Category: Under Construction

As we reported back last May, Yosaku owners chef Rattanak Tray and Hope MacVane-Tray purchased the former Elsmere BBQ building in South Portland where they are working to launch a new restaurant.

Construction is nearly completed and if you’ve driven past 448 Cottage Road you’ve seen the newly clad exterior. The restaurant will be named Makoto (instagram) and chef Tray shared that he’s hoping to launch the Japanese grill and sushi restaurant April 1st.

The seasonally driven menu will feature wood-fired dishes like grilled duck, fish, and steaks as well as a similar range of sushi options as Yosaku. The Trays intend to have a intimate and interactive service model at Makoto.

The reservation system for Makoto is expected to go live in the middle of March. Stay tuned later this month for some photos of the interior and a look at the menu.

Jordan and Marisa Rubin have announced plans to open a new restaurant called Ladyfish (instagram) at 425 Fore Street in the space that was formerly occupied by their restaurant Bar Futo.

Ladyfish will be a summer pop-up restaurant operating May through October headlined by chef Christine Lau. The menu will include specialty dishes like Whole Fried Fluke Francese, Lobster Frites, and Little Neck Clams roasted on the half shell as well as Maine seafood standards like oysters, chowders, lobster rolls. The beverage menu will offer local beers, cocktails, non-alcoholic beverages, and wines by the glass.

The Rubins shared, “Conceived as a relaxed, summer-only concept, Ladyfish will offer a menu rooted in approachable seafood classics made with exceptional Maine-sourced ingredients and with touches of Chef Lau’s rich expertise in Chinese, Italian and Latin American cuisine. The Rubins—also owners of acclaimed Portland restaurant Mr. Tuna—are bringing their deep waterfront relationships and sourcing ethos to a format designed for easygoing, casual seafood- forward dining.”

Lau will be relocating to Portland to lead the kitchen at Ladyfish. She was the executive chef at Kimika which was a Beard Awards semifinalists for Best New Restaurant in 2022. Her press accolades include an Eater NYC Best Dishes of 2020 nod, Condé Nast Traveler’s 2021 Hot List for Best New Restaurants, and Food & Wine magazine’s Best Bites of 2021.

Jordan Rubin launched the Mr. Tuna food truck in 2017 and the Mr. Tuna restaurant on Middle Street in 2024. With partners Cyle Reynolds and Sasha Brouillard the Rubins launched Crispy Gai on Exchange Street in 2021. Last year Rubin was named to the 2025 class of Best New Chefs by Food & Wine magazine.

Tom Minervino, Michael Barton and Matthew Reid have launched a NuMarket campaign to raise funds to enable the launch of their restaurant Playmakers Pizza and Pub (website, facebook, instagram). As with all NuMarket campaigns, contributors get credits worth 120% of the funds they contribute. The Playmakers team plan to use the funds on “building out the existing function space with a quick-serve food and beverage center and entertainment options for those visiting the Portland Sports Complex for various sports tournaments and events”.

As we reported in early January, Playmakers will be located at 512 Warren Avenue in the space formerly occupied by Turf’s Sports Pub. The menu will include pizza by the slice and full pies as well as wings, burgers, chicken sandwiches, hot dogs, nachos, snacks like mozzarella sticks and fried pickles, and desserts. The restaurant is expected to seat around 100 and will have a room for events. They anticipate being open week days 4 – 10 pm, and weekends 11 am – 10 pm.

Sai Guntaka will be opening a 40-seat cafe in South Portland called Cobblestone Coffee & Company (facebook, instagram). It will be located on the Gorham Road in the the space that was the first home Taj restaurant.

Cobblestone will serve a full line-up of brewed coffee and espresso-based drinks. A key feature of the beverage menu will be Irani chai prepared in the style popular in Hyderabad where Guntaka’s family is from. It will be flavored with cardamom, rose petals and a mix of spices. Cobblestone will be sourcing coffee beans from Tandem Coffee Roasters.

Chef Adam Williams has joined the Taj team to lead the kitchen at Cobblestone. Guntaka said their goal is to provide a menu of seasonal sweat treats, savory pastries and brunch items that will be “something you won’t find just anywhere else.” Some examples are Vada Pav sandwiches, a cardamom croissant, and dosa crepes. There will also be grab and go options. The menu is still under development, so check back closer to the opening day to see the full list of dishes.

Guntaka shared he feels very connected to the space since its where he had his first success as a restaurant owner, and he has seen a need for a locally run coffee shop and cafe in that part of town which is what prompted him to develop the idea for Cobblestone.

Woodhull has designed Cobblestone—see the renderings below—and is in the process of building out the cafe. Guntaka hopes to launch Cobblestone by the end of April. When it launches he plans to redirect all profits from Cobblestone to his outreach program that provides free meals to people in need.

Guntaka is the owner of Taj in South Portland and cofounder Silver Street by Taj in the Old Port. Williams has worked at the Black Point Inn, Evo and Dry Dock.

Chefs Melody Medina and Quinn Williams are taking over the Quanto Basta space at 249 Congress Street where they will open a neighborhood bistro and cafe called Chérie (instagram).

They plan on serving a seasonal menu of French and American cuisine offerings freshly baked breads, pastries, and bistro classics like steak frites, roast chicken, whole fish and pâtés.Chérie will also feature a full bar program run by Lucie Anderson. The beverage menu will include a variety of wines, local and imported beers and a cocktail program as well as non-alcoholic options.

Williams and Medina plan on making some light renovations to the dining room but otherwise retain the same general layout—including the Fiero Forni oven—as Quanto Basta.

The couple moved to Portland from Brooklyn in 2024. They met when both were working at Frenchette New York City. Medina is a 2011 graduate of the French Culinary Institute and helped launch bread program at Frenchette and open the Frenchette Bakery in Tribeca. Williams career began in his hometown of Pittsburgh and once in NYC worked at Le Rock and Lords. Since last fall they have been holding a series of Cherie pop-up events at Lambs, Hunt & Alpine and the Big Tree event space.

Watch for Chérie to launch in late spring serving dinner Thursday through Monday with plans to eventually expand hours to include summer lunch and brunch on the weekend.

Photo: A grilled lamb chop with cranberry beans and a tomato galette from a Chérie pop-up that took place at Lambs in September.

Fred McNair, the owner of Fred’s Fried Dough, is in the process of launching a second mobile food business called Fred’s Fries (instagram). The menu is still under development but expected to include options like poutine, garlic marinara fries, fries topped with pulled pork or chicken and the We Love Maine fries which will be topped with Maine lobster and either butter or mayo. Watch for Fred’s Fries to launch in early spring and be located in the Old Port.

Chef/owner Alberto Mateo is moving his food truck New England Iron Pollo (facebook, instagram) and catering business to Portland early this spring. Mateo serves a menu of cast iron broiled chicken and dishes such as empanadas and chicken and churro waffles along with sides like yuca fries and maduros.

Mateo launched the business in Bangor in the summer of 2023. As part of the move to Portland he is planning to hold a series of pop-up events starting in early March so keep a watch on the Iron Pollo social media accounts (links above) for information about upcoming events.