The 10 eateries looked up most often on Portland Food Map in April were:
The numbers in parentheses indicates their rank last month.
The City of Portland has put out an RFP for food trucks and carts that want to operate this summer in parks and other public spaces, according the Bangor Daily News and West End News.
The City of Portland has issued a Request for Proposals to seek qualified vendors to provide concession operations through the use of food trucks and push carts at seven locations throughout the city. The food truck locations include: Back Cove Trail, Congress Square Plaza, Deering Oaks Park parking lot, Western Promenade, and Kiwanis Pool parking lot. The push cart locations include: East End Beach, Lincoln Park, Kiwanis Pool parking lot, and Western Promenade.
The Press Herald What Ales You column reports that Rising Tide will be releasing the 2014 Maine Island Trail Ale today.
Rising Tide’s Maine Island Trail Ale, a hoppy American pale ale that is only 4.3 percent alcohol by volume and perfect for summer drinking, will be launched Thursday at the Maine Island Trail Association’s Small Boaters’ Film Fest in Portland.
The Business section in today’s Press Herald includes an update on Ocean Approved and their kelp farming operation in Casco Bay.
Dobbins said the potential market for the product is huge. Kelp is a $5 billion-a-year industry worldwide, and almost all of it is harvested and dried in Asia, where kelp farms are spread across entire bays. It is a staple of the Asian diet, a nutritious vegetable that doesn’t require any land, fresh water irrigation or fertilizer to produce.
Ocean Approved wants American consumers to think of kelp as a vegetable that can be served with a lot of mainstream dishes rather than just an ingredient in a sushi roll.
The Press Herald has published a feature on the kosher BBQ taking place this weekend to celebrate the 60th anniversary of the Levey Day School in South Portland.
Why is a rabbi getting so close to a barbecue smoker, a device that is most often used to cook decidedly unkosher pork? This particular smoker, built by Doors Services Inc. (owned by a Levey alum) and never used before, will make its debut Sunday at a kosher barbecue at the school on Deering Avenue. A kosher barbecue is an event so rare that organizers could find reference to only one other like it in the whole country.
For more info see the event listing on leveydayschool.org.
Conde Naste Traveller has included Portland in their list of the 20 Best American Cities for Foodies.
Sam Hayward’s Fore Street is the restaurant that kicked off Portland’s food revolution nearly 20 years ago and continues to be one of its great innovators with a daily changing menu of locally sourced items, prepared rustic-style in a wood-burning oven. While (relative) newcomers like Eventide Oyster Co. (pictured), a tribute to the old-fashioned raw bar, and the Miyake family of Japan-meets-Maine eateries are a testament to the city’s increasingly adventurous palate.
The Bangor Daily News reports that the City Council has voted to postpone sending the liquor license denial to the state to address a procedural matter.
Councilors unanimously approved the postponement to Monday, May 5, but cautioned Bryant and Sangillo that public comments will be limited to the record of the council action.
“This is not a do-over,” warned Councilor Ed Suslovic, one of the strongest opponents of the liquor license renewal because of incidents city police linked to the bar or its patrons.
Today’s Press Herald includes an article on the Good Shepherd Food Bank food truck and its chef Matt Brown.
The Blueberry Files has published an addendum to the food truck article she wrote last week for the Portland Phoenix.
Knack Factory has published an interview with Stephen Lanzalotta. In the interview Lanzalotta share details on his upcoming restaurant Slab (instagram) and his early history as a cook and baker.
What about baking specifically?
The way I got into baking was crazy. My ex-wife—my wife at the time—and I had moved to Maine to get back to the land. I built a house out of the trees of the land, cut the Spruce logs down and built a log house. I built all of the furniture. While I was doing this incredible endeavor I needed some carb sustenance so I would make these big piles to burn off the Spruce and when it would get down to ash, I would make very crude breads by burying it in that ash.
Workers renovating the Hilltop Superette (formerly Colucci’s) recently put up the signage for the store.