Hallowell-based casual dining spot, Juiced (website), plans to open a second location in Portland at 561 Forest Ave. Juiced plans to serve “healthy alternatives to fast casual dining options” of soups, salads, and sandwiches along with juice, smoothies, komucha, prosecco and rotating selection of local beer. A draft menu (pages 147-150) was supplied with their liquor license application.
Under Construction: Old Port Lobster Shack
After more than two years since the project began, Old Port Lobster Shack on Fore Street has applied for a liquor license. In the application, owner Michael Michalski indicates a target opening date of July 30th. A draft menu (pages 90-91) was supplied with other supporting paperwork.
Update: The owners have changed the name of the business to Maine Lobster Shack.
Under Construction: Skordo
Closed: Zapoteca and Outliers
The Press Herald reports that Zapoteca has gone out of business,
Cookbook author and chef Shannon Bard announced suddenly Wednesday that the Fore Street restaurant Zapoteca she and her husband, Tom, owned in Portland is closed for good.
and confirmed that Outliers has closed.
Fans of Outliers who may have been hoping the popular York Street restaurant was just on its usual spring hiatus will have to move on to other hot eateries; the restaurant is closed for good and owner Peter Verrill Jr. has listed the building with CBRE | The Boulos Co.
North43 Now Open
North43 Bistro has opened. The South Portland restaurant is located at 1 Spring Point Drive in the location formerly occupied by Joe’s Boathouse.
Stephanie Brown is the chef at North43. Bowman was the chef/owner of Sea Grass Bistro in Yarmouth for a number of years before closing the restaurant in 2013.
Mark’s Hot Dogs
The Bangor Daily News has published an article about Mark’s Hot Dogs.
Since long before James Beard Award-winning chefs, culinary tourism, Instagramming hipsters and Food Network scouts turned this city into a culinary capital, Mark Gatti has hawked steamed hot dogs on the streets of Portland.
Fork Food Lab Merges with Brooklyn Peer (Updated)
Fork Food Lab has announced their merger with Foodworks, a Brooklyn-based food business incubator.
“We are very excited to partner with a company that shares in our vision for a more robust local food system where entrepreneurs with creative recipes can strategically grow,” said Spillane, who will stay on as General Manager of Fork Food Lab. “This merger will allow Fork Food Lab companies to expand distribution into the large New York market and leverage supplier discounts that are available to current Foodworks producers.”
Here’s the full text of the press release.
Update: Maine Start-up Insider and the Press Herald have published articles about the merger.
This Week’s Events: Louie’s at Tipo
Wednesday – Old Port Wine Merchants will have a Burgundy tasting, and the Monument Square Farmers’ Market is taking place.
Thursday – The Great Lost Bear will be showcasing beer from Rising Tide.
Friday – there will be a wine tasting at Rosemont on Commercial Street, and Louie’s from Portsmouth, New Hampshire will be serving a pop-up dinner at Tipo.
Saturday – Foulmouthed Brewing is celebrating their 1-year anniversary, and the Deering Oaks Farmers’ Market is taking place.
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.
Commercial Street Gorgeous Gelato
Gorgeous Gelato launched their new Commercial Street gelato cart over the weekend.
Reviews: Top of the East, Tipo, Isa, BRGR Bar, El Corazon
The Maine Sunday Telegram has reviewed Top of the East,
It’s almost as if there’s a conspiracy afoot to encourage patrons to look out the windows and ignore what’s inside Top of the East: décor, service and much of the menu. That stratagem works when it’s nice outside, but what happens when the weather does not cooperate? The solid cocktails are a good place to start, but it’s clear that stronger cooking is where the restaurant’s next evolution needs to be.
Down East has reviewed Tipo,
While many of the dishes listed on the menu sound like red-sauce-joint staples, their flavors are far more complex and intriguing than that. Gould’s meatballs, for instance, are a blend of pork and beef seasoned with North African spices and served in a harissa-spiked tomato sauce. They come with a creamy, cooling dollop of ricotta blended with lemon zest and chives. His version of cacio e pepe is a fresh black-pepper tagliatelle tossed with a rich brodo and a mountain of umami-laden Parmigiano-Reggiano.
Steffy Amondi has reviewed Isa,
ISA is a place of contrast. With an upscale ambiance, but very simple menu. The food felt like what you would find at your company CEO’s chef-enabled home for dinner. Sticking with the basics and authenticity of recipes, there is nothing pretentious about the food, yet worth the price tag. Service at Isa is just right as well. Making you feel comfortable while still maintaining the air of class. A quiet place that can get a bit loud later into the night as drinks take effect on larger groups. Recommended for a dinner party, date-night or even dinner with the kids when you can’t find a sitter.
Portland Press Herald has reviewed BRGR Bar, and
When said burger was delivered I shot my dining companions a look that said, “Don’t talk to me for the next 12 minutes, I’m about to enter the Devour Zone.” And, I must say, said look was warranted, as this burger was a righteous feast of multiple flavors cooked to perfection and good to the last morsel, because I, of course, ate the entire thing, which was no small feat. The fries were only so-so, but that hardly mattered, I wasn’t there for the fries.
The Golden Dish has reviewed El Corazon.
So far there’s a disconnect between food truck and restaurant at El Corazon. It didn’t happen with other successful trucks turning restaurant pro like Baharat, East Ender and Mami. Admittedly my meal at the restaurant was a one-shot deal–but judging a restaurant by its signature dish is meaningful. Yet, at this point I don’t feel like going back and leave it up to you to tell me if I should.