New food and dining developments are taking place all across Maine. Here are some recent updates to keep you in the know:

• Madeline Suhr, the owner of Periwinkle Pie Company (website, facebook, instagram) is constructing a building at 28 Bay Point Road in Georgetown where she plans to open a new bakery. Periwinkle currently operating out of the Robinhood Meeting house building and Suhr hopes to move to the new location in early 2027. Periwinkle now offers an assortment of sweet and savory hand pies, other baked goods and coffee. At the new location Suhr plans to expand the range of baked goods produced and to add espresso-based drinks to the beverage menu.
• The Kittery Wine Bar (website, instagram) held their grand opening Friday. The bar and bottle shop is being launched by owners Katie Howard-Smith and Jody Smith along with help from Howard-Smith’s sister Sadie Bell. The menu includes wine by the glass, bottle, and flights along with shareable snacks. The Kittery Wine Bar is located at 10 Walker Street and will be open Thursday through Saturday, 4 –10 pm, and Sunday, 11 am –3 pm. Here’s a look at the wine bar, and a field report from Eating Through the Seacoast. For more information, see this article from the Portsmouth Herald.
• The Bangor Daily News reports that a new food truck called T&D Eatery (facebook) has launched in Madawaska. According to the article, owner Amy Lagasse is serving a menu that includes “a little bit of everything with a focus on traditional Acadian cuisine.”
• The Bowdoinham Country Store (website, facebook, instagram) has opened for business (photos above). The business is being launched by Logan and Ashleigh Feeney with chef Nate Fenn. In addition to a wider range of market goods, the store sells sandwiches, salads, burgers and pizza to enjoy in their seating are or to grab and go. Later in the summer they hope to begin serving a dinner menu Thursday through Saturday.
• The Portsmouth Herald reports that Wiggly Bridge Distillery (website, facebook, instagram) in York has launch a food program named Wiggly Kitchen with a menu developed by chef Scott Samiya.
• The owners of the No Bones Grill (website, facebook, instagram) food truck have leased space in Old Town where they plan to open a brick and mortar restaurant. The Bangor Daily News reports that Daniel and Christine Terrill plan to hold a soft opening on July 14th and a grand opening July 20th.
• The father and daughter team Steve and Emily Brill have announced that the opening date for Brill’s Bakery (instagram) will be September 5th. The bakery is under construction in Wiscasset at 27 Summer Street.
• Kennebunk-based Pinsa has opened a second location in Ogunquit. They’ll be serving the same Roman-style sandwiches and will be open Wednesday through Saturday from their shop at 166 Main Street.
• Eating Through the Seacoast has published a field report from Siren & Sailor (website, instagram), a new cocktail bar and restaurant launched by the  owners of The Travelin Lobster in Bar Harbor.
• A new ice cream food truck called Salty Airs Scoops (instagram) has launched in York. The Ciampa family are serving ice cream from Shaker Pond Ice Cream in Alfred. See this article from the Portmouth Herald for additional information.
• The Portsmout Herald reports that Bandaloop in Arundel is under contract and the sale expected to close later this year. The new owners will be opening a new restaurant and not continuing to operate Bandaloop. Bandaloop has published a statement on facebook.
• Bowen’s Pizzeria & Deli in Belfast has announced they are closing. July 19th will be their last day in business. “We have some news we would like to share with you all. After many weeks of hard conversations and sleepless nights, we have made the difficult decision to close down the pizzeria. There are a lot of factors that led us to this decision. The volatility of the industry has gotten the better of us — the numbers just aren’t in our favor anymore.” For additional reporting see this article in the Bangor Daily News.
• Union Breakfast & Pizza in Lebanon will be going out of business. Their last day of service will be July 26th. The owners are focusing their energy on the launch of their new Azul Agave restaurants in Wells and Ogunquit.
• As previously reported, Banded Brewing in Biddeford will be closing at the end of August.
• The Bollard has published a breakfast review of Hank’s in Scarborough. “My friend ordered Hank’s Breakfast Sammy ($11 with meat, $8 without) with Vermont cheddar cheese. The English muffin from Not a Bakery was outstanding — airy, crisp and slightly chewy. The fried egg was expertly cooked, with lacy browned edges and a just-set yolk, and the irregularly shaped sausage patty was flavorful and well seasoned.”

For a statewide guide to eating and drinking see the Maine Food Map—a growing list of coffee shops, bars, restaurants, bakeries, cafes, plus other food and dining businesses in all of Maine’s 16 counties.