Under Construction: Maine Craft Distilling

Urban Eye has posted an update on Maine Craft Distilling’s plans for their new space on Washington Ave.

He plans to curate a craft whiskey collection from around the world and showcase his small-batch booze the way its meant to be imbibed: as classic cocktails. Because you can’t concoct a sidecar without cognac, or create a killer cocktail without access to absinthe, he had to apply for a lounge license. The distillery will also serve food and feel more like Liquid Riot on Commercial Street.


Reviews: Tipo, Mami, Stroudwater, Hot Suppa

The Maine Sunday Telegram has reviewed Tipo,

But if you order nothing else at Tipo, be sure to try the pizza, baked in a Hephaestian wood-fired oven whose ceiling temperature tops out at over 1,000 degrees F. It’s here, on the most dangerous piece of equipment in the building (or perhaps the neighborhood) where Gould’s single-minded focus yields its greatest dividend: a perfectly blistered, crisp and char-marked crust – good enough to make even a Neapolitan jealous.

The Golden Dish has posted a first look at Mami,

I considered several of the snack plates for lunch, dishes like a steamed bun filled with lamb, a hot dog with nori and scallions or grilled octopus balls. But I opted for the standard bearer of izakaya fare, okonomiyaki—the pancake spread with cabbage, seasonal veggies, katsuobushi, benishoga, okonomi sauce and kewpie. Since I was by myself I didn’t have the option of sharing the plate-size pancake, the thing to do with a dish that large. But I wolfed it down anyway to the last drop and crumb and loved it.

the Press Herald has reviewed the bar at Stroudwater Distillery,

Head down to Stroudwater Distillery if you are in the mood for something different. Whether you’re looking for a tasting of spirits or something from the carefully curated selection of cocktails, Stroudwater is all about high quality, so you really can’t go wrong.

and Peter Peter Portland Eater has reviewed Hot Suppa.

If you head over for brunch, the options are practically limitless. Among the choices are French toast, waffles, burgers, and eggs benedict. They’ve truly got something for all tastes. Their sprinkling of southern flair in Maine creates food that sounds great and eats even better. I challenge you to go to Hot Suppa any time of the day and not absolutely love it.

Stadler Restaurants Return to Tipping

Cara Stadler has reverted from the no-tipping model put in place last fall at Bao Bao and Tao Yuan, reports the Press Herald.

Bao Bao Dumpling House in Portland and Tao Yuan in Brunswick reversed the policy Wednesday after a review of the books for the first quarter of the year revealed it had been a failure.

“We really wanted it to work,” said Chris Peterman, director of operations for the restaurants. He said customers balked at the higher prices the restaurants had to charge to make up for the higher wages paid to servers who lost tip income.

Mashed Food Truck

The Forecaster has published an article about Mashed.

Maine may be best known for its seafood, but the state is also a major producer of potatoes.

That’s why it made perfect sense for Renee Rhoads, of Falmouth, to sell only foods nestled in mashed potatoes from her new food truck, appropriately called Mashed.

The rotating menu includes a Thanksgiving-themed offering of turkey, stuffing and cranberry sauce; a shepherd’s pie (also available meatless for vegetarians), and a pulled pork offering with coleslaw, bread and butter pickles, and cornbread.

Under Construction: Restaurante El Corazon

The owners of the El Corazon food truck have leased 190 State Street where they plan to open Restaurante El Corazon (facebook, instagram).

After four years cooking fresh Mexican food from the back of their family operated food truck Joe and Laura Urtuzuastegui have decided to grow the business and open up a brick and mortar shop…El Corazon will offer old favorites and new staples, small and large plate options, a oversized tequila selection, in a comfortable family atmosphere.

The space had been the original location of Petite Jacqueline and was slated to be the new home of Ocho until the owners put the project on hold.

El Corazon hopes to open the restaurant in May. They join the growing ranks of mobile operations adding or transforming into a traditional brick and mortar restaurant such as Mami and Baharat.