Dispatch has published a review of Wannawaf.
We had the Cheeky Monkey, to which we added peanut butter, and had ourselves a bit of a dessert meltdown. It was amazing. I’m not normally into sweets (I say, as I wreck a package of Wild Berry Skittles), but this was totally worth the sugar buzz.
Portland Cap N Stem Company is a new company that’s raising mushrooms for culinary and medicinal use. It’s run by an “Italian Architect and a Norwegian Artist”. Their plan is to sell their products to local restaurants and at farmers markets. They will be one of the vendors at the new Maker’s Market (August 21, 5-9 pm) being run by the Urban Farm Fermentory.
The Golden Dish has published a review of Bresca and the Honey Bee.
If you’re looking for that little slice of heaven (the way life used to be?) — and exceptional food — then head over to the shores of the sweetest little bathing hole called Outlet Beach where the inimitable Bresca and the Honey Bee has set up shop.
The 207 Foodie has posted reviews of Vignola,
If you’re looking for fresh pasta, with ingredients served straight from the farm (some of the farms used: Olivia’s Garden, Stone Heart Farms, Grand View Farms, among many more) then Vignola is the place to try. I intend to come back for the cheese page, and the Prosecco! Also, come in for their brunch, available Saturdays and Sundays!
and of Pai Men Miyake.
I only wish I had ordered something a little bit more filling. I ordered a Soba dish, with chicken dumplings, egg cured in miso, seaweed and noodles. It’s not that I didn’t enjoy my dish, because I did. I’ve never had a noodle dish quite like it. Obviously Miyake is all about being unique. And perhaps I’d be more satisfied if I tried Miyake on Fore Street, both owned by Chef Masa Miyake.
Wednesday — Bon Appétit plans to announce the Top 10 best new restaurants of 2013 plus their choice for the overall best new restaurant of the year, and the Monument Square Farmers Market is taking place.
Thursday — Leslie Oster from Aurora Provisions will be the guest chef at this week’s Twilight Dinner at Turkey Hill Farm, there will be a summer beer tasting at the Bier Cellar and The Great Lost Bear will be showcasing beer from Captain Dick’s Brewery in Wells.
Friday — Wine Wise will set sail on the Frances for a tasting of Tuscan red wines.
Saturday — there will be a wine tasting at Browne Trading, 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.
Sheldoyle has stepped up publication of restaurant photos and mini-commentary on her Flickr dining diary. Recent posts include Black Cat Coffee, The Well and Gather.
According to a report in the Bangor Daily News, Mike’s sandwich shop on Congress Street will close next week.
The home of the rock ’n’ roll sandwich is about to play its last tune.
Mike’s Restaurant on Congress Street closes next week after three years of providing patrons affordable meals and a place to rock out.
For additional reporting, see the Press Herald.
The Maine Sunday Telegram has published a review of Outliers.
Outliers Eatery is as good as Portland’s dining scene gets. The atmosphere balances modern austerity with welcoming charm; the location is neighborhood-y with a harbor view. Parking is easy, the staff is professional and charming, and the food is thoughtfully prepared with a balance of freestyle and control. The menu winks at diners with literary sensibilities, but never dips into obnoxiousness.
Sharon Kitchens, author of The Root, and bartender Andrew Volk finished off their 3-part series on Maine distilleries with a visit to Bartlett’s Spirits of Maine.
When Bob Bartlett and his wife Kathe arrived in Maine in 1975 they brought with them a passion and knowledge of wine-making. In 1983 they opened Bartlett Maine Estate Winery in Gouldsboro and became the first winemakers in the state. In 2007, the couple added a distillery to produce pear eau de vie and apple brandy (the apples are sourced from Maine producers). Two months ago they introduced Rusticator Rum made with organic molasses sourced from South America.
In parts 1 and 2 of the series Kitchens and Volk visited New England Distilling and Sweetgrass Farm Winery & Distillery.
Peter Peter Portland Eater has published a review of Zapoteca,
Overall, the meal – really a pre-dinner warm-up – was a huge redemption for Zapoteca. The so-so meal I remembered from there became a distant memory and I had a renewed sense of what Zapoteca was all about. The service was very good, the food was much improved, and the atmosphere was fun and inviting.
and The Golden Dish has published a review of In’finiti.
By 8:30 the placed started filling up. It was unclear if people were coming in for drinks or dinner. Either way, In’Finiti is hitting all the right notes ringing in excellent food served in a dramatic space that should be eagerly filled with an adventurous dining public.
According to a report in today’s Press Herald, DiPietro’s sandwich shop on Cumberland Ave will be closing their doors as of August 18. The shop was founded by Warren and Grace DiPietro in 1944.
A banner hanging outside says, “Thanks for your loyalty. We will be closing to enjoy retirement. Come in and savor one of our famous Italians because, as Joey used to say, you’ve eaten the rest, now try the best.”
Joey is the late Joseph DiPietro, who took over the store from his parents in 1966. He died in 2003.