Cellardoor Winery is up before the City Council on Monday for the consideration of their liquor license application. Cellardoor is building a 5,000 sq ft facility in Portland on Thompson’s Point. The floor plan provided with the applications indicates half the space is dedicated to a dining room.
You can see some photos of the construction site on the Cellardoor instagram account.
A new brewery called One Eye Open Brewing is under construction in East Bayside on Fox Street. The company LLC was registered in late 2015 and there’s the beginning of a website under development at oeobrewing.com.
One Eye Open is under development in the even space formerly known as The Foxhole.
Visit the Under Construction page for a full list of food businesses under development.
Fork Food Lab (website, facebook, instagram) has closed on the purchase of a building, enabling them to now move forward with their project to establish a shared commercial kitchen/business incubator in Portland. The 5,700 sq ft building is located at 72 Parris Street in West Bayside. Founders Neil Spillane and Eric Holstein are hoping to move quickly on fitting out the space and hold a soft opening this August.
Fork provides the equipment, serves as a business mentor, runs catering, and distributes the product, leaving the food entrepreneur to focus on what they do best: creating delicious, innovative food. Did we mention there will be a tasting room on-site to test your creations on the public?
Since last May 30 businesses have signed letters of intent with the food lab ranging from bakeries to packaged food producers to food trucks and carts. Spillane and Holstein hope to market the space to prospective restaurateurs who would use the kitchen and tasting room to test out restaurant concepts with the general public (think week-long pop-up).
Funding for Fork has come from CEI, the Bangor Savings Bank, the Small Business Administration and private investors.
If you’re interested in learning about using the food lab for a project of your own email Spillane and Holstein at info@forkfood.com.
Raw foods producer Blake Orchard (website, instagram, facebook) has launched an $18,250 kickstarter campaign to open a “locally sourced artisan juice shop” in Portland.
Owner Alexandra Blake Messenger started Blake Orchard about a year ago and sells 9 raw juices and nut milks at farmers’ markets in Worcester and Somerville. She has identified a retail space in Portland and is raising funds to help with build-out and equipment costs.
Here’s a look at the draft menu of cold-pressed juices, nut milks and breakfast bowls for the retail shop in Portland:
The Historic Preservation Board is reviewing plans to add a deck on the back of 22 Free Street, the future location of El Rayo Taqueria. The documents plans provided to the City include not only a drawing of the 23′ x 26′ deck with 8 picnic tables, but also a floor plan for the 43-seat restaurant (not including the deck) and rough artists sketch of the restaurant interior.
Today’s Maine Sunday Telegram includes a profile of restaurateur Jason Loring.
Loring, the 39-year-old co-owner of Nosh, Slab and the newly opened, subterranean Rhum tiki lounge, is slowly undergoing a professional and personal transformation, with the help of his business partners. Once a stressed-out cook (he still doesn’t consider himself a chef) who didn’t eat or sleep well, he has become a busy restaurateur juggling multiple projects.
The article includes the first public mention of Yeti, the waffle and fried chicken restaurant Loring is launching this summer.
Sisters Gourmet Deli is under construction in Monument Square in the former Wannawaf, according to a report by the Press Herald.
[Co-owner Michaela] McVetty said the deli will focus on soups, salads and sandwiches, with a big emphasis on deliveries and corporate catering. They’ll be buying their soups from Kamasouptra, but will bake their own breads fresh every morning. Meats, cheeses and produce will all be sourced locally, she said.
The sisters hope to open in May.
Tiqa has leased the Deering Oaks Castle where they plan to operate Tiqa Cafe, reports the Press Herald.
He said breakfast items would consist of bagels and pastries, with coffee by Coffee by Design. Lunches would be sandwiches and salads, and dinners would probably include an item from the restaurant menu along with salads and sandwiches.
Urban Eye has posted an update on Hero.
Hero, opening in early March at 30 City Center, is about to rock your downtown lunch game Portland. Don’t have a lunch game? You soon will.
“Portland is in need of a lunch spot that is consistently producing high quality food,” said co-owner Todd Bernard, who makes diners swoon at Empire on Congress Street with lobster dim sum delights.
The Press Herald reports that Vinland owner David Levi has decided to name the natural wine bar he has under construction at 3 Deering St Rossobianco. Levi plans to serve Northern Italian food at Rossobianco,
“My family on my dad’s side is northern Italian,” Levi said. “My family’s from Venice and Milan. I’ve spent a lot of time there, and it’s really the cuisine I grew up with. I’ve always had a very deep love for it…