Evo X…Evo Goes Mobile

Evo Kitchen + Bar is launching a new outdoor eatery. Named Evo X (instagram) the mobile kitchen will be located adjacent the Eastern Prom walking trail near the former Portland Company Complex.

The concept for Evo X is of a waterfront seafood shack serving a menu of on-concept dishes and a few options (e.g. chickpea fries) carried over from the regular Evo menu.  There will be outdoor picnic table seating, counter service and drinks will be available from the Fore Points Marina bar which is also currently under development. The menu is a collaboration between chefs Matt Ginn and John Glover.

Planning for the project got underway last year with the goal to launch in the summer of 2019. The owners are aiming to launch Evo X in the second half of June.

Craft/Craft Curbside Under Development

A new restaurant called Craft is in the early stage of  development with plans to be located in Windham. In the near term, co-owners Chase Rochon and Dylan Duran Stafford are launching Craft Curbside (instagram) a “hyper locally sourced prepared food and cocktail mixer shop”.

Rochon is  the front of house manager at Liquid Riot where he works with Stafford who is the bar manager. Joining them will be chef Tyler Reinhart who is Johnson & Wales graduate and a Liquid Riot alum.

Craft will be a restaurant with craft cocktails and a catering arm. Rochon is a Certified Cider Professional and plans to work with Maine cider makers on some special house blends.


Hi Bar Bakery Food Truck

Hi Bar Bakery is in the process of building out and launching a food truck. Hi Bar launched in 2018, and is one of the businesses operating out of Fork Food Lab. They hope to have their food truck out on the road in July.

DSO Creative is working on converting a truck to Hi Bar’s needs. The plans include “[n]ew service windows and awnings going in first followed by new interior paneling, new kitchen layout, counters, hood installation and various other new additions.”

Pizzeria Radici Opening This Summer

Randy and Ally Forrester are making progress on renovating the former Terlingua space. If the remaining work goes as plans they’re on track to open Pizzeria Radici (websiteinstagram) by the end of June.

The word “radici” means root in Italian and indicates the restaurants intent to pair ancestral food traditions with the “sustainability and versatility of Maine’s harvest from the land and sea”. The Forresters hope to open the pizzeria this coming summer.

The Forresters moved to Portland from Allentown, New Jersey where they operated Osteria Radici. Osteria Radici was a James Beard awards semifinalist for Best New Restaurant in 2018, and Randy Forrester was a semifinalist for Best Chef in the Mid-Atlantic in 2019.

Arabica Closes Commercial Street

Arabica Coffee has permanently closed their location on Commercial Street. They are relocating their bakery to their Free Street coffee shop which is scheduled to re-open on June 1st.

Arabica is also in the process of leasing a new space for their roastery which will also include a new coffee bar. Additional details on the new location will be released later.

Definitive Brewing Expanding to Kittery

Boston magazine reports that Definitive Brewing is expanding to Kittery.

For Definitive Brewing Company, the past month has been a rollercoaster. The almost-2-year-old brewery has temporarily closed its Portland, Maine taproom, and completely changed its business model to focus on to-go sales and home delivery in the midst of the coronavirus pandemic. The owners have also continued to oversee buildout of a second Definitive location in Kittery, which cofounder and CEO Michael Rankin expects to open soon after the government allows businesses to reopen.

Haole Ice Launching This Spring

A new food cart selling Hawaiian shaved ice will be opening this spring. Haole Ice (instagram, facebook) is the creation of Julie and Don Martin who got inspired to open the cart while on a trip to Hawaii for a wedding. They plan to serve “the traditional pineapple, strawberry, lychee and mango to macha tea, sage and passion fruit, basil, sweet corn, and – in tribute to Maine – blueberry and maple.” according to a report in the Press Herald.