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New food and dining developments are taking place all across Maine. Here are some recent updates to keep you in the know:
- Malcolm Bedell launched his new restaurant Honey’s (website, instagram) this week. The menu features a variety of fried chicken sandwiches (shown above is the Classic) as well as fries, chicken tenders, snacks and sides. Honey’s is located in Bird Plaza in Thomaston. It will be open Monday through Saturday, 11 am – 7 pm.
- A new restaurant called Katahdin Kitchen (instagram) is scheduled to open next week in Veazie. The team at Katahdin Kitchen are taking “a fresh approach to Indigenous and American comfort foods with local ingredients.” The menu includes dishes like a wild rice bowl and a Sisters Salad made with roasted corn, beans, squash, beets, herbs and scallions served over greens. Katahdin Kitchen is located at 1492 State Street.
- Chef Brandon Montes has joined the team at The Waterford Inne. Innkeeper Kember Vanderblue shared that she and Montes “will continue to focus the spotlight we shine on our homegrown produce and that of hyper-local farms, but Brandon brings with him knowledge of sustainable wild foods, and invasive species coming from both the oceans and deep woods of Maine” that will further develop the culinary program. Montes most recently worked with chef Bowman Brown at Elda and Jackrabbit. The inn’s restaurant Tallulah’s (website, instagram) is open seasonally serving pre fixe dinners on Fridays/Saturdays. Vandeblue expect to expand the days open and range of events and menus in the coming year.
- The Bangor Daily News reports that a new restaurant called A Different Point of Brew Bistro is under construction in downtown Houlton. Owners Shyann Miller and Shelby Fitzpatrick plan to offer coffees, teas and energy teas as well as soup, salads and sandwiches.
- A team from The Dunn Bar in Biddeford are launching a new Italian restaurant called Vin Santo in the space adjacent on Washington Street.
- Coastal Wine in Ogunquit is relaunching today as Coastal Alchemist adding cocktails, draft beer, and a new food menu to their existing wine program.