The Blueberry Files has published a first look review of Slab.
The salumi comes with slices of Sicilian summer sausage, an herbed soft cheese spread, muffuletta relish (spicy olives, cauliflower, peppers, and carrots), and addictive crispy slices of Luna bread. Other starters include an orange sage hummus, served with Luna bread wedges and Focaccia with olives and oil.
The Miyake organization sent out a press release this morning. In it they announced that longtime partners Masa Miyake and Will Garfield are ending their business relationship. The practical impact on the Portland dining scene is that Miyake Diner will be closing and Garfield will be using the space to launch a new venture.
The split is an amicable one, here are their thoughts on the 8-year relationship,
Of the company’s recent changes, Masa Miyake said, “ This is a very positive change for both of us. Will was my first employee when I opened Food Factory Miyake in 2007, and was only eighteen years old at the time. Since then, we have worked together to establish the Miyake name as a pillar in the ever-competitive Portland dining scene. It will be an adjustment for our staff and patrons, but I know that it is time for Will to move on to a project that is his own.”
William Garfield reiterated the same sentiment by stating that, “ Masa has been an amazing mentor throughout the past eight years, but we both agree that it’s time for me to move on to different projects outside of the Miyake name. I am glad that we have been able to bring new and inspiring culinary concepts into Portland over the past few years, and I wish the best to Masa and the Miyake staff moving forward.”
Update: for additional information see this article in the Press Herald.
Family Feast will be serving an Indonesian prix fixe dinner at The Well on Monday June 30.
They’re still planning the details but so far this what the menu looks like:
Tickets are $100 per person. Sign-up online at Eventbrite.
Chubby Werewolf has reviewed Thurston’s Wicked Good Burgers.
As I was finishing my meal, I was pleased to see that Thurston’s was doing fairly brisk business, with plenty of folks coming in to eat for the first time, and many others inquiring about take-away menus. By the time I departed, the small’ish parking lot was filled to capacity. Provided that the meal and level-of-service I enjoyed is representative of the Thurston’s experience over the long-term, I don’t think they will have any trouble surviving and thriving in this little corner of the universe.
A sign on the front of of the Hilltop Superette indicates that the store will be opening on Monday June 30.
Today’s Press Herald has a report on what’s new at the neighborhood market.
When the Hilltop Superette opens next Monday, residents of Portland’s East End will be able to get Grey Poupon, green curry paste and fresh-cut steaks within walking distance.
But those who came to rely on the convenience store formerly known as Colucci’s for cheap beer, basics like butter or a roll of toilet paper in a pinch can rest assured the new market will carry all the staples, too.
Monday — Allagash is releasing Neddles, a sour brown aged in rum barrels from New England Distilling.
Wednesday — Black Tie is holding a farm dinner, and the Monument Square Farmers Market is taking place.
Thursday — The Great Lost Bear is celebrating their 35th Anniversary, and it’s the first day of the Greek Heritage Festival.
Friday — the Greek Heritage Festival continues.
Saturday — the 6th Annual Strawberry Festival is taking place in Cape Elizabeth, Rosemont is hosting a Silverado Wine Dinner, it’s the last day of the Greek Heritage Festival, and the Deering Oaks Farmers Market is taking place.
Sunday — the Taste of the Nation is being held in Fort Williams Park, Portland Pancake Day and Noshbow are taking place, and Wine Wise running a Loire Valley wine sail.
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.
Vinland, and chef David Levi’s dedication to locally sourcing ingredients, is the topic this week’s front page article in the Source section in the Maine Sunday Telegram.
But if you’re trying, as Levi is at Vinland, his 100-percent Maine-sourced restaurant just down Congress Street, to build entire meals around what is freshly available in the state at this minute, it is undeniably limited. Fine dining can’t be built on salad. What Levi is looking for are vegetables with more caloric content, nutritional value and oomph on the plate. If he were the kind of person one could use the phrase “he’d just about kill for” about, which he is not, it would be fair to say he’d just about kill for the miracle of a Maine-grown onion right now.
Chubby Werewolf has reviewed Blue Rooster.
One of the things I enjoyed most about this hot dog is that even though the mac & cheese is one of the most elegant versions you’ll ever try…enjoying it atop a well-prepared hot dog still elicited memories of those hot dog/mac & cheese skillets so many of us devoured as children. And at $7, this hot dog is a tremendous value. Even if you’re not endeavouring to try all 13 hot dogs in the Chef Series, the Truffle Mac Dog is one that bears a special trip.
This is the fourth in CW‘s ongoing series on the guest chef hot dog series at Blue Rooster.
Portland Magazine has reviewed Central Provisions.
I can’t resist the foie gras ($15/22). The intense flavors of the rich, delicate liver are brilliantly balanced with a rose-hip purée, a sprinkling of millet granola, and candied buddha’s hand–a lemony fruit. Ecstasy. Six grilled shrimp a la plancha ($12) with herb olive oil sing back-up to yet another meaty, spicy tapa.