Interview with John R. Myers

Knack Factory has published an interview with bartender John R. Myers.

What about those revelations appealed to you?
I think it is just like anything that you start to care about. You start caring about quality on another level, especially when your craft is related to your employment. When you care about doing it, it brings a whole new level of enjoyment. When you care about the quality of ingredients you are using and the fresh juices and the homemade concoctions, it keeps it interesting and makes it worth doing.

Reviews: El Corazon, Po’Boys, Caiola’s

Eat Maine has reviewed El Corazon,

There are other taco choices, like the carnitas, where the pork shoulder is slowly braised in its own fat and slightly crisped up before serving, and the Baja fish taco which Joe insists must “always be fried, NEVER grilled.” All their sauces are made on the truck, including a mild salsa verde and an extra hot salsa made from dried New Mexican Hatch Chilies, which he gets directly from the source because, due to the soil they grow in, there is simply no replacement for these peppers.

Drink Up and Get Happy has reviewed Po’Boys,

Po’ Boys and Pickles serves up authentic Louisiana fare in a relaxed atmosphere.  It’s built a great reputation for delicious food and great prices and we agree wholeheartedly!  While the $2.50 drafts are only Monday and Tuesday they are open 7 days a week. Do yourself a favor and stop by sometime. You’ll be hooked!

and The Golden Dish has reviewed Caiola’s.

I switched my order. The fish was beautifully cooked, flakey, moist and married to flavors worth the price of admission tenfold.

It was those smoked chickpeas, however, that stole the show—so typical of how Harmon comes up with these ingenious devises that are as trendy as haute hipster hangout fare anytime.

Chebeague Island Inn’s New Chef

Maine a la Carte has reported on a preview dinner at Chebeague Island Inn prepared by their new chef Brandon Hicks.

Hicks moved to Maine from ilili Restaurant in New York City, where he spent the last three years as chef de cuisine. Before that, he worked at several New York restaurants, including a stint as chef de cuisine at Brasserie 8 1/2; maitre fromager at Artisinal Restaurant; and chef de partie at Picholine.

Hicks is also a certified master sommelier, and shared some of his knowledge about wine – as well as a bottle or two from his own cellar – during the course of the evening.

Review of MJ’s & Top of the East

The Portland Phoenix has published a review of MJ’s Wine Bar and Top of the East.

Dive bars are a crucial component of any urban bohemian’s personal mix of high and low culture. Within the paradigm of upscale drinking, however, we considered a different type of high/low juxtaposition: MJ’s Wine Bar at the bottom of One City Center, and the Top of the East Lounge, located on the top floor of what is now the Westin Portland Harborview hotel. The former allows you to drink under 13 stories of home-grown bankers and lawyers; at the other, you’re lounging above a dozen floors of business travelers and tourists.

Kickstarter: Weft & Warp

Erik Desjarlais has launched a Kickstarter campaign to help expand Weft & Warp Seamester. Desjarlais is a former Portland chef who now uses his skill at working with fabric and leather to produce knife rolls, aprons and for chefs and home cooks around the country.

The business has an ongoing backlog of orders and Desjarlais will be using the funds to move to a larger space, add staff and buy the supplies and tools needed to expand.

Visit the Weft & Warp Kickstarter page to learn more and to contribute to this effort.

Ana’s Mobile Gourmet (Updated)


Ana’s Mobile Gourmet, Portland’s newest food truck, launched on Monday. Ana’s serves Salvadoran food: pupusas, taquitos, tamales, quesadillas, and burritos. Snap Reviews spotted them yesterday on West Commercial, and according to Ana’s facebook page the truck plans to be at the the Baxter Boulevard parking lot on Sundays.

Update: Ana’s has announced that their launch has been put on hold. They expect to be back on the road within a month.

Q&A with Arlin Smith

Knack Factory has posted a Q&A with Arlin Smith from Hugo’s.

Why are you in this business?
I love taking care of people in a way that they didn’t even think was possible. I would say that fact alone is what drives me. Ultimately it is what I do every day for people. Most people see service as service, where they have a server and they get to beckon them, call them over, whatever is brought over, they pay them and they are on their way. I feel like hospitality is an anticipation of needs, it is making suggestions, it is getting guests something they wanted that they didn’t even know they wanted.

Liquid M2

Urban Eye has posted an article on the opening of Liquid M2.

Opening three days ago on the emerging end of Fore Street, this heath-bar-meets-hip-lounge is the newest refueling station by Jacqueline Bradley.

Farm to bar means fruit and vegetables are added to smoothies and spirits for cocktails with a wholesome edge. Beet-infused vodka gives the ruby martini its hue. Not purple food coloring no. 2.