The Portland Phoenix has published an update on the new Austin Street brewery under construction on Fox Street.
Now Austin Street is preparing to move production to a new space on Fox Street in East Bayside, and Austin is ready to get his hands dirty again. “We have 100 barrels’ worth of fermentation space right now, so we’re going to add in another 60 barrels, and also a 20-barrel lagering tank, which I’m really excited about,” he says.
Mainebiz has published an in-depth article on the new business taking over the former Nina’s Variety space in Falmouth.
The market will offer everyday items like coffee, fresh produce, local meats, breads and pastries, beer from domestic and local breweries, soft drinks, dairy products, dry goods, seasonal retail items, and a typical variety of candy, chips, lottery tickets and tobacco. The grill will prepare grab-and-go and a-la-carte items. The menu will consist of breakfast sandwiches, lunch sandwiches and wraps, freshly made salads, gyros and specialty Greek, Italian and American dishes in individual and family size portions.
Chef Christian Hayes is building out a new 35-45 seat restaurant in Yarmouth called The Garrison (website, facebook, instagram) with an anticipated launch in Summer 2019. The space is on the water side of the mill building his company Dandelion Catering currently occupies. The project (being done by Barrett Made) will also result in a new catering kitchen for Dandelion.
Hayes, a Chopped Champion, shared he’s aiming for a atmosphere that is approachable, refined and thoughtful with a long bar and tables aligned with mill windows that look out over the water. The Garrison will offer a varied menu with a “slight lean towards seafood”.
The former Nina’s Variety on Bucknam Road closed earlier this year. The Forecaster reports that the property has been purchased by Nicholas and Jodie Sotiropoulos who plan to open ELA Market & Grill.
With ELA’s they said they plan to “revitalize the (local) culinary landscape” by serving “a plethora of specialty Greek, Italian and American dishes with both individual and family-size portions.”
Sticky Sweet (website, facebook, instagram) has launched a Kickstarter campaign. Co-owners Kelley and Ashley Dow are hoping to raise $22,000 to expand the production capacity of their dairy-free, gluten-free vegan ice cream business. They’ve already gotten pledges for $2,500 and have another 28 days to reach their goal.
The Dows have leased a 600 sq ft space at 115 Cumberland Ave—just around the corner from the restaurants on Washington Ave—where they’ll be opening a Sticky Sweet scoop shop.
Plans are have been submitted for review detailing a renovation and addition to 84 Commercial Street, the former home of the Dry Dock Restaurant and Tavern. The owners hope to add a new kitchen, a retail space off the East side of the building, move the entrance and renovate/expand the back deck. You can read the full details in this document prepared for a recent meeting of the Historic Preservation Board.
Here’s a sneak peek inside The Cheese Shop of Portland (instagram, facebook), which will be opening soon on Washington Ave.
Rosemont Market co-owners John Naylor and Scott Anderson are planning to a open a new 2,000 sq ft market this Winter in Falmouth.
This will be Rosmont’s 7th store, and will be located at 231 U.S. Route 1, near the intersection with Depot Road. The market will serve the full spectrum of Rosemont products and will include “full deli including cheese counter and house-prepared cold cuts, and an all-local butchery. There will also be a Harbor Fish Market licensed seafood counter.”
“I worked and grew up in small neighborhood markets all my life,” said Naylor. “It’s what I know and love. And we’ve known for a long time that Falmouth would be an ideal town for such a market. Our whole reason for being is to connect our neighbors to the farmers, fishers and other food producers we love working with, and so we’re really excited to bring those relationships and that spirit to Falmouth.”
Construction of the new Crooked Mile Cafe recently began at the corner of Brighton and Stevens Aves. The original building at that location was torn down after a car crash damaged the structure.
Today’s Press Herald reports on a proposal By Shucks Maine Lobster to build a “processing plant, seafood restaurant and marine education center” on the Fish Pier.
Hathaway plans to put up a two-story, 16,000-square-foot building that will be a combination lobster processing plant, raw bar, marine heritage display and test kitchen called the Maine Sustainable Seafood Center. The combined business would create up to 80 new jobs, Hathaway estimated.
His vision is a “trap-to-table” experience that gives customers a chance to learn more about how seafood gets from the ocean to their plates and meet the people who put it there.