The new issue of Maine magazine includes an interview with Lee Farrington, the chef behind the highly anticipated new restaurant Figa. There’s no word yet on Figa’s opening date.
The magazine also includes a trio of Joe Ricchio articles: a selection of cup cakes from Maine bakers, a look at some of the restaurants participating in Restaurant Week next month and a report on David Chang’s visit to Portland.
The articles aren’t online yet but the magazine is starting to show up on newsstands. I picked up my copy at the Rosemont Market in the East End.
Category: Profiles
An Illustrated Best of Portland
PortlandTown has published photos of the contenders in the Neighborhood Store category from the 2010 Phoenix’s Best of Portland readership poll: Colucci’s, Fresh Approach, Micucci’s, Rosemont, and the West End Deli.
Photo Credit: Michael Barriault
Twins, Triplets and Quads
The recent launches of Boda and Sonny’s are reminders that a growing number of Portland area food business are tied together by some degree of common ownership. Some of the connections are readily apparent such as Harding Lee Smith’s three ‘Room’ restaurants which share a single website and others are little less visible.
Note: I’ve continued to keep this list up to date as the business landscape continue to evolve (March 2011).
Here are the budding food empires that I’m aware of:
- The Front Room, The Grill Room, The Corner Room and Boone’s
- Fore Street and Street & Co.
- Five Fifty-Five, Petite Jacqueline and Portland Patisserie
- Nosh and Slab
- Tempo Dulu and Natalie’s (Camden)
- Evo and the Chebeague Island Inn
- David’s, David’s 388 and David’s Opus Ten
- Hugo’s, Eventide Oyster Co. and The Honey Paw
- Bard Coffee and Wicked Joe Coffee
- Aurora Provisions and the Museum Cafe
- Green Elephant and Boda (and a Green Elephant in Portsmouth)
- Local 188, Sonny’s and Salvage BBQ
- Shay’s and the Crooked Mile Cafe
- Maine Beer and Beverage and Market House Coffee
- Pat’s Pizza and Grille 233 in Yarmouth
- Shipyard Brewing, Casco Bay Brewing, Sea Dog Brewing and The Inn on Peaks Island
- Lolita and Hilltop Coffee Shop
- Miyake and Pai Men Miyake
- Novare Res and Liquid Riot Bottling Co.
- Benkay and Kushiya Benkay
- Zen Chinese Bistro and Mediteranean Grill(Freeport)
- Blackbird Baking and Two Fat Cats
- Pom’s Thai Taste and its 3 sisters
- The North Point and Timber
- Bonfire, The Drink Exchange, Dusk and 51 Wharf
- There’s a family connection that links the owners of DiMillo’s Floating Restaurant,and Bruno’s
- And there are the many businesses with multiple locations that have the same name like Coffee by Design, Tandem Coffee and Rosemont Market
There are probably others, what am I missing?
PBJ in the Press
The Portland Daily Sun has published a profile of Peanut Butter and Jelly Time, the PB&J sandwich shop and breakfast cereal purveyor located on the second floor of the Public Market House.
The combination of Borealis multi-grain bread, cashew butter and raspberry preserves is the most popular sandwich at Peanut Butter Jelly Time, but everybody has their favorite.
Steve Miner, owner of Peanut Butter Jelly Time, reported logging his 500th customer in only three weeks of operating on the second floor of the Market House in Monument Square.
Press Herald: Chef Kaldrovich, Gus' Gluten Free, Fox Urine
The Food & Dining section in today’s Press Herald includes profiles of chef Mitchell Kaldrovich from the Sea Glass Restaurant
“I met the real cooks (in Maine), I have to say,” Kaldrovich said in a thick accent that carries traces of Spanish and French, the other two languages he speaks. “Working for hotels in California and Florida, I just met French chefs doing fancy stuff. But there was not a soul cook. Here, there are soul cooks.
and of Pam Wellin from Gus’ Gluten Free Baking Co.
As a busy mom of three boys, Pam Wellin admits she’s doesn’t devote much time to promoting her business. She started Gus’ Gluten Free Baking Co. three years ago in her Falmouth Foreside kitchen as a way to provide her youngest son Gus, who’s now 17 and has had celiac disease his whole life, with treats that don’t contain gluten.
There’s also a Bill Nemitz column on the strange fox urine incident that took place Sunday at a protest by ROC-ME outside The Front Room.
We can only assume that when Portland’s fledgling Restaurant Opportunities Center of Maine holds its first “summit” next month, it will be high on the agenda: “Fox Urine: The Untold Story.”
It happened Sunday night outside The Front Room on Munjoy Hill, where protestors from so-called ROC-ME gathered for the second time in as many months to demonstrate against owner and chef Harding Lee Smith.
Press Herald: Chef Kaldrovich, Gus’ Gluten Free, Fox Urine
The Food & Dining section in today’s Press Herald includes profiles of chef Mitchell Kaldrovich from the Sea Glass Restaurant
“I met the real cooks (in Maine), I have to say,” Kaldrovich said in a thick accent that carries traces of Spanish and French, the other two languages he speaks. “Working for hotels in California and Florida, I just met French chefs doing fancy stuff. But there was not a soul cook. Here, there are soul cooks.
and of Pam Wellin from Gus’ Gluten Free Baking Co.
As a busy mom of three boys, Pam Wellin admits she’s doesn’t devote much time to promoting her business. She started Gus’ Gluten Free Baking Co. three years ago in her Falmouth Foreside kitchen as a way to provide her youngest son Gus, who’s now 17 and has had celiac disease his whole life, with treats that don’t contain gluten.
There’s also a Bill Nemitz column on the strange fox urine incident that took place Sunday at a protest by ROC-ME outside The Front Room.
We can only assume that when Portland’s fledgling Restaurant Opportunities Center of Maine holds its first “summit” next month, it will be high on the agenda: “Fox Urine: The Untold Story.”
It happened Sunday night outside The Front Room on Munjoy Hill, where protestors from so-called ROC-ME gathered for the second time in as many months to demonstrate against owner and chef Harding Lee Smith.
January Issue of Maine Magazine
The new issue of Maine magazine includes an interview with Rob Evans of Hugo’s and with Rob Tod of Allagash, as well as another installment of the A-List series by Joe Ricchio. Bonobo and Caiola’s are both mentioned in a story about the West End. The articles aren’t online yet but the magazine should be available at your local newsstand.
The Only Constant Is Change So Eat Soup
The Food & Dining section in today’s Press Herald provides insight on:
- Bresca’s plans for offering lunch services and expanded menu to include “European and classic American pastries and tarts”
- the New Orleans-style sandwich shop Po’Boys & Pickles that opened on Forest Ave in late December
- El Rayo‘s delivery service
- the plans for Havana South which is under construction on Wharf Street
- Walter’s under construction bar Gingko Blue
- the transformation of Bangkok Thai into Boda which “will feature homestyle Thai cooking and Thai street-vendor specialties”
- and information on a new seafood CSF
There’s also a nice profile of the Kamasouptra soup delivery services in Avery Yale Kamila’s Natural Foodie column this week.
With the snow piling up and the wind howling around the house, who couldn’t use a steaming bowl of soup? Even better if it’s delivered piping hot to your door.
Enter Kamasouptra, the Portland-based vegetarian soup purveyor which makes house calls.
The Meat House
The Press Herald interviewed Meat House co-owners Jason Parent and Justin Rosberg about their business.
They formed The Meat House at a time when each was ready to have his own business. They wanted a venture in which the hours wouldn’t be at odds with family life.
Meat is clearly the core of their business, but the stores are meant to provide everything needed for a meal.
“The protein is the center of your plate. We wanted to make it so you didn’t have to make another stop,” Parent said.
BiBo's Madd Apple Cafe
The Portland Phoenix has published a profile of BiBo’s Madd Apple Cafe.
When they took over, they wanted it to be more than a “theater restaurant,” but now says, “after being here for few years, we finally accepted that we’re a theater restaurant and excel at getting people in and upstairs on time,” he says. It means, of course, that a large number of customers all come in at the same time and need to leave before show time — handling the flow is an art form in and of itself.