New Ventures and Strategies During the Pandemic

The Portland Phoenix checked in with five businesses about the new ventures, locations, investment and strategies they’re deploying in 2021.

Some other local restaurateurs are also moving forward with plans to open new businesses in the coming months, while others are changing their business models to better navigate the pandemic after a year that saw the U.S. lose more than 110,000 restaurants, according to a recent study by the National Restaurant Association.

The article features Bam Bam Bakery, Belleflower Brewing, Cale Louis/Eaux, Little Giant/Sugar Giant, and Fork Food Lab.

My Kitchen Their Table: Thomas Takashi Cooke

Welcome to the January edition of My Kitchen, Their Table, an interview series with the chefs and culinary professionals who work hard to satisfy our small city’s big appetite. This month we’re featuring an interview with Thomas Takashi Cooke, co-owner of Izakaya Minato. Photos and videos will continue to expand on the story throughout the rest of the month on instagram, so stay tuned [watch Cooke make Kani Dofu soup].


Thomas Takashi Cooke didn’t always plan on being a chef. He left his home in Tokyo to attend University of California in Berkeley and pursue a career in engineering. “I wasn’t that into it,” he says, chuckling. During his senior year, he signed up for kitchen duty to fulfill work hours that the student housing cooperative required only to discover he quite enjoyed cooking. After graduating, he landed his first restaurant job at Manpuku in Berkeley and never looked back.

Cooke spent fourteen dedicated years at Tsunami, a stylish Japanese restaurant in San Francisco. There, he learned from his fellow chefs, got the inspiration for his famous uni on a spoon dish, and met his future wife, Elaine Alden. With a dream of opening their own restaurant, the two headed to Tokyo where Cooke trained at an izakaya and Alden immersed herself in the culture. After three months, they returned to San Francisco, but felt it wasn’t a feasible place to open a restaurant. It only took a week’s long vacation to Portland to call the city their new home.

On January 31, 2017 Izakaya Minato opened their doors to a crowd eager to share plates of Japanese comfort food and stay for the sake, as the name “izakaya” suggests. The small dining room seats eighteen people while the front room has just one communal table and eight bar seats. Believe it or not, the space would be considered large for a typical izakaya. Unfortunately, low ceilings and cramped tables just aren’t conducive to the times, so for now Izakaya Minato is open with limited outdoor dining, takeout, and the occasional omakase to-go.

Read the full interview with Chef Cooke to discover what izakayas are like in Japan, the most valuable lesson he learned while working there, where he goes in Maine for authentic Latin American cuisine, which Portland restaurants he frequents most, and the dish he shared with his wife that made for a long-lasting memory.

THE INTERVIEW

AA: What is the most valuable thing you learned while training at an izakaya in Tokyo?
TC: I realized I was good enough to open my own izakaya. I grew up in Japan and cooking there is the gold standard. I didn’t want to open an izakaya and say, “Well, it’s good for America.” Cooking in Tokyo gave me confidence.

AA: What are izakayas like in Japan?
TC: Every train station has an izakaya. It’s more like a commuters bar than a restaurant. It’s embedded in the work culture there. Most aren’t even open on the weekends. Almost every izakaya has a seating charge of three to five dollars. It keeps people from bar hopping. You stay and you drink.

AA: Who has been crucial to your success as a chef and restaurant owner?
TC: Elaine for sure. She does a lot. She handles the bookkeeping and social media, manages the staff, and works the floor. She also comes up with good ideas, like the omakase to-go. I also learned a lot from the chefs and owner of Tsunami.

AA: In what ways can you still provide an intimate dining experience during the pandemic?
TC: The shared plates experience definitely helps. You have to break bread together, so to speak. At first, we were only doing takeout, but then we added a few tables for outdoor dining. It’s cold, but the Mainers tough it out. Eventually there will be a place for intimate settings again, but right now is just not the time.

AA: Where do you get inspiration for your menu?
TC: There are many books with different ideas from the numerous izakayas in Japan. I try to recreate recipes with whatever is in-season here. I’ll get an ingredient and have a dish in mind and then work with my staff to make it happen. The menu isn’t all me. My cooks make suggestions and help make everything better. It should never be just about you.

AA: What is one of your favorite dishes on your menu?
TC: In the summer, we get mackerel that I salt and cure in vinegar, then sear, and serve with wasabi and soy sauce. My other favorite is bonito, but we don’t get it very often. I serve it with homemade ponzu, red onion, and ginger. I like anything that is local and seasonal. Right now, we have Maine scallops. I think they’re best raw, so it’s on the sashimi plate, but we also have scallops in the kakiage.

AA: Where do you recommend going for takeout?
TC: I like Quiero Cafe. It’s casual, but very good. In terms of authenticity and classic Latin American flavors, it’s the closest Portland has to the taquerias I loved in San Francisco. I also really like the burgers at Black Cow. [take a virtual visit to Quiero Cafe]

AA: What is one of your go-to restaurants in Portland?
TC: Baharat. It’s hard to pick a favorite dish because everything is so good! The hummus, baba ganoush, falafel, even the rice is great; it goes so well with all of Chef Clay’s food. I even like the haloumi and I’m not much of a cheese guy.

AA: Where do you go to celebrate a special occasion?
TC: Isa Bistro. I love the pork chop and the tres leches cake. I also strongly recommend the chiles rellenos from their Mexican Monday menu. It’s his grandmother’s recipe.

AA: Where have you had a particularly memorable meal in Portland?
TC: Elaine and I had the coq au vin at Chaval. Chef Damian serves it in a small Le Creuset. The experience of sharing a delicious pot of stew in a beautifully lit space was very intimate and memorable. [watch Damian  Sansonetti make coq au vin]

This interview has been edited and condensed for clarity.

A few notes on the restaurants mentioned in this article: Quiero Cafe and Black Cow are open for limited indoor dining, takeout and delivery via 2DineIn, Baharat is open for takeout from their  menu and food from their grab-n-go shop, Isa Bistro is open for takeout or delivery via CarHop, and Chaval is open for takeout, delivery via CarHop, and outdoor dining in the greenhouses and heated patio.

Previous editions of My Kitchen Their Table have featured Courtney Loreg, Chad Conley  Atsuko Fujimoto, Matt Ginn, Jordan Rubin, and Cara Stadler.

The My Kitchen Their Table series is brought to life through the talent and hard work of food writer Angela Andre, and the generous sponsorship by Evergreen Credit Union and The Boulos Company.

S+P Plant-Based Food To Go

A new plant-based foods takeout business called S+P (website, instagram) is under development at the Fork Food Lab in West Bayside.

Owners Shelby Faux and Payson Cunningham recently moved to Portland from the Midcoast where they ran a pop-up event series serving multi-course vegan dinners. They plan to start offering S+P vegan takeout meals this winter, and hope to continue creating pop-up events here in the Portland area.

Faux and Cunningham will be offering a menu of “high quality, visually appealing, fresh takeaway meals and pantry items as the Maine seasons allow. Their desire to make eating an abundance of nutritious plant based meals simple and accessible for everyone…”

Their meals will come with heating and plating instructions, and will be designed to be ready from fridge to plate within 20 minutes. S+P will also be available to cater private dinners and can be contacted at hello@sp-foods.com.

Sign-up for their mailing list and follow them on instagram to stay in the loop on the launch of S+P.

Oyster Aquaculture in Phippsburg

Today’s Maine Sunday Telegram includes an article about John Herrigel, his family, and the oyster aquaculture business he operates in Phippsburg. Herrigel is the founder of the Maine Oyster Company restaurant in West Bayside.

John Herrigel’s is one of them. Herrigel, 41, founder and co-owner of Maine Oyster Co. in Portland and owner of Cape Small Oysters in Phippsburg, is working to restore some of the community lost to gentrification by investing in aquaculture and the public’s growing appetite for Maine-grown oysters. His parents, who live in Bath and moved to Maine from New Jersey, own the old general store building and the wharf it sits on. Herrigel, who lives in the village, uses it as his oyster basecamp. He keeps his boats there for his oyster farm in Small Point Harbor, and sells oysters to-go, hosts shuck-and-slurp parties on the wharf in the summer, and leads hands-on boat tours of his oyster-growing operation and oyster farms in the New Meadows River.

2021 Good Food Award Winners from Maine

Congratulations to the seven Maine food producers that are  2021 Good Food Award winners:

This year’s award winners were selected from the nine finalists from Maine that were announced back in November which were culled from the 1,928 entries to the 11th annual Good Food Awards.

Terlingua BBQ Collaboration Series

Terlingua is launching a guest chef series that will start next week and run through the end of April. Each guest chef will be creating a dish that makes use of smoked meats from Terlingua.

Highroller Lobster is first up with a “BBQ Brisket Grilled cheese//bbq sauce//beer battered onion strings” sandwich.

Here’s the full schedule:

    • January 26th – Highroller Lobster Co.
    • February 9th – Mr.Tuna
    • February 23rd – Chaval
    • March 9th – Woodfords F&B
    • March 23rd – Izikaya Minato
    • April 9th – Central Provisions/Tipo
    • April 20th – Ramonas

Lucky Pigeon Gluten-Free Brewery

A new brewery specializing in gluten-free beer is under construction in Biddeford. Lucky Pigeon Brewing (facebook, instagram) will be located in the Pepperell Mill complex in the same building as Banded Brewing. Lucky Pigeon will be the first brewery in Maine exclusively producing gluten-free beer, and will be brewing with millett, buckwheat and rice.

Head brewer Scott Nebel got his start in the beer industry at Sebago, and most recently was part of the team at Maine Beer Company. He’s been brewing test batches of IPAs, brown ales, Kolsch-style blonde, and porters. Lucky Pigeon plans to produce a range of styles along with seasonal and special batch beers.

Owners Kathleen Pigeon, Bev Pigeon, Nic Bramer and Lesley Bramer hope to launch Lucky Pigeon this spring. They have set-up an Indiegogo crowdfunding campaign in hopes of raising $20k to pay for a high capacity canning machine. You can read more about Lucky Pigeon and contribute to the campaign on indiegogo.com.

Winter Weekends in Portland

The Boston Globe advises Bostonians (with a recent negative Covid test) to drive North for a visit to Portland.

Want to give your love life a shot in the arm, figuratively speaking? One word: Portland. (You were expecting Paris? Get real.) Part of this recommendation is sheer sentimentality: The gorgeous, laid back Pine Tree State has been the backdrop of much of our romantic history, including sailing trips, country inn and hiking excursions, and assorted kissy-face getaways with our significant others. And Portland has an added benefit, an excellent dining scene. So even if the romance doesn’t sizzle, you’ll have had a great meal or two. Portland in winter may not ring everyone’s romantic chimes, but we set out to see if the city could work its mushy magic on a couple of bedraggled souls who haven’t had a haircut since February 2020.