Category: General News

Building off the foundation of their Stir monthly newsletter, the gBritt public relations firm is launching a daily email service called Eat Drink Lucky which will send “three tips a day about fun food things in Maine” each morning. gBritt is launching Eat Drink Lucky 10 cities nationwide including Austin, Seattle, NYC and San Francisco.

The Bangor Daily News reports that the Pepperclub/Good Egg will be going out of business this month,

After a slow, dwindling summer, Portland’s once-favored dining institution the Pepperclub and its breakfast outpost The Good Egg Cafe will serve its last meals this month.

The 25-year-old business was looking to relocate in the city, but owner Melissa Sawyer, reached by phone Tuesday, has called off the search.

In a separate article, the BDN reports that the state Bureau of Alcoholic Beverages will be holding a hearing in October to hear Sangillo’s liquor license appeal.

The hearing will be conducted by staff from the state Bureau of Alcoholic Beverages & Lottery Operations. Laurence Sanborn, who manages the agency’s Liquor Licensing and Enforcement Division, said in June that public comment will be accepted at the hearing, which will consider anew the evidence heard by city councilors on March 17.

Update: the Press Herald has now also published an article about the Pepperclub.

Today’s Press Herald includes an article on food and agriculture’s economic impact.

Food has an economic impact as well, he said. On the one hand, foodies contribute to Maine’s tourism industry by heading to Portland, which has become known as a place to find innovative restaurants. Many restaurant menus mention the farms where they buy their products, which Lapping applauds as contributing to the health of those farms. Even those who aren’t into the latest food trend come to the state at least in part for the food, because for many, no trip to the state is complete without a lobster dinner.

The Bangor Daily News has published an article on the new Bard Coffee/Wicked Joe roastery in Topsham.

In July, the 10-year-old company moved its headquarters from a cramped space in Brunswick to a commissary-turned-leading-edge coffee roasting facility across the Androscoggin River. Located near a defunct recruitment center and shuttered fire station in the former U.S. Navy Annex in Topsham, it is an unlikely location for a rising coffee bean business. But the blank slate — a 37,000-square-foot building — was ripe for renewal.

The Casual Travelist has posted a report on her recent experience on a Maine Foodie Tours guided tour. The tour visited Vervacious, Sweetgrass Distillery, Vena’s Fizz House, Harbor Fish, and Eve’s at the Garden.

Just in time for tonight’s 10pm airing of the Uncle Andy’s episode of Restaurant Impossible, the Press Herald has interviewed the family about the experience and checked out whats changed at the South Portland eatery.

Irvine’s team gave the diner new tables and chairs, a fresh coat of apple green paint, flat-screen televisions, a new alarm system, different light fixtures, and enlarged, framed photos showcasing scenes from the 60-year-old diner’s past. The restaurant kept its horseshoe-shaped counters, with updated stools. The menu had its own makeover as Irvine added dishes such as a lobster omelette and grilled Dijon chicken.

Otto Pizza put out a statement on Friday that shared details on a point-of-sale data breach that may have compromised credit/debit card numbers at up to 900 customers at 2 Portland locations.

For additional reporting see these articles in the Bangor Daily News and Press Herald.

The Press Herald reports that a driver crashed into Bruno’s on Thursday.

A motorist’s efforts to avoid being hit by a train on Allen Avenue ended with her SUV crashing into Bruno’s Restaurant and Tavern on Thursday.

Two Maine restaurants, Central Provisions and Palace Diner in Biddeford, are among the 50 restaurants across the country selected by Bon Appetit as final nominees for their annual Best New Restaurant competition.

Last year, thousands of restaurants opened across America—and after visiting a surprisingly large percentage of them, the Foodist, Andrew Knowlton, has selected 50 as his favorites. (For the full slideshow glory, click here.) They range from oyster bars and diners to a Mekong-Mississippi mashup and a Texas-style brasserie, but the one thing they have in common is this: flat-out, ambitious deliciousness. Which of these 50 nominees will make the Hot 10 list of the absolute best? Check back August 19 to find out.

The Food & Dining section in today’s Press Herald features a story on how Maine bakers like Standard are increasingly using locally grown grain into their products.

At Standard Baking, the staff makes breads with local wheat, including a round miche loaf made with 100 percent Maine flour. Standard also sells a scone made with local buckwheat. On the drawing board is a Danish that will contain some Maine wheat, enough to add back some of the nutrition taken out of conventional white flour. Ultimately, Pray would like to switch to Maine-milled flour in 80 percent of her pastries.