The renovations over at 190 State Street, the future home of Petite Jacqueline, seem to be well underway. A new banquet wraps along the left wall and the front window. The bar has been left in the same location. As you can see from the floor plan submitted with the liquor license the overall layout is remaining largely the same. The owners are hoping to open this March.
From Away has reviewed Hugo’s 6-course tasting menu,
We ventured into the icy night for our first experience with this type of dining and were in turns, surprised, amused, impressed and satisfied. No menus. No choices. No volition. The diner is at the mercy of the chef and his kitchen. It’s a relief to the indecisive diner and a delight for an adventurous eater. And I am mostly both.
Today’s Press Herald includes an article about what local school districts are doing to address the needs of their students who need a gluten-free diet,
Scarborough is among the Maine school districts that are adjusting their cafeteria options for a growing number of students who don’t eat gluten, a protein in wheat, rye, barley and triticale.
and a What Ales You column that explains the difference between lagers and ales.
The first dividing line is between lagers and ales. Lagers are made with yeast that ferments at the bottom of the fermenting vessel and are fermented and conditioned at cooler temperatures. Ales use top-fermenting yeast at warmer temperatures.
Maine Ahead has published a profile of Coffee by Design.
CBD sells coffee, foods, and merchandise, much of it sourced locally and in Maine, at its stores and online. They sell a range of products wholesale customers need to run their businesses—equipment, foods, syrups and bases—along with consulting services, including training, equipment service, and the kind of relationship that helps wholesale clients succeed. Wholesale makes up about 60% of revenues, with a goal of 80%.
MPBN radio reported on a bill before the legislature that would impact whether the server or employer is entitled to the money from the service charge.
If you’ve ever thrown a wedding banquet, a 50th birthday bash, any kind of prearranged function, you’ll see that a bill comes with an automatic service charge of 15 or 20 percent. Who should get the money? The employer or the servers? That debate has been the source of at least two lawsuits in Maine, and is now a question being raised in the state Legislature.
For additional coverage of this story see the Huffington Post and the Portland Daily Sun.
Bob Harkins of Maine Distilleries and Joe Ricchio appeared on the Fox morning show yesterday to talk about the Cold River Bartender’s Bash.
Mainebiz reports that Siano’s Old Port location has closed and is making way for Zapoteca, a new Mexican restaurant that, according to the article, “will be competing with upper-level Portland restaurants such as Havana South, Fore Street and Street and Co.”
Shannon Bard trained at the Culinary Institute of America in San Antonio, Texas, which specializes in Latin American cooking, and will be the restaurant’s head chef. Possible entrees include Red Snapper Veracruz with a tomato, green olive, cilantro and lemon sauce; carne asada with an anchovy-chili sauce; and stuffed, baked jalapenos. The restaurant’s salsa and mole sauce will be homemade, and the bar will serve 70 to 80 tequilas and fresh-squeezed juices, Tom [Bard] says.
Shanghai Tokyo is having their Grand Opening today. As the name suggests the restaurant serves a mix of Chinese and Japanese food. The restaurant is located at 511 Congress Street. Soju was the last restaurant in that space, prior to that it was the home of Thai Che Buffet.
Portland Bar Guide has published a review of the East Ender.
Their bottled beer selection, however, is where they shine and their little beer garden is obviously growing. I experienced my first ever Black IPA based on their recommendation, an Otter Creek Alpine Black ($3.50). Normally not a dark beer drinker, I was thoroughly impressed with their suggestion. Which is nothing compared to the biting but not hoppy Unearthly IPA ($10), a favorite amongst the owners and their regular clientele. For those desperate for the yummy richness of a microbrew flavor without the gluten, they offer St. Peter’s ($9, my personal favorite sorghum based beer). In total, they offer anywhere from 30-40 different bottled beers.
Tranchemontagne’s, Andre and Jame’s Tranchemontagne’s new restaurant in Westbrook, opened on Tuesday. The new eatery replaces the brother’s prior venture at that address, The French Press Eatery. You can see a copy of their menu on their Facebook page (login required).