The Boston Globe has published an article about Bissell Brothers.
Available in silver 16-ounce cans, The Substance is an aromatic IPA weighing in at 6.6 percent alcohol by volume. While the brew was intended to be the company’s flagship, cofounder Peter Bissell says he never intended to stick with one commercial release for so long. A batch consisting of 180 cases of the bitter, sticky brew typically sells out in two days.
Clark Street Market & Deli has opened at 81 Clark Street, near the intersection with Danforth.
Fore Street clocked in at #12 (behind Maressa and ahead of Joel Robuchon) on the Business Insider list of the Best Restaurants in America (via Press Herald).
The Portland Daily Sun, The Forecaster and the Press Herald have published reports on the upcoming visit of Restaurant: Impossible to film a show at Uncle Andy’s.
On June 9, “Restaurant: Impossible” host Robert Irvine and crew will take over the 60-year-old diner from owners Dennis and Tina Fogg for a 36-hour, $10,000 marathon restaurant rescue mission before a grand re-opening June 11.
The breakfast-and-lunch diner staff, menu and aesthetic will get an extreme makeover – as well as some tough love – for an episode to be aired later this year.
The new episode of Local Brew TV includes a visit to Little Tap House (starts at 22:45).
Eater Maine has published a short interview with Briana Holt, baker at the upcoming West End location of Tandem Coffee.
Do you have a signature dish (or dishes) or plans for limited special items?
The new spot is going to be pretty pie-centric, with a constantly rotating list including seasonal and year-round options. I’m also pretty excited about the chocolate chip cookie, which I hope will cause a ruckus: Traffic jams, people camping out in front of the shop, that sort of thing.
The Golden Dish has published a review of the Chinese menu items available at Boone’s.
But what you don’t expect to find there is some of the best Chinese food in Portland. It’s certainly on a par with the much larger Chinese menu offered by Empire Chinese. But here–amongst all the American staples of exceedingly well prepared seafood and shellfish, and the favorites like fried clams, lobster rolls, burgers, chowders—is a very brief list of four wok dishes prepared by Smith’s sous chef, Sean Doherty, a long-time member of his team.
The Portland Phoenix has published the results of their 2014 readership poll. Check out all the results here: Food & Drink, City Life, Arts & Entertainment, Shopping, Editor’s Picks.
Portland Food Map won the Food Blog category. May thanks to all of you who voted for the site.
Hugo’s tops the Opinionated About Dining Farm-to-Table list for the New England region.
From Away has published an article about Kate McCarty’s new book, Portland Food: The Culinary Capital of Maine.
Portland, Maine is fortunate to have so much incredible food, and even more fortunate to have such gifted local writers to document it. Kate McCarty’s new book, “Portland Food: The Culinary Capital of Maine” is the kind of volume you thumb through again and again, admiring its thoughtfulness, research, and the care the author took in crafting it.
Malcolm and Jillian have just completed their own book about Maine food and I am eagerly awaiting my copy from Amazon.