Christmas Resource List

Christmas is a little more than a week away. Here’s an evolving  list of the takeout, dine in, or provisions options that I’ve learned of are. I’ll be adding to the list as restaurants and other food producers announce their plans:

    • Ada’s – family sized pasta and dessert option, order deadline December 21st for pick-up on December 23rd or 24th. Email to order.
    • Belleville – cookies and baked goods. Pick-up on December 23rd and 24th. Order online.
    • Big Tree Hospitality – a wide range of dishes and provisions for pick-up on December 23rd. Order online.
    • BlueFin – will be serving a special holiday menu on Christmas Eve and Christmas Day.
    • Boone’s – sides, mains and dessert, order deadline December 21st for pick-up on December 24th.
    • Botto’s – baked goods and breads. Pick-up on December 24th. Order online.
    • Central Provisions – takeout sides, dinner, dessert, order deadline December 20th. Order online.
    • Chaval – 4 different holiday cakes (call for gluten-free option) plus eggnog, order deadline December 20th. Pick-up on December 24th. Order online.
    • Cheese Shop of Portland – baked good, and cheese and charcuterie platters, order deadline December 18th for pick-up on December 23rd and 24th. Order online.
    • Dandelion Catering – has a Christmas menu, order deadline December 17th for pick-up on December 24th. Order online.
    • Dizzy Bird – meals for individuals and families as well as sides and desserts, order deadline December 20th for pick-up on December 23rd and 24th. Order online.
    • Evo – choice of five pound lamb or beef roast with a variety of sauces and roasted potatoes, $90 (includes tax). Order deadline December 22nd for pickup on December 23rd or 24th. Available cooked or marinated and ready to prepare at home. (207) 358-7830.
    • Greeks of Peaks – 3-course Greek takeout dinner for $33/person. Pickup in Portland or on Peaks on December 23rd. Order online.
    • Gross Confection Bar – Christmas desserts, order deadline December 20th for pick-up on December 24th. Order online.
    • Lake & Co. – meals for 2 or 4 people along with side dishes and desserts, order deadline December 17th for pick-up on December 24th. Order online.
    • Leeward – holiday take n bake dinner kit, order deadline December 23rd for pick-up on December 24th. Order online.
    • Little Giant – Ribeye steak roast with all the sides and dessert for 2 ($160) for pick-up on December 24th. Also a bûche de noël log, $35 for pick-up on December 23rd and 24th.  Order online.
    • Luke’s – takeout Christmas Eve lobster dinner for four, order deadline December 20th for pick-up on December 24th. Order online.
    • Mami – roast pork, ramen, dumplings and cookies, order deadline December 20th, pick-up on December 24th. Order online.
    • Norimoto – a variety of baked goods for pick-up on December 24th. Email to order
    • Other Side Deli – apps, sides, main dishes and desserts order deadline December 17th for pick-up on December 24th. (207) 761-9650 for Veranda St, (207) 874-7414 for Vaughan St.
    • North 43 Bistro – has options for a breakfast, Christmas dinner and appetizers all sized for a group of 6 people. Order deadline December 18th for pick-up on December 23rd or 24th. (207) 747-4009.
    • Prairie Baking Co. – bûche de noël log, cookies, and holiday cookie kit. Order online.
    • Roll Call – Fully cooked 1/2 porchetta (feeds 10-15 people, $150) or 1/4 porchetta (feeds 5-8 people, $80) with reheating instructions. Order deadline December 15th for pick-up on December 22nd or 23rd.  (207) 200-4050 or email to order.
    • Scratch Baking – has a range of baked available for pick-up on December 23rd or 24th.
    • Sichuan Kitchen – has a family-sized Christmas menus for 3-4, 6-8, and 10-12 people. Order online.
    • Sur Lie – prime rib or ham dinners for 2 or 4 people, order deadline December 20th for pick-up on December 24th. Order online.
    • Sweet Woodruff Provisions – takeout pastry chef Kate Fisher Hamm is holding a pre-Christmas pop-up selling cakes, tarts and cookie boxes, order deadline December 18th. Order online.
    • Tandem – has yule log cakes and cookie boxes. Call to order (207) 760-4440.
    • Terlingua – 4-course dinner for 4 people, $165. Order online.
    • Tipo – has menus for a Christmas Eve cocktail party, and Christmas morning breakfast. Order online.
    • Two Fat Cats – cakes, pies and other desserts, pick-up December 22-24. Order online.
    • Union – 3-course Christmas dinner at the restaurant for $79 per person (optional pairings for $13), or a family style takeout meal for 2 $100 for pick-up on December 24th (order by the 20th). See menus. They also have a Christmas Eve brunch.
    • Verbena – appetizers, salads, mains annd dessertss, order deadline December 22nd fofr pick-up on December 24th. (207) 767-2011.
    • Via Vecchia – will be serving a Feast of the Seven Fishes on Christmas Eve at the restaurant. 7-courses for $70 per person (with optional $25 cocktail and wine pairings). Make reservations.
    • Westin Hotel – takeout 4-course dinner , $42 for 1 person or $80 for 2 people; order deadline December 20th. Pick-up on December 24. Order online.
    • Wine Wise and Chaval are teaming up on a Feast of the Seven Fishes dinner on Christmas Eve (Sold Out), $190 for 2 people. Order online.

Restaurant industry folks please DM on instagram or email at with details on your Christmas Eve/Day options.

Additionally, if you’re able, please consider making a donation to one or more of these organizations to help fight hunger in Maine:

Food Trucks in 2020

The Portland Phoenix has published an article about how food trucks have fared during the pandemic.

Falafel Mafia and Portland’s other food trucks have taken a hit like businesses in almost all other industries this year. But with more flexibility and a business model that already incorporates social distancing, they have also been able to cook up more opportunities.

“Food trucks are really built for what’s going on,” Joshua Dionne, owner of Korean-Mexican fusion truck Tacos Del Seoul, said last week. “It’s the whole culture: takeout.”

Reflections & Lessons from 2020

The Press Herald is hosting a webinar to gather reflections on the past year with members of Portland’s small business community.

The arrival of the pandemic this spring sent Maine business people into a scramble, searching for ways to keep the lights on while ensuring the safety of employees and customers. Several shared the thinking behind their difficult decisions and pivots in our Making it Work segments. Now we return to ask, “How did it all pan out?”

Participating in the webinar are.

    • Vanessa Santarelli, Your Maine Concierge
    • Andrew Volk, Alpine + Hunt Club
    • Krista Cole, Sur Lie
    • Mike Alfiero, Harbor Fish
    • Joanna Pease, Jibe Cycling Studio
    • Mary Allen Lindemann, Coffee By Design

The webinar is scheduled to take place this Thursday at 1pm. Register online to attend.

Oasis Cooking Classes

The Oasis Free Clinic is working with five Maine chefs to offer a online cooking class series. Classes are $75 and the funds raised will underwrite the medical and dental services Oasis provides to the uninsured. A new class takes place each month starting in January:

Best Fried Food

Maine Sunday Telegram restaurant critic Andrew Ross has put together his list of the best takeout fried food.

I realized a few months ago that I’ve eaten less deep-fried food than perhaps ever before. While my cardiologist is probably elated, I’m less pleased about the dearth of crunchy, golden batter in my life. With Hanukkah in full swing right now (it started Thursday evening and runs through this coming Friday), the timing seems perfect to bring back a little deep-fried delight.

Restaurant Bonds

Two local restaurants, Woodford F & B, and A & C Grocery are offering a chance for customers to support them now that comes with a payout with interest down the road.

  • A & C Grocery is selling special $100 gift certificate for $90. The gift certificates are after Maine lifts the pandemic state of emergency. Call (207) 329-4314 or visit them on Washington Ave to purchase. Anyone buying two or more also get an A & C t-shirt.
  • Woodford F & B is selling a special type of gift certificate that are worth more the longer you wait to redeem them. A $100 gift certificate bought this month will be worth $115 on April 1st (the soonest it can be redeemed), $125 on July 1st, $135 on October 1st and if held to maturity on December 1st are worth $150.

Cafe Louis in Knightville

Eaux chef/owner Evan Richardson along with business partner Ben Ferri have leased space in South Portland where he plans to open a new restaurant. Cafe Louis (instagram) will be located at 173 Ocean Street in the former home of RJ’s Pub.

Cafe Louis will serve brunch during the day and become a small plate/bar at night. Richardson has Costa Rican and Honduran family, and the cuisine from those countries will be the point of inspiration for the food at Cafe Louis. The menu will include re-imagined classic dishes like gallo pinto, chicharonnes and chorreadas.

Richardson hopes to open the new restaurant this spring in March or April. It will be joining a fast growing restaurant row in Knightville that includes Taco Trio, Judy Gibson, Solo Cucina and SoPo Seafood which is also under construction.

Richardson continues to move forward with plans to relocate Eaux to a larger location in Portland—details on the new spot are forthcoming. He had started work on the Cafe Louis project back in 2019 before making the decision to move his flagship restaurant to new quarters.

Interview with Pete Sueltenfuss

The Portland Phoenix has published an interview with Pete Sueltenfuss, co-owner of Other Side Deli and Other Side Diner.

It’s a dreary, overcast Friday morning. Pete Sueltenfuss, owner of the three Other Side Diner and Deli locations in Portland, sits in the almost deserted diner at 500 Washington Ave., off Bates Street.

“The delis have been open the whole time, we never had to shut them down at all,” Sueltenfuss said of his East Deering spot nearby on Veranda Street and the West End location on Vaughan Street.

East Ender >> Small Axe

Due to cold weather and the pandemic keeping diners away, East Ender has decided to retarget their energies into a takeout and delivery model.

This temporary shift will be under a new/old name. Owner Karl Deuben is reviving the the Small Axe brand—the name of the food truck that he and his then business partner Bill Leavy launched in 2013 and retired when they bought East Ender in 2015.

Follow them on instagram to stay in the loop.

Update: The first round of Small Axe dates are slated for December 17 – 19. Here’s a look at the menu.