Category: General News

Otto Pizza is one of 12 Maine companies on Inc. magazine’s list of the 5000 fastest growing companies.

The Portland Phoenix has published their annual cheap eats guide.

A letter to the editor from Kennebunk resident Deborah Mathieu has asked why the Maine Sunday Telegram doesn’t publish a restaurant review 52 weeks of the year.

With fewer people reading newspapers, I would think the Press Herald would make it a priority to have write-ups that are of local interest and not from the Associated Press, which one can read anywhere.

Really, if you can’t find someone to do a weekly review, then it’s time to have more than one writer.

The Press Herald has published an article about the revival of Jewish food, a trend here in the Portland area and across the country.

Conley isn’t the only food entrepreneur trying to fill this particular niche, although most are doing it in smaller ways. Union Bagel in Portland makes bialys on the weekends. Just a stone’s throw away, Atsuko Fujimoto bakes babka on Fridays at Ten Ten Pié. Out on Brighton Avenue, Elise Richer makes knishes at Tin Pan Bakery, and Audrey Farber is baking traditional Jewish breads at the Fork Food Lab. In North Yarmouth, the smoked fish topping on Krista Desjarlais’ Montreal-style bagels delights customers who used to live in New York.

The Press Herald has taken a look at the digital technologies being used in Portland restaurants.

New technology, from simple apps that speed up the ordering process to robots that help busy bartenders make Jell-O shots, is making inroads into the restaurant business. But with concerns over the cost and the impact on customers’ dining experience, embracing some of these changes may take time – especially in smaller, independently owned restaurants like most of those in Portland.

The Press Herald has published an article on the growing popularity of nitro cold brew coffee.

It wasn’t that long ago that cold brew coffee became the new, hip drink in coffee bars all around the country. Now that cold brew is mainstream (you can get it at Dunkin’ Donuts) a subset of that category, nitro coffee, is fast becoming the new favorite among coffee drinkers who like specialty brews and trying something new – and who don’t mind paying $4 or more per 16-ounce cup.

The Press Herald has published an article on the challenges Bayside restaurants face as the number of people seeking help at Preble Street has increased.

“It definitely is a challenge for us every day,” Stratton said. “I don’t want to say anything negative about the (Preble Street) resource center. I think the resource center is a great thing for the city. I do appreciate what they do, but as far as a business-friendly neighborhood? We are not located in one.”

Owner Krista Kern Desjarlais is temporarily closing The Purple House after this Sunday so she can devote her and her time to running Bresca and the Honey Bee during the remainder of the summer.

She plans to reopen The Purple House in October and to also start her monthly TPH dinner series in September.

Staff shortage have driven the change in plans.

Liquid Riot is participating in this year’s edition of the James Beard Foundation’s Blended Burger Project. The program challenges restaurants to develop burgers that include at least 25% fresh mushrooms, and to have it on the menu through July 31. During that time diners can participate by trying it out and voting for their favorite online. The program an effort by the Foundation to encourage sustainability and healthier food options.

Liquid Riot’s blended burger is called the Spore Uproar. It uses a mix of “Hen of the Wood, Pink Oyster and Lion’s Main mushrooms and beef on a buttered and grilled brioche bun, topped with Vermont Creamery fresh goat cheese, a green tomato and poblano relish, and Liquid Riot Bierschnaps mushroom pate, red-veined sorrel and pickled red onion.”