Mitr Ping Yang Thai Kitchen

Earlier this week when Cheevitdee announced they would be permanently closing their Old Port restaurant the message ended on a hopeful note with, “The spirit of Cheevitdee lives on. Details in the near future.”

That “near future” has arrived and it’s a pleasure to share the news that some of the same team involved in Cheevitdee and its sister restaurant Mi Sen are launching a new Portland restaurant named Mitr (facebook, instagram).

When it opens later this year Mitr will serve a menu of Ping Yang style Thai food. According to Mitr, “Ping Yang style typically means grilled or charbroiled. In Thailand, these techniques are very popular for street food and you can find them just about any corner of the street of every part of Thailand. Sometimes on skewers, sometime it’s a grill meat as a whole. Marinaded and grilled to perfection presenting you with rich aromas. Oftentimes, the meals will be enjoy with various sauces you can choose.”

Follow Mitr on instagram to learn about the restaurant’s future location and on an upcoming pop-up.

Arcadia’s Big Move

The Press Herald has publisihed a report on Arcadia’s move to Congress Street.

Pinball machines and classic arcade games, like Skee Ball and Centipede, are being transported from Arcadia National Bar’s current location on Preble Street in Portland to the former home of Port City Music Hall on Congress Street – a move that Arcadia co-owner David Aceto said he felt he had to make to save the business.

Openings & Closings: Cheevitdee, Crispy Gai, The Holy Donut

Several changes to the Portland food scene were announced today:

The Shuck Wagon

A food cart called The Shuck Wagon (instagram) is planning to expand their mobile oyster shucking business this summer.

In 2020 The Shuck Wagon was onsite at some Portland area breweries including Fore River, Austin Street and Bunker Brewing. This year they’re building a second food cart that they hope to locate along the Portland waterfront and use for catering.

The Shuck Wagon is run by Spartan Sea Farms, an aquaculture operation in Freeport that farms oysters, scallops, quahogs, and kelp.

Cheese the Day

A new food truck called Cheese the Day (facebook, instagram) is being launched by Aaron Milberger.

Initially Milberger will be operating at Forever Two Wheels in Windham but will be adding dates in Portland as the year progresses. Weather permitting he hopes to launch in the first week of April.

The concept for Cheese the Day is “grilled cheese for adults made with regionally sourced, seasonal, fresh, quality ingredients, with a bit of indulgence.”

A New Home for Arcadia


Arcadia has announced plans to move their Preble Street barcade to new, much larger digs in the 17,000 sq ft space formerly occupied by Port City Music Hall at 504 Congress St.

To help fund the move, Aceto has launched a $40,000 crowdfunding campaign on Go Fund Me. As of the writing of this article, supporters have already raised $20,000+ of the goal. To make a contribution visit the Go Fund Me page for Arcadia.

Belleflower Brewing

As reported back in January, a new brewery called Belleflower Brewing (websitefacebookinstagram) has taken over the former Brewery Extrava space in East Bayside. Owners Zach Page, Melissa Page, Nick Bonadies and Katie Bonadies plan on launching later this year producing a line-up of hoppy beers and stouts to start.

Belleflower has now applied for a liquor license. In the cover letter submitted with the application they’ve indiciated that they will offer wine, cider and non-alcoholic drinks in addition to their house-made beer, and will have a changing menu of “pre-packaged snacks from local vendors”. The draft menu includes a cheese and charcuterie board from The Cheese Shop.

C. Love Baking Academy

The C. Love Cookie Project is launching a baking academy to “offering women the skills needed to thrive in a professional pastry kitchen and lift immigrant women to the level they deserve.”

Accepted applicants will be shown the world of pastry through an intensive series of recipes with opportunities to express themselves through weekly recipe assignments. In addition to time learning in the CLBA kitchen, students will learn from various professionals in Portland’s baking and cafe community and enjoy having one-on-one time with the instructors. Recipes learned in class will be sold in C. Love’s retail space with students working on-site at the cafe.

C. Love has started taking applications and expects to start instruction in May. They’re also accepting donations for a scholarship fund for the academy.

Public Market House

Mr. Tuna is again expanding their first floor space in the Public Market House. This time owner Jordan Rubin is building out the area adjacent to Big Sky as a prep kitchen. This will provide Mr. Tuna with the space needed to breakdown and prepare tuna for use at the Mr. Tuna mobile units and at the Public Market House itself.

Also in the Public Market House, Maine Squeeze has shut down their juice bar. The window front space is now available for lease. A sign indicates that interested parties should reach out to leasing@juicery.com for more information.