Cobblestone Coffee & Company

| Posted in Under Construction

Sai Guntaka will be opening a 40-seat cafe in South Portland called Cobblestone Coffee & Company (facebook, instagram). It will be located on the Gorham Road in the the space that was the first home Taj restaurant.

Cobblestone will serve a full line-up of brewed coffee and espresso-based drinks. A key feature of the beverage menu will be Irani chai prepared in the style popular in Hydrabad where Guntaka’s family is from. It will be flavored with cardamom, rose pedals and a mix of spices. Cobblestone will be sourcing coffee beans from Tandem Coffee Roasters.

Chef Adam Williams has joined the Taj team to lead the kitchen at Cobblestone. Guntaka said their goal is to provide a menu of seasonal sweat treats, savory pastries and brunch items that will be “something you won’t find just anywhere else.” Some examples are Vada Pav sandwiches, a cardamom croissant, and dosa crepes. There will also be grab and go options. The menu is still under development, so check back closer to the opening day to see the full list of dishes.

Guntaka shared he feels very connected to the space since its where he had his first success as a restaurant owner, and he has seen a need for a locally run coffee shop and cafe in that part of town which is what prompted him to develop the idea for Cobblestone.

Woodhull has designed Cobblestone—see the renderings below—and is in the process of building out the cafe. Guntaka hopes to launch Cobblestone by the end of April. When it launches he plans to redirect all profits from Cobblestone to his outreach program that provides free meals to people in need.

Guntaka is the owner of Taj in South Portland and cofounder Silver Street by Taj in the Old Port. Williams has worked at the Black Point Inn, Evo and Dry Dock.


Restaurant Real Estate: March 2026

| Posted in Real Estate

Welcome to the March 2026 edition of the Portland Food Map restaurant real estate listings sponsored by The Boulos Company—a commercial real estate brokerage that has helped Maine’s restauranteurs buy and lease restaurant spaces since 1975.

This resource gathers in one convenient place the spaces available in Portland (and a few in the surrounding area) that could be potential sites for restaurants and food producers and retailers to locate their next business. Finding the right spot is one of the crucial early challenges in launching a new business and hopefully this resource will make that step just a little bit easier.

West End/Libby Town/Parkside

785 Congress St – A 1,619 sq ft retail space near Bramhall Square is available for $23/sq ft (NNN).

867 Congress St – A former church which at one time was slated to be the future home of Vena’s is for sale for $549,000. The interior has already (see photos on listing) been partially renovated to include a bar/counter.

270 Saint John St – A 2,714 sq ft space in Union Station Plaza is available for $17/sq ft (NNN).

Arts District

11 Brown St – The 5,352 sq ft restaurant space currently occupied by Tokyo Sushi Ramen is for sale for $1,200,000. It comes with a fully equipped kitchen.

540 Congress St – The 25,800 sq ft building formerly occupied by Reny’s is for lease for $7.50/sq ft (NNN).

555 Congress St – The 1,908 sq ft former Five Fifty-Five dining room and mezzanine are available to lease for $20/sq ft (NNN).

582-584 Congress St – The 680-1,555 sq ft space formerly occupied by Harmon’s is for lease for $2,500 – $5,850/month (NNN).

Bayside/Inner Washington

31 Diamond St – the 3,288 sq ft former Freedom’s Edge tasting room is available for $19/sq ft (NNN).

52 Hanover St – 1,500 sq ft of retail space on the first floor of the Armature building is available for $30/sq ft (NNN).

127 Marginal Way – The 3,040 sq ft former All Speed bicycle shop space across the parking lot from Trader Joes is available for $27/sq ft (NNN).

65-67 Portland St – The 2,750 sq ft former Thai Esaan/Back Bay Grill space is available for $16/sq ft (MG).

114 Preble St – The former Coals building is available to lease. The 4,424 sq ft turnkey restaurant is listed at $26/sq ft (NNN) and includes onsite parking and outdoor seating.  For more information on the building and its history see this post on instagram.

Old Port

373 Fore St – The 7,500 sq ft former Henry’s Public House building is for lease for $26.50/sq ft (MG).

425 Fore St – This 1,548 sq ft space had been built as a restaurant which never opened. It’s now available for $70/sq ft (MG).

433 Fore St – A 930 sq ft lounge space on the first floor of the Hyatt is for lease for $60/sq ft (MG).

100 Middle St – A 350 sq ft cafe space on first floor of an Old Port office building is available for $850/month (Gross).

157 Middle St – A 2,039 – 5,155 sq ft retail space is available for $27.95/sq ft (MG).

191 Middle St – The 1,500 sq ft retail space formerly occupied by Crystal Joys is for lease for $60/sq ft (MG).

15 Monument Square – The 1,000 sq ft former Sisters Gourmet Deli space is available to lease for $3,600/month (NNN).

28 Monument Square – The building owner is seeking someone to lease the Public Market House and develop the food hall as an incubator space for new food businesses. The 8,064 sq ft space spans the 1st and 2nd floors and has a commercial kitchen in the basement. The well-loved Jamaican restaurant Yardie Ting already occupies part of the first floor and Bub’s Home Kitchen has moved in on the second floor with the remainder of the building vacant and already built out with kitchen infrastructure needed for new businesses. 28 Monument Square is listed at $12/sq ft (NNN). For more information on the building and its history see this post on instagram.

66 Pearl St – The 5,796 sq ft space that was the former home of Bull Moose is available for $15.75/sq ft (MG).

110 Thames St – Two spaces in the Sun Life building are available: a 5,772 sq ft space for $35/sq ft (NNN) and 2,575 sq ft space for $35/sq ft (NNN).

Camp Pennant – this brewery, distillery and restaurant is for sale. Contact Karen Rich for more information at karen@malonecb.com or (207) 210-6637.

Outer Forest Ave Area

332 Forest Ave – A 2,309 sq ft space in a building at the corner of Bedford Street and Forest Ave is available for $16/sq ft (NNN).

683 Forest Ave – a space in Woodford’s Corner most recently occupied by a restaurant called Merveille is for lease. Call (207) 766-8845 for more information.

1569 Forest Ave – The Riverton Station Pizza, Bar & Grill and the property it is on are for sale for $1,700,000.

1871 Forest Ave – The former Tortilla Flats is for sale. The 8,771 sq ft building is on 3.43 acres of property and is listed for $1,750,000.

631 Stevens Ave – The 1,000 sq ft cafe space inside the Stevens Square Community Center is for lease.

Elsewhere in Portland

1041 Brighton Ave – 885 – 2,429 sq ft of space are available for $16-18/sq ft (NNN) in the same strip mall as Panda Garden.

144 Fore St – several retail space in the same building as Madrid’s are available. They run from 1,527 to 3,544 sq ft and are listed at $17.50 – $19/sq ft.

375 Riverside St – several retail spots ranging from 3,050 – 26,285 sq ft are available to lease for $16-19/sq ft (NNN).

123 Washington Ave – The 10,894 sq ft space formerly occupied by Maine Craft Distilling is available for $16/sq ft (NNN). It includes a restaurant, an outdoor seating area and onsite parking.

550 Washington Ave – 2,722 sq ft of the former Botto’s bakery is available to lease for $18/sq ft (NNN).

Westgate Shopping Center – 1,340-4,921 sq ft of space are available. The lease rates are negotiable.

Navis Cafe, Thames St – Navis Cafe is for sale for $1,299,000. The 36-seat 1,456 sq ft cafe is located in the WEX building along the Eastern Promenade Trail.

Other Spaces – Some vacated restaurant spaces haven’t yet been formerly listed for by the owner. Check the closing announcements for insights on where those opportunities may be.

South Portland

1422 Broadway, South Portland – This 1,440 sq ft restaurant building in Cash Corner is for lease for $27/sq ft (NNN).

185 Cottage Rd, South Portland – The 2,647 sq ft former Mast Landing tasting room is for lease for $15.30/sq ft (NNN). It includes 20 parking spaces.

60 Ocean St, South Portland – The restaurant space had been occupied by Taco Trio is for lease. The 6,006 sq ft space is available for $9.99/sq ft (NNN). Taco Trio has returned to their original location at 119 Ocean Street.

Elsewhere in Maine

Bandaloop, Arundel – After 20 years in business the owners of Bandaloop have shared plans to sell the restaurant property. It’s priced at $1,995,000.

186 Main St, Auburn – A new building under construction along the Androscoggin River will include a 4,776 sq ft space that the owners hope to lease to a brewery or restaurant. It’s available for $18.50/sq ft (NNN). An additional 1,340 sq ft space will also be available when construction is completed.

111 Bath Rd, Brunswick – The Fat Boy Drive-In business and property is for sale for $775,000. Fat Boy has been in business since 1955.

137 Longwood Rd, Cumberland – A 2,110 sq ft building that’s been partially converted for use as a restaurant is available for $20/sq ft (NNN). See photos in the listing for a look at the current state of construction.

130 Wardtown Rd, Freeport – The 2,400 sq ft North Freeport Store building, equipment and 3 acres of sorrounding land are for sale for $625,000.

267 Scarborough Downs Rd, Scarborough – Six retail spaces in a new building at The Downs are available. They range in size from 1,091 – 5,248 sq ft. They’ll be available to occupy in the spring of 2027.

4 & 7 Dana St, Westbrook – A 5,085 sq ft restaurant space is available in a new building that is under construction with plans to open in 2027.

10 & 16 Hardy Rd, Westbrook – The building, land and business of Lenny’s at Hawkes Plaza is for sale for $689,000.

161 Main St, Woolwich – The Taste of Maine restaurant on Route One is for sale.

1335 Route 1, Yarmouth – The 6,884 sq ft former Muddy Rudder building is for lease.

Glossary

MG – Modified Gross which indicates that the operating expenses (taxes, insurance, maintenance, etc.) for the property are included in the lease rate. The tenant would pay its own utilities, which sometimes includes heat.

NNN – Triple Net which indicates that operating expenses are not included in the lease rate, and the tenant will pay them separately. They are often referred to as CAM (Common Area Maintenance) charges and taxes, which are expressed as $/sf. The tenant is also responsible for utilities.

Gross – Gross indicates all expenses including utilities are included in the lease rate. The tenant would be responsible for phone and internet access, as well as interior janitorial.

Bitter Maine

| Posted in General News

The Maine Sunday Telegram includes a feature article about Maine companies producing bitters and bitters adjacent products.

Maine’s half-dozen or so producers of cocktail bitters and digestifs occupy a small, niche corner of the alcohol market. Yet they’ve seen interest in their products grow steadily in the past 10 years as consumers have gravitated toward more complex cocktail flavors. And even as many consumers choose to drink less these days, some producers are expanding their bitters and digestif lines, taking advantage of the demand for lower-ABV beverage options.

Maine Food & Dining News: Bath, Bangor, Topsham, Scarborough, Westbrook, Shapleigh, Lisbon Falls, Waldoboro, Skowhegan, Rockland, Camden, Brunswick

| Posted in Maine

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

  • Lady Oyster (website, instagram) owner Virginia Shaffer has renovated a space (above left) at 1 Shaw Street in Bath where she plans to open a 4-seat raw bar called The Parlor (instagram). Shaffer envisions it as an oyster tasting room and market where customers can try oyster flights along with a glass of wine and homemade bread, and can also pick-up some oysters to enjoy at home. Each week The Parlor will feature oysters from three of Maine’s 150 oyster farms and a set of three new wines. Shaffer expects to launch The Parlor on May 1st. You can read more about the development of the business on the Lady Oyster website.
  • A new restaurant called Shamee in Maine (instagram) in under development in downtown Bangor. Shamee will serve Levantine cuisine. Owner Abdullah Al-Fdeilat has been operating on a pop-up basis out of the Korean Dad space in Veazie but their new restaurant will be located at 23 Hammond Street in a space formerly occupied by Bahar Restaurant.
  • Morning Moose (website, facebook, instagram) held the grand opening for their new coffee shop in Topsham today. It’s located at 11 Main Street and is open today 6 am to 6 pm. Their menu includes a full line-up of brewed and espresso coffee drinks, specialty lattes, donuts, breakfast sandwiches and some other baked goods.
  • A new wood-fired pizzeria called Bambino’s Kitchen (website, facebook, instagram) opened earlier this month in Scarborough serving a wide ranging menu of pizza, sandwiches, burgers, pasta and appetizers. They’re located in the space formerly occupied by Burano’s. Bambino’s is open daily, 11 am – 8 pm (until 9 pm on Friday/Saturday).
  • WJBQ reports that a new restaurant called Fletcher’s Tavern (facebook, instagram) has opened in the former Wessie’s Den spot in Westbrook. Wessie’s Den closed in late October.
  • Ted’s Fried Clams is under new ownership and will be relaunching in Shapleigh. Ted’s originally launched in 1950 and closed in 2023 after operating under three generations of the Mavrakos family. New owners Joe Christopher, Rob Orr, Matt Orr, and Roger Zeghibe plan to relaunch Ted’s on May 1st. According to a facebook post announcing the news, “The reopened Ted’s will feature classic menu items, vintage recipes, take-out, and lunch counter service. It will also offer new healthy options, including fresh salads and vegan dishes from Veggie Life Foods of Wells, Maine. Ted’s plans to add a full bar and improved ordering technology. The revival will also bring dozens of jobs back to the Shapleigh area.”
  • Blue Ox Malthouse in Lisbon Falls won medals at the 2026 Malt Cup awards run by the Craft Maltsters Guild. Up against other malt houses from North America and around the globe, Blue Ox took home the silver medal in the Light Munich category, the bronze medal in the Pilsen category, and the silver medal in the Unique Malt category for their Golden Triticale malt. Blue Ox was founded in 2014 and produces products using a traditional floor malting process.
  • Two Maine cheese makers are featured in the March issue of Food & Wine. Lakin’s Gorges Cheese Rockweed cheese which has “a ribbon of powdered seaweed running through it” and the Applewood Cold Smoked Ricotta from Crooked Face Creamery in Skowhegan.
  • An interactive staged dinner called tender (tickets) will be taking place over six nights in Rockland this April. As described by the organizers “tender is a night of exploration – presenting themes of comfort, discomfort, belonging, safety, autonomy, and selfhood through the lenses of space, place, food, and collective creation. The evening will emerge through constructed spaces that actively change and shift, evoking various public and private places, each with their own implications of belonging and acceptance. The food itself will serve as a bridge to childhood memories, ideas of ascribed value, and culturally informed moments of uncertainty.” Tender is the creation of Aaron T. Stephan, Gabriela Acero along with chef Brent Foster, designer Alexa Stark, ceramicist Bea Willemsen, and music by Amy Stacey Curtis and Henry Redman.
  • Natalie’s in Camden is holding a series of Indonesian dinners and related classes starting this weekend and through the middle of March. They include a Martini Masterclass taught by acclaimed bartender Trevin Hutchins, a cooking class by Alfie Jerome Mossadeg and dinners February 28 and March 5, 7, 12 and 14. For more information see the Natalie’s website.
  • Seaweed in the News: Maine Startup Insider has published an article about the frozen cookie dough company Buba OG which is run by marine scientist Jessie Muhlin. One of the Buba OG products incorporates dulse, nori and sea lettuce into the dough. The Bangor Daily News has published an article about the kelp kimchi produced by Red Kettle Foods in Belfast.
  • The Harpswell Anchor has published an article about Baked on Maine, the new restaurant that opened in Brunswick in early January.
  • Seven new entries have been added to the Maine Food Map: the Crooked Spoon Company in Thomaston, Panacea in Wiscasset, J&J Jamaican in Warren, Yu Takeout in Hancock, Enzo Benzo in Eliot, Lemon Bar in Rockland, and The Purple House in North Yarmouth. Our guide on Where to Eat in Maine now has 102 entries representing 50+ communities from all of Maine’s sixteen counties. A recent post of ours on instagram included photos from Sassafrass Cafe, Marmee Dearest Espresso, Cafe Grazie, Panacea, Enzo Benzo, Yu Takeout and Bon Vent Cider. Keep sending in your recommendations for places we should visit, share on social media and add to the list.

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.

Supper Club to Open Saturday

| Posted in Openings

Supper Club Cocktail Lounge (website, instagram) is scheduled to open on Saturday. The bar and restaurant will be open at 5 pm Thursday through Monday with the kitchen open until 9 pm, and the bar in operation until midnight Thursday through Saturday and until 11 pm on Sunday and Monday nights. It’s located in the former Guitar Grave space at 441 Congress Street nearby Monument Square.

Supper Club is the creation of Jake Bosma with front of house manager Zakk Nix, bar manager Shane Brennan, head chef Lo, and partners Isaac MacDougal, Brecken MacDougal and Zach Myers.

Bosma Shared, “Neighborhood feel is what has always drawn me to my favorite spaces in town and
that’s what I wanted to embody with Supper Club. It’s a place where you can drop in for a cocktail, stay for dinner, and end up closing down the lounge because you ran into friends and lost track of time. We wanted to capture that local affinity Portland already knows and loves and combine it with an ambient cocktail bar.”

The cocktail list (see below) includes drinks like the Nifty Fifty, a 50/50-ish martini made with pear and apple vermouth, sherry and an orange twist, the Automatic Love made with cilantro tequila, guava, fresno chiles and lime, and the Wisco Old Fashioned which is prepared with bourbon, brandy, Diplomatico rum, luxardo and dry curaco. There’s also a trio of nonalcoholic drinks and a small selection of beer and wine. Shown above are The Hare & The Dog and a Golden Negroni.

Chef Lo has put together a menu of bar snacks, apps and entrees, and desserts like the Bitter Greens salad was a full sized dish made with citrus, sesame seeds, cucumbers and sumac, and a delicious entree of Coconut Poached Hake (shown above) which is plated with celery root and cabbage is a coconut and chili broth.

The 2,400 sq ft space can seat up to 54 people. The main dining room features a 12-seat bar and banquette seating along the opposite wall. A lounge area with club chairs and an 8-seat circular booth flank the entrance from Congress Street. A separate area towards the back with lounge seating and its own 6-seat bar will be available for special events, private dinners, and overflow seating on busy nights. There’s also an 8-seat table a little removed from the main dining area for larger parties.

 

Upcoming Food & Dining Events

| Posted in Events

Tuesday – The Grill Room is serving a 4-course bourbon dinner.

Wednesday – Douro is serving a 4-course Spanish wine dinner.

Thursday – Banded Brewing is holding a 6-course beer dinner in Biddeford. Evo is holding a 4-course sparkling wine dinner. Zubair Mohajir will be the featured chef at the next Mr. Tuna & Friends dinner.

Friday – Bakers Briana Holt from Tandem, Kristen Lamontagne from Plum Pizza, and Kerry Hanney from Night Moves Bread will be taking part in a panel discussion about baking at Table Bar in Gardiner. The Sinful Kitchen is holding a Filipino boodle fight dinner. Maine & Loire will be holding a sherry tasting.

March 1 – Chef Damian Sansonetti will be teaching a Whole Hog Butchery class at Chaval.

March 3 – Chef Jeff Chanchaleune from Ma Der Lao Kitchen and Bar Sen in Oklahoma City will be holding a pop-up dinner at Crispy Gai. The first 3-course meal in the Set Lunch (instagram) pop-up series will be taking place.

March 1-12 – Maine Restaurant Week is taking place. Visit mainerestaurantweek.com for a list of participating establishments and special events.

March 12 – Mayo Street Arts is holding Dinner, Culture & Connections: Southern India which “celebrates the vibrant culture and flavors of Kerala State in Southern India” . The dinner will be prepared by Bombay Mahal from Brunswick and paired with a series of four beers from Rupee Beer Company. The meal will be accompanied by Indian shadow puppetry  and Mohiniyattam folk dance.

March 6 – The Maine Craft Brew Summit is taking place. Natalie Cilurzo, co-owner and President of Russian River Brewing Company, will be the keynote speaker.

March 21-22 – Maine Maple Sunday Weekend is taking place. Visit the Maine Maple Producers Association website to find a sugar shack or two to visit.

March 22 – The local chapter of the American Culinary Federation is holding their Annual Chefs’ Touch Dinner.

March 24 – Jordan Brocklesby from Plates of Portland will be the guest speaker at a Maine Voices Live event at One Longfellow Square.

May 3 – CiderFeast is taking place.

May 16 – The Maine Wine Wine Fest (tickets) is taking place in Freeport.

Planning a wedding, holding a business event, or hosting visitors from away? Our printed guides are a great resource to help your guests explore the Maine restaurant scene.

The Portland and Midcoast pocket guides are now for sale in packs of 25 on our online store.

Interview with Luke Holden

| Posted in People

The latest episode of the Boulos Beats podcast features an interview with Luke Holden, co-founder of Luke’s Lobster.

Now operating 28 locations across the United States, with international locations in Singapore and Japan, Luke’s Lobster has become a globally recognized brand rooted in sustainability and quality. Luke discusses the importance of vertical integration, community relationships, and the strategic growth of the company’s consumer packaged goods business. The conversation also explores how Luke’s restaurant footprint and real estate strategy play a critical role in brand awareness and long-term growth.