Fiore Artisan Olive Oils & Vinegars will be opening a store in Freeport later this month, according to a report from Maine a la Carte.
Fiore Artisan Olive Oils & Vinegars will open its third store and tasting room Nov. 21 in Freeport, giving southern Maine cooks easy access to its unfiltered olive oils infused with flavors like blood orange, chipotle, Baklouti green chili and Persian lime.
WLBZ TV has aired a piece on Coffee by Design and their new roasting facility in East Bayside.
The Bangor Daily News has published a report on the large roasting facility and cafe that Coffee by Design is constructing in East Bayside.
They are building a futuristic cafe, which opens in early 2014. Anchored by an island bar, it will showcase the latest coffee extraction techniques. Because the coffee industry is changing rapidly, so are they.
“We want to make this fun,” said Spear. “We want people to have choices.”
Customers will be able to make their own blends, join a home-roasting club and, much like a brewery, go behind the scenes to smell, taste and sample beans as they go from bag to cup.
Cara Stadler, chef owner of Tao Yuan restaurant in Brunswick, will be opening a Portland restaurant this Spring, according to a report from Maine a la Carte.
The West End Deli is moving, and a restaurant featuring Chinese dumplings is already under construction in its place. Chef Cara Stadler, who owns Tao Yuan in Brunswick…confirmed today that the basement of the building at 133 Spring St…is being excavated and the space will be reconfigured into a single-level restaurant. It is expected to open in April or May…
Update: There’s been some question about where the West End Deli is moving to. A reliable source tells me that they plan on moving a couple blocks away on Congress Street.
The Forecaster interviewed Stella Hernandez, co-owner of Bar Lola, about the plans she and husband Guy have to close Bar Lola and open a new restaurant.
The new eatery will offer “a bit more diversity” in its menu, although the precise nature of the cuisine is still being determined, according to Hernandez.
“We’d like to step outside the structure (of Bar Lola) and create more freedom for our diners and for ourselves,” she said. “But the way we approach food and the way we approach service won’t change.”
Mainely Wraps (website, facebook) has leased 339 Fore Street in Boothby Square. This will be the 3rd location for Mainely Wraps which also has shops in Old Orchard Beach and Scarborough. Mainely Wraps was founded by Rich & Naphtali Maynard.
339 Fore was most recently the home of the short-lived Compass Rose, and prior to that has been occupied by Sebastian’s, Apsara, Shima.
For a complete list of Portland restaurants in development check out the PFM Under Construction list.
Chef/owner David Levi has provided an update on Vinland (website, facebook, twitter) and announced plans to open the restaurant in December.
…Our locally sourced, solid birch bar is finished, all our major equipment is purchased, our gorgeous local birch and walnut tables made by artisan woodworker Marc McCabe are done, the plumbing and electric are roughed in, the floors are refinished, and, in short, we’re getting close. We easily won approval from Portland’s City Council for our food, liquor, and outdoor seating permits. Portland Dry Goods and Seawall are teaming up to help us outfit our staff in casual elegance, in clothing made ethically here in New England…
Today’s Press Herald includes a front page story on Slab, a new bakery/pizzeria headlined by Stephen Lanzalotta.
Slab will operate in the spot once occupied by Scales, a seafood restaurant that anchored the public market. The space has 30-foot-high beam ceilings and floor-to-ceiling windows. If approved by the city, the layout will include an outdoor beer garden with 20 taps and 160 seats.
There are a number of changes taking place on Exchange Street:
Owners Guy and Stella Hernandez will be closing down Bar Lola as of November 16, and will be redirecting all their energies to launching a new restaurant in Portland. They’re close to securing a space for the as-yet unnamed restaurant and hope to open sometime in February 2014.
In explaining their motivation to launch a new venture, chef/owner Guy Hernandez explains,
We want to loosen our ties and make the process of cooking and dining out more transparent and less precious. A lot of places don’t give their customers the option to dine in a way they feel most comfortable – they’re either too rigid, have too many menu restrictions, or are too formal. And in most cases, food just magically appears from a distant kitchen. We want to change that paradigm and give the dining public a place in which they can feel that they are part of the action as an array of wonderful ingredients are transformed into dishes on the menu.
The plan is for the restaurant to be open 11am straight through to closing 6 days a week. They describe the new dining experience this way,
…from the moment you enter you’ll immediately be surrounded by the sights, sounds and smells of the visible ingredients, coupled with real, accessible cooking, all anchored by a custom-made, wood-fired grill. It will be warm and welcoming, and will inspire customers to stop in at any time of the day to get a carefully crafted snack and glass of wine from an extensive by-the-glass list, supported by a deeper, by-the-bottle cellar. Or, customers can choose to compose a full meal from what’s on hand that day from the restaurant’s purveyors.
I’m a big fan of Bar Lola will be sorry to see it go but am very excited to see what Guy and Stella have in store for us next.