The 10 places readers checked out most often on Portland Food Map in February were:
The numbers in parentheses indicates their rank last month.
Punch has published an article about Allen’s Coffee Brandy.
To call the stuff a cultural phenomenon in Maine is an understatement. Statistically, one in eight bottles of alcohol purchased in Maine is Allen’s. The top-selling spirit in the state is the Allen’s 1.75-liter bottle, and its sales dwarf those of the number-two contender, Orloff Vodka. Overall, the coffee brandy occupies four out of the ten top-selling SKUs in the state, with popularity decreasing by the size of the bottle. On YouTube, you’ll find songs detailing nicknames for the product: The Champagne of Maine, Bitch Whiskey, the Trailer Park Toddy.
The Maine Sunday Telegram has reviewed Blue Spoon.
Blue Spoon is a relaxed, neighborhood restaurant with a Mediterranean slant. Start with a mezze plate piled with cheeses, terrines and a selection of chef David Iovino’s pickled vegetables. If you crave comfort, ask about the braising pot – a seasonal ragu of slow-cooked meats served with house-made pasta. Or try the chicken under a brick: It’s crispy, juicy and accompanied by irresistible gruyere fritters. Just make sure to leave room for dessert. Blue Spoon may bill itself as a Maine bistro, but the coconut caramel flan is pure, unadulterated Cuban delight.
The March issue of Down East includes an article about Vinland.
As an intellectual exercise — is it possible to build a fine-dining restaurant in northern New England on local ingredients only? — Vinland succeeds wildly. But it remains to be seen whether Levi’s experiment can attract large numbers of diners in Portland, where options for a $200 dinner for two with a local emphasis (if not a manifesto) isn’t hard to come by. “I stand by it 100 percent,” Levi says confidently. “Some people love it; some people don’t. But I know it comes from a good place, and that’s what matters.”
Vignola/Cinque Terre took first place at yesterday’s Incredible Breakfast Cook-off competition.
The buzz at the Incredible Breakfast Cook-Off Friday was all about the Portland restaurant’s savory smoked brisket hash patties with scrambled eggs and pea shoots, Italian cheese fonduta and salsa verde. This was their first time at the cook-off, and they took home first place.
Four time winner The Good Table came in second and Sea Dog Brewing took third place.
The March issue of Maine magazine includes an article about Lolita.
It is impossible to deny the sensory delight that one experiences upon first stepping through the doors of Lolita Vinoteca and Asador on Munjoy Hill. Warm, pungent aromas of clams and garlic roasting in the wood oven, which is constantly tended to by diligent cooks, are prevalent even amidst the din of patrons stationed up and down the long zinc bar on a busy night. Much of the menu is inspired by the ancient spice routes of Venice, successfully marrying flavors from the Mediterranean, Africa, and the Middle East, resulting in dishes like burrata with lemon zest and Aleppo chili oil on toast,or cured Spanish sardines augmented with harissa.
Portland Street breakfast restaurant Bintliff’s American Cafe is changing its name to Bayside American Cafe. The current owners, Joe and Diane Catoggio, purchased the restaurant from Roger Bintliff in 2003. According to the press release,
The name change will be rolled out in the coming months. While the Catoggios are excited to embrace the cafe’s new identity, the message to their customers is clear: the name is the only thing changing. The menu, style and staff that diners have come to know and love will remain the same.
This past Sunday falling ice totaled bartender Adam Sousa’s car which was parked on Exchange Street. Sousa’s insurance doesn’t cover falling ice and so friends have set-up a gofund.me page to help raise money for Sousa to replace his car.
The local chapter of the United States Bartenders Guild is holding a fundraiser this Sunday at DiMillo’s, 3-5 pm. A portion of the sales from the drink specials will go toward the the gofund.me campaign.
Karl Deuben and Bill Leavy are planning to re-open the East Ender on March 9. The restaurant has been undergoing some renovations including new signage by Will Sears and seating by Pistol Pete. Small Axe fans will be happy to learn that the burger safely made the transition to the East Ender menu. The Pastrami Salmon Tartine (house made pastrami salmon open faced sandwich on SouthSide Rye with radish, pickled onion, mustard seed, creme fraiche) sounds particularly delicious.
Steve and Michelle Corry have released some additional information about Portland Patisserie(facebook), the new cafe and bakery they have under construction at 46 Market Street.
The focus will be on the traditional Patisserie theme-with beautiful displays of whimsical pastries, pies, cakes, desserts, breakfast pastries, etc. Although there will be a constant rotation of sweets such as crème brulee, chocolate mousse, cookies and brownies, as well as sweet crepes with peaches and vanilla cream or Nutella and banana served hot right out of the pan, additionally, there will be some limited fresh baked breads and in the theme of a true “Grand Café,” there will be full lunch and lighter dinner fare such as an array of savory crepes, salads, and sandwiches: Think duck confit, caramelized onion, and figs wrapped in a warm crepe or imagine an avocado and shrimp salad on house baked croissant- just a sample of some of the savary fare that will be offered.
Catherine Côté-Eliot who has worked at Financier in NYC and at Standard Baking will be pastry chef. The Corry’s hope to open Portland Patisserie in May. A sample menu was supplied with the press release.