

April 9th, 2015

thehoneypawThe Honey Paw(instagram, twitter) passed their last inspection earlier this week. As you can see the dining room is nearly almost finished, and the restaurant is on a fast track to open.

The Honey Paw menu is organized into 5 unnamed, numerically designated sections: 001 – 005. Here are a few items  that caught my interest:

  • 001: Assorted Pickles
  • 002: Lobster Tartine with cilantro emulsion, radish and hijiki
  • 003: Saffron Gnocchi Sardi with duck bolognese, eggplant-raisin agrodolce and parmessan; Buckwheat Noodles with dried mackerel, cured egg yolk, paddlefish roe and hazelnut
  • 004: Fried Whole Black Bass with pineapple fried rice, lap cheong and coconut salsa verde
  • 005: Soft Serve Ice Cream with carmelized honey, honeycomb and magic shell

Behind the scenes there’s a large new kitchen that extends nearly the full length of the building behind Hugo’s, Eventide and The Honey Paw.

Interview with Sean Wilkinson

April 9th, 2015

Eater Maine has published an interview with Sean Wilkinson from Might & Main about the design/branding work his company has done with several Portland restaurants.

Can you have a house design but ensure you’re not copying yourself with all these restaurants?
I feel like as time has gone by, it’s easier for us to recognize we have a certain set of house aesthetics. We work really hard to make sure things don’t look alike but when you have a creative director in charge of decisions, things are going to be put through that person’s filter.

We try to make sure that the overall appearance for each restaurant is appropriate, and we turn projects down on a fairly regular basis because we’re afraid they may be a conflict. If somebody were to open a nordic-themed craft cocktail bar and asked us to design the menu systems, that’d be a no-brainer for us to say no to [because of Might & Main’s work with The Portland Hunt and Alpine Club], or if somebody were opening an oyster bar. We’re very conscious of differentiation in this town.

Opus Ten

April 9th, 2015

Urban Eye has posted a report on a recent visit to Opus Ten.

With its brick walls, diaphanous curtains and bistro-style seating, Opus Ten is a food lab for chef Bo Bryne. The bearded Bryne works quietly in a small, open kitchen all night, toiling like a scientist mixing new formulas for your gastro pleasure. Dish by dish, a parade of butter-poached lobster on a risotto cake with citrus truffle micro greens, arrive as if parachuting down from heaven.

Nancy Harmon Jenkins

April 8th, 2015

nhj_vtThe Food & Dining section in today’s Press Herald includes an article about Maine native and food book author Nancy Harmon Jenkins and her new book on olive oil.

Jenkins, already a nationally known expert on the Mediterranean diet, has just written a book that focuses exclusively on olive oil. “Virgin Territory: Exploring the World of Olive Oil” is part primer on olive oil, part cookbook – it includes more than 100 Mediterranean recipes – and part autobiographical account of producing olive oil on her own Tuscan farm. It’s the sixth book she’s written about Mediterranean food.

Digital Marketing for Restaurants & Bars

April 8th, 2015

This Friday’s Social Media Breakfast will present a program on Digital Marketing for Restaurants & Bars. Sean Wilkinson from Might & Main, Sarah Sutton from Bite into Maine, and Jim Britt from gBritt PR will be the featured speakers for the event.

In today’s digital world, it’s easier than ever for people to find a place to whet their appetites – and their whistles – with just a few clicks or swipes. Social media, local directories and apps have empowered patrons – and changed the game for restaurants and bars.

Food and drink establishments have a wealth of tools and channels (many free!) available to connect with the local community and get in front of people when they’re looking to eat and drink. So many free tools, and for many, so little free time. That’s why we’ve gathered some local experts to shine a little light on the topic.

Town Landing Market

April 8th, 2015

The Forecaster has published an article on the new owners of Town Landing Market and their plans for the Falmouth business.

MaryBeth Bachman, a school nurse at Falmouth High School, purchased the iconic Town Landing Market on March 31. Bachman will run the store with her daughter, Sara, and two business partners: her brother Arthur Curran, and accountant Dan McCarthy. She said virtually all the staff will be staying on.

“The idea is to keep the old-time feel, but update some of the products,” Bachman said this week.

2015 Lobster Roll Rumble

April 7th, 2015

Bite into Maine will once again be competing in the Tasting Table Lobster Roll Rumble. The Clam Shack in Kennebunkport and Robert’s Maine Grill have also been invited to participate along with the California-based Old Port Lobster Shack. OPLS currently has their first Maine-based location under construction on Fore Street.

The Rumble will take place in New York City on June 4th. Tickets are now on sale.

Aurora Provisions

April 6th, 2015

Aurora Provisions(facebook, twitter, instagram) has applied for a liquor license. Owner Marika Green plans to expand their hours to 7 days a week and serve beer and wine to customers who eat at the popular West End cafe.

This Week’s Events: Owl & Whale, Chocolate Lover’s Fling, Good Wine for a Good Cause, Dinner, Resurgam

April 6th, 2015

MondayOwl & Whale will be at Slab preparing a menu of beer and cider cocktails, and Good Wine for a Good Cause is taking place at Grace.

Thursday — Rosemont is holding a Spanish Wine event at Think Tank, there will be a wine tastings at the Public Market House and at The Corner Store, The Great Lost Bear will be showcasing beer from Rising Tide, and Toast of the Coast is taking place.

Saturday —Maine Beer Company is releasing Dinner and Allagash is releasing Resurgam, there will be wine tastings at Maine & Loire and at LeRoux Kitchen, and the Winter Farmers’ Market is taking place.

Sunday — the 29th Annual Chocolate Lover’s Fling is taking place. Chefs from Emilitsa, Piccolo and Central Provisions will be competing in the Boston Lamb Jam.

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.

Bar Review of Vignola

April 6th, 2015

Happy hour specialists, Drink Up and Get Happy have posted a review of Vignola.

Overall we had a great time at Vignola Cinque Terre despite the short amount of time.  We all managed to fit in a couple of glasses of wine, eat, and hang out. Matthew was fun and talked with us about wine and happy hours in general…Vignola is definitely a great place to meet for drinks with family or a date. Show up for the wine, stay for dinner. It’s a Portland experience that should not be missed.

Maine Restaurant Inspections

April 5th, 2015

The Maine Sunday Telegram reports that the state will soon be making state restaurant inspection reports available online.

The move to open access to inspection reports comes as a Yarmouth lawmaker is pushing to expand the team of state health inspectors so they can get to each restaurant more frequently to check kitchens and look for improperly stored foods. A legislative committee is scheduled to hold a public hearing Monday morning on the bill.

Restaurant inspection reports for Portland are already available on the city’s website.

Under Construction: Terlingua

April 4th, 2015

The liquor license application for Terlingua(website, instagram, facebook) is on the agenda for the Monday’s City Council meeting. Owner Pliny Reynolds plans to serve a menu of “combining our favorite aspects of Texas BBQ and Latin American fare”. The draft menu (page 68) includes items such as Char-Grilled Squid, Beef Togue & Cheek Tacos, Pozole and barbecue brisket, pork ribs, pork shoulder and lamb.

The 37-seat restaurant is under construction at 52 Washington Ave across the street from Maine & Loire. Reynolds hope to launch the restaurant by May 1. Terlingua will be open 6 days a week.

terlingua_floorplan

 

Under Construction: The Honey Paw

April 4th, 2015

The liquor license application for The Honey Paw(instagram, twitter) is on the agenda for the Monday’s City Council meeting. Owners Arlin Smith, Mike Wiley and Andrew Taylor plan to serve a menu of “noodles and pastas from around the globe in a casual and comfortable environment”. Sadly, no draft menu is part of the application materials.

The 36-seat restaurant is under construction at 78 Middle Street immediately adjacent to Eventide with which Honey Paw shares kitchen space. Smith, Taylor and Wiley plan to open The Honey Paw this month serving meals 7 days a week, 11 am to close.

thehoneypaw_floorplan

Under Construction: Tomaso’s Canteen (Updated)

April 3rd, 2015

Samuel’s Bar & Grill owner Sam Minervino has leased the former Sangillo’s on Hampshire Street where he plans to open a Tomaso’s Canteen later this year.

Tomaso’s is named after Minervino’s great grandfather, who immigrated to Portland from Italy.

Update: See this article in the Press Herald for additional information.

Portland Bar Lore

April 3rd, 2015

Chris Busby’s article in the April issue of The Bollard shares some interesting stories from Portland’s past.

Since it was late in the war, with the outcome in Europe already decided, our government had no use for the services of the sub’s crew. They were given the option of being returned to Italy or remaining in this country…one of them was a man with the surname Ricci.

With the money allotted to him, Mr. Ricci opened an eatery on Portland Street and named it Ricci’s Tavern. Ownership passed from one individual to another over the years, and the name was eventually Americanized to Rickey’s Tavern — the addition of “Rockin’” being the latest twist.

Wired: Wild-Fermented Beers

April 2nd, 2015

Allagash features prominently in an article in Wired magazine about wild-fermented sour beers.

A few miles north of Portland, Maine, inside Allagash Brewing Company’s gleaming fluorescent-lit beer factory, a heavy door leads into a climate-controlled room lined with barrels full of aging beer. Past those barrels, behind a second, smaller door, is one of craft brewing’s most sacred spaces. In here, the thrumming industrial drone of bottling lines and keg washers fades away. Wooden casks stand silent sentry. Dust hangs heavy. Cobwebs lilt. The owner of Allagash, Rob Tod, sets a small green bottle of beer on an upturned cask. Its contents were aged in this very room. He pops the cork and pours a fragrant, foamy measure into a yellow plastic KOA coffee mug.

Review of Big Sky

April 2nd, 2015

The Press Herald has reviewed Big Sky.

The egg salad has just the right balance of tarragon, enough to scent it but not overwhelm. Big Sky doesn’t go overboard on the mayonnaise either, so what you get is the sense of say, a good deviled egg stuffed into a sandwich instead of yellow mayonnaisey glop. It comes on wheat bread unless you ask otherwise, with lettuce and tomato (not too bad for out of season) and sprouts. If you like egg salad – it’s one of those foods people run very hot or cold on – Big Sky’s is delicious.

Best American Food Cities

April 2nd, 2015

Portland tops the Daily Meal list of Best American Cities for Food.

If Portland (the other Portland) doesn’t immediately make you think of food, you might need to rethink your assumptions. Recently included on Condé Nast Traveler’s list of Best American Cities for Foodies, Portland has come a long way from the lobster roll (though you can still find those, too). The city is currently offering up some of the country’s best and most innovative seafood.

F&W People’s Best New Chef: Sansonetti & Gould

April 1st, 2015

2015-2-pbncChefs Damian Sansonetti from Piccolo and Chris Gould from Central Provisions are nominees in the Food & Wine People’s Best New Chef competition.

Visit the Food & Wine website to cast your vote for one of our home town favorites.

Deering Oaks Cafe

April 1st, 2015

The Press Herald reports that the small “castle” in Deering Oaks may be bid out as restaurant space.

“Our goal is something that is really user-friendly (for) a wide demographic, and all-American (so) everyone can relate to it,” [Cheryl] Lewis said. “We originally thought about crepes, but in the end, it’s really got to be something everyone is familiar with.”

Though the space is small, Lewis is excited about the potential for both indoor and outdoor seating, including a beer garden that would have a couple tap beers and wine, as well as nonalcoholic beverages such as root beer and smoothies.