Après (website, instagram) a cidery and hard seltzer producer is under construction at 148 Anderson Street in East Bayside. Ian Goering, former head brewer at Tributary Brewing has been hired as the head of production at Après, and the operations manager Sarah Bryan—formerly with Schilling Beer—will manage front of house operations.
Après is being launched by co-owners Ryan Houghton from the Hop Yard and Michael Cardente. Extensive renovations to the industrial building are in full swing with hopes to open the 80-seat tasting room and outdoor seating area sometime this summer.
Après is looking forward to being part of Maine’s burgeoning cider industry, and will be Portland first hard seltzer producer. The production space includes 15-barrel brewing operation and a barrel-ageing room for their cider. A food program for the tasting room is in the early planning stage and will be augmented with appearances by local food trucks.
For people that want the most unique social drinking adventure, Après is redefining the tasting room experience by creating the most unique house-brewed hard seltzer + cider and an unforgettable social environment. We facilitate the simple act of discovery – where people enjoy rare products and connect with others in exciting ways.
Maine has 21 on-market cider producers and now 7 cider producers under construction.
A new restaurant called Stacks Pancake Company (instagram) is under construction at 139 Riverside St. Stacks will serves breakfast and lunch all day, along with bloody marys, mimosas and coffee from Arabica.
The business is being launched by the Papanikoleau family. They previously ran a number of restaurants in New York and New Jersey before moving to Maine. The family is hoping to launch Stacks sometime in May.
Stay tuned for more details on the menu. In the meantime take a look at their instagram-ready breakfast options.
The Small Business Administration page for the Restaurant Revitalization Fund is now live. In contains information on the guidelines for the $28.6 billion grant program as well as details on the paperwork and data that will be required to apply.
According to information from the Independent Restaurant Coalition, the application portal for the grants should launch by the end of April. The IRC also has assembled an FAQ to address key pieces of background information.
Emil Rivera is taking over as the executive chef at Tiqa, the pan-Mediterranean restaurant in the Courtyard restaurant on Commercial Street. Chef Siddharta Rumma has also joined the culinary team at Tiqa.
Tiqa was opened in 2015 by husband and wife team Deen Haleem and Carol Mitchell. It’s currently closed but is expected to re-open in May.
Rivera was founding chef at Sur Lie until late 2019. Rumma was the chef at Ada’s Portland and late last year launched his takeout pasta business Fusillo.
Sullivan House Bakery (facebook, instagram) is under construction in Gorham at 102 Main Street. Owner Nancy Ames hopes to open the 2,400 sq ft bakery at the beginning of August selling a line-up of bread, scones, muffins, biscuits, cakes, cookies, bars, brownies, and other baked goods.
Ames wants Sullivan House to be not only a good local source for baked goods but also a meeting place for Gorham where people can connect over coffee.
The building plan has table, counter and group seating for up to 26 people. Ames has a life long passion for baking and after a career in the insurance industry and a stint as an innkeeper in Vermont.
DiMillo’s has announced plans to launch a food truck this year called DiMillo’s on a Roll. The truck will be serving “lobster rolls, clam chowder and some sweet treats” and will be located in the front of the DiMillo’s lot on Commercial Street. DiMillo’s hope to launch their truck by the end of May.
They are not alone in seeing opportunity in opening a mobile business this year. Vy Banh Mi launched in March and there are at least another 15 new food trucks aiming to operating in the Portland area this year: Boomin Burrito Bus, Cheese the Day, Curbside Comforts, DiMillo’s on a Roll, Hi Bar Brunch Truck, Highroller Lobster Co., Hunt & Alpine, Iron Clad Eats, La Fritanga, Paddy Wagon, Snowology 207, Sok Sabai, The Pink Waffle, The Shuck Wagon, and Wicked Fresco.
So many new food trucks are launching that WGME’s Dustin Bonk has reported on the 2021 Food Truck Surge, and Nick Schroeder from the Bangor Daily News has reported on services that help customers find the food trucks that are in business on any given day.
Two businesses have found a new home:
Eighty8 Donuts (website, facebook, instagram) has leased 225 Federal Street, the longtime location of Federal Spice in the Old Port. Owners Ellen O’Keefe Garrett Champlin hope to open the new donut shop by early June. The new shop won’t mean the retirement of the Eighty8 food truck ‘Rosie’ which will still be at events and on the Eastern Prom on Sundays.
Sugar Giant (website, instagram) is moving into the Clark Street space in the West End formerly occupied by Roll Call. Sugar Giant is a takeout bakery concept launched by Little Giant restaurant during the pandemic.
This Friday a Salvadoran pop-up called Vagabundo (instagram) will be having a few items on the take-out menu at Central Sandwich and Provisions (aka Central Provisions).
The Vagabundo menu will include:
- Tamale de Cerdo – wrapped in banana leaf, braised pork, chickpea, potatoes, olives
- Chilaquiles de Frijoles y Queso – tortilla stuffed with beans and cheese pan fried in an egg batter served with spicy tomato sauce
- Pan con Pollo – Braised chicken, watercress, tomato,cucumber, fermented radish on a baguette style bread
With Vagabundo chef Khristian Martinez plans to share the traditional and modern takes on the Salvadoran food he grew up eating. Follow Vagabundo on instagram to stay in the loop on future events.
Zephyr Ice (instagram) has leased 129 Spring Street, the former home of the Maine Juice Co. Owners Julie and Don Martin plan to use the space as a commissary kitchen for their food cart. Early this summer they hope to also open up as a takeout retail location for their shave ice treats.
129 Spring Street was the original location of Miyake before moving to Fore Street and subsequently was home to the Miyake Diner izakaya and Home Catering.
Here are some updates on the 2021 food truck season:
Starting in May Cheese the Day (facebook, instagram) is planning to be at Bunker Brewing on Tuesdays, Battery Steele on Wednesdays, and Foundation Brewing on some Thursdays. They also plan to make a monthly stop on Saturdays at Three of Strong. The concept for Cheese the Day is “grilled cheese for adults made with regionally sourced, seasonal, fresh, quality ingredients, with a bit of indulgence.”
A new food truck called the Boomin Burrito Bus (instagram) is under construction and the owners hope to launch sometime in May. Here’s a look at their menu.
Another new food truck called The Salty Moose (instagram) is also under construction. Owner Taylor Stanton is the former chef de cuisine at David’s KPT in Kennebunkport and executive chef at Tides Beach Club in Goose Rocks Beach. Stanton plans to be located in Limerick at the Gneiss Brewing Company Friday – Sunday, and hopes to launch in May. The truck menu will include gluten free and vegetarian options.