Category: Under Construction

A new sandwich shop called Hero is under construction at 30 City Center in the former Soakology space. The cover letter sent to the City Council along with their beer and wine application states, “There will be limited dining on-premise and out door seasonal seating with a majority of the foods prepared to go for takeout.”

Todd Bernard, co-owner of Empire, along with Mike Keon and Anthony Allen, owners of Otto and Ocho, are collaborating on the project. They plan to open Hero 7 days a week 11:30-10, and according to the application are targeting an opening date in mid-December.

The floor plan for Hero shows seating for 28. A simple draft menu (page 30) was supplied with the application.

The Honey Exchange is building out a production facility on Washington Ave. Owner Phil Gaven explains that the facility will provide the capability to buy varietal honey and repackage it for wholesale in jars labeled for retail and in larger sizes up to 5 gallons.

The Honey Exchange is designing a new label for their varietal honey and  spiced honey spreads (Cinnamon, Lemon, Ginger, and Garam Masala). They also plan to offer a custom labeling option for corporate gifts, wedding favors, etc.

The new facility is in the back of the building that also houses Maine Mead Works.

The Press Herald has published a report on Joe’s Super Variety which is temporarily closing while a new 8-story 139-unit apartment building is constructed on the site. Joe’s will occupy a retail space on the first floor of the new building.

The store will be back, “bigger and better, improved and more efficient,” possibly by the middle of next year, said David Discatio, one of three brothers who run the landmark shop on Congress Street in the Longfellow Square neighborhood. The store has been around since 1945, when it was opened by the brothers’ grandfather Joe Discatio.

Eater Maine has posted some additional details on LB Kitchen, the new restaurant Lee Farrington is opening at 249 Congress Street in the former Figa space.

3) Bowls are in. “Breakfast bowls, hearty quinoa bowls, salads, maybe also build-your-own,” really easy to eat in or take out. Farrington might even bring back her beloved wild boar for a lunch bowl.

Tiqa has announced plans to launch a retail bakery this month on December 14th. The shop will be open 7 days a week during the restaurants normal business hours. You can see a full product list on Tiqa’s website.

Bramhall and the PB & ME food truck will be serving “food, treats, alcohol and warm beverages” at the 7,500 sq. ft. ice rink at Thompson’s Point. The rink is scheduled to open on December 1 and operate through to February 22.

More info on the rink: website, facebook, twitter.

Here’s a look inside the construction site for Rhum, the new tiki bar and restaurant under development just off the corner of Cross and Free Streets.

The center of the room is dominated by a large rectangular bar which in addition to being tiki cocktail central will also house Rhum’s raw bar. The east wall of the subterranean space is a long and low serpentine lounge area where larger groups can gather and share some of Rhum’s large scale cocktails.

Rhum is a collaboration between Jason Loring, owner of Nosh and Slab; Mike Fraser, owner of Bramhall Pub; Nat Towl, builder and designer. The kitchen and bar will be led by the talented team of Frank Warren Anderson and Rebecca Ambrosi.

They’ve made a lot of progress on construction since the project began and hope to open Rhum this winter. You can get a taste of the menu at the Rhum sneak peak being held December 1st at Bramhall.

The Press Herald reports that Vena’s is planning to serve a food menu of “updated versions of beef Wellington, Waldorf salad, butterscotch pudding and other classic dishes from the 1950s and 1960s to go along with its drink menu of Manhattans and gin and tonics.”