Back last September word got out of two new restaurants in the works, Sonny’s and Your Grandma’s. Sonny’s opened in early January but Your Grandma’s (slated for the old Chef et al. space) has yet to launch.
Now there’s a sign up at 408 Forest Ave promoting a new venture to be called WhaddaPita – Taste it, Love It. According to Trademarkia, a Constantine Casvikes from Saco owns the trademarks for both Your Grandma’s and WhaddaPita so it seems like it’s more a re-alignment of concept than a completely new venture.
Category: Under Construction
Under Construction: Trader Joe's
The FTC has approved Trader Joe’s purchase of the old Wild Oats store on Marginal Way. (PPH)
Trader Joe’s hasn’t commented formally on its plans for Portland, but it did apply last month for food service and wine and liquor licenses from the city.
The approval of the sale and the actual transaction were expected to be the last barriers before the company renovates the building and announces details of its plans.
For additional reporting read the articles in the Forecaster and Mainebiz.
Under Construction: Trader Joe’s
The FTC has approved Trader Joe’s purchase of the old Wild Oats store on Marginal Way. (PPH)
Trader Joe’s hasn’t commented formally on its plans for Portland, but it did apply last month for food service and wine and liquor licenses from the city.
The approval of the sale and the actual transaction were expected to be the last barriers before the company renovates the building and announces details of its plans.
For additional reporting read the articles in the Forecaster and Mainebiz.
Havana South & New Wine Column
Yesterday’s Food & Wine section in the Press Herald included an update on the soon to open Havana South,
The head chef is Joe Boudreau, formerly of Mims in Portland and the Purpoodock Club in Cape Elizabeth. The food, Boland said, will be American cuisine with a Latin twist. Think filet mignon with an adobo rub, or a hanger steak with a chimmichurri sauce.
Latin fare will be represented by a Peruvian seafood paella, made with dende oil to give it a rustic flavor. Also on the menu will be a Brazilian stew known as moqueca.
and the launch of a new wine column written by Joe Appel who puts his wine knowledge to use on the page and at his day job at Rosemont.
My intention for this column is to make it desperately relevant to you – whether “you” is a can’t-relate-to-humans-because-wine-is-more-interesting geek, a mildly interested food-lover unfamiliar with the world of wine, or somewhere in between.
I try hard to keep an open mind and treat every aspect of the wine world as an opportunity to learn something new. Still, here’s what really excites me: reasonably priced, locally available, food-friendly wines that honestly reflect the character of the land that bred them, the true nature of the grapes that died for them, and the spirits of the farmers and winemakers who labored over them.
Havana South & New Wine Column
Yesterday’s Food & Wine section in the Press Herald included an update on the soon to open Havana South,
The head chef is Joe Boudreau, formerly of Mims in Portland and the Purpoodock Club in Cape Elizabeth. The food, Boland said, will be American cuisine with a Latin twist. Think filet mignon with an adobo rub, or a hanger steak with a chimmichurri sauce.
Latin fare will be represented by a Peruvian seafood paella, made with dende oil to give it a rustic flavor. Also on the menu will be a Brazilian stew known as moqueca.
and the launch of a new wine column written by Joe Appel who puts his wine knowledge to use on the page and at his day job at Rosemont.
My intention for this column is to make it desperately relevant to you – whether “you” is a can’t-relate-to-humans-because-wine-is-more-interesting geek, a mildly interested food-lover unfamiliar with the world of wine, or somewhere in between.
I try hard to keep an open mind and treat every aspect of the wine world as an opportunity to learn something new. Still, here’s what really excites me: reasonably priced, locally available, food-friendly wines that honestly reflect the character of the land that bred them, the true nature of the grapes that died for them, and the spirits of the farmers and winemakers who labored over them.
Washington Ave Eats & Havana South
The Tuesday Portland Daily Sun includes a report on the various food happenings on the in-town stretch of Washington Ave, such as
Chiang Mai, formerly on Union Street in the Old Port, has opened for business at 52 Washington, site of the former Loco Pollo. Hasta la vista, tamales and pozole. Sawadee, satay and pad thai.
and an update on Havana South, the new restaurant under construction on Wharf Street.
An extended patio on Wharf Street, glass doors offering a view into the wine cellar, a late-night menu at the bar and a large banquet space are among the attractions at Havana South, a new restaurant at 44-50 Wharf St. scheduled to open on Tuesday, June 22.
Washington Ave Eats & Havana South
The Tuesday Portland Daily Sun includes a report on the various food happenings on the in-town stretch of Washington Ave, such as
Chiang Mai, formerly on Union Street in the Old Port, has opened for business at 52 Washington, site of the former Loco Pollo. Hasta la vista, tamales and pozole. Sawadee, satay and pad thai.
and an update on Havana South, the new restaurant under construction on Wharf Street.
An extended patio on Wharf Street, glass doors offering a view into the wine cellar, a late-night menu at the bar and a large banquet space are among the attractions at Havana South, a new restaurant at 44-50 Wharf St. scheduled to open on Tuesday, June 22.
Under Construction: Infusion
A bar called Infusion has been added to the under construction list. Fliers up on First Friday were announcing an opening on June 11 at 3 Spring Street. I’ve heard that they’ll specialize in fruit-based alcoholic infusions.
Three Days in the Sun
There have been several food articles in the Portland Daily Sun this week. On Tuesday the newspaper reported on the collaboration between Sparrow Arc Farm and Bar Lola on a CSA for the central Maine farm in Portland,
This means the impending CSA will include a wide, eclectic sampling of the 300 varieties of veggies grown at Sparrow Arc, including heirloom tomatoes and cornichons, a type of baby pickling cucumber. “We will be able to offer a really mind blowing amount of veggies to our CSA,” said Linehan.
on Wednesday there was a profile/history of Micucci’s.
Miccucci Grocery Company launched in 1949 and was located in the trunk of Leo and Iris Micucci’s car. Licensing and the official launch came a couple of years later in 1951 so the family splits the difference and says the company began in 1950. From Middle Street to Commercial then to its current home, Leo and Iris moved the location but kept the name.
and on Thursday there was a report on the soon-to-open Bayside Bowl,
A draft menu offered a promise of relatively high-end food for $15 and less. Bayside Bowl plans to serve Focaccioa bread pizzas, mini chicken chimichangas, veggie stir fry, garden burgers as well as traditional hamburgers and cheeseburgers, crab and lobster cake dinners, reuben sandwiches, fish, grilled rib eye, roasted lemon chicken, cocoanut curry chicken poppers, grilled wings, fries, hush puppies, and a variety of kids’ dishes and desserts.
Under Construction: 437 Congress
A new restaurant is under construction at 437 Congress Street, the former home of GRO Cafe. There’s no word yet on the name or what type of eatery it will be but they are already advertising in the help wanted section on craigslist.org.