Month: March 2013

Portland Food History: Valle’s

| Posted in History

The Portland Maine History Facebook page has posted a history of Valle’s steak house that was founded in Portland and its peak had locations all throughout New England.

Valle’s Steak House began as a 12 seat café in Portland, Maine in 1933, owned by Donald Valle who was born in Lettomanopello, Italy in 1908 and immigrated to the United States in 1912 at the age of four; he married Sue Crone and they had two children Richard and Judith. Before Woodford’s Corner, Valle’s was at 551 Congress Street, but not sure if that was the original location…

Review of LFK

| Posted in Reviews

The Maine Sunday Telegram has published a review of LFK.

Without intending to — just because they sounded good — we ended up with three vegetarian dishes out of four total. But that itself is worthy of note. Here is a pub kitchen, of all places, and a tiny one at that, that knows how to cook meatless entrees with flair and aplomb.

But by no means is meat overlooked. The hamburger ($10) was thick, hand-formed, juicy-greasy and served with garlic mayonnaise on a dark, toasty pretzel roll from Rosemont Bakery. Excellent.

Saint Patrick’s Day Law

| Posted in General News

A Bill to allow bars to open at 6 am on Saint Patrick’s day has been signed into law by the Governor.

The action lifts the state’s ban on sales of alcohol between 6 and 9 a.m. on Sundays when St. Patrick’s Day falls on a Sunday, as it does this year.

The St. Patrick’s Day bill, L.D. 216, won unanimous approval in committee and preliminary votes in the House and Senate before it became ensnared in a political standoff over LePages’s plan to repay Maine’s hospitals $484 million in overdue Medicaid reimbursements.

Shipyard to Pay $300k Water Bill

| Posted in General News

Both the Bangor Daily News and Press Herald are reporting that Shipyard will be paying $300,000 in back sewer and water fees.

“I’m glad it’s behind us,” Shipyard President Fred Forsley told the Bangor Daily News on Friday. “We’re happy with the result and we’ll move forward. It’s a large amount of money, but we’ll be able to push forward. Our hope is it won’t have that substantial of an impact given our growth and we’re hoping we won’t have to raise prices more.” [Bangor Daily News]

No Ice Cream at Fort Williams

| Posted in General News

The deadline came and went without any vendors applying to fill the ice cream vending spot in Fort Williams Park.

The town hopes to find another ice cream vendor to replace Gorgeous Gelato, whose owners decided not to return after last year, leaving a vacancy in the Ship Cove area of the park.

“We were hoping to get at least one, but we didn’t get anything,” Public Works Director Bob Malley said. “Not sure what the story is. It’s a decent location where it was moved to.”

Under Construction: In’finiti

| Posted in Under Construction, Beer

Word is starting to spread on In’finiti as more folks get the chance to see the new space and attend one of the pre-opening friends and family events. According to a community forum post on BeerAdvocate.com, they’ll be opening on Monday.

The look is somewhat industrial with a touch of steampunk, a beautiful view of the brewhouse and distillery, a touch of nautical (portholes), a huge deck right on the wharf, a beautiful wood bar and tables, and the railings and lots of other touches built from Allagash barrel staves. The menu is great with a good variety of nicely done upscale pub food and entrees, local without being in-your-face-local…

Reviews of Walter’s, Opus Ten, Sea Glass

| Posted in Reviews

Eat Maine has published a review of Walter’s,

Even in the midst of a busy Restaurant Week, Walter’s did not disappoint. I’m impressed by the entire experience—the service, atmosphere, and creative flavor combinations. I look forward to my next visit when I can try that lobster macaroni and cheese one more time.

the Kennebec Journal has published a review of Sea Glass Restaurant based on a recent Argentine wine dinner,

We dined for two hours before we had dessert, but we didn’t notice the time flying by. The housemade dessert, grilled chocolate and olive oil cake, came with a goat cheese gelato, poached figs, Marcona almonds and fudge sauce. Yes, it was as good as it sounds.

and The Golden Dish has published a review of David’s Opus Ten.

With 8 courses to go anticipation of each dish was an adventure itself.  Before we knew it we were presented with one of his glorious signature devises, butter-poached lobster.  It was set atop a risotto cake in a tantalizing citrus-truffle cream.  The risotto melted in your mouth along with the lobster perfumed with lemon and  truffles.