Rossobianco held a pop-up dinner Tuesday night to preview chef Scott London the Bramhall Square natural wine bar/Italian restaurant. The 4-course dinner comprised of
Rossobianco is planning to open in early August, perhaps as early as Friday August 5th.
As part of thee lead-up to the opening of his new Bramhall Square restaurant/natural wine bar, David Levi is holding a Rossobianco (website, facebook, instagram) pop-up at Vinland on July 19th. Diners will get the chance to preview the menu with a 4-course and 3 wine pairing meal for $50.
Maine native Scott London has been hired as the chef de cuisine. You can bio for him and a menu for the restaurant on the Rossobianco website.
Tickets for the pop-up are available online.
New construction is in the planning stages for the Portland waterfront. The phased 44,000 sq ft project includes 25,000 sq ft of mixed retail and restaurant fronting Commercial Street. Part of the project would replace the building currently occupied by Sapporo.
Update: The Press Herald has published an article about this project.
The Portland Meatball Company, under construction in the former Pierre’s retail space on Exchange street, has applied for a liquor license. In his cover letter, owner Noah Talmatch describes PMC as a “full service lunch and dinner restaurant and bar, serving exceptional homemade pastas, sandwiches, soup and of course, exotic meatballs & pizza…decorated in a warm, New England style farmhouse decor”
The 3-page draft menu (page 64) includes meatball options like duck with goat cheese and cranberries, lamb merguez with harissa sauce, and smoked salmon with cream cheese and capers.
Noah Talmatch also owns Timber, which is located immediately adjacent to PMC’s construction site.
A new Asian fusion restaurant called 66S Fusion is under development at 425 Fore Street in the vacant retail space next to Gelato Fiasco. Westbrook resident and owner Jie Ming Liang describes 66S as a “Quick Service Restaurant (QSR) that will be serving Asian Fusion food with a menu consisting of Sushi, Teppanyaki Grill, Ramen Noodles and an Asian Meat Bun.” You can see a draft menu (page 101) in the material supplied by Liang with 66S’s liquor license application.
Bramhall plans to build an 984 sq ft outdoor deck in the parking plot of their building at 769 Congress Street.
The Grow Maine Show has posted an audio interview with Neil Spillane from Fork Food Labs.
This episode is focused on the food business scene in Portland, Maine. Neil Spillane is co-founder and CEO of Fork Food Lab, a food entrepreneur’s incubator space that will be open 24/7 and feature a tasting room.
Fork Food Labs is in the final days of a $30,000 Kickstarter campaign.
Urban Eye has posted an update on the new El Rayo under construction on Free Street.
A former stationary shop on Free Street is getting the El Rayo touch. By the end of July, tacos and tequila replace pens and paper at El Rayo’s new Portland taqueria in the heart of the city.
Pierre’s of Exchange has moved out of 104 Exchange Street and demolition of the space has begun. The building permit confirms this is the future home of the Portland Meatball Company.
Chefs Damian Sansonetti and Ilma Lopez have applied for a liquor license for Caiola’s. The couple are in the final stages of purchasing Caiola’s from owners Abby Harmon and Lisa Vaccaro.
Harmon and Vaccaro opened Caiola’s nearly 11 years ago. They’re immediate plans after the sale call for some much deserved time off.
Lopez and Sansonetti are co-owners of Piccolo. They don’t plan to make any dramatic changes to Caiola’s on taking over.
For additional information, read this article from the Press Herald.