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.
the Press Herald What Ales You column reports that High & Mighty Beer Company is considering moving to the Portland area.
“We are exploring opening a small Farm to Table Brewery Restaurant in the Portland area. We are looking to have this completed in the next couple years. Our hope in doing so is to help maintain farm land as we believe it was meant to be; as farm land. We’d like to have this as an extension of High & Mighty, but you never can really predict what the future holds.”
Eater Maine has posted an interview with Chris Gould about his upcoming restaurant Central Provisions.
Did the character of this building influence the restaurant concept?
Absolutely. The concept was always to do tapas-style small plates. But the feel and what we’re putting in here in terms of the bars and the stools and the tables and the decor is totally driven by the 200-year-old building. This was built in 1828. It’s one of the oldest buildings in Portland. It’s survived two fires. It was originally a warehouse right on the water. There’s these trap doors that go up through the floors on every level and at the top there’s a wheel that they used to pull up crates and barrels from the ships with goods coming from the East India Trade Company.
The Forecaster has published an update on the restaurant under development at 211 Danforth Street.
Keith Hickman, of Portland and New York City, expects to close Nov. 1 on the $440,000 purchase of the one-story building, now the site of Vespucci’s variety store.
Hickman and business partner Josh Kaplan hope to open the restaurant by next summer, after moving the store to the rear of the building, where it would continue to operate.
The Root is reporting on a new collaboration between Masa Miyake and Wolfe Neck Farm and a Q&A about Miyake Diner.
SK: How will the new restaurant differ from the two existing ones? How is the food different from the food at the other restaurants?
WG: Miyake Diner will differ from the existing restaurants in a couple of ways. First the menu. We will be serving items that could be considered Japanese comfort food in many ways. This will consist of curry, doria, pork cutlet, udon, shabu-shabu, okonomiyake etc. Though seemingly simple dishes we will strive to have a menu that is concise yet dynamic in a manner that we will be offering authentic Japanese fare that Portland residents have not had the opportunity to sample in not only our current restaurants but also in Maine.
Frontier Psychiatrist has published an interview with David Levi about his background and his upcoming restaurant Vinland.
FP: So, the burning question: what is the food going to be like?
DL: Wild foods are the ultimate for me. We are biologically wild animals, we evolved to eat wild foods, wild foods are more nutritious, they are more unusual and exciting and varied than anything we can buy, and they connect us in the most fundamental way to our landbase. I’m really interested in fermentation, especially wild fermentation (as in, fermenting without a starter culture, just relying on wild bacteria and yeast), so there will be lots of fermented ingredients and lots of foods that can be stored through the winter. Clearly, I won’t be using any food ingredients I can’t get in Maine. So, no olive oil, no black pepper, no lemon. This is where creativity comes in.