Bon Appetit has included Miyake in their list of the top 10 new sushi restaurants in the country.
Some of the best sushi on the East Coast is at Portland’s Miyake–a former BYOB operation hoisted from its tiny digs and installed in a remarkably elegant new space. There’s a gorgeous geometric birch dropped ceiling, comfy black chairs, and Masa Miyake himself.
The Portland Daily Sun has published an article on the City’s process for regulating food trucks in Portland.
“It sounds like we’ve still got a few moving parts here,” said Councilor John Coyne. He said after hearing the proposal and public comments, he thinks there are still some unanswered questions.
“I think it’s important to have the opportunity to have the detail flushed out,” said Councilor Jill Duson. She said if the committee takes the time to carefully address any questions about the proposal, it will be easier to win the support of the full council.
Sun columnist Natalie Ladd has written an article about applying for a job at a restaurant,
My current job is aces and I’m happy with what I have, but like the rest of my staff mates, I just wish I had a bit more of it in terms of shifts. All of us feel the seasonal slowdown that happens in our type of restaurant, and I can’t help wonder if there’s something bigger and better (aka more lucrative) out there. “You owe it to yourself to at least look!” my 17-year-old lectured me, and “at least look” I did.
The Forecaster has published an article about changes in the way restaurants are inspected in Maine.
A change in Maine law now requires all local health inspectors to have delegated authority from the state for inspections of restaurants, campgrounds, lodging establishments, public pools and spas and youth camps.
But obtaining delegated state authority, or being licensed, to inspect food establishments could become much more difficult if administrative rules changes by the Maine Center for Disease Control & Prevention Division of Environmental Health are enacted this summer.
Scratch Baking has published the new edition of Baker’s Notes.
Our third issue, all about rise & shine, includes stories about english muffins, bagel sandwiches, coffee, Lulu (the wild yeast culture) and much more. Recipes include a six minute egg, coffee cake, ginger milk tea, muesli, pancakes, strata, gingerbread, cinnamon rolls and muffins.
The Press Herald has published an update on aspirations to move the South Portland farmers market to Hinckley Drive.
On Monday night, the City Council could end a long and contentious discussion about the future of the market.
The council is expected to vote on a plan to move the market to a spot on Hinckley Drive, adjacent to Mill Creek Park, and close part of the street from 2 to 8 p.m. every Thursday, said City Manager James Gailey. Vendors hope the move will give them more visibility and attract more customers and vendors.
Today’s Press Herald includes a review of Stavros Pizzeria,
I quickly fell in love with the Greek pizza, a veggie pie topped with feta cheese, Greek olives, fresh tomatoes, spinach, a blend of cheddar and mozzarella cheeses, and the restaurant’s own “special sauce.”
a bar review of Slainte,
So when I opened the drink menu at Slainte Wine Bar & Lounge in Portland and saw offerings like Oatmeal Cookie, Crocodile and Monument Square, I knew this wasn’t your run-of-the-mill place.
an article about an upcoming cook book collaboration between Allagash and chef James Simkins,
James Simpkins, who spent some time in Portland as a chef with the now defunct Quimby Colony, worked last week in Rye, N.H., creating recipes to go with different beers from the Portland brewer.
“I thought and (Allagash founder) Rob Tod thought that we should not cook with the beer that much,” Simpkins said in a telephone interview. “There are only a handful of recipes out of the 50 in the book that use beer in the recipe.
and a report on plans to create a food policy committee.
The city is rolling in accolades for its foodie culture, but residents often feel left out of food policy discussions.
To help correct this problem, Mayor Michael Brennan is spearheading an effort to give residents and business owners a formal voice in food policy. By June, Brennan intends to present a proposal for the formation of a food policy committee that will address all food-related issues in the city.
The Chicago Tribune has published a travel article about Portland.
Portland’s long, salty docks still teem with stacks of lobster traps, the hulking ships that catch the nation’s seafood, and businesses boasting, “Fishing Maine waters for over 100 years.” They’re open and free for your perusal and offer classic no-frills dining spots such as J’s Oyster, which serves fish straight out of the ocean and appears to have been redecorated approximately never during its 36-year existence.
The Forecaster has published a report on food trucks in Portland,
Task force members and participants like Sutton also agreed that food trucks are no more guaranteed to be successful than traditional restaurants, and that the city has a stake in the continued health of the dining industry and Portland’s reputation as a foodie city.
as has Mainebiz.
Preliminary recommendations would allow food trucks to operate in any part of the city from 10 p.m. to 6 a.m. with the exception of residential zones. Prior to 10 p.m., food trucks would be allowed only on private property in certain parts of the city. They’d also have to be 65 feet from established restaurants, or 100 feet outside the downtown area. Trucks would be allowed in certain city parks including Deering and Compass as long as they apply with the city.
The recommendations also encourage a “cluster” model where food trucks would gather in one location, setting up something of a food court in private lots around the city.
Maine a la Carte has posted a report on today’s launch of Union Bagel Company.
Crispy on the outside and chewy inside, the bagels garnered positive reviews in the foodie corner of the newsroom.
The bagels are being produced in the Community Kitchen at the Public Market House by a team that includes Nina Murray, Dave Tozeski, Paul Farrell and Abby Williams. They worked all last night until 6 a.m. producing 20 dozen bagels for distribution today. The team raised the money needed to start the venture with a Kickstarter campaign.