Harding Lee Smith’s new restaurant, Boone’s Fish House & Oyster Room, is set to open today. It’s located on Custom House Wharf making it one of the few restaurants in the city actually on the water. For more than a century the space was the home of Boone’s Restaurant, which was founded in 1898 by Alexander Boone.
This is Smith’s fourth restaurant. He also owns The Front Room, The Grill Room and The Corner Room.
A menu is available on the Boone’s website.
El Rayo bartender Henry Jost has made it to the semi-finals in Bombay Saphire Most Imaginative Bartender competition. Jost’s entry is the High Port Cocktail which he’ll be pouring for the judges on September 8th in Las Vegas.
Update: for more information see this article in today’s Portland Daily Sun.
Bon Appétit has selected Eventide Oyster Company as one of the 50 Best New Restaurants in America.
In a state where lobster is king, Eventide’s dedication to the oyster is a bold move. The menu lists around 20 different varieties displayed in a massive hunk of Maine granite on the bar. All are offered raw with creative “accouterment” like kim chee ice. There is lobster here too, only Eventide’s lobster roll comes in a Chinese bun and is offered with not just mayo, but a brown butter vinaigrette or hollandaise. The spare, bright dining room relies on the bar around the perimeter, but two picnic tables in the back can accommodate those who’d rather slurp sitting down.
On August 14th, Bon Appétit will be releasing their list of the top 10 as well as their selection for the overall best new restaurant in America.
Leigh Kellis, owner of The Holy Donut, has leased 7 Exchange Street and plans to open a second retail location in the Old Port. 7 Exchange was formerly occupied by the Exchange Street Cafe.
An editorial in today’s Press Herald comes out in favor of reforming Portland food truck regulations.
The city is wise to take these concerns seriously. The glitches in even the most carefully crafted of regulations often don’t reveal themselves until the rules take effect. That’s what’s happening here. Food trucks are an expanding part of an industry that’s vital to Portland’s economy and its culture; a revised ordinance can put in place reasonable rules while still giving food service entrepreneurs more freedom to run viable, innovative local businesses.
Eat Maine has published a review of the Small Axe food truck,
…food trucks have been popping up everywhere, offering finger-friendly bites like pizza cones and cup cakes. But in the midst of all this casual fare, Small Axe is serving up something pretty special. Helmed by two of Portland’s top chefs, this truck is making restaurant worthy food available in the middle of a parking lot. Craving a quick bowl of fish curry? Small Axe can make that happen.
The Blueberry Files has published a review of Wannawaf.
So Wannawaf seems to be more for the “stop in with the kids for the afternoon and buy a round of ice cream; get it served over a waffle if you wanna be silly” set. I am not in that set and I don’t know if that will be enough to sustain them in Portland. Time will tell, I guess.
and Peter Peter Portland Eater has published a review of Novare Res.
There’s hardly a better place in Portland to try new libations than Novare Res. With well over a hundred beers, Novare Res is a beer garden for the casual beer enthusiast all the way to the most serious of beer connoisseurs.
An article in today’s Press Herald examines the growing trend of hand pies in Portland and mentions a new bakery called Little Bigs that’s set to open in the next few days in South Portland.
Their bakery, Little Bigs, is expected to open at 340 Main St. by Monday and join a growing trend in the Portland area – hand foods, specifically, hand pies.
Hand pies are gaining popularity locally and have been featured this summer in national magazines such as Bon Appetit and Martha Stewart Living.
Both the Press Herald and Bangor Daily News have published stories about the Saint Peter’s Bazaar which takes place this weekend on Saturday and Sunday.
Their general was Josephine Dulac, a 76-year-old retired first-grade teacher – who better to keep the troops in line? – wearing a white apron, blue gloves and a navy baseball cap. Dulac has been part of the cookie operation for 15 to 20 years, but shies away from taking any credit.
“I am not alone,” she said. “Far from it. We have people from 12 years old to 92 years old that work the cookie bake.”
The Associated Press has published a review of Duckfat.
Your best bet is to treat the fries as the main course, then share a few other dishes as sides. The charred broccoli and goat cheese salad is terrific. And the roasted pork belly panini with manchego and saffron-Tabasco mayo will make your eyes roll back. And despite appearances, Duckfat is family friendly. The little ones will love their handcrafted sodas (try the Roots, Bark, Sticks and Leaves — also known as root beer).