Author: PFM

Cong Tu Bot Expansion

| Posted in Under Construction

Cong Tu Bot owners Jessica Sheahan  and Vien Dobui have leased 300 sq ft of additional space at 75 Washington Ave to expand the CTB kitchen.

A larger kitchen will enable Cong Tu Bot to add a lunch service which has been part of the vision for the business since it opened. It will also provide the room to bring online the in-house production of wheat noodles for the Mi Quang dish (“wheat noodles w/rice noodles, pork, shrimp, peanuts, less broth”) which has been an unrealized part of the menu since 2017.

Dobui and Sheehan hope to have construction completed and launch the lunch service before the start of summer. The lunch options will initially be similar to the menu served for dinner but the plan is to eventually add lunch-only dishes.

Restaurant Real Estate Listings: February 2020

| Posted in Real Estate

Welcome to the February edition of the Portland Food Map restaurant real estate listings sponsored by The Boulos Company. This monthly column gathers in one convenient place spaces available in Portland that could be potential sites for restaurants and food producers/retailers to locate their next business. Finding the right spot is one of the crucial early challenges in launching a new business and hopefully this new resource will make that step just a little bit easier.

Listings that are new or have been updated since last month are flagged with an red asterisks (*).

West End

754 Congress St – plans are underway to build the Longfellow, a new hotel at the corner of Neal and Congress St. The 47-room hotel will have a 950 sq ft commercial space (plus 400 sq ft of separate storage space) available for $25/sq ft (NNN). Target date for completion of construction is mid-2021. The space will be built “as a white box, stubbed with utilities and a hood system”. Contact Tony DeLois for more information at tony@uncommongroups.com.

762 Congress St – this 1,000 sq ft space on the corner of Neal St is available for $22/sq ft.

785 Congress St – a renovated 1,378 sq ft space near Bramhall Square is available for lease for $2,000 per month (MG). It’s located on the same side of the street as Roma Cafe, Quiero and Flood’s. As a West End resident myself I’d love to see a business open in this long vacant space.

950 Congress St – The Greyhound bus station on Saint John Street is for sale.

101 York St – a 15,000 sq ft sub-dividable space in the new building on the corner of York and High Street is available for $20/sq ft (NNN). The space already has a hood vent and grease traps installed.

Arts District

*11 Brown St – the space where BRGR Bar is located on Brown Street is for lease. The 4,321 turnkey restaurant space is available for $19/sq ft (NNN). All furniture, fixtures & equipment included, as are 2 parking spots and 2,000 sq ft of storage space.

*114 Center St –this 1,500 – 10,000 sq ft space off Free Street is for lease at $8-25/sq ft (MG).

480 Congress St – 3,513 – 7,213 sq ft space available for $18.75/sq ft (NNN).

*605 Congress St – The 543 – 2,685 sq ft corner retail space in the State Theater Building is available at $25-35/sq ft (MG).

Bayside

148 Anderson St – this 9,600 sq ft building in East Bayside is located next to Tandem Coffee. The building is divisible with spaces between 2,000 – 9,600 sq ft available for $15-18/sq ft (NNN). The building has a drive-in door and comes with 15-20 parking spaces.

*105 Fox St – A 1,950 sq ft space immediately adjacent to Rising Tide is available for $16-19/sq ft (NNN).

23 Marginal Way – a 1,300 sq ft space in Century Plaza is available for $28/sq ft (NNN).

Old Port

1 Commercial St – the original location of Benkay at the corner of Commercial and India Streets is available. The 2,494 sq ft is for lease at $35/sq ft (NNN).

5 Commercial St – the former Rosemont Market at the corner of Commercial and India Streets is available. The 1,914 sq ft is for lease at $35/sq ft (NNN).

*217 Commercial St – 2,576 sq ft of space that’s been the longtime home of Asia West is for lease for $45/sq ft (MG).

266 Commercial St – 6,689 sq ft of new construction retail space will be available for $20-22/sq ft (NNN).

383 Commercial St – 4 street retail spaces will be available (1,631 – 1,971 sq ft) in a new building under construction at the corner of Maple and Commercial Streets. It’s building is expected to be finished in the fall of 2020.

400 Commercial St – owner Chris DiMillo plans to renovate the first floor of this building into a restaurant space for lease.

*443 Fore St – the space currently occupied by Evo Kitchen + Bar is for lease and will be available as of February 2021. The 1,706 sq ft are available for $54.51/sq ft (MG) or $7,750 per month. Evo is slated to move into the Pattern Storehouse building at the 58 Fore site.

17 Free St – this Subterranean space is located in the same building as Sur Lie. The 2,495 sq ft are available for $13/sq ft (NNN).

40 Free St – A new building is under construction on Free Street by JB Brown. The first floor will have 4/5 storefronts ranging in size from 1,358 to 3,067 sq ft. The construction is expected to be completed in early 2021. The rate is $30/sq ft (NNN).

48 Free St – Located across the street from Aura and nearby the Cross Arena, this 3,604 sq ft is available for $26/sq ft (MG).

55 Market St – this 3,700 sq ft space on Market Street was formerly occupied by the Big Easy. It’s available for $24/sq ft (NNN).

75 Market/157 Middle St – Portland Trading Company has moved around the corner to 83 Market Street which will free up their 2,025 sq ft space for $27.95/sq ft (MG). It’s one of 4 spaces available at this address. In total there’s 1,071 – 6,356 sq ft for lease.

1 Monument Square – The owners of 1 Monument Square have a large first floor space available for a restaurant. 4,385 sq ft for lease at $25/sq ft (NNN). You can see some artist sketches of what a restaurant in this spot could look like in the full listing.

2 Portland Square – Walter’s closed in 2019 and the 3,219 sq ft turnkey restaurant is available for $28/sq ft (MG).

India Street

47 India St – Two Fat Cats is moving to West Bayside this spring, and as a result their location on India Street will be available. The 1-,200 – 2,400 sq ft space is available for $4,000 – 6,000 per month (NNN).

100 Fore St – 2 retail spaces are available in a new building planned for Fore Street. 1,141 and 1,914 sq ft respectively, $27 – 30/sq ft (NNN).

Forest Ave

*18 Ashmont St – this 4,652 sq ft industrial building behind the Great Lost Bear is for lease at $12/sq ft (NNN).

509 Forest Ave – 6,000 sq ft of space near Bow Street Beverage is available for $12.75/sf ft (MG).

*688 Forest Ave – the former Valley’s Chinese building is for sale and the auction house handling the sale is now accepting offers.

1053 Forest Ave – the former Papa John’s on Forest Ave is available, 1,200 sq ft at $18/sq ft (NNN).

1190 Forest Ave – Renovation of a building in Morrill’s Corner is finishing up. 3,000 – 5,082 sq ft of space are available for $12-20/sq ft (NNN).

1569 Forest Ave – a former gas station on outer Forest Ave is available for $1-99/sq ft (NNN). The building is $1,352 sq ft in size.

Other

170 Brighton Ave – the former 7-11 building at the corner of Brighton and Saint John Street is for lease. The 2,173 sq ft comes with onsite parking spaces and is listed at 42/sq ft (NNN).

559 Brighton Ave – with Rosemont Market centralizing their kitchen, warehouse and office space in one building the retail space in their original building on Brighton is now available for sale for $550,000.

90 Congress St – Lolita went out of business on September 2nd. The fixtures are for sale for $100,000 and the lease for 30-seat 877 sq ft restaurant is $2,700 per month (NNN).

441 Congress St – The 2,400 sq ft former home of Guitar Grave across the street from 1 Monument Square is available for $20/sq ft.

280 Saint John St – 3 spaces are available in the Union Station Plaza. The 2,600 – 4,400 sq ft spaces are available for $8 – 14/sq ft (NNN).

75 Washington Ave – a 1,925 sq ft space in the Nissen Bakery building which is also home to Cong Tu Bot, Drifters/Maine & Loire, Maine Mead Works, Oxbow Brewing and Hardshore Distilling. $18/sq ft (NNN). A hood can’t be installed at this address but it can serve as a food retail space.

Glossary

MG – Modified Gross which indicates that the operating expenses (taxes, insurance, maintenance, etc.) for the property are included in the lease rate. The tenant would pay its own utilities, which sometimes includes heat.

NNN – Triple Net which indicates that operating expenses are not included in the lease rate, and the tenant will pay them separately. They are often referred to as CAM (Common Area Maintenance) charges and taxes, which are expressed as $/sf. The tenant is also responsible for utilities.

Gross – Gross indicates all expenses including utilities are included in the lease rate. The tenant would be responsible for phone and internet access, as well as interior janitorial.

Azure in Freeport Closing

| Posted in Closings

Azure in Freeport has announced that they will be closing next week on February 23rd after almost 18 years in business. The closure was driven by a impasse in negotiating a renewal of their lease.

Here’s an except from their farewell post on Facebook:

Since 2002, we have been honored to be a part of the community of Freeport, both as Azure’s home and as our family’s hometown.

We are so grateful for all the staff members we have been lucky enough to have throughout the years; without them, Azure would never have been Azure. We are so proud to have watched all the now young professionals wait & buss tables or portion pasta in the kitchen summer after summer as they grew up.

Very few restaurants have been able to turn a profit every year in business but Azure is one of the few, thanks to you, our guests and our tremendous staff.

Thank you to all of you that have shared this experience with our family. You have made our lives and work special. You have given meaning to our daily labors with each smile and kind word. You have honored us with each marriage proposal, birthday and anniversary you celebrated at our tables.

We are forever grateful for the opportunity you have given our family to serve you.

My Kitchen Their Table: Chef Chad Conley

| Posted in People, My Kitchen Their Table

Welcome to the February edition of My Kitchen, Their Table, an interview series with the chefs and culinary professionals who work hard to satisfy our small city’s big appetite. This month we’re featuring an interview with Chad Conley. Photos and videos will continue to expand on the story throughout the rest of the month on Instagram, so stay tuned.

“It feels right.” That’s one phrase Chad Conley kept coming back to when describing some of his favorite dishes and restaurants in Portland. Whether it’s somewhere that feels “untouched by time” or “welcomes all walks of life,” the way a place makes him feel often creates a more memorable experience than the food itself.

It’s no wonder his own restaurants offer more than an excellent meal. The Palace Diner experience starts before you even walk through the door. With only fifteen seats, you’ll be waiting outside among several other eager customers. Inside, you’ll feel like you’re in an entirely different decade, but which one? Built in 1927, the original manufacturing labels and hood are still in place while the stainless steel was likely added in the sixties and the mixed tile work is reminiscent of the seventies, eighties, and nineties, depending on where you’re looking. As for the food, it’s familiar, yet surprising, and has just the right amount of grease. You can’t go wrong no matter what you order from his Instagram-famous tuna salad sandwich to buttermilk flapjacks that are so good Epicurious snagged the recipe.

Rose Foods is another time warp, outfitted with retro decor and inspired by a combination of a mid-century Jewish deli and an appetizing store. An appetizing is the lesser-known cousin to the Jewish deli. The two are distinctly different. A deli sells meat whereas an appetizing sells fish, spreads, and other foods commonly eaten with bagels. At Rose Foods, you can have both; whether it’s a pile of hot pastrami on tender rye bread or a housemade bagel with a schmear of cream cheese and smoked sable. In true appetizing fashion, you can also purchase containers of sour pickles, prepared salads, and other goodies to enjoy at home.

Both Palace Diner and Rose Foods are adored by locals and tourists alike, not just for the food, but for the memorable dining experience each provides. Whether it’s nostalgia, a glimpse into a previous era, or simply the warm and welcoming staff, there’s something about eating at Palace Diner and Rose Foods that just feels right.

THE INTERVIEW

AA: What is it, as a serial entrepreneur, that guides your decision-making about what makes for a good restaurant concept?
CC: It’s blend of intuition, inspiration, and experience. I’m not operating in a well-financed restaurant group that has the ability to put a lot of energy into research. The big ideas are guided mostly by moving in whatever direction seems fun and interesting at the time and doing a gut-check to see if I think that people will respond to that type of food and experience. I’ve been fortunate that my own interests have lined up well with the interests of Portland’s food scene.

AA: Where did you come up with the idea to serve a thick slice of iceberg lettuce on the tuna sandwich at Palace Diner?
CC: When I was working at Jean-Georges in New York City we did this raw fish dish with iceberg. I had to cut the head of lettuce into a cube and then sculpt perfect rectangular pieces from it and then we would drape a slice of madai on top, sort of like nigiri. So, when we started designing the tuna sandwich at Palace, we wanted to use that technique instead of shredding the lettuce or just using individual leaves. It adds a lot more crunch and height.

AA: Do you have a favorite menu item at Rose Foods?
CC: If there is one thing I eat often at Rose, it’s the whitefish salad sandwich. It’s different from most whitefish salad, which is usually really smooth and mayonnaise-y. Ours is chunky and very lightly dressed. It’s a lot more substantial.

AA: Where in Portland do you like to go out to eat with your family?
CC: Yosaku is one of our spots. We sit down and they’re pouring water and before we even look at the menu we’re like, ‘Can we please order a Kids Bento Box?’ It’s this tower of little dishes and a bowl of miso soup. The top is just the lid, but it’s also a shallow bowl. The middle has seaweed salad, edamame, and something sweet. The bottom has rice, your choice of protein, and a cooked vegetable. It’s inexpensive and fun for the kids.

AA: I heard you have a weakness for soft serve. Where do you go for it?
CC: The Dairy Queen in South Portland. It’s independently owned. They don’t participate in the national promotions you see on television. To me, it’s what soft serve ice cream should be. It’s thick, it’s runny, it’s just fake enough that it feels about right.

AA: What do you order?
CC: A small vanilla cone with chocolate dip. Occasionally, I’ll try something random just to shake it up, and everytime I’m like, ‘Oh, yea I should have gotten the usual.’

AA: Have you had Honey Paw’s soft serve?
CC: Yes, it’s really good. I go there when I want something fancier and more interesting. It’s different. It’s a little more dense. The flavors are really intense and they add fancy, crunchy toppings. There’s the classic and a seasonal one. I usually get both.

AA: Do you have a go-to restaurant?
CC: J’s Oyster Bar is a staple for me. I always get a dirty martini with extra olives. You get a full martini glass plus this mini carafe that’s basically another drink. It’s a lot of booze, but it feels like the right environment for it. It’s divey and luxurious at the same time.

AA: What do eat?
CC: I like to get a bucket of steamers, especially when I’m with people visiting Portland for the first time. You go through the ritual, like, ‘This is how you peel the clam, then you dip it in water, and then the butter.’ A lot of people have never done that before.

AA: There are a lot of places to get steamers in Portland. Is there a reason you go to J’s in particular?
CC: It has a little bit more of the soul of Portland. It’s on the waterfront. It feels sort of untouched by time and it’s also a very welcoming place. It feels nice to share space with people you might not otherwise. I like places that encourage that.

This interview has been edited and condensed for clarity.

Editor’s Note: Since this interview took place, Conley began working on a third restaurant. Ramona’s is a Philly-inspired breakfast and lunch hoagie shop under construction at 98 Washington Ave slated to open this spring.

The My Kitchen Their Table series is brought to life through the hard work of food writer Angela Andre, and the generous sponsorship by Evergreen Credit Union and The Boulos Company.

Elda Moving and Expanding

| Posted in Under Construction

Elda (website, instagram) chef/owner Bowman Brown has leased space in the Pepperell Mill Campus in Biddeford. Brown will be taking over building 19A with plans to relocate his restaurant to the 2nd floor, and add bakery and cafe at street level. There are also long term plans to open a second restaurant with a different concept on the 3rd floor next winter.

The new location is situated on Main Street opposite from Lorne Wine. Construction is now underway, and Brown hopes to open the 48-seat Elda 2.0 in early June.

Brown moved to Maine from Salt Lake City where he was the co-owner and chef of Forage (instagram). He was recognized as part of the 2011 class of Best New Chefs by Food & Wine. Additionally, Brown was six time Beard semifinalists in the Best Chef: Southwest from 2011 to 2016.

Elda was named one of the Best New Restaurants in America by Bill Addison at Eater in 2018, and was the feature of a New York Times article in that same year. It earned a 4 1/2 star review from the Maine Sunday Telegram restaurant critic Andrew Ross.

The opening of Elda and now its expanded vision and new location are part of the ongoing evolution of Biddeford’s restaurant and food culture. The city (pop. 21,000) is home to Rabelais Books, Palace Diner, Elda, Magnus on Water, Lorne Wine, Night Moves Bread, Banded Brewing, Round Turn Distilling, Sweet Cream Dairy, two coffee roasters/shops (Time and Tide, Elements) , Big Tree Hospitality’s commissary kitchen and a number of other restaurants and food producers. Keep your eye on Biddeford, there’s no doubt more to come.

Dos Naciones Has Opened

| Posted in Openings

A new Mexican/Salvadoran restaurant called Dos Naciones (facebook) opened on Saturday. Dos Naciones is located at 649 Congress Street in the location formally occupied by Local Sprouts.

Dos Naciones serves breakfast, lunch and dinner opening at 7 am. The menu includes breakfast specials like huevos rancheros and breakfast burritos. The lunch and dinner options include fried whole fish, grilled chicken, pupusas, tamales, burritos, and much more.

This Week’s Events: Collaboration Dinners, Sea Dog Ribbon Cutting, Turamali Pop-up

| Posted in Events

Tuesday – Sea Dog Brewing is holding a ribbon cutting for their new location on Broadway in South Portland, and there will be a whiskey blending workshop.

Wednesday – Izakaya Minato and Hugo’s are collaborating on a Kaiseki dinner, Eaux, Belleville and Austin Street are collaborating on a dinner, and Root Wild is teaching a Saurkraut/Kimchi class.

Friday – there will be a surf n turf collaboration between Highroller and Fire & Co.

Saturday – the Winter Farmers’ Market is taking place.

Sunday – Guest chef Johnny Spero from Reverie will collaborating with Evo on a dinner, and Turamali is holding a pop-up dinner at Eaux.

Beard Awards – the list of semifinalists for the 2020 James Beard Awards are scheduled to be released next Wednesday, February 26th. Here’s a look at last year’s list. Do you have some favorite chefs or restaurants you’re hoping to see on the 2020 semifinalist list?

For more information on these and other upcoming food happenings in the area, visit the event calendar.

If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.

4½ Star Review for The Back Bay Grill

| Posted in Reviews

The Maine Sunday Telegram has reviewed The Back Bay Grill.

The surprisingly affordable wine list and Matthews’ stellar cooking are, as ever, the restaurant’s two biggest draws. Sweet, pan-seared scallops in aromatic, leek-strewn crème fraiche broth; and a crunchy, baseball-sized crab cake fashioned from freshly picked Maine crab are two of the menu’s many standouts, although with Matthews in the kitchen, it is hard to go wrong.

This Week’s Events: Acorn Workshop, Sparkling Wine Dinner, Yardie Ting Supper Club

| Posted in Events

Monday – The Portland Food Co-op will be teaching an Acorn Workshop that will cover “identification, collection, storage, processing, cooking, and consumption” with acorn snacks to sample.

Tuesday – Tipo is serving a 4-course sparkling wine dinner.

Saturday – Yardie Ting is launching their Supper Club at the Public Market House, and the Winter Farmers’ Market is taking place.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.