Tip Credit Hearings

April 5th, 2017

The Press Herald has published an article on Wednesday’s hearing regarding tip credit legislation.

While the majority of workers urged lawmakers to retain the tip credit, which allows employers to pay tipped employees a lower hourly wage, others said the experiences of other states shows that paying waiters, bartenders and other restaurant workers a higher base wage does not mean customers will become less generous when tipping.

Under Construction: Bakery on Munjoy Hill

April 5th, 2017

A new 1,100 sq. ft. bakery is under development in the store front at the corner of North and Congress on Munjoy Hill.

Owners Chris Deutsch and Amy Fuller plan to offer French baked goods in the morning, and serve focaccia, Roman-style pizza and sandwiches for lunch. They will eventually add a dinner service.

Deutsch and Fuller learned to bake in Paris and prior to moving to Portland they operated a French bakery food cart in DC called Hot Hot Bakery.

The couple hope to open their as-yet-unnamed bakery this fall.

Battery Steele Opening Saturday

April 5th, 2017

Battery Steele Brewing (facebook, twitter, instagram, website), Portland’s newest brewery, is slated to open on Saturday.

They are located at 1 Industrial Way, the home of Foundation Brewing and Austin Street as well as the location where Bissell Brothers, Rising Tide and Maine Beer Company all got their start.

Bugs, They’re Whats for Dinner

April 5th, 2017

The Press Herald has published an article about Entosense, a local firm that sells edible insects.

The Broadbents are the team behind Entosense, home of a large online marketplace at edibleinsects.com for people who like to chow down on crickets, grasshoppers, ants, beetles, scorpions, tarantulas and other critters with lots of legs and plenty of crunch. They even sell (may your gag reflex forgive us) housefly pupae.

Visit entosense.com to learn more, and edibleinsects.com to buy their products.

Scarborough Holy Donut Open

April 4th, 2017

The Holy Donut opened their new location on Route 1 in Scarborough Tuesday morning.

Under Construction: Blyth & Burrows

April 3rd, 2017

Blyth & Burrows is the new DBA for the cocktail bar under construction at 26 Exchange Street. Here’s a statement on the concept,

Blyth & Burrows is a classic cocktail bar steeped in the traditions of exceptional hospitality and a dedication to craft. The bi-level room features a raw bar and a creative food program, but the focus here is on perfectly poured cocktails and impeccable service.

The name is a reference to Captain Samuel Blyth from the HMS Boxer and Lieutenant William Burrows of the USS Enterprise who were buried in the Eastern Cemetery and died during an naval battle between their ships in Casco Bay in 1813.

The bar was originally slated to be named Proper Charlie’s. It is being launched by Josh Miranda.

This Week’s Events: Tiki Shake-Off, Zak Pelaccio, USBG Conference, Poring for a Purpose, Source Awards

April 3rd, 2017

Monday – Rhum is hosting the 3rd Annual Tiki Shake Off, and its the second day of the US Bartenders Guild Northeast Regional Conference.

Tuesday – Robin Alden and Ted Ames will give a lecture at the Maine Historical Society entitled Seafood is all Downstream: The Promise of River Restoration and Collaborative Action for Ocean Fisheries, Sean Wilkinson from Might and Main will be participating in the Tools for Food panel in Boston, and the Other Side Delicatessen is holding a French wine tasting at their Veranda Street location, 5-7 pm.

Wednesday – the 3rd Annual Source Awards is taking place.

Thursday – the Pouring for Purpose fundraiser for the Cancer Community Center is taking place at Thompson’s Point.

Friday – there will be a wine tasting at Rosemont on Brighton Ave.

Saturday – Beard award-winning chef Zak Pelaccio from Fish & Game will be at Central Provisions for a book signing, there will be a wine tasting at LeRoux Kitchen, and the Winter Farmers’ Market is taking place.

Sunday –Sonny’s is holding a Mezcal dinner.

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: Drifters Wife, Lincolns, Baristas & Bites, Shay’s Grill Pub

April 2nd, 2017

Peter Peter Portland Eater has reviewed Drifters Wife and Shay’s,

Chef Ben Jackson works the small kitchen next to the bar with deft and precision and the food clearly reflects that. Perfectly prepared, fresh food and plenty of wine is what you’ll find there and with a new menu every day, he’s challenged to come up with clever culinary interpretations to keep things interesting. And he does it very well.

the Press Herald has reviewed Lincolns, and Barista and Bites,

With six beers on tap (Allagash White, Harpoon Cider and Peak Organic Pilsner to name a few), one red wine, one white and no mixed drinks more complicated than liquor and a mixer, ordering a drink at Lincolns couldn’t be any less complicated.

Under Construction: Cong Tu Bot

April 1st, 2017

Cong Tu Bot (facebook, tumblr, instagram, twitter) co-owners Vien Dobui and Jessica Sheahan have applied for a liquor license for the restaurant they have under construction in the Nissen Building on Washington Ave.

Their menu will focus “on noodle dishes commonly found in Saigon, as well as a selection of smaller side dishes and snacks to accompany our entrees.” Here’s an excerpt from the full draft menu (pages 96-97):


and here’s a look at the floor plan for the 27-seat restaurant:

Under Construction: Noble Barbecue

April 1st, 2017

The new barbecue restaurant Fire & Co has under construction on outer Forest Ave, Noble Barbecue (instagram) has applied for a liquor license. Here’s a look at an excerpt of the draft menu (pages 41-42) supplied with their application:

Under Construction: Bujabelle

April 1st, 2017

A new central African restaurant called Bujabelle is under development at 249 Saint John Street in the space formerly occupied Chez Okapi. Co-owners Jerome Niryumwami, Jean Claude Nitunga, and Thierry Mugabe have applied for a liquor license and the materials supplied include a draft menu:

MBG Beer Box

March 31st, 2017

The Press Herald and Bangor Daily News have reported on the Maine Brewers Guild collaboration with Eimskip to send Maine beer to Iceland.

The Maine Beer Box, a branded shipping container with more than 50 taps built into its side, is the centerpiece of a multi-year effort between the Maine Brewers’ Guild and Eimskip, the Icelandic shipping company, to expose Maine beer to new markets and bring beers from Iceland and beyond back to the state.

Competition in Craft Brewing?

March 30th, 2017

The Press Herald has interviewed the keynote speaker at this week’s New England Craft Beer summit as part of an article on growing competition in the local beer market.

[Bart] Watson says every brewery in Maine will eventually feel the competition. As the Portland market matures, brewers might be forced to look to rural markets to sell their beers.

“There are challenges,” Watson said. “One of my takes is it doesn’t mean there is no growth happening. There’s a lot of growth out there. Rural areas have not been converting (to craft beer) as quickly, so local production has been slower than in metro areas. There’s still a lot of untapped markets.”

The article also reports that Portland’s newest brewery Battery Steele hopes to open next week serving an imperial stout, a saison and an india pale ale.

Interview with Rob Tod

March 29th, 2017

All About Beer has interviewed Allagash Brewing founder Rob Tod for their After Two Beers series.

The two discuss how Tod moved from keg washer to brewery owner, and how he came to appreciate and brew beers in the Belgian tradition. Tod talks about some of the beers that influenced him along the way, including one in particular that inspired him to brew Allagash White, a beer that now accounts for around 75 percent of the brewery’s production.

Edible Maine

March 29th, 2017

The Press Herald has posted an update on last week’s news about the launch of Edible Maine this summer.

At least to start, Edible Maine will be published quarterly and will run some 50 pages an issue, according to Michael Sanders, a Maine food writer of more than two decades who will serve as its editor. “This is going to be a magazine you can cook from or look at, read deeply into or read for two minutes for fun things you didn’t know you could do in Maine,” he said. “Most of all, it should help you get out and do things – go to a restaurant, go clamming, cook…