Maine Craft Distilling and Sur Lie are c0-hosting a 2-step collaboration next week:
Monday – stop by the MCD distillery on Fox Street to taste some of the drinks Sur Lie bartenders come up with as they experiment with MCD’s spirits. 3 – 6 pm.
Wednesday – visit Sur Lie on Free Street for a Maine Craft Distilling bar takeover. Bartenders will be serving up the new drinks they developed as part of Monday’s experimentation at the distillery.
Maine & Loire (website, instagram, facebook) owners Orenda and Peter Hale have leased a space at 63 Washington Ave for their new wine store. The couple are aiming to open in early/mid-January.
Photo Credit: Maine & Loire
The Press Herald has published a bar review of DiMillo’s.
DiMillo’s is a Portland institution. A floating restaurant since 1982, this 701-ton yacht can seat up to 600 in the summertime. The bar scene in the winter is more mellow but the place can still get crowded on weekends and Tuesday nights. Expect to find excellent service, a jovial atmosphere and strong drinks.
A Blissful Interlude has published an interview with Andrew Taylor co-chef/owner of Eventide and Hugo’s.
Taylor says that the distinguishing factor about Eventide Oyster Co. is that “we wanted to be able to take as many liberties as we could with that style. Our culinary approach is that we are farm to table, but what really excites us is our love of international food. One of the things we love is that the techniques are so unique compared to what we were taught. Using the basic blueprint, we then applied our own framework using the culinary influence of international cuisine.”
The Press Herald has published an article about the Friday Pie Club.
For instance, wild blueberry pies – as iconic as the lobster roll in Maine – fell flat this summer. Yet blueberry ginger pies were wildly popular. At the farmers markets, slices of squash pie turned out to be a hit with teenage boys, while the girls coveted slices of lemon chess pie, a sweet blend of lemon, sugar, eggs and milk. Apple crumb, pear cranberry and green tomato pies were all best-sellers.
For more information visit the Friday Pie Club website or facebook page.
Karl Deuben and Bill Leavy co-owners of the popular Small Axe food truck are in the final stages of purchasing the East Ender at 47 Middle Street.
Deuben and Leavy will be completing the purchase of the restaurant from Megan Schroeter in January and after some renovation plan to re-open by early March “continuing the commitment to local ingredients and creative, high quality food that our customers have come to expect“. (Hopefully that means the Korean Pork Belly sandwich will make the transition to the East Ender menu.)
The Small Axe food truck is up for sale so they can “give the restaurant our undivided attention“. Prior to running Small Axe, the pair have worked at Miyake, Hugo’s. Bill has also been part of the staff at Back Bay Grill and before moving to Portland Karl worked at Alinea.
Schroeter and then partner Mitch Gerow opened the East Ender nearly 4 years ago. Prior to that it had been the longtime home of Norm’s East End Grill.
See the PFM Under Construction page for a list of other restaurant projects in development.
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