The new issue of Maine magazine includes an interview with Rob Evans of Hugo’s and with Rob Tod of Allagash, as well as another installment of the A-List series by Joe Ricchio. Bonobo and Caiola’s are both mentioned in a story about the West End. The articles aren’t online yet but the magazine should be available at your local newsstand.
Imbibe: America's Emerging Beer Mecca's
The January/February issue of Imbibe magazine list Reno, Austin, Atlanta, Minneapolis-St Paul and Portland as their Fab 5 of America’s emerging beer mecca’s. Portland beer blogger Luke Livingston from Blog About Beer is quoted in the article which calls out Allagash, Geary’s, Gritty’s, Maine Beer Co, Sebago, Shipyard, Downeast Everage, RSVP, Great Lost Bear, Novare Res, and Three Dollar Deweys as evidence of Portland’s beer meccaness. The article isn’t available online but you can pick-up a copy of the magazine at Longfellow Books.
Imbibe: America’s Emerging Beer Mecca’s
The January/February issue of Imbibe magazine list Reno, Austin, Atlanta, Minneapolis-St Paul and Portland as their Fab 5 of America’s emerging beer mecca’s. Portland beer blogger Luke Livingston from Blog About Beer is quoted in the article which calls out Allagash, Geary’s, Gritty’s, Maine Beer Co, Sebago, Shipyard, Downeast Everage, RSVP, Great Lost Bear, Novare Res, and Three Dollar Deweys as evidence of Portland’s beer meccaness. The article isn’t available online but you can pick-up a copy of the magazine at Longfellow Books.
Review of Bull Feeney's
Bull Feeney’s received 3½ stars from this week’s Taste & Tell column in the Maine Sunday Telegram.
Familiarity with a certain number of Maine’s brew pubs might give you the impression that they can’t be trusted to make especially good meals. But a dinner at Bull Feeney’s will change that misapprehension.
Review of Bull Feeney’s
Bull Feeney’s received 3½ stars from this week’s Taste & Tell column in the Maine Sunday Telegram.
Familiarity with a certain number of Maine’s brew pubs might give you the impression that they can’t be trusted to make especially good meals. But a dinner at Bull Feeney’s will change that misapprehension.
Down East: Is Maine Screwing Up its Wine Industry?
Down East has published an in-depth look at the convoluted and complex set of laws governing wine sales, production and shipping as well as wine tastings in the state.
Yet even such codified situations seem to have exceptions. Winterport Winery, for instance, had a liquor license for three years by virtue of maintaining a restaurant next door (separate door, separate corporation) where it conducted wine pairings with meals and cooking classes. Owner Michael Anderson was surprised, therefore, when he was told that he would not be able to renew his license in 2009.
“Mike, we’ve got a problem,” a state liquor inspector told him. “I want you to become a brewery.”
“You what?”
Photos of Sonny's Opening
PortlandTown has posted a set of photograph’s from yesterday’s opening night at Sonny’s.
Chef/owner Jay Villani is shown here plating up some Brazilian Style Mussels.
Photo Credit: Michael Barriault
Photos of Sonny’s Opening
PortlandTown has posted a set of photograph’s from yesterday’s opening night at Sonny’s.
Chef/owner Jay Villani is shown here plating up some Brazilian Style Mussels.
Photo Credit: Michael Barriault
Sonny's Opening
Sonny’s is scheduled to open for business today. The restaurant is in the space off Post Office Park formerly occupied by O’Naturals. It is the creation of Jay Villani, the chef/owner of Local 188.
Sonny’s Opening
Sonny’s is scheduled to open for business today. The restaurant is in the space off Post Office Park formerly occupied by O’Naturals. It is the creation of Jay Villani, the chef/owner of Local 188.