The New York Times has published an article about Elda in Biddeford.
Many of the markers of modern American restaurants are there: a drinks list featuring natural wines and creative cocktails, dishes with influences from Japanese and new Nordic cuisine. But where else are you likely to find a doughnut filled with crab, chiles and fudgy egg yolk? (Verdict: surprisingly spicy, with a tinge of sweetness from the powdered sugar and malt vinegar powder dusting.)
The Peter Peter Portland Eater has reviewed Eaux, and
We were done and I simultaneously regretted everything and nothing, noting that while I would be required to roll out of the restaurant, I had just basked in exquisite flavors and extraordinary dishes. From our hill of beans and seasonal squash, to the bird and baked batter platter, our food took us to New Orleans and back. And it was a wonderful journey.
the Portland Phoenix has reviewed Maine Craft Distilling.
There is also good food beyond snacking. The MCD salad is filled with soft veggies, chickpea cracker and a tangy-spicy dressing with lemon and sumac. Mexican corn was cool and crisp and spicy with thick mayo. A fried chicken sandwich, with thick slices of bacon and a dense pimento cheese sauce pillowing out one side, was hard to eat but worth the effort.
Two new businesses opened this week:
With these two openings, the Under Construction List is now barely breaking past 20 businesses. It had consistently been at over 40 for the last few years but fewer new ventures got underway this year.
The Court of Master Sommeliers will be back in town next month teaching their Intro Class on October 24th and 25th, and holding exams for the Certified Sommelier level on October 23rd.
I had the chance to take the intro class a few years ago when they first offered it in Portland and found it to be an excellent program.
The Uncle Billy’s in Woodfords Corner has gone out of business. A message with their “final goodbyes” on their voicemail thanks customer’s for their patronage and states they had a “pretty good run, almost had it there”.
Future plans for Johnny Saint Laurent are to launch a catering business in the Spring.
Sweetgrass will be releasing their Maine barley single malt whiskey, Sunk Haze, next week. The 7 year old whiskey will be available in their store on Fore Street starting on October 4th.
Wednesday – Drifters Wife is collaborating with Tail Up Goat from DC on a 5-course wine dinner, and the Monument Square Farmers’ Market is taking place.
Thursday – The Great Lost Bear is showcasing beer from Cushnoc Brewing.
Friday – monks from America’s only Trappist brewery, Spencer Brewing, will be at the Bier Cellar (3-5) for a tasting, and at Novare Res (5-7) for a tap takeover.
Saturday – Novare Res is celebrating Cantillon Zwanze Day, and the Deering Oaks Farmers’ Market is taking place.
Sunday – 20+ restaurants (Evo, Chaval, Little Giant, Woodford F&B, Purple House, etc), caterers, food producers and wine distributors are collaborating on Pigs & Pink – “Chef-Driven, Pig-Inspired Goodness paired with a Rosé round-up from Maine’s finest wine distributors” –aka a pig roast with a lot of rosé and good food taking place at Broadturn Farm. The event is organized by and a benefit for Full Plates Full Potential, an innovative organization dedicated to eliminating child hunger in Maine.
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.