Category: Openings

Taco Escobarr is now open for business at 548 Congress Street. The new taqueria is run by Jason Loring, Matt Moran and Tom Barr, co-owners of Nosh Kitchen Bar.

 

 

 

 

The Cafe at Pat’s is now open for business. It’s located at 484 Stevens Ave, upstairs from Pat’s Meat Market. The restaurant is back under the leadership of Greg Gilman who originally launched the restaurant (and designed its interior) in February 1998.

The Honey Exchange opened for business yesterday at 494 Stevens Ave, just a few steps down the road from Pat’s Meat Market. The business is sells “local and artisan honey; gifts and specialty foods; mead, wine, and honey beer; and backyard beekeeping supplies.” It’s owned by beekeeper and honey enthusiast Phil Gaven.

Lindy’s Lunch, a new food cart on Commercial Street that specializes in lobster rolls, has been added to the PFM directory.

A new restaurant named Fez has replaced Hamdi on Washington Ave. The signage says that they serve “Mediterranean Cuisine”. I haven’t seen the menu yet but a regular PFM reader tells me they serve Moroccan food.

Miyake’s beautiful new location on Fore Street opened tonight. The new Miyake is located in between the Portland Harbor Hotel and Paciarino. This venue replaces the sushi bar that Masa Miyake has operated on Spring Street since 2007.

The White Cap Grille is now open for business. The new restaurant is at 164 Middle Street, the space formerly occupied by Sebago Brewing.

East End Cupcakes is planning on opening today around noon and will be open in the evening for the First Friday Art Walk crowd. The cupcakery is located at 426 Fore Street.

For more information read the interview with owner Alysia Zoidis published by Mainely Mara.

The new Museum Cafe is opened on Thursday. This new iteration of the museum’s cafe is run by Aurora Provisions and is formerly styled the Museum Café by aurora provisions. You can see a detailed menu online.

Zapoteca is set to open today at 4:30. They aim to be Portland’s answer for the intersection of Mexican food and fine dining. At last count they were planning on offering 80 tequilas at the bar.

I’m especially looking forward to trying the Ceviche Veracruzano which the menu describes as “Fresh, locally caught whitefish marinated in tangy lime juice with tomato, tomatillos, jalapeño, manzanilla olives & avacado. Fresh tortilla chips.”

According to the floor plan the restaurant will seat up to 80 people.