Category: Under Construction

The Forecaster has published an update on The Purple House, the cafe Krista Kern Desjarlais’ has under construction in North Yarmouth at the intersection of Routes 9 and 115.

Montreal-style bagels, one of the Purple House’s key offerings…Also anticipated for the menu will be naturally-fermented levain breads, baguettes, seeded breads, and a mishe, or larger loaf, she said. There will also be boulangerie-style pastries, thanks to the wood oven…Roman-style pizzas, vegetables, sandwiches with smoked fish or smoked meat, and other savory morsels are also among Desjarlais’s anticipated midday offerings.

Desjarlais hopes to open sometime in January or February.

The owners of Asylum have proposed a renovation and expansion to their building at the corner of Free and Cross Streets. It would add about 5,000 sq ft to the building and include a 2-story addition to the parking lot located between Asylum and the parking garage.

The addition would have the unfortunate impact of eliminating the Greetings from Portland mural wall.

A new bar/dance club called Blue Phoenix Lounge is under construction at 845 Forest Ave. Owner  Stephen Wallace is aiming to launch a “contemporary and glamorous lounge with a neighborhood bar mentality” serving craft cocktails and “comfort food with a twist”. The draft menu (pages 93-94) includes items like Buffalo Chicken Dip, wedge salad, sandwiches, flatbreads and a Martini  Cheese Cake.

The team launching Rhum continue to to tick off the milestones to an opening day. They’re making good progress constructing the tiki lounge in a long unused basement space off Free Street. Earlier this week they held a food and drink preview party at Bramhall, the establishment of co-owner Michael Frasier.

The owners have now applied for for their liquor license which gives us a peak at an early draft menu. However, co-owner Jason Loring tells me the items from Tuesday’s preview are representative of the final approach. Here is chef Frank Anderson’s menu from the preview:

Here’s a look at the earlier draft menu as well:

A new sandwich shop called Hero is under construction at 30 City Center in the former Soakology space. The cover letter sent to the City Council along with their beer and wine application states, “There will be limited dining on-premise and out door seasonal seating with a majority of the foods prepared to go for takeout.”

Todd Bernard, co-owner of Empire, along with Mike Keon and Anthony Allen, owners of Otto and Ocho, are collaborating on the project. They plan to open Hero 7 days a week 11:30-10, and according to the application are targeting an opening date in mid-December.

The floor plan for Hero shows seating for 28. A simple draft menu (page 30) was supplied with the application.

The Honey Exchange is building out a production facility on Washington Ave. Owner Phil Gaven explains that the facility will provide the capability to buy varietal honey and repackage it for wholesale in jars labeled for retail and in larger sizes up to 5 gallons.

The Honey Exchange is designing a new label for their varietal honey and  spiced honey spreads (Cinnamon, Lemon, Ginger, and Garam Masala). They also plan to offer a custom labeling option for corporate gifts, wedding favors, etc.

The new facility is in the back of the building that also houses Maine Mead Works.

The Press Herald has published a report on Joe’s Super Variety which is temporarily closing while a new 8-story 139-unit apartment building is constructed on the site. Joe’s will occupy a retail space on the first floor of the new building.

The store will be back, “bigger and better, improved and more efficient,” possibly by the middle of next year, said David Discatio, one of three brothers who run the landmark shop on Congress Street in the Longfellow Square neighborhood. The store has been around since 1945, when it was opened by the brothers’ grandfather Joe Discatio.

Eater Maine has posted some additional details on LB Kitchen, the new restaurant Lee Farrington is opening at 249 Congress Street in the former Figa space.

3) Bowls are in. “Breakfast bowls, hearty quinoa bowls, salads, maybe also build-your-own,” really easy to eat in or take out. Farrington might even bring back her beloved wild boar for a lunch bowl.

Tiqa has announced plans to launch a retail bakery this month on December 14th. The shop will be open 7 days a week during the restaurants normal business hours. You can see a full product list on Tiqa’s website.