Category: General News

Social Social has posted a list of “7 dining options Portland seriously needs“.

Below, you’ll find the chasms in the Portland food scene that, if filled, would go a long way to solidifying Portland’s national reputation as the dark horse food mecca of America.

But just before we begin, if you’re wondering why this post is here in the social section, I can explain. I want to harness the very power of the Internet (AKA social media) to help make Portland a foodier paradise. Hopefully this little list will get the discussion going, leading to some real, tangible and delicious changes here in Portland, Maine.

The list is assembled for Social Social by guest blogger, Bret Willis, the author of Drunch.it.

The Bon Appétit article about Maine is now online, expanded to include some additional destinations as well as recommended Maine beers and recipes from restaurants.

The Blueberry Files has posted a report on the new Hilltop Superette which just opened on Monday.

A film crew from the Jane Street production company is scheduled to be at Fort Williams Park today shooting for an episode of a new show called Pressure Cooker.

From what I’ve heard it’s a cook-off style show with Portland being the second of three stops (Philadelphia is next). The crew will be setting up a kitchen in Fort Williams for the filming today.

Jane Street owners have produced Chopped among other shows for the Food Network.

The Miyake organization sent out a press release this morning. In it they announced that longtime partners Masa Miyake and Will Garfield are ending their business relationship. The practical impact on the Portland dining scene is that Miyake Diner will be closing and Garfield will be using the space to launch a new venture.

The split is an amicable one, here are their thoughts on the 8-year relationship,

Of the company’s recent changes, Masa Miyake said, “ This is a very positive change for both of us. Will was my first employee when I opened Food Factory Miyake in 2007, and was only eighteen years old at the time. Since then, we have worked together to establish the Miyake name as a pillar in the ever-competitive Portland dining scene. It will be an adjustment for our staff and patrons, but I know that it is time for Will to move on to a project that is his own.”

William Garfield reiterated the same sentiment by stating that, “ Masa has been an amazing mentor throughout the past eight years, but we both agree that it’s time for me to move on to different projects outside of the Miyake name. I am glad that we have been able to bring new and inspiring culinary concepts into Portland over the past few years, and I wish the best to Masa and the Miyake staff moving forward.”

Update: for additional information see this article in the Press Herald.

The Boston Globe has written about Portland’s recent designation by the federal government as a manufacturing center.

Famous for lobster, fresh fish, and an abundance of restaurants, the Portland area is hoping to use the designation — and the economic development grants that are expected to follow — to revive a food-processing industry fallen on hard times, expanding it to take advantage of a passionate local-food movement.

In her latest column Natalie Ladd talks about the frustration of dealing with customers who bring their own food to the restaurant.

Despite my less than tactful comments on the subject, people continue to bring their own food and drinks into the restaurant where I sell food and drinks to make money. According to my industry friends, that weirdness is on the rise and, as one veteran pointed out, the practice may be a seasonal offense. Not unlike fruit flies.

 

Today’s Press Herald Food & Dining section includes a feature article on the small but growing number of specialty tea stores in Maine.

In celebration of their 10-year anniversary, Scratch Baking has posted some photos from the original construction of the space they now occupy.