Aided by a successful Kickstarter campaign that netted $8,740 in financing, Roost House of Juice is making progress towards an opening day sometime in August at 11 Free Street.
In the meantime you can wet your appetite by checking out the menu on their website. The menu is broken down into categories for cups, plates and wines. The site also has a list of the farms and distributors they’ll be working with.
The Dr. Lisa show on WLOB has aired an audio interview with chef David Levi about the new hyperlocavorion restaurant he’s planning in Portland (Vinland) and the origins of his interest in local and foraged foods.
Portland Magazine has published a report on Outliers Eatery, the restaurant under construction on York Street.
Though the chef still remains a mystery, Verrill has fresh ideas on the brain for Outliers Eatery, the name he’s chosen. “We’ll offer an ever-changing seasonal menu. We don’t have the exact details nailed down until I can sign the chef I want, but you can expect a few fish dishes, meat dishes, and several vegetarian options. We’ll also offer small plates for happy hour and only the best local ingredients.” And as far as the bar is concerned, “We’ll only be serving the finest small craft beers. I’ll work with the chef for beer and wine pairings. We’ll also have a very extensive and affordable wine list. I don’t want people to think they can only drink great wine for a special occasion.”
Those of you with good memories will recall that this former home of Popeye’s Ice House was slated to be another Tod Dana (owner of the El Rayo’s) restaurant called River House. Dana, however, sold the property earlier this year to Peter Verrill. Verrill’s name may be familiar because he was part of the team that launched Grace.
The Aspen Times has published an interview with Rob Evans which includes details on his future plans for Duckfat.
Last week, Evans injured his knee while erecting a building on the 82-acre farm he owns in western Maine, 30 miles from Portland. The farm features pigs, pickled items and vegetables; the building Evans was working on will house Duckfat’s charcuterie program, with aged hams, salamis and more. The food he produces goes right to Evans’ restaurant and to a second Duckfat that Evans expects to open in Portland within the next two years, this one with more of a pub feel and a strong charcuterie program.
Eater Maine has published an interview with chef David Levi. Levi is currently working on opening a new restaurant in Portland to be called Vinland.
Why do you think Nordic cuisine will work in Maine?
Nordic food can’t be exported beyond that region, but the philosophy can be. What Noma and Faviken have done is to be influenced by (traditional) Nordic cuisine – and steadfastly refused to be influenced by the French – and to look to wild nature to make it more interesting and delicious. Part of why I wanted to go to Noma in the first place, is that it’s one of (a limited) number of restaurants that executes its vision flawlessly.
Zen Chinese Bistro has applied to the city for a liquor license application. You’ll recall from last week’s news that Zen is under construction at 45 Danforth Street in the building that used to be the home of District.
Zen’s cover letter indicates that they plan on operating a “full service restaurant serving gourmet, lighter, healthier, fresher Chinese cuisine” and that they currently own both the Mediterranean Grill in Freeport and AKI Japanese Cuisine in Brunswick. A draft menu is also included in the supporting materials (page 59).
A Chinese restaurant called Zen Bistro is under construction at 45 Danforth Street in the space occupied until recently by District. The building has been bought by the owners of Mediterranean Grill in Freeport. They hope to open Zen Bistro later this Summer.
The Grand Opening for Mark’s Place is scheduled to take place this Friday. According to a full page ad in this week’s Portland Phoenix, the doors at Fore Street’s newest bar will open at 4 pm and there will be free hors d’oeuvres, 4-6.
Mark’s is located at 416 Fore Street which most recently was a venue called The Edge.
Salt Cellar is under construction in the basement space on the corner of Middle and Market Streets. Salt Cellar was founded in Portsmouth NH and this will be there second location. You can see there full product line of finishing salts on their e-commerce site.
The windows of the new retail store are filled with a set of quotes about salt:
The Portland Phoenix has published an interview with chef David Levi about Vinland, an almost purely locavorion restaurant he has under development.
He envisions a small restaurant (under 30 seats) that is “accessible and enjoyable” and will support local businesses, farmers and fishermen. Even with Maine’s limited growing season, Levi wants Vinland to be open year-round — using pickling, fermenting, drying, smoking, curing and storing techniques. There is no location for the restaurant yet, but he says he is getting close to finding a space.