Under Construction: Ebb & Flow


Maine Today, Urban Eye and Eater Maine have all published photos and background details on Ebb & Flow.

D’Auvray’s partner is Angelo Ciocca, longtime proprietor of Nova Seafood, a Portland-based wholesaler who has supplied D’Auvray’s previous restaurants for years. Most recently, D’Auvray was the chef at Thasos Greek Restaurant in Fort Lauderdale, Fla. A native of Los Angeles, he helmed kitchens in Raleigh, North Carolina, including two of his own — the seafood restaurant Fins and the international street food eatery bu.ku — before moving to Florida. In 2008, Fins was named one of the 10 best seafood restaurants in the country by Bon Appetit. [Maine Today]

Reviews: Bramhall, Golden Lotus, Bramhall

Peter Peter Portland Eater has reviewed Bramhall,

When all was said and done, my portion of the bill came to around $30 including tax and tip.  Bramhall was really fun, reasonably priced, and had an incredible atmosphere and decor. It would definitely qualify as an anytime hangout. The place wowed me as soon as I walked in which is also when the party started. From there it just got better. I would undoubtedly recommended this place to anyone for a great drink and some unique snacks.

the Press Herald has reviewed Golden Lotus,

White rice, or as my brother-in-law likes to call it, “the candy of grain,” is something I could also do a lot of damage with, and this certainly was the case with what I consumed at Golden Lotus. Cooked to perfection, it didn’t stand a chance, even with my less-than-stellar chopsticks skills. Also, the portions were generous. Not enormous, but plenty of food to satisfy the bottomless pit of my stomach.

and published a bar review of Bonfire.

Aside from the Solo cups and the self-serve beer wall, another exclusive detail at Bonfire is the choice of seats. Ever sipped a beer from a Solo cup on a cowboy saddle seat? (Don’t answer that.) Well, here, in the dim glow of Mason jar candles and the blue glare of 12 flat screen TVs, you finally can.

Maine Pie Line Closing (Updated)

mpl_logoMaine Pie Line owner Briana Warner has announced that she’s closing the business as of November 8.

…After a fantastic run, the Maine Pie Line will be closing our doors permanently on November 8th. I can’t explain how much we have appreciated all of you as customers and supporters, but new exciting opportunities have opened up for me and I decided to close the company on a high note…

Update: Eater Maine has published an extended interview with Warner about her decision, MPL in general and her next job.

This Week’s Events: Wine Dinners, Portland Beer Week, Pocket Brunch, East Ender Pig Roast


MondayJason Loring will be the featured chef at a sold out Flanagan’s Table.

Wednesday — Vinland will be hosting a dinner with four organic winemakers from northern Italy– Elisabetta Foradori, Silvio Messana, Alessandra Bera, and Elena Pantaleoni, and the Monument Square Farmers Market is taking place.

Friday — Rosemont is holding a Halloween Party at their store on Commercial Street.

Saturday — It’s the first day of Portland Beer Week,Rosemont is hosting Italian winemaker Giorgio Rivetti for a wine dinner, Rosemont and Piccolo are collaborating on a cooking class, both LeRoux Kitchen and The Farm Stand are holding wine tastings, and the Deering Oaks Farmers Market is taking place.

SundayPocket Brunch is serving a 6-course brunch in collaboration with Marshall Wharf, In’finiti and Novare Res, the East Ender is holding a pig roast, Italian winemaker Giorgio Rivetti will be at The Corner Room for a wine dinner, The Maine Brew Bus is leading the 2nd Annual Home Brew Tour, and the Maine Brewer’s Guild is organizing Freshmen Orientation which is an event high the new breweries that launched in 2014.

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.

Financial Times: Portland Steps into the Spotlight

The Financial Times has published admiring look at Portland that touches on the city’s food scene.

Culture is one thing but if there’s one area where the new Portland has truly excelled, it is food and drink. In the past two decades the city’s restaurant sector has mushroomed and, as in the rest of the country, good ingredients are increasingly high on the agenda.

The article recommends Empire, Duckfat, Central Provisions, Salvage, Eventide and Blue Rooster and draws special attention to Vinland,

But a serious star has emerged in the shape of Vinland, since last January the city’s leading contemporary restaurant, where chef David Levi favours localism, seasonality and foraging. This is the place Portland needed to crystallise its gastronomic ambitions once and for all.

Review of Ten Ten Pié

The Portland Phoenix has reviewed Ten Ten Pié.

A terrific almond croissant has more pastry and less paste than Standard’s version, making it feel a bit more adult. A little bundt-shaped cannelé, made with burnt custard, had that combination of crunchy-chewy crust and softly chewy interior that marks great bagels. Chocolate pudding was rich and creamy, and topped with a miso-caramel cream (which tasted more of caramel).