The Golden Dish has reviewed Walter’s.
Interestingly with so much going on in Portland’s varied dining scene, Walter’s remains in its own exalted sphere. It’s not Asian fusion, new-wave Chinese, small-plate incantations or regional American and European cuisines, but, rather, it takes the best of many cooking styles and artfully presents them in a universal approach that still has merit.
The Forecaster has published an article about Carlos Garcia, co-owner and baker at Mainely Grains Bakers in South Portland.
The business, at 904 Broadway, is a quaint operation. A little more than a year old, it offers fresh daily selections of breads, rolls, baguettes and sweet and occasionally savory pastries, including Danishes, muffins, cookies, and hand-pies.
Despite the newness of the operation, it has been a plan in Garcia’s mind for years.
Both Black Dinah Chocolatiers and Royal Rose Syrups medaled at last night’s Good Food Awards in San Francisco.
29 Wharf Street, the former location of Dancing Elephant II, has been leased where business owner Richard Binet is planning to open a brew pub. The name of business is Portland Mash Tun, LLC.
As expected, the seafood restaurant Dana Street and Sam Hayward have under development on Commercial Street will be named Scales.
The Portland Phoenix reports that Josh Soley’s project to open Trouble, an “old fashioned theater-bar”, is on hold because Soley is 20 years old and so too young to hold a liquor license.
The Urban Eye has published an update on Figgy’s,
Behind Yordprom Coffee on Congress Street something tasty is taking shape. Figgy’s, a take-out spot featuring fried chicken, wings and high-end comfort food, is rising from the ground up.
Food writer Kate McCarty and Maine Beer Mavens founder Lora Burns have started a women’s whiskey club called the Portland Spirit Society,
We are a group of women in Portland, Maine who like whiskey and want to learn more about it. Please join us for tastings, tours, and social events.
Update: McCarty has posted some additional info on the PSS on her blog.
The Press Herald has reviewed Dutch’s.
The crunch was immensely satisfying and the bread had a sweetness to it that I found downright delicious, albeit likely not particularly healthy. The chicken salad was also cut from another cloth with the aforementioned ingredients. Despite the sizable olive pit, I’d order it again in a heartbeat. I also happily plunked down $2 for a bag of hand-cut potato chips which were fresh, crispy and addictive.
Once again, Draft magazine has included Novare Res in their list of America’s 100 Best Beer Bars.
Mike Keon and Anthony Allen, owners of Otto Pizza, have leased 656 Congress Street. It’s a small space formerly occupied by Jazeera Market.
Keon and Allen intend to use the space to launch a new food venture. They’ve not yet settled on what the concept of the new business will be.
Peter Peter Portland Eater has reviewed Sur Lie.
The meal came to $156 with tax and a good tip. The service at Sur Lie was great. The visit from the chef was particularly fun. The food was super. This place knows what’s up and they got the right guy to put out food that will make peoples’ bellys sing a song of happiness. There’s just not anything about Sur Lie that wasn’t up to par. It was nice to be able to try a bunch of different foods and experience much more than a normal meal might offer. Sur Lie isn’t going anywhere. They clearly know what they are doing and they appear to keep switching things up to keep it interesting. Make a reservation and go. Quick.
Pete Sueltenfuss has leased 164 Veranda Street where he plans on opening the Otherside Delicatessen(facebook). An updated take on a neighborhood market, the Other Side will sell house butchered and cured meats, sandwiches, pizzas, pastas, prepared meals to go and market staples. Sueltenfuss hopes to have The Otherside up and running by the end of January. 164 Veranda Street is the former home of Quatrucci’s Variety.
Since moving to to Maine from Massachusetts, Sueltenfuss has worked for Fore Street, Miyake, Rosemont and helped launch District. For two years until early 2014 he was the executive chef at Grace.
No matter where he’s I’ve always enjoyed Pete’s food. I expect I’ll be making plenty of trips over to Veranda in the this year.