Category: Profiles

PortlandTown has kicked on a new lunch photo series. For this inaugural post of the new series he paid a visit with his camera to Amato’s, Micucci’s and East Ender.

Maine Travel Maven has written about her visit to the new Miyake.

Let’s start with the space. It’s chic, sophisticated, sleek, and comfortable, decorated in earthy tones heavy on charcoal and natural woods. The tables are set with stoneware accents and chopsticks rest on small stones. Chairs are supportive and comfortable. Adornments are few; the patterned ceiling adds texture without being obtrusive.

The Press Herald has published an article about Portland food carts,

While hot dogs are a food-cart staple, there are plenty of alternatives for anyone who’s looking for a quick and tasty lunch. Food carts in Portland offer everything from burgers and lobster rolls to ice cream, pizza, falafel, cookies, tacos, barbecue and shish kabobs.

and the Portland Phoenix has profiled a lobster roll vendor at Fort Williams as well as examined what’s holding back food truck culture in Portland,

While this location is ideal, next year the couple hopes to be rolling down the streets of the Old Port. They were originally inspired to start a food trailer after visiting Austin, Texas last year. “The food trailer scene there is huge,” she says. “I practically ate every meal out of a truck the week I was there.” She couldn’t figure out why Portland — in all its foodie-town glory — doesn’t have more of a mobile-food scene. And then she found out: city ordinances and tight restrictions block the trend.

See the PFM Directory for a list of the food carts in Portland.

Serious Eats has published a brief profile of MDI Ice Cream.

The frozen desserts are prepared in small batches, no more than five gallons at a time, using top-notch ingredients from Madagascar vanilla beans to Callebaut chocolate; they produce rich, creamy ice cream and light and intensely refreshing sorbets.

PortlanTown has posted photos of Zapoteca and Gingko Blue which are just a couple short blocks away from each other on Fore Street.

The Portland Phoenix has published a profile of Blue Mango makers of the near ubiquitous veggie burger.

Lallo didn’t set out to make veggie burgers; he isn’t even a vegetarian, but his eclectic clientele and lack of purchasable options forced his hand. “There wasn’t a veggie burger on the market that I liked — most of them were heinous — so I started throwing together my own recipe,” he says. The burger is made with seven ingredients: onions, black beans, bread crumbs, spinach, rice, and spices. Before he knew it, people were coming in asking for the veggie burger.