Map and Menu has published a profile of Belleville.
If we lived on the peninsula, I have a feeling it would be an everyday struggle not to swing by Belleville for a cup of Tandem coffee and a pain au chocolat in the morning, or a slice of hot pepper & salami pizza in the afternoon.
Down East has published a feature about Bubba’s Sulky Lounge.
The “mayor of Portland Street,” as Bubba has been called, is a retired Marine, former high-school basketball star, and proud owner of 14 race horses (hence the bar’s name — a “sulky” being a two-wheeled, jockey-toting cart used in harness racing). Bubba’s tall and soft-spoken, a lifelong Portlander who doesn’t like talking about his age but is somewhere in the neighborhood of 80. He opened Bubba’s in 1961, rebuilt it after a fire in 1981, and put in the light-up dance floor sometime thereafter (no one quite remembers). He stops in daily, often adding this or that to the decor.
The Press Herald published an article earlier this week about Good Fire Brewing Company, a new brewery in East Bayside.
With a striking space, a clear vision for a varied catalogue of beer, and a brewing team dedicated to the art and science of beer making, expect Goodfire Brewing to make a big noise in East Bayside.
The Portland Phoenix has published an article about Yordprom Coffee and its owner Tom Yordprom.
Many of Tom’s customers know that he’ll have their regular orders waiting for them by the time they step up to the counter. They’ve been coming to the same place everyday for years because they feel like a part of a community. Tom created that community and he knows that without him, that community wouldn’t exist.
The article reports that Yordprom Coffee will be expanding to Biddeford and may also launch a coffee truck.
MaineBiz has reported on two grocery delivery services operating in Maine, a local business, MaineGroceryDelivery.com, and Instacart, a national company that’s now expanding into Maine.
The Press Herald has published an article about Victorieux Champagne and Thomas Brems who launched the company earlier this year in Maine.
In the Champagne region of France, about 100 miles east of Paris, there are 14 acres in the Côtes de Sézanne where the family vineyards of Cédric Guyot have been producing grapes and making Champagne for three generations. One day, a fresh-faced college kid from America came knocking at the door, in the small village of Fontaine-Deni [and now a few years later] two of the small grower’s Champagnes are being sold in 13 locations in southern Maine and nowhere else in the United States: Brut Millésime 2009, a traditional vintage Champagne, and a Rosé Brut.
Victorieux Champagne is donating $1 per bottle sold in December to Full Plates Full Potential.
MaineBiz has published a profile of the Hardshore Distilling Company, a gin distillery located on Washington Ave.
[Owner Jordan] Milne starts with juniper, the basis for all gin, and infuses it with rosemary and mint. It’s distilled three times, the third to soak in the botanicals. Each batch is quality tested so it’s identical to the one before it. In the year he’s been selling it, he’s had success convincing local stores, supermarket chains and bars and restaurants to stock it.
The Spoon has published an article about Veebie.
Veebie rolled out (pardon the pun) it’s first kiosk in downtown Portland earlier this week. The bright orange containers on wheels have 48 numbered cubbies. Order your food through Veebie on your phone and pick it up from your assigned cubby between 11:30 and 1:30. The menu features items from a different restaurant every day, so today (Thursday), for example, the items available are from B.Good.
Adweek has published an article about Might & Main and how they “Helped Make Portland, Maine, the Hippest Foodie Town in New England”.
“Eventide set things into motion for us,” adds Wilkinson. “By fate of timing, and being in the right place at the right time, and stumbling into what was going to be the most exciting restaurant for Portland for a while, we ended really being at the front of a lot of what has made Portland’s food scene what it is today. We’ve continued to try to put that effort into every other restaurant that’s come along, and it came at a time when every other restaurant opening up was better than the last. It built a really cool, robust scene that keeps getting better. Our work with restaurants is beginning to taper off, so we got to own a really nice moment in time in Portland.”
The Forecaster has published an article about Cup of Sea (website, facebook, instagram), a Portland company selling seaweed teas.
Each blend of tea uses a different type of seaweed, Rogers said, including bladderwrack, dulse, kelp and sea lettuce. He buys only sustainably harvested seaweed from sources like the Atlantic Holdfast Seaweed Company in Deer Isle.
Once the seaweed is harvested, Rogers said it is dried and milled into flakes. Then, he said, “I get to do the easy part: blending it with other ingredients. The final product is a loose-leaf tea that you can brew just like regular tea.”