The Press Herald has followed up with some of those mentioned in this week’s New York Times article on Portland food  to see what the impact of the “second course of food glory” has had on their businesses.

Potocki made three dozen extra bagels Thursday in anticipation of a rush. He still sold out of some items on his menu by 2 p.m., which is unprecedented for him. He said he was seeing a lot of new customers from other suburbs, such as Falmouth and Cumberland.

“It’s been pretty major,” Potocki said. “I didn’t really know what to expect, to tell you the truth.”

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