The Food Network show Restaurant Impossible will be in South Portland next month where they’ll be filming at Uncle Andy’s.
Category: General News
Under Construction: Danforth Inn
New owners of the Danforth plan eventually open a restaurant in the Inn, according to reports from the Press Herald and Bangor Daily News.
“I think the restaurant and how it looks needs a different concept. It will be fine dining like Natalie’s. It will also be relaxed fine dining like Natalie’s,” he said. “But we are looking at different cuisine and concepts and talking to different chefs right now to come up with something Portland would like to have, embrace and would also fit our brand and what our guests are expecting from us.” [PPH]
Sangillo’s, Joe’s, Hyatt Lounge, Lobster Away
In other recent food news:
- The Press Herald reports that Joe’s Smikeshop has changed their name to Joe’s Super Variety
- Urban Eye has a report on the lounge in the new Hyatt hotel
- Today’s Press Herald an article about Mainers who run lobster food trucks outside the state
- The Bangor Daily News reports that the City Council has taken the procedural step of forwarding Sangillo’s liquor license denial to the state
- The Golden Dish paid visits to Susan’s and Fishermen’s Grill
Maine Spirit
The Bangor Daily News has published a report on the growing Maine distilled spirits industry.
Food Truck RFP
The City of Portland has put out an RFP for food trucks and carts that want to operate this summer in parks and other public spaces, according the Bangor Daily News and West End News.
The City of Portland has issued a Request for Proposals to seek qualified vendors to provide concession operations through the use of food trucks and push carts at seven locations throughout the city. The food truck locations include: Back Cove Trail, Congress Square Plaza, Deering Oaks Park parking lot, Western Promenade, and Kiwanis Pool parking lot. The push cart locations include: East End Beach, Lincoln Park, Kiwanis Pool parking lot, and Western Promenade.
Kosher BBQ
The Press Herald has published a feature on the kosher BBQ taking place this weekend to celebrate the 60th anniversary of the Levey Day School in South Portland.
Why is a rabbi getting so close to a barbecue smoker, a device that is most often used to cook decidedly unkosher pork? This particular smoker, built by Doors Services Inc. (owned by a Levey alum) and never used before, will make its debut Sunday at a kosher barbecue at the school on Deering Avenue. A kosher barbecue is an event so rare that organizers could find reference to only one other like it in the whole country.
For more info see the event listing on leveydayschool.org.
Sangillo’s Postponement
The Bangor Daily News reports that the City Council has voted to postpone sending the liquor license denial to the state to address a procedural matter.
Councilors unanimously approved the postponement to Monday, May 5, but cautioned Bryant and Sangillo that public comments will be limited to the record of the council action.
“This is not a do-over,” warned Councilor Ed Suslovic, one of the strongest opponents of the liquor license renewal because of incidents city police linked to the bar or its patrons.
More Food Truck Reporting
Today’s Press Herald includes an article on the Good Shepherd Food Bank food truck and its chef Matt Brown.
The Blueberry Files has published an addendum to the food truck article she wrote last week for the Portland Phoenix.
Food Truck Update
The Portland Phoenix has published an update on Portland’s 2014 food truck fleet.
Portland food trucks are coming out of hibernation, so we thought we’d check in with the existing fleet for an update on their upcoming season. First, the good news: most truck owners were very happy with their first year of service in Portland. Only one truck ran out of gas, so to speak, after a season in Back Cove Park — Portside Picnic. Owner Rich Earle cites costly permits as well as size and location restrictions as his reasons for closure.
Kickstarter: Weft & Warp
Erik Desjarlais has launched a Kickstarter campaign to help expand Weft & Warp Seamester. Desjarlais is a former Portland chef who now uses his skill at working with fabric and leather to produce knife rolls, aprons and for chefs and home cooks around the country.
The business has an ongoing backlog of orders and Desjarlais will be using the funds to move to a larger space, add staff and buy the supplies and tools needed to expand.
Visit the Weft & Warp Kickstarter page to learn more and to contribute to this effort.