Off Peninsula Dining On the Rise

Food establishments are the focus in this Portland Phoenix article, Off-peninsula is Portland’s New Peninsula.

It’s Thursday night, the bar is packed, the dining room full, and customers are sipping local craft beers as regulars and people stopping in for the first time mix to enjoy a night out in Portland. 

Packed bars and restaurants have long been the norm on Portland’s peninsula. But this is Woodfords Corner.

Reviews: CBG, Noodle Love

The Press Herald has reviewed Noodle Love, and

This place is a nice addition to an already-crowded food scene. The food is great, the service fast and the prices are very reasonable.

has also reviewed CBG.

Our drinks arrived in delicate vintage glassware – not what we had been expecting in that atmosphere, but perfect for the drinks we had chosen. The Part & Parcel reminded us of a grapefruity brunch drink. The Maximillion Affair was less Mezcal-forward than we had expected and was even verging on sweet.

Broken Arrow Under Development on Congress

A new restaurant called  Broken Arrow is under construction at 545 Congress Street in the storefront formerly occupied by the West End Deli. They will open serving dinner “5-7 times a week” and plan to eventually add a lunch service as well. Broken Arrow will seat 47 overall featuring banquet seating along the right wall and a 17-seat bar on the opposite side of the space. There are also plans for outdoor seating.

The draft menu (page 100) includes small and large plate such as brown bread with butter, oyster sliders, mussels and pot roast, as well as oysters, seafood towers, sandwiches and meat/cheese plates.

Broken Arrow is being launched by Holly and Lyle Aker. Lyle Aker had owned the Charlatan and the Three Aces in Chicago prior to moving to Maine.

The restaurant has been under development since 2017.

Thrillist Falls in Love with Portland

Thrillist has published a travel guide to Portland titled “Why Right Now Is the Perfect Time to Fall in Love With Portland, Maine”.

That Portland’s still here — lighthouses, lobster rolls, and plenty of opportunities to use the word “quaint” — but things are changing. These days, bearded brewmasters seem to outnumber actual fishermen. The food scene has morphed into world-class, destination dining that doesn’t start and stop with lobster. Artists and creatives are flocking to the city’s shores. And word is spreading so fast, it won’t be long before the vibe starts to feel on par with the next, well, Portland. Or Asheville. Or Denver.

Verna’s All Day

The Waterville Sentinel has published an article about Verna’s All Day (websiteinstagram), the “casual, classic American chop house” that the owners of the Portland Hunt and Alpine Club have under construction in Waterville.

Verna’s All Day, a casual, classic American chop house, will offer steak and other entrees, as well as locally sourced food and classic cocktails in the restaurant part of the business. A range of prepared foods, convenience items, wine, local beer and other items will be featured in the small market and cafe-deli, where patrons will be encouraged to eat, socialize and study.

This Week’s Events: Chef Summit, Knotted Apron, Food Council, Rum Retreat, Yardie Ting

Monday – the 3rd Annual Portland Food Council Celebration is taking place, and Three Of Strong is hosting a Rum Retreat with cocktails by Arvid Brow, oysters by Mook Sea Farm, and food by Carbon.

Wednesday – It’s the opening night of the 5th Annual Chef Summit, and Evo is holding a Piedmontese wine dinner.

Thursday – it’s the grand opening of The Knotted Apron (instagram) at 496 Woodford Street. It’s the second night of the Chef Summit.

Saturday – the Winter Farmers’ Market is taking place.

Yardie Ting –Yardie Ting is launch a supper club series, taking place weekly for 4 weeks starting February 15th.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.

Specialty Food Businesses

Today’s Maine Sunday Telegram includes an article on the burgeoning number of specialty food and beverage businesses in Maine.

The number of food and beverage manufacturing companies in Maine grew 35 percent from 2007 to 2017, according to federal census data gathered by James C. McConnon Jr., a Cooperative Extension business and economics specialist and economics professor at the University of Maine. Over that same 10-year period, the number of all Maine businesses, of all kinds, dropped 2 percent, he said.

Reviews: Vessel & Vine, Maria’s

The Maine Sunday Telegram has reviewed Vessel and Vine in Brunswick, and

So revel in the patchwork quilt nature of The Vine and order a mix-and-match Golden Ratio cocktail or glass of natural wine to sip as you make your way through Iacono’s seven-item menu, all of which she prepares in a kitchen the size of a walk-in closet. Be on the lookout for her sumac-freckled sweet potato hummus dip and stuffed cabbage dolma, sweetened with sun-dried tomato and seasoned with floral ras el hanout. When you arrive, don’t be surprised if you stumble upon the restaurant’s culinary-themed book club, a foraging class or even the monthly mending group, stitching away. Just pull up a chair and go with the flow.

The Golden Dish has reviewed the new Maria’s.

Perhaps it was too soon to assess Maria’s. But haven’t they had a half-century to perfect their kitchen? I don’t think we’ll ever go back unless we hear that the restaurant has undergone an epiphany.