Under Construction: Bob’s Clam Hut

I talked with Michael Landgarten, the owner Bob’s Clam Hut (website), yesterday. Landgarten is looking forward to being part of the Washington Ave community and to realizing the full potential of the space he’s taken over at the corner of Washington and Cumberland Aves. If you haven’t driven by there recently you should check it out. It’s quite a transformation from the former Three Buoys.

There isn’t a firm opening date set yet for Bob’s but Landgarten is hoping to open in time for the Fourth of July.

This Week’s Events: iPhone Photo Workshop, Greek Wine Tasting, Sebago 20th, Highroller Pop-up

Wednesday – photographer Kari Herer is teaching an iPhone photography workshop at Tipo, and the Monument Square Farmers’ Market is taking place.

FridayOpus Ten is scheduled to reopen for the season.

Saturday – there will be a Greek wine tasting at RSVP, Sebago Brewing is celebrating their 20th anniversary, and the Deering Oaks Farmers’ Market is taking place.

Sunday – there will be a Highroller Lobster pop-up at the Island Creek Oyster Shop on Washington Ave.

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.

Portland Wine Week Gala Menu

The organizers have released the menu for the upcoming Portland Wine Week Gala and it looks wonderful:

  • Course 1 — Baby shrimp in creamy salsa verde with whipped feta, charred avocado, cucumber, and young lettuce by chef Courtney Loreg from Woodford F&B
  • Course 2 — Savory pea custard with grilled squid, barely cooked peas, beach herbs, finished with a smoked squid broth and beach rose oil by chef Bowman Brown from Elda in Biddeford
  • Course 3 — Oreiller pâté en croûte with pork, duck, foie gras, morel mushrooms and pistachios (shown here) by chef Fred Eliot from Scales
  • Course 4 — Milk braised pork loin with roasted parsnips, leeks, pickled mushrooms, garlic demi glace by chef Emil Rivera from Sur Lie
  • Course 5 — Strawberry, fennel, vanilla mousse, crumble, sponge cake by chef Ilma Lopez from Chaval

Tickets to the event are available at www.portlandwineweek.me

Reviews: Duckfat Frites Shack, Maine Lobster Shack, Blue Lobster Wine Co.

The Portland Phoenix has reviewed Duckfat Frites Shack,

Frites are as expected (read: perfect), served alongside a chosen assortment of house-made sauces/aiolis and perfectly suited for pairing with Oxbow’s always impressive lineup of draft and bottled farmhouse ales. The real standouts thus far, however, have come in the form of dishes not exactly in line with Dutch and Flemish fare. Salmon belly poke—served with avocado, cilantro, sambal and crispy rice crackers—is the most delicate, viceral-grunt-inspiring dish you’ve ever eaten out of a paper tray. As battered birds go, chicken-fried quail is the “cleanest” imaginable in both taste and texture, destined for dipping in a lemon-sage mayo that lives up to its name and flanked by a piquant pile of fermented coleslaw.

The Press Herald has reviewed Blue Lobster Wine Co., and

Perfect location for a stop while strolling Anderson Street, especially if you’re an unpretentious wine lover who supports the concept of urban wineries.

Peter Peter Portland Eater has reviewed Maine Lobster Shack.

I wouldn’t say that Maine Lobster Shack is the best at any one thing, but they performed well with everything we had. They seem to have a solid grasp on casual seaside fare and the Fore St. location really is a fun, central spot in the Old Port. Have beers and oysters outdoors, lobster rolls and fries indoors, or whatever combo of atmosphere and seafood you want. I think you’ll find a pleasant experience without any wanting for more when you’re through.

Maine Food for Thought

Mainebiz and The Blueberry Files have published articles on Maine Food for Thought.

The tour started at Union, where we heard an introduction from Bryce and then from chef Josh Berry. Maine Food for Thought features businesses that, according to Bryce, “go beyond their bottom line to source locally and sustainably.” Union’s menu is shaped by local produce availability, with the menu often being determined by what’s available at the farmers’ market.

Bon Appetit: Neighborhood Restaurants

Bon Appétit has included The Purple House, Ten Ten Pié and Hot Suppa in their list of America’s Favorite Neighborhood Restaurants.

We asked 80 of the most interesting people we know—chefs, novelists, activists, comedians, NBA players, and more—to let us in on their most-trusted haunts, from a Tibetan dumpling stand in a grocery store in Columbus to a landlocked fish market in Tulsa. These are the spots we return to again and again, the places that make no claim to be the “newest” or the “trendiest,” and that’s precisely why we love them.

Under Construction: Monte’s Fine Foods

A new neighborhood specialty market and and casual restaurant called Monte’s Fine Foods is coming to East Deering.

Co-owners Steve Quattrucci and Neil Rouda are in the process of of buying the Pizza by Angelone at the corner of Washington and Ocean Aves. The plan is to renovate the existing building and also add 2,300 sq ft of new space for the Monte’s kitchen and bakery.

Quattrucci and Rouda hope to open Monte’s early next year.