Month: November 2021

Lenora Taco Bar Coming to the Old Port

| Posted in Under Construction

A new restaurant called Lenora (website, facebook, instagram) is under construction at 2 Portland Square in the space formerly occupied by Walter’s. Lenora will be a taco bar focusing on Mexican-inspired street food.

Rian and Jen Wyllie will be working with former partners Aaron Sanders and Max Toste from Lone Star Taco Bar and Deep Ellum in Boston. The Wyllie’s have been part of the Portland restaurant community since they moved to Maine in 2017. Rian Wylie is currently the chef at Maine Beer Company in Freeport, and was formerly the chef/partner of Lone Star and Deep Ellum.

The team anticipates opening Lenora this coming summer. You can keep track of progress for Lenora by following the restaurant’s instagram account.

Upcoming Events: Beaujolais, GF Brunch, Farmers’ Market, Thanksgiving List

| Posted in Events

Wednesday – Evo is holding a Rhone wine dinner, and Cheese Louise and Belleflower are holding a 4-course beer dinner.

Thursday – Rosemont is holding a Beaujolais Day Celebration at their location on Thompson’s Point, and Maine & Loire are holding a Croatian and Slovenian wine tasting.

Saturday – it’s the last day of service at A&C Grocery on Washington Ave.

Sunday – Lorne Wine is holding a Fete du Beaujolais at Broadturn Farm, and Rwanda Bean, Sinful Kitchen and Mrs Gluten Free Living are collaborating on a gluten free brunch.

November 24 – the last day of the regular season of the Portland Farmers’ Market. The Winter Market will start on Saturday December 4th and will be located once again at 631 Stevens Ave.

Thanksgiving – 54 restaurants and other food producers have announced their Thanksgiving offerings and more are being added to the list almost every day:

  • Ada’s – charcuterie and cheese boards, baked pasta and desserts; order by the 20th for pick-up on the 24th.
  • Bam Bam Bakery – has a range of gluten-free baked good; order deadline November 19th for pick-up on the 23rd and 24th.
  • BenReuben’s Knishery –  roast chicken, sides, dessert for pick-up on the 24th.
  • Big Tree – Thanksgiving online ordering goes live November 11th and closes on the 19th for pick-up on the 24th in Portland, Biddeford, or shipped out on Casco Bay Ferry.
  • Black Betty Bistro – is offering a roast half turkey with green beans, mashed potato, corn bread, cranberry sauce, gravy to serve six people for $175. Order deadline in November 17th for pick-up on the 23rd or 24th.
  • BlueFin – 4-course dinner for $75 per person.
  • Bread and Friends – will begin taking Thanksgiving pre-orders on November 10th for pick-up on the 25th.
  • Butter + Kale – sides and pies with vegetarian and vegan versions available; pick-up on the 23rd or 24th.
  • Cakes for All Seasons – order by 21st for pickup in Biddeford on the 23rd or 24th.
  • Central Provisions/Tipo – appetizers, sides, desserts and drinks for pick-up on the 24th.
  • Chaval – apple tarte tatin, pumpkin, cranberry and maple pecan pie, or chocolate pie with peanut butter and sea salt crunch; pick-up on the 24th.
  • Dandelion Catering – turkeys, sides and desserts; deadline on the 17th for pick-up on the 24th.
  • Daybreak Alliance/CarHop – the CarHop delivery service and Daybreak Growers Alliance are teaming up to offer Daybreak’s farm and butcher boxes to the Greater Portland area in time for Thanksgiving on the 23rd and 24th. Ordering via the CarHop site starts on November 9th and the ordering deadline for Thanksgiving is November 21st.
  • Dizzy Bird – family meals, individual meals and apps, sides and desserts; pick-up on the 24th in Biddeford.
  • Friends & Family – appetizer kits; deadline on the 21st for pick-up on the 24th.
  • Gather – takeout dinner for 4 people for $149; pick-up on the 24th.
  • Isa – Thanksgiving take out order available by pre-order.
  • Italian Heritage Center – is offering family style options for turkeys, sides and pies; order deadline on the 22nd for pick-up on the 24th or 25th.
  • Lake & Co. – dinner for two, sides, and desserts; order deadline November 15th for pick-up on November 24th and 25th.
  • LB Kitchen – has some sides, breads and desserts; order by the 22nd for pick-up on the 23rd and 24th.
  • Maria’s – takeout roast turkey dinner for $22 per person; order by the 23rd for pick-up on the 24th.
  • Milk Bottle/Port Box – a pair of drink and charcuterie offering that are a collaboration from 2 Fork Food Lab vendors; order by the 22nd for pick-up on the 24th.
  • Monte’s – is taking orders for turkeys; deadline on the 10th for pick-up on 22nd – 24th.
  • Nonesuch River Brewing – is offering whole roast turkeys, sides, and individual full Thanksgiving dinners; order deadline on the 21st for pick-up on the 23rd, 24th or 25th.
  • North 43 Bistro – a ready to roast turkey along with sides and pie, feeds 6, $235.
  • Onggi – a Thanksgiving cookie box, 20 cookies consisting of 5 different flavors; pick-up on the 24th.
  • Other Side – is taking pre-orders for turkeys, sides and dessert.
  • Pepperell Provisions – mains, sides and desserts for pick-up in Biddeford on the 24th.
  • Petite Jacqueline – 3-course onsite dinner for $75 per person. PJ’s is also offering a takeout dinner for pick-up on the 23rd, 24th or 25th.
  • Portland Co-op – is starting to take turkey pre-orders on November 1st.
  • Prairie Baking Co. – has a cake and coffee cake available for pre-order.
  • Purple Whisk – baked goods for pick-up on the 24th at Omi’s Coffee in South Portland.
  • Rosemont Market – is taking pre-orders for turkeys, sides and baked goods for pick-up on the 23rd or 24th.
  • Rover Bagel – pre-ordering for bagel goes live on the 18th for pick-up on the 24th.
  • Ruby’s West End – turkeys, sides, desserts and wine.
  • S + P – a plant-based Thanksgiving; order by the 15th for pick-up on the 23rd and 24th.
  • Salt Yard – dinner for 2, $120; for pick-up on the 24th.
  • Scratch Baking – baked goods for pre-order for pick-up on the 23rd and 24th.
  • Siblings Bakery – pumpkin maple pie, carrot cake and cranberry pudding cake, order by the 21st for pick-up on the 24th or 25th.
  • Solo Cucina Market – on November 23rd or 24th is a pick-up location for turkey orders from Farmers’ Gate.
  • Standard Baking – a wide range of baked goods for pre-order by the 21st for pick-up on Thanksgiving Day.
  • Sur Lie – turkey, sides, and/or wine for four; ordering deadline November 18th, for pick-up on November 24th.
  • Sweeet Cream Dairy – is taking pre-orders for pints and a special Carrot Cheesecake Ice Cream Tart; deadline on the 19th for pick-up on the 24th.
  • Sweet Woodruff Provisions – ordering starts on the 7th for pick-up on the 23rd or 24th.
  • Tandem Coffee – order deadline 19th, pick-up on 23rd or 24th.
  • The Cheese Shop – sides, apps and cheese platters; order by the 19th for pick-up on the 24th or 25th.
  • The Harraseeket Inn – is offering their Thanksgiving Grand Buffet; $115 per person, $49 per child (6-12) and free for kids 5 and under….plus tax and tip.
  • Three Dollar Deweys – a full turkey turkey dinner with sides (desserts sold separately) with vegan and gluten-free alternatives available;  $25 per person.
  • Tin Pan Bakery – is offering a selection of pies, cookies and other baked goods for pick-up on the 23rd or 24th.
  • Two Fat Cats – has a wide array of baked goods available for pre-order with pick-up on November 23-25th.
  • Verbena – 3-course takeout menu for $36 per person; deadline on the 22nd for pick-up on the 24th.
  • Wayside Food Programs – Wayside Food Programs uses “food to reduce waste, fight hunger and strengthen community through volunteer-driven programming and a collaborative, cross-industry network of partners in Southern Maine”. They have already surpassed our capacity of 400 takeout meals for pick-up on the 24th. However they still have available Thanksgiving Baskets which include groceries and a turkey to make a meal at home. Call their office (207) 775-4939 to sign up. If you’re able and want to support Wayside Food Programs make a donation on their website.
  • Wayside Tavern – will be serving a prix-fixe Thanksgiving menu for $85 per person, 1-5 pm. Call or go on Resy to make a reservation.
  • Westin – offering a 2-person ‘take and bake’ meal for $80 for pick-up on the 24th, and a 3-course dinner on Thanksgiving day at the Westin for $85 per person (reservations open on October 27th).
  • Wine Wise – dinner for 2-4 people with wine that’s a collaboration with 8 local restaurants and food producers (Central Provisions, Chaval, Helm, Other Side Deli, Nigh Moves Bread, Solo Italiano, Sur Lie, Tipo) plus turkey and stuffing prepared by Wine Wise chef Jef Wright and wine selected by Wine Wise sommelier Erica Archer. Order deadline November 17th. Wine Wise is also offering a 6-bottle Thanksgiving sett of wine.
  • Yardie Ting – Thanksgiving meals for families of 4-, 6- and 12 and sides; for pickup on the 25th.

December 1 – Dirty Dove is scheduled to open.

December 12 – Sean Turley (aka The Righteous Russet) will be appearing on this Sunday’s episode of Plate the State (instagram). The weekly Maine food show airs at 11 am on News Center Maine (channels 2 and 6).

December 16 – Congress Square Park plans to kick-off their S’mores Night, which will take place weekly 4-6 pm.

An Update on Danforth Street

| Posted in Under Construction

Gin & Luck has applied for a liquor license for the new establishment they have under development at 211 Danforth Street in the building formerly occupied by Little Giant. Details on the name and concept are still forthcoming but the draft menu (click on images below) supplied with the application provides some directional insight into what they’re planning.

Light renovations of the space and furnishings—a large bar, booths and warm tones are part of the plan—are expected to begin late this year with the hopes of opening by March.

Gin & Luck has started recruiting for the Portland restaurant.

Meredith Goad Retiring from Press Herald

| Posted in People

Food and dining reporter Meredith Goad has announced plans to retire from the Portland Press Herald bringing to close a 33-year career with the newspaper.

Goad made the decision to leave the paper and return to her home state of Tennessee to spend time with family and especially to help take care of her elderly mother. While she’ll be missing friends and life in Maine, she’s looking forward to a life without deadlines and the chance to read a book or two.

Her last articles will appear in the paper in December including a farewell piece from her to the Maine community. An online Newsroom Live event is also being planned so Meredith can say goodbye and answer questions.

Goad has played a central role in reporting on the Portland and Maine food scene. She began covering the restaurant ‘beat’ at an auspicious time—just when Sam Hayward won his James Beard Award in 2004—and has been a witness and reporter on the city’s growing reputation ever since. She’s broken stories, added perspective and contributed greatly to keeping us all informed about the wonderful food and dining scene we all get to enjoy. One of my favorite Meredith articles was one she co-authored with Mary Pols that delved into the origins of farm to table movement in Maine. Written seven years ago, it still is a great introduction to anyone asking why Portland has become a dining destination.

The Press Herald has opened a search to find a new food and dining reporter for the paper. The paper “seeks an outstanding journalist to cover the world-class food and restaurant scene” in Maine. Here’s a little more of the official job posting on journalismjobs.com,

This is not a job for a rookie. Successful candidates will have several years of daily news experience and be able to submit clips that demonstrate experience not just in writing about food but in reporting business stories and working with public records requests. We care as much about health inspections as we do recipes, as much about how pandemic relief money is spent as we do about what ingredients our chefs are using. We need a reporter who is aggressive but not arrogant, who is confident but works collaboratively with editors and colleagues. And this is not a desk job – you’ll spend time on local farms and in our famed Old Port, getting to know restaurateurs, making connections with servers and diners.

Big Sky Closing in Public Market

| Posted in Closings

After 15 years Big Sky has decided to close their operation in the Public Market House effective November 24th. A statement posted in the Market House reads in part,

…We have been on Monument Square for 15 years and  it was a difficult decision to close the store. Unfortunately, the store was unable to rebound from the pandemic. As you know, many office workers in the downtown area are now working remotely and it appears that trend will continue for the foreseeable future. In addition, some businesses have left the downtown area and the result is that our core customers – downtown workers – has substantially diminished. IT is unclear if this will turnaround at some point, but it made sense to close rather than renewing our lease…

Maker’s Galley Opens on Saturday

| Posted in Openings

The Maker’s Galley (website, facebook, instagram) is set to open this Saturday at 5 Commercial Street. The Maker’s Galley is billed as a “tasting lounge, café, and marketplace” that is an “experiential space showcasing products by Maine makers, artisans, and farmers.”

The Maker’s Galley is a multi-functional venue which includes a café, gift shop, full-service chefs’ kitchen, tasting tables, and casual seating. Open Tuesday through Sunday, the café offers Maine specialty coffees, as well as pastries and homemade bagels made by executive chef, Arianna Stefanilo. A curated collection of Maine-made food products including local cheeses, meats, and pantry products will also be available. The gift shop will feature unique products created by Maine makers and artisans.

Stefanilo was previously the executive chef at Blyth & Burrows and Novare Res, and a pastry chef at Becky’s Diner. The opening menu for Maker’s Galley includes a chacuterie board, whipped feta with tomato jam, mushrooms sautéed with sherry and garlic, and lobster lettuce wraps.

The Maker’s Galley plans to launch an event series in January that will include monthly guest chef experiences, wine dinners, cooking classes and Meet the Makers and Meet the Author events. Starting Saturday its hours will be 9 – 6 on Tuesday, 9 – 8 on Wednesday through Saturday, and 10 – 5 on Sunday.

Upcoming Events: Figgy’s, Cooking Class, Beer Dinner, Maker’s Galley, Beer Branding, Thanksgiving

| Posted in Events

Monday – Natalie DiBenedetto closed up her West End fried chicken restaurant Figgy’s back in July. She’s now doing a Figgy’s pop-up dinner out of Fork Food Lab next Monday. Fork has a full calendar of November pop-ups by Niyat (6th, 7th, 13th, 20th, 21st), Milk Bottle and Port Box Co (10th, 24th), Little Brother (19th). Maine Beer Company will be releasing Little Whaleboat IPA, a new beer to highlight their support of the Maine Coast Heritage Trust efforts to conserve three islands in Casco Bay, and chef Cara Stadler is teaching a cooking class.

Wednesday – Evo and Liquid Riot are collaborating on a beer dinner, Devenish Wines will be leading an Italian wine tasting at Maine & Loire.

Thursday – Sean Wilkinson from Might & Main and Will Fisher from Austin Street are giving a presentation at AIGA Maine on Beer and Better Brewing.

Friday – Ghee (instagram) will be serving Indian street food at Apres.

Saturday – it’s the grand opening of The Maker’s Galley, Brad Leone will be at the Oyster Shop to celebrate the release of his new book Field Notes for Food Adventure, and SoPo Seafood will be teaching an oyster shucking class.

November 17 – Evo is holding a Rhone wine dinner, and Cheese Louise and Belleflower are holding a 4-course beer dinner.

November 21 – Lorne Wine is holding a Fete du Beaujolais at Broadturn Farm, and Rwanda Bean, Sinful Kitchen and Mrs Gluten Free Living are collaborating on a gluten free brunch.

November 24 – the last day of the regular season of the Portland Farmers’ Market. The Winter Market will start on Saturday December 4th and will be located once again at 631 Stevens Ave.

Thanksgiving – 30+ restaurants and other food producers have announced their Thanksgiving offerings and more are being added to the list each day:

  • Ada’s – charcuterie and cheese boards, baked pasta and desserts; order by the 20th for pick-up on the 24th.
  • Bam Bam Bakery – has a range of gluten-free baked good; order deadline November 19th for pick-up on the 23rd and 24th.
  • BenReuben’s Knishery –  roast chicken, sides, dessert for pick-up on the 24th.
  • Big Tree – Thanksgiving online ordering goes live November 11th and closes on the 19th for pick-up on the 24th in Portland, Biddeford, or shipped out on Casco Bay Ferry.
  • Black Betty Bistro – is offering a roast half turkey with green beans, mashed potato, corn bread, cranberry sauce, gravy to serve six people for $175. Order deadline in November 17th for pick-up on the 23rd or 24th.
  • BlueFin – 4-course dinner for $75 per person.
  • Bread and Friends – will begin taking Thanksgiving pre-orders on November 10th for pick-up on the 25th.
  • Butter + Kale – sides and pies with vegetarian and vegan version available; pick-up on the 23rd or 24th.
  • Cakes for All Seasons – order by 21st for pickup in Biddeford on the 23rd or 24th.
  • Central Provisions/Tipo – appetizers, sides, desserts and drinks for pick-up on the 24th.
  • Chaval – apple tarte tatin, pumpkin, cranberry and maple pecan pie, or chocolate pie with peanut butter and sea salt crunch; pick-up on the 24th.
  • Dandelion Catering – turkeys, sides and desserts; deadline on the 17th for pick-up on the 24th.
  • Daybreak Alliance/CarHop – the CarHop delivery service and Daybreak Growers Alliance are teaming up to offer Daybreak’s farm and butcher boxes to the Greater Portland area in time for Thanksgiving on the 23rd and 24th. Ordering via the CarHop site starts on November 9th and the ordering deadline for Thanksgiving is November 21st.
  • Dizzy Bird – family meals, individual meals and apps, sides and desserts; pick-up on the 24th in Biddeford.
  • Friends & Family – appetizer kits; deadline on the 21st for pick-up on the 24th.
  • Gather – takeout dinner for 4 people for $149; pick-up on the 24th.
  • Lake & Co. – dinner for two, sides, and desserts; order deadline November 15th for pick-up on November 24th and 25th.
  • Maria’s – takeout roast turkey dinner for $22 per person; order by the 23rd for pick-up on the 24th.
  • Monte’s – is taking orders for turkeys; deadline on the 10th for pick-up on 22nd – 24th.
  • Nonesuch River Brewing – is offering whole roast turkeys, sides, and individual full Thanksgiving dinners; order deadline on the 21st for pick-up on the 23rd, 24th or 25th.
  • North 43 Bistro – a ready to roast turkey along with sides and pie, feeds 6, $235.
  • Onggi – a Thanksgiving cookie box, 20 cookies consisting of 5 different flavors; pick-up on the 24th.
  • Other Side – is taking pre-orders for turkeys, sides and dessert.
  • Pepperell Provisions – mains, sides and desserts for pick-up in Biddeford on the 24th.
  • Petite Jacqueline – 3-course onsite dinner for $75 per person. PJ’s is also offering a takeout dinner for pick-up on the 23rd, 24th or 25th.
  • Portland Co-op – is starting to take turkey pre-orders on November 1st.
  • Prairie Baking Co. – has a cake and coffee cake available for pre-order.
  • Purple Whisk – baked goods for pick-up on the 24th at Omi’s Coffee in South Portland.
  • Rosemont Market – is taking pre-orders for turkeys, sides and baked goods for pick-up on the 23rd or 24th.
  • Ruby’s West End – turkeys, sides, desserts and wine.
  • S + P – a plant-based Thanksgiving; order by the 15th for pick-up on the 23rd and 24th.
  • Salt Yard – dinner for 2, $120; for pick-up on the 24th.
  • Scratch Baking – baked goods for pre-order for pick-up on the 23rd and 24th.
  • Solo Cucina Market – on November 23rd or 24th is a pick-up location for turkey orders from Farmers’ Gate.
  • Standard Baking – a wide range of baked goods for pre-order by the 21st for pick-up on Thanksgiving Day.
  • Sur Lie – turkey, sides, and/or wine for four; ordering deadline November 18th, for pick-up on November 24th.
  • Sweeet Cream Dairy – is taking pre-orders for pints and a special Carrot Cheesecake Ice Cream Tart; deadline on the 19th for pick-up on the 24th.
  • Sweet Woodruff Provisions – ordering starts on the 7th for pick-up on the 23rd or 24th.
  • Tandem Coffee – order deadline 19th, pick-up on 23rd or 24th.
  • The Cheese Shop – sides, apps and cheese platters; order by the 19th for pick-up on the 24th or 25th.
  • The Harraseeket Inn – is offering their Thanksgiving Grand Buffet; $115 per person, $49 per child (6-12) and free for kids 5 and under….plus tax and tip.
  • Two Fat Cats – has a wide array of baked goods available for pre-order with pick-up on November 23-25th.
  • Verbena – 3-course takeout menu for $36 per person; deadline on the 22nd for pick-up on the 24th.
  • Wayside – will be serving a prix-fixe Thanksgiving menu for $85 per person, 1-5 pm. Call or go on Resy to make a reservation.
  • Westin – offering a 2-person ‘take and bake’ meal for $80 for pick-up on the 24th, and a 3-course dinner on Thanksgiving day at the Westin for $85 per person (reservations open on October 27th).
  • Wine Wise – dinner for 2-4 people with wine that’s a collaboration with 8 local restaurants and food producers (Central Provisions, Chaval, Helm, Other Side Deli, Nigh Moves Bread, Solo Italiano, Sur Lie, Tipo) plus turkey and stuffing prepared by Wine Wise chef Jef Wright and wine selected by Wine Wise sommelier Erica Archer. Order deadline November 17th. Wine Wise is also offering a 6-bottle Thanksgiving sett of wine.
  • Yardie Ting – Thanksgiving meals for families of 4-, 6- and 12 and sides; for pickup on the 25th.