Category: Under Construction

Best Chefs America interviewed Krista Kern Desjarlais for their article on How to Open a Restaurant.

Krista Kern Desjarlais, of Bresca and the Honey Bee and the upcoming bakery The Purple House, thinks that most restaurants fail because people haven’t financially planned for the worst. There will be delays in construction, zoning, and gaining licensure. Extra costs always show up during the design process. You’ll need reservoirs of cash to pay for overhead during thin times, or if you aren’t slammed the moment you open your doors. It takes most restaurants at least a year to start making a profit.

The Portland Phoenix has published an update on the Drifter’s Wife, the new natural wine bar under construction on Washington Ave by the owners of Maine & Loire, Peter and Orenda Hale.

Chef [Ben] Jackson said he plans to take full advantage of Portland’s established amenities, like the farmers’ markets, and to source locally as often as possible.  Although a formal menu has not yet been released, Jackson has a few ideas as to food offerings. Jackson cited Moroccan and Japanese culinary influences (he and his wife are traveling to Japan for their honeymoon in the coming weeks) but said that the main theme is probably going to be twists on French classics. This is a nod to Maine-et-Loire in west-central France, Maine and Loire’s namesake and a region in which many of the Hales’ favorite wines are produced.

Ben Jackson is the former executive sous chef at Reynard in the Wythe Hotel in Brooklyn. It was at the Wythe that both the Jacksons and Hales worked and originally met.

Visit the Drifter’s Wife’s instagram page and website for more information.

The Friends of Deering Oaks Park and the City of Portland are putting the castle in the park out to bid for someone interested in running a cafe or other food  business there. Interested parties should contact Troy Moon at thm@portlandmaine.gov. For additional information read this article in the Press Herald.

The city hopes to select a vendor by March 1. Lease negotiations will be completed by March 15, and the castle should be open for business in May.

Kotts said that, after her experience last year, she believes a food truck – or two or three food trucks – would be perfect for the space. They can cook just outside the castle, then serve customers fresh, hot food inside.

Cumberland County is seeking RFPs for a Courthouse Café/Coffee Kiosk in the Cumberland County courthouse.

The Courthouse has approximately 200 daily employees and an additional 200 to 400 visitors per day. We are requesting a proposal to sell coffee and/or donuts, muffins, etc. to employees and visitors. We are asking you to provide a concept of your kiosk, products sold, prices, and rental to the County for the space provided. New ideas are welcomed, including possible lunch plans.

The Forecaster has posted an update on the Portland Meatball Company which is slated for 104 Exchange Street.

Palacci declined to elaborate on the restaurant plans, submitted Dec. 23, 2015, to the city Planning Office on behalf of the Portland Meatball Co. by architect Matthew Provencal of Mark Mueller Architects.

The plans call for converting 2,300 square feet of space to seating for more than 30 customers, with a bar with 12 seats. The conversion is estimated to cost about $98,000, according to the application.

Owners Steve and Michelle Corry have been seeking a new spot for Petite Jacqueline ever since this summer when they decided to relocate from 190 State Street in Longfellow Square.

They’ve decided to reconfigure the space at 46 Market Street, the location of Portland Patisserie, and merge the two businesses. The goal is to launch the new Petite Jacqueline sometime in May. More details on the plan will be forthcoming in the next few weeks.

190 State Street has been leased by Anthony Allen and Mike Keon who plan to open an expanded version of their burrito restaurant Ocho in that space.

While we await final news on the new location for Petite Jacqueline, word has gotten out that former PJ chef Fred Eliot has joined the kitchen staff at Rhum working for chef de cuisine Frank Warren Anderson.

Eliot and Rhum co-owner Jason Loring are also exploring the idea of launching a French restaurant together in Portland. The project is still very much in the early stages so look for details to emerge later this year.

Mast Landing Brewing in Westbrook has launched an Indiegogo crowd funding campaign to raise $20,000 for a Crowler Seamer system.

We originally thought about providing growlers in our tasting room for off-site consumption. The problem with growlers is that they have too many variables that could potentially negatively impact our beers. We eventually came across a machine called a Crowler Seamer that provided a reliable solution to our problem. A Crowler is a 32 ounce can that is packaged right infront of the customer for off-site consumption. It has all the benefits of a traditional growler, and even a few advantages, without any of the potential negatives.

Blue Phoenix Lounge has shifted gears and now plans to open their “‘contemporary and glamorous lounge’ with a ‘neighborhood mentality'” in the West End at 211 Danforth Street, in the space formerly occupied by Vespucci’s Market.

Amigo’s is proposing to build a raised deck above their outdoor seating area along Wharf Street.

Planning is underway to convert 104 Exchange Street, currently the home of Pierre’s of Exchange Street, to  a restaurant. The 2,300 square foot space is slated to be the home of the Portland Meatball Company.

According to PMC’s trademark application, “all of our products/food/menu items are produced and sourced from local Maine farms and local Maine Businesses.”