Local Sprouts

| Posted in Under Construction

The Portland Phoenix is reports that Local Sprouts, the community supported kitchen that operates in the Public Market House, is starting to plan a new venture, a community supported cafe.

In addition to carrying over the Local Sprouts community-supported kitchen model, the café will be financed (Fertig hopes) through community-based loans and investments. Members will be able to pick up meals, but the café will also be open for the public to order off a menu; Washington and Fertig describe a space that’s available for educational programs and possibly even winter farmers’ markets and co-op retail. Could this be the community space that Portland’s social-activists have been clamoring for? Stay tuned.

Clam Flats Reopening

| Posted in Fisheries

According to an article in today’s Press Herald, clam flats in Maine are reopening as the red tide dissipates.

Though there are still areas that are off-limits to digging, enough flats reopened Friday to put hundreds of diggers back to work and ensure a healthy supply of locally harvested steamers and fried clams for the first time all summer, dealers said.

“We’re very excited,” said Dave Wilcox, owner of Ken’s Place in Scarborough, a busy destination for fried clams and steamers. “People have been calling and asking, ‘Are the flats open yet?'”

Binga’s Stadium Smokehouse and Sports Bar

| Posted in Under Construction

The Portland Daily Sun has published an article on the new joint venture between the owners of Binga’s Wingas and The Stadium.

In the new sports bar, theater steps will lead downstairs into a foyer and service bar, with a game room on one side and the banquet room on the other, Altman explained.

“Upstairs, we’re going to have an a la carte restaurant with 175 seats, and downstairs we’re going to have a banquet room available for all kinds of stuff,” he said.

With just under 300-person capacity, the banquet room will serve as a multi-use room intended for diverse uses, including charity functions, Altman said.

Brown Paper

| Posted in Under Construction

The windows of 83 Exchange Street are covered in brown paper, and it looks like a new restaurant is already being planned for the former O’Naturals space. Given the prime location in the heart of the Old Port, it’s no surprise that it hasn’t remained vacant for long.

A Vegetarian's Review of Bresca

| Posted in Reviews

Diet for a Small City has written a review of Bresca from a vegetarian’s point of view.

I do wish there had been a few more choices on the vegetarian front, but what we did have was delectable.  In the end, our bill came to around $150.  It was a pricey meal.  Yes, there are places in Portland where one could have a comparable meal for less money, but I’ll be honest: this was an excellent dining experience.  I’ll be back.

A Vegetarian’s Review of Bresca

| Posted in Reviews

Diet for a Small City has written a review of Bresca from a vegetarian’s point of view.

I do wish there had been a few more choices on the vegetarian front, but what we did have was delectable.  In the end, our bill came to around $150.  It was a pricey meal.  Yes, there are places in Portland where one could have a comparable meal for less money, but I’ll be honest: this was an excellent dining experience.  I’ll be back.

Grace & The Corner Room Reviews

| Posted in Reviews

Soooo…You Really Don’t Like Cats, Do You? has published a pair of reviews for The Corner Room

Overall, the dining experience was lovely with only the minor salt snafu with the veal. The waiter and hostess were incredibly friendly and professional and as the night went on with more diners filing into the room, the waiter never forgot us. Chef Smith did a great job with the old documentary institute space, using the airy, spacious feeling to his advantage…Oh, and yes, the authenticity was mostly on par with the real deal in Italy. Maybe it was a good idea to go to The Corner Room right after coming back from Italy after all!

and Grace

I’m not sure why my expectations for food was so high, but since The Corner Room and Grace opened on the same night, I guess I expected the level of food quality to be exceptional, especially since Grace received an extra 3 weeks after my visit to Chef Smith’s new establishment. But Chef Eric Simeon may just be ironing out the kinks in his new digs…Nonetheless, the experience was quite enjoyable, the setting breathtaking, and the food still delicious.…At $45 for my meal of only an entree and dessert (plus 20% gratuity added in), Grace may be worth it as soon as they work out their issues with the dishes, but I’m not quite sold on it yet. I wouldn’t mind another visit to monitor their progress.