Appetite Portland has published a review of The Good Egg. She writes that The Good Egg was “was simply okay” but tempers with “to be fair, it was just one visit. Maybe I should have tried those Eggs from Hell. Perhaps the multi-grain pancakes are totally mind-blowing. I’ll give it another try — just not all that soon.”
Year: 2009
Ready Bros Negotiating Maine State Pier Space
According to an article in today’s Press Herald Ready Lobster Co is in the process of inking a deal with the city to lease part of the Maine State Pier for their wholesale lobster business.
The council will decide Monday whether to lease a portion of the large shed at the end of the city-owned pier to Ready Seafood Co. for $100,000 a year.
Although the 3,000-square-foot tank might be the closest thing to an aquarium that Portland ever sees, the operation would be strictly industrial.
The company, now located behind Becky’s Diner on Hobson’s Wharf, would move to the Maine State Pier and use the new facility for wholesaling, packaging, shipping and processing.
Under Construction: Figa, Sabieng, Katahdin, Velvet
When the City Council meets on Monday they will be voting on 4 liquor license applications for businesses that are under construction, changing names or moving:
- The long awaited opening of Figa will be one step closer once they have approval for their liquor license. The application includes a sample menu (page 80) and indicates that they “hope to open the second week of December, 2009.”
- Katahdin is moving from their longtime location at the intersection of Spring and High Streets to the space formerly occupied by Geo’s on Forest Ave.
- Sabieng will be the new name for the Thai restaurant (currently Nakornping Thai) located next to Portland Stage on Forest Ave.
- Velvet is a new bar that’s taking over the spot on the corner of Fore and Union Streets next to Pearl.
Collaboration Brewing
Allagash’s head brewer, Jason Perkins, was quoted in a recent article in The Atlantic about creative collaborations between brewers.
In both cases, says Jason Perkins, the head brewer at Allagash, “The fun of it was a huge part of doing it,” but it was also “a great opportunity to work with someone from across the pond,” particularly two of the most respected breweries in Belgium. The Belgians brought their mastery of Old World techniques, while Perkins and Allagash brought their skills at finding new and unique ingredients to tried and true styles.
Bar Review of Bruno's
The Portland Bar Guide has published a review of the bar at Bruno’s.
To the right is the tavern, a hangout for people of all ages, including co-workers at happy hour, groups of college students having a snack before going to the Old Port, and men in their 50s enjoying a few beers before heading home. Yes, I’ve chosen this door on many occasions as well — pour me a Shipyard, please.
Bar Review of Bruno’s
The Portland Bar Guide has published a review of the bar at Bruno’s.
To the right is the tavern, a hangout for people of all ages, including co-workers at happy hour, groups of college students having a snack before going to the Old Port, and men in their 50s enjoying a few beers before heading home. Yes, I’ve chosen this door on many occasions as well — pour me a Shipyard, please.
Phoenix Reviews Kon Asian Bistro
The Portland Phoenix has published a review of Kon Asian Bistro.
A lettuce wrap was more successful. The diced chicken had enough heat to work well against the coolness of the leaf, but not so much as to overwhelm the fresh basil. A tom yam soup was marred by a slightly bitter aftertaste. A shrimp tempura roll, ordered as an appetizer (but served with the entrées) was a bit overwhelmed by the glop of the creamy lobster sauce that topped it. The big shrimp were nice but the tempura got oily as it cooled.
Farmers Out in the Cold
An article in the Food & Dining section of today’s Press Herald explores Portland’s lack of an indoor winter farmers’ market.
First Brunswick and Bath and now Falmouth and Cumberland have charged ahead and found suitable sheltered venues to allow their farmers markets to operate through the coldest months and give residents easy access to Maine-grown eats. In contrast, Portland is now entering its third season of an every-other-week subscription winter market that takes place outside, no matter the weather.
I wonder if the Public Market House could provide some room?
Public Market House Set to Expand
According to an article in today’s Press Herald, the Public Market House’s 2nd floor renovation and expansion is near completion. An public open house is scheduled for Friday, and soon after the first 3 businesses to be located on the second floor hope to open: Market House Coffee, Peanut Butter and Jelly Time, and Pie in the Sky Pizza.
The space is open and inviting, comfortable and eclectic. Months of work have produced refinished wood floors and a brightly lit area overlooking Monument Square. Local artwork hangs on the red-brick walls.
“It’s sort of the fruition of what we want to be as a public market,” said Kris Horton, president of Market Vendors. “We see the market as a community meeting place.”
Photo added to post on December 6, 2009.
Freedom from Want
Today’s Portland Daily Sun has a report on a recent recreation of Rockwell’s 1943 painting Freedom from Want that was staged at the Blaine House. Members of the Maine food community modeled for the shot.
The table holds fruits and vegetables, cheese, bread, wine and milk, a reminder that Maine is capable of feeding itself. The challenge is, as it always has been, distribution, a matter of logistics, economics and political will. Feeding someone is a sacrament. Whether it’s with expensive ingredients or ramen noodles, it is still an elemental act of love. Although the most public praise goes to the chefs and food artisans, there are countless people-seen and unseen who work to feed us here in Portland…