The Press Herald has reviewed Dutch’s.
The crunch was immensely satisfying and the bread had a sweetness to it that I found downright delicious, albeit likely not particularly healthy. The chicken salad was also cut from another cloth with the aforementioned ingredients. Despite the sizable olive pit, I’d order it again in a heartbeat. I also happily plunked down $2 for a bag of hand-cut potato chips which were fresh, crispy and addictive.
Once again, Draft magazine has included Novare Res in their list of America’s 100 Best Beer Bars.
Mike Keon and Anthony Allen, owners of Otto Pizza, have leased 656 Congress Street. It’s a small space formerly occupied by Jazeera Market.
Keon and Allen intend to use the space to launch a new food venture. They’ve not yet settled on what the concept of the new business will be.
Peter Peter Portland Eater has reviewed Sur Lie.
The meal came to $156 with tax and a good tip. The service at Sur Lie was great. The visit from the chef was particularly fun. The food was super. This place knows what’s up and they got the right guy to put out food that will make peoples’ bellys sing a song of happiness. There’s just not anything about Sur Lie that wasn’t up to par. It was nice to be able to try a bunch of different foods and experience much more than a normal meal might offer. Sur Lie isn’t going anywhere. They clearly know what they are doing and they appear to keep switching things up to keep it interesting. Make a reservation and go. Quick.
Pete Sueltenfuss has leased 164 Veranda Street where he plans on opening the Otherside Delicatessen(facebook). An updated take on a neighborhood market, the Other Side will sell house butchered and cured meats, sandwiches, pizzas, pastas, prepared meals to go and market staples. Sueltenfuss hopes to have The Otherside up and running by the end of January. 164 Veranda Street is the former home of Quatrucci’s Variety.
Since moving to to Maine from Massachusetts, Sueltenfuss has worked for Fore Street, Miyake, Rosemont and helped launch District. For two years until early 2014 he was the executive chef at Grace.
No matter where he’s I’ve always enjoyed Pete’s food. I expect I’ll be making plenty of trips over to Veranda in the this year.
Orenda and Peter Hale have announced that they plan to open the new wine shop on Tuesday January 13. Located at 63 Washington Ave, Maine & Loire (website, instagram, facebook) will focus on organic and biodynamic natural wines.
[T]he store will offer a laid-back, unhurried feel for shoppers. “I always loved going to record stores and talking to the folks working there” says Peter. “You could chat, every time you went in — about what you were into — and get turned on to new stuff that, somehow, complemented what you had been listening to already… it was an ongoing conversation.” This kind of energy is what Maine & Loire (Wine Shop) hopes to encourage. Adds Orenda: “the store is as much about learning new things as it is about selling or buying wine… for our regulars and us to learn about each other, and for everyone to get into cool, undiscovered wines.” These wines come from recognizable areas like Burgundy, Napa and Tuscany and many other places less well-known, but equally compelling. Places like the Ardeche, the Jura, and Swabia will be well-represented.
The shop is named for the Maine-et-Loire region of France. It will be open Tuesday -Saturday 12 -8, and on Sunday 12 – 6.
Photo courtesy of Maine & Loire.
The name of the new restaurant that chefs Mark Gaier and Clark Frasier will be opening is M.C. Union.
Gaier and Clark’s restaurant will be located in the first floor of the Press Hotel(web, facebook, instagram) which is currently under construction in the former Press Herald building at 390 Congress Street.
Wednesday — Black Tie is teaching a cooking class.
Saturday — Novare Res is holding the 7th Annual Stout Fest, Rosemont and Piccolo are working together to teach a whole grain cooking class, and the Winter Farmers’ Market is taking place at the Urban Farm Fermentory.
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.
The Maine Sunday Telegram has reviewed Sur Lie.
Sur Lie is far from a typical tapas bar. The kitchen specializes in inventive riffs on local favorites including poached haddock with parsnip puree, hanger steak with caramelized onions and fried oysters with garlic. If you’re hungry, try three or four of the shareable plates per person – and don’t miss pork cheeks with Yukon gold foam. What this kitchen does to plain potatoes will knock your socks off.
Chef Gregory Gillman is planning to re-open the former Cafe at Pats space on Stevens Ave as the The Treehouse with a menu much along the same lines as he served at the Cafe.
Josh Soley is redeveloping the old Movies at Exchange space as Trouble, an “old fashioned theater-bar with classical movie showings in the afternoon and a similar atmosphere that will continue after the movie is over.” Soley plans to “target an older, professional audience” and will be serving “old-fashioned beverages including movie-themed Casablanca Cocktails, Godfather Whiskeys, and James Bond Martinis.”
Steven and Johanna Corman, owners of Vena’s Fizz House, have applied for a liquor license. They will continue serving solely temperance cocktails during the day, but from 7-11 pm plan to start serving alcoholic cocktails as well. You can read more about Vena’s and their plans to get a liquor license in today’s Press Herald article by Randy Billings.