Category: General News

The Sun has published a few food rules assembled by columnist Natalie Ladd and her “Pumpkinhead Council”.

1) When is it too late? If a restaurant serves until 9:30 p.m., the people who walk in the door at nine twenty-seven should get the same quality service, food, and atmosphere as the folks who walked in at seven-thirty. Guess what? Pretty theory, but it simply isn’t happening.

and fellow food columnist Margo Mallar writes about the intersection of vegetarianism and next week’s Fall Restaurant Week.

Members of the Portland food community have won 6 of the 9 categories in the 2010 Indie Biz awards. Congratulations to the Portland Farmer’s Market, Rosemont Market, Micucci Grocery, Becky’s and Coffee by Design.

The Portland Daily Sun has published a commentary on the food at Bayside Bowl,

Nope, Bayside Bowl ain’t your daddy’s bowling alley. That’s not to say that you have to plow your way through a crowd of Riesling sippers to get your bowling shoes; the menu has juicy burgers, plenty of fries (both white and sweet potato) and an overstuffed chicken chimichanga that can feed two or three people. Bayside Bowl has created a menu for both Portland foodies and those who simply want something to fill the stomach (or absorb that last pitcher of beer).

and a look at a look at some of the internal staff dynamics at restaurants,

Most independently owned and operated restaurants are divided (usually in a figurative and literal sense) between the “front of the house (FOH)” which are the servers, hosts, bussers, food runners, bar staff and FOH managers; and the “back-of-the-house (BOH)” which is made up the chefs — executive and sous, line cooks, salad/dessert people and dishwashers.

The Portland Daily Sun has published a commentary on the food at Bayside Bowl,

Nope, Bayside Bowl ain’t your daddy’s bowling alley. That’s not to say that you have to plow your way through a crowd of Riesling sippers to get your bowling shoes; the menu has juicy burgers, plenty of fries (both white and sweet potato) and an overstuffed chicken chimichanga that can feed two or three people. Bayside Bowl has created a menu for both Portland foodies and those who simply want something to fill the stomach (or absorb that last pitcher of beer).

and a look at a look at some of the internal staff dynamics at restaurants,

Most independently owned and operated restaurants are divided (usually in a figurative and literal sense) between the “front of the house (FOH)” which are the servers, hosts, bussers, food runners, bar staff and FOH managers; and the “back-of-the-house (BOH)” which is made up the chefs — executive and sous, line cooks, salad/dessert people and dishwashers.

The polls are now open for the 2010 Indie Biz awards. This is the third year that Portland Buy Local has run this program to celebrate the best independent run businesses in the Portland area. Portland food businesses are nominated in nearly every category from Soul of Portland to Global Hero.

Charles Bryon, co-owner of The Salt Exchange, appeared on the Fox WGAN morning show to talk about his restaurant and promote the bourbon tasting that took place there last night.

Tuesday’s Portland Daily Sun includes an update on the closing of Norm’s East End Grill,

“We’re not really closing, we’re moving,” Jabar explained in a telephone interview Monday, adding that the smoker from the Middle Street restaurant would be relocated to Norm’s Bar & Grill, 617 Congress St., and the menu expanded.

and columnist Margo Mallar’s unsuccessful search for Unlawful Falafel takes her to WhaddaPita,

I looked for the falafel cart again this week without success. Because it was Monday? or raining? or I got the address wrong? Some of my colleagues report a sighting at Tommy’s Park, so maybe I’ll try there.
Who knows. But my appetite was whetted for a pita sandwich so I decided to drop by Whaddapita, the new gyro shop on Forest Avenue. I’ve been there half a dozen times in the past month. The place is brightly painted with pictures of walking, smiling pita sandwiches on the wall. It’s really good, fast, affordable and very clean.

Tuesday’s Portland Daily Sun includes an update on the closing of Norm’s East End Grill,

“We’re not really closing, we’re moving,” Jabar explained in a telephone interview Monday, adding that the smoker from the Middle Street restaurant would be relocated to Norm’s Bar & Grill, 617 Congress St., and the menu expanded.

and columnist Margo Mallar’s unsuccessful search for Unlawful Falafel takes her to WhaddaPita,

I looked for the falafel cart again this week without success. Because it was Monday? or raining? or I got the address wrong? Some of my colleagues report a sighting at Tommy’s Park, so maybe I’ll try there.
Who knows. But my appetite was whetted for a pita sandwich so I decided to drop by Whaddapita, the new gyro shop on Forest Avenue. I’ve been there half a dozen times in the past month. The place is brightly painted with pictures of walking, smiling pita sandwiches on the wall. It’s really good, fast, affordable and very clean.

According to Edible Obsessions, the Food Network show Unwrapped will be filming tomorrow at Cranberry Island Kitchen.
Also there’s some hints that Bobby Flay may be coming to town.
Update: The Food Network has been spotted at Grace.