Category: Under Construction

Restauranteur William Justice has leased 122 Washington Ave where he plans to operate a bakery cafe by day and a farm-to-table restaurant at night. Justice shared,

I want to create a world where daily life brings us close to the bounty in the field and forest, the length of sunlight, the wealth in the ocean, and all those who labor there. My work is to create a community of care, pleasure, and nourishment that uplifts all who touch it, whether they simply enjoy a wild blueberry scone on an autumn morning or rise bewildered and giddy from an unforgettable mid-winter feast.

Justice hopes to launch his counter service coffee shop and bakery by the end of April. At Mourning Cloak (instagram) he plans to serve a globally-inspired selection of morning pastries like pao de queijo, cardamom buns, and scones as well as a biscuit-based breakfast sandwiches. The lunch menu will feature grab-and-go options like grain bowls, salads, soups, and flatbreads. Customers will enter Mourning Cloak via the storefront between 122 Washington and Portland Pottery (see above).

Phase two will see the launch of the Sweetfern Geometer (instagram) restaurant. The dining room is being renovated to include a 20-seat bar with an overall seating capacity for 80 guests. The restaurant will offer some a la carte options, however, the central offering will be meals utilizing seasonal ingredients and guided by dinner guest preferences (vegetarian, seafood, etc). Stay tuned for more detail on Sweetfern which Justice hopes to launch by the end of May.

Justice began his career in hospitality running an underground catering operation in California as an offshoot of his work in the publishing industry. The side venture to provide food for book events eventually became center stage in his career. He went on to launch a farm-to-table restaurant and bookstore/coffee shop in Kansas, before moving to NYC where he was the chef and co-owner Tannat Wine & Cheese.

The businesses are named after the Mourning Cloak butterfly and the Sweetfern Geometer moth, both of which can be found in Maine.

See the Under Construction page for a full list of restaurants under development in Portland.

Food & Wine magazine has included Ladyfish (instagram) in their list of the most anticipated restaurants being launched by F&W Best New Chefs.

As reported earlier this month, Ladyfish is a new seasonal po-up restaurant being launched by Mr. Tuna in the former Bar Futo space on Fore Street. The restaurant is being headlined by chef Christine Lau (instagram).

A new bar and restaurant called The Velvet Dog (instagram) is under construction at 24 Preble Street next to Dutch’s and across the street from Za Pizza. Chef Matt Burns and his family plan to serve a menu of small plates like fried sardines, chicken and smoked sausage empanadas, and corn ribs as well as salads and some main dishes like fried chicken and waffles and risotto terrine.

Burns shared some thoughts on his vision for the restaurant,

We are here for the people of Portland. Tourists are nice but I care about the people in the apartments next door, the industry workers and the people that commute in and out of this town a lot more. I want those people to always feel welcome and to get to know us as we know them. I hope I’m here long enough to see our regulars and their kids achieve, grow up.. grow old and provide a place where we want to hear about it… We want to be a tentpole in the community.

The 75-seat restaurant will have a mix of table and bar seating. Burns is making some light renovations to the space and hopes to launch The Velvet Dog in June.

Burns has has worked at a number of Portland area restaurants including Nonesuch River Brewing in Scarborough, and most recently Paper City Barbecue and Legends Rest in Westbrook.

Follow The Velvet Dog instagram account where they’ll be posting updates as they get the restaurant ready and approach their opening day.

 

The End of Portland (instagram) has leased the former Cocktail Mary space on Congress Street. They’re planning unite the two adjacent storefronts for an expansion that will create a wrap around bar in the center of the room, booths and more window seating options, and outdoor seating along Congress Street as well as space for a pool table. Owner Benbazi shared,

I’m Stoked at the opportunity to continue rocking’ the block with a bigger foot print and more seats. We have missed our former neighbors Cocktail Mary’s and the cool vibes they brought . Looking forward to keeping that party torch lit on the 200 block corner. 

The renovations are starting soon with the hope of launching the new bar area to the public sometime in June. The End continues to be open daily 4 pm to 1 am, and open at noon on Saturdays.

The bar is located at 229 Congress Street and initially launched in April of 2023. The name of the business is a nod to being  across the street from the Eastern Cemetery. Follow their instagram account for progress updates on the expansion and all the cool design ideas they have in the works.

Photo: The photograph was taken in April 2025.

Chris Wilcox has leased the 4,606 sq ft former Thistle & Grouse space at 10 Cotton Street where he plans to open Sawyer’s Butcher & Delicatessen (website, instagram). Sawyer’s will be a whole animal butcher shop and counter service sandwich cafe. Wilcox shared,

I’m excited to bring a whole animal butcher shop to Portland. Butchering and charcuterie making have always been really enjoyable kitchen tasks for me and I’m looking forward to making it my sole focus. At Judy Gibson we developed a big pantry of items that made that food what it was. I can’t wait to start building up Sawyer’s pantry and continue where we left off at Judy’s, but with sandwiches.

Wilcox will be exclusively sourcing from Maine farms tapping into the relationships he’s built over the past decade of working as a chef in the state. In addition to daily retail sales, Wilcox hopes to wholesale meats to restaurants, and offer a butcher shop CSA for home cooks.

Wilcox will also be launching an in-house charcuterie program producing prepared meats like mortadella, pates, and terrines. Sides like coleslaw, sauerkraut, pickles will be available at the market as well pantry ingredients like rendered tallow. Additionally, a Sawyer’s line of dog food will enable Portlanders to feed their fury family members the same traceable locally sourced meats that they enjoy themselves.

The cafe menu will have half a dozen regular sandwiches like a traditional New Orleans muffaletta created with house made cold cuts, as well as a rotating list of specials driven by what’s available from the shop. Sawyers will have a beer and wine license for guests who want to enjoy a drink with their meal. There will be ~15 seats inside Sawyer’s, and during the warmer month tables in the enclosed patio along Cotton Street will be an option. Sawyer’s will also offer sandwich platters for business meals and family gatherings.

Renovations on the first floor of the building will soon be under way, and Wilcox hopes to be open by the start of July. The large second floor dining room will be available to rent for special events. When it launches Sawyer’s will be open Wednesday through Saturday, 11 am – 6 pm, and Sundays, 10 am – 4 pm.

Wilcox formerly owned and operated Judy Gibson in South Portland, and previously had been the chef de cuisine at Eventide.

A new cocktail bar called The Teal Duck (instagram) is under construction at 8 Exchange Street in the space formerly occupied by Portland Bar and Bites.

Owner Brandon James Allegue shared in the cover letter of his liquor license application his vision for the bar, “The Teal Duck is designed to be a sophisticated, intimate, and dim-lit sanctuary within the heart of Portland. Our focus is on the art of the classic cocktail, paired with a curated menu of charcuterie boards, artisan breadboards, and locally sourced marinated vegetables. We aim to provide a relaxed atmosphere that encourages slow-paced social interaction and an appreciation for culinary craft.”

Allegue plans to serve riffs on classic cocktails, draft beer from brewers in Maine and New England and wines by the glass. The food menu will include a choice of 10 different meat and cheese boards as well as a dessert board.

The 1,800 sq ft space will include a 15-seat bar and table seating for 60 people. Allegue is planning for The Teal Duck to be open daily 5 pm – 1 am. He plans to make some light renovations to the space and hopes to be open to the public in early May.

The photograph above is from this past July.