Eater Maine has posted an update on Pizzaiolo, the New York-style pizzeria under construction at 360 Cumberland Ave.
Alongside 12 different selections of white, whole wheat, and gluten-free slices (“no one else has gluten-free slices ready,” Scally insisted), the pizzeria will offer salads and precisely one type of sandwich: a meatball sub with roll and meatballs baked in-house.
Owner Pat Scally, the former director of Operations at Otto Pizza, hopes to be open in January.
A New York style pizzeria called Pizzaiolo is under construction at 360 Cumberland Ave near Schulte & Herr.
Union Bagel Company is considering moving their bakery to Westbrook where they’d also operate a second retail shop, according to a report from the Press Herald.
The Westbrook Planning Board reviewed a sketch plan Tuesday for the proposed location of the company’s wholesale operation, as well as a new retail shop, at 9 Cumberland St.
The building, located on the rotary leading to downtown Westbrook, has seen frequent turnover in recent years, having been home to Thanksgivings, Hoggy’s Market and most recently, Eddie’s Eatery.
Urban Eye reports that the Urban Farm Fermentory is expanding into the former Bomb Diggity space where they plan to establish a brewery.
In a 700 square-foot space under the same roof, UFF’s is opening a new grain fermentation facility called Gruit. “This allows us to do a few things that are new in the beer world.” Gruit, an ancient herbal beer, will be made here and served on tap in UFF’s tasting room. As will braggots (a barley malt mead).
The Bangor Daily News has published an article on Fore River Brewing Co.
Since the spring, LeGassey and his two business partners, Alex Anastasoff and TJ Hansen, have worked around the clock converting a former salt storage shed into South Portland’s newest commercial brewery and tasting room. The space, created with salvaged materials that include 200-year-old bricks and wood milled from local trees, is a fitting setting for a modern Maine beer company.
The brewery is planning to open later this month.
The Forecaster has published an update on The Purple House, the cafe Krista Kern Desjarlais’ has under construction in North Yarmouth at the intersection of Routes 9 and 115.
Montreal-style bagels, one of the Purple House’s key offerings…Also anticipated for the menu will be naturally-fermented levain breads, baguettes, seeded breads, and a mishe, or larger loaf, she said. There will also be boulangerie-style pastries, thanks to the wood oven…Roman-style pizzas, vegetables, sandwiches with smoked fish or smoked meat, and other savory morsels are also among Desjarlais’s anticipated midday offerings.
Desjarlais hopes to open sometime in January or February.
The owners of Asylum have proposed a renovation and expansion to their building at the corner of Free and Cross Streets. It would add about 5,000 sq ft to the building and include a 2-story addition to the parking lot located between Asylum and the parking garage.
The addition would have the unfortunate impact of eliminating the Greetings from Portland mural wall.
The American Journal has published an update on Mast Landing, the new brewery under construction at 920 Maine Street in Westbrook.
Dorsey, the president and CEO of the company, and business partner Neil Fredrick were already hard at work Tuesday, creating their first “pilot batch” brew in the company’s new 12,000-square-foot space at 920 Main St…When work is complete, Mast Landing Brewing will open a tasting room, another first for the city, but it will also have room to expand. The Westbrook Planning Board approved a special exception for the building on Nov. 17 to allow it to be used as a microbrewery. Dorsey estimates the tasting room would be ready in three weeks.
A new bar/dance club called Blue Phoenix Lounge is under construction at 845 Forest Ave. Owner Stephen Wallace is aiming to launch a “contemporary and glamorous lounge with a neighborhood bar mentality” serving craft cocktails and “comfort food with a twist”. The draft menu (pages 93-94) includes items like Buffalo Chicken Dip, wedge salad, sandwiches, flatbreads and a Martini Cheese Cake.
The team launching Rhum continue to to tick off the milestones to an opening day. They’re making good progress constructing the tiki lounge in a long unused basement space off Free Street. Earlier this week they held a food and drink preview party at Bramhall, the establishment of co-owner Michael Frasier.
The owners have now applied for for their liquor license which gives us a peak at an early draft menu. However, co-owner Jason Loring tells me the items from Tuesday’s preview are representative of the final approach. Here is chef Frank Anderson’s menu from the preview:
Here’s a look at the earlier draft menu as well:
