Reviews: The Well, Saltwater Grille and the Sea Glass

The Golden Dish has published reviews of The Well,

The pasta choice that evening was potato gnocchi made with Norland potatoes (Jason’s favorite) and served with spinach, roasted parsnips, carrots, braised radishes and tomato puree. It was a beautiful looking dish.

as well as the Saltwater Grille and Sea Glass Restaurant.

I opted for the Maine haddock, a delicious piece of fish with a Parmesan crust and served over a creamy mash of Yukon gold potatoes. The accompanying string beans were cooked al dente, though the kitchen might have opted for local, seasonal asparagus, which would have been more appropriate.

Under Construction: Bissell Brothers Brewing has published an interview with siblings Noah and Adam Bissell about the new brewery they’re launching.

One would think in a city like Portland, Maine that brothers Noah and Peter Bissell would have a very tough time cracking into the already booming local and national craft brew market.  But what most wouldn’t count on is the experience and creativity each brother brings to the equation.

Under Construction: Portland Hunt & Alpine Club

Portland Hunt & Alpine Club is planning a Scandinavian theme for their food menu.

It’s influence is Scandinavian boards, cured fish and meats, brown breads, rye crackers, open-face sandwiches, a pickle program and much more.

In Sweden it’s called smörgäsbord, in Norway it’s koltbord and in Finland it’s voileipäpöytä.

We’re calling it Scandinavian Gastropub.

Under Construction: Bresca and the Honey Bee, Mexican on Forest Ave, Black Cat

A few under construction updates:

  • Bresca and the Honey Bee, Krista Kern Desjarlais’s snack shack in New Gloucester, has passed inspection and is scheduled to open on Saturday with a limited menu.
  • A sign at 865 Forest Ave, the former home of Venue, indicates that a new Mexican restaurant is slated for that space.
  • Black Cat Coffee has selected Matt’s Wood Roasted Coffee for their new shop on Stevens Ave.

This Week’s Events: Ice Tea Day, Scallop Fishery, Farmers Market, Backyard Fish Fry

MondayOakhurst Dairy is pairing up with 5 local food trucks to celebrate National Ice Tea Day. Bite into Maine, Love Cupcakes, Mainely Burgers, Gusto’s and Portside Picnic will be handing out free Oakhurst ice tea all day.

Wednesday — the Monument Square Farmers Market is taking place.

Thursday — Fisherman Danny Eilersten and scientist Kevin Stokesbury will give a talk at GMRI on the Georges Bank scallop fishery, there will be a wine tasting at the Public Market House, and The Great Lost Bear will be showcasing beers from Allagash.

Friday — GMRI is holding a backyard fish fry catered by Susan’s Fish & Chips.

Saturday — Bite into Maine, Gustos, Mainely Burgers, El Corozan, Love Cupcakes, and Pretty Awesome St Food will be at Portland Flea for All for Flea Bites—a monthly street food festival in Bayside, Browne Trading is holding a wine tasting 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.

Miyake’s New Menu Concept


Maine a la Carte has published a piece about the new menu concept at Miyake on Fore Street.

Don’t worry. If you already loved Miyake, the rug isn’t going to be pulled out from under you. The changes that are being made are designed to put customers more at ease and offer them more choices on the menu, which will “still be Japanese but a different interpretation of it,” says manager William Garfield.

Phoenix Food Truck Match-up & Review of Wicked Good

This week’s Portland Phoenix includes a short article about food trucks and quiz that challenges you to match-up the trucks with the owners.

This week the paper also published a review of Wicked Good Street Kitchen.

Their version of the BLT was more sophisticated — with terrific Iraqi flatbread and lots of crunchy and bitter arugula. The thin bread let you really taste the thick salty bacon, the sweet tomato, and the tangy-sour mayo. A falafel sandwich was very similar, but a bit less rewarding since the chickpeas obscured the other flavors a bit. A “raw pad Thai” is actually more like a really nice salad in the French tradition of diced root veggies. The noodles are actually crunchy radish, and the sauce is more tahini-creamy than nutty. There is plenty of crunchy kale, carrot, and sweet red pepper.