A restaurant called Taqueria Tequila Mexican Food is under construction at 249 Saint John St, the former home of Sabor Latino and Viet Bangkok Cuisine. You can take a look at a draft menu on page 32 of the City Council agenda.
Owner Fernando Saldana owns Pancho Villa in Brunswick.
According to a report from the Bangor Daily News, Maine Beer Company, maker of the ever popular Peeper Ale, plans to move to a new facility in Freeport this Spring.
The existing brewery produces 3,000 barrels of beer a year, or about 58,000 12-bottle cases.
With the expansion, Maine Beer will add four new fermenting tanks, which will boost production to 5,000 barrels per year, Kleban said.
The brewery will join two other like-minded businesses on Route 1: Gritty McDuff’s brew pub, and Maine Distilleries, maker of Cold River vodka and gin.
Miyake is planning to revive their original spot on Spring Street to (re)launch Food Factory Miyake next year, as a BYOB casual restaurant serving Japanese comfort food. Food Factory Miyake was the original name for Miyake when it first opened at 129 Spring Street in 2007.
Ever since 2011 when Miyake moved to Fore Street, the old space has been used for offices and as a base of operations for catering.
Local 188 has announced that they’ll be naming the new restaurant they have under construction at 915 Congress Street, Salvage BBQ & Smokehouse. The restaurant is located at the former home of Portland Architectural Salvage. They’re planning on opening in Spring 2013.
Monday’s City Council meeting will review and vote on liquor licenses applications from several new restaurants under construction:
A new craft cocktail bar called the Portland Hunt & Alpine Club (website, blog) is currently under development with a target opening date in March 2013. No lease has been signed yet but owner Andrew Volk is actively seeking out the right space for the business.
Here’s how he describes his vision for the Hunt & Alpine Club,
The Portland Hunt and Alpine Club will feature craft spirits from Maine and around the world. Their ever-changing cocktail menu will reflect Andrew’s experience and passion in the industry. Along with cocktails there will be a beer and wine menu, and small plates from local purveyors. Customers can expect a relaxing atmosphere that pays homage to the outdoor spirit of Maine while remaining modern and current. The Portland Hunt and Alpine Club will also provide continuing education for those curious about spirits. This program will include bringing in bartenders and industry experts from around the world to Maine.
Volk’s resume includes time as a bartender at Clyde Common in Portland, Oregon. In addition to launching the Hunt & Alpine Club, he’s also working as a consultant to Caledonia Spirits in Hardwick, VT.
Hella Good Tacos is planning to scale up their successful food cart operation into a brick and mortar restaurant. Owner Josh Bankhead is raising $25,000 online to start up this new venture. If you’re a fan of Hella Good, then head on over to Peerbackers.com to learn more about his plans and make a pledge to help him out.
Online crowd-funding has been an increasing popular model for local food businesses to raise funds. Food Coma TV, Union Bagel, Roost are a few of the ones that have successfully used this approach to get the financial backing they needed to start-up.
Erika Joyce, co-creator of the Cloak & Dagger supper club, has announced Chinese Laundry, “Portland’s first dim sum pop-up”.
At the moment, the Chinese Laundry is ran by two folks from ‘Nam, myself included. We’re hoping to start popping up in the late winter, early spring. If you are interested in getting involved- ie, making dumplings/buns, donating space, marketing, etc., shoot me an email, as we hope to get more hands to aid ours!
Chef Damian Sansonetti is working on launching a new restaurant in Portland. Until recently Sansonetti was the Executive Chef at Bar Boulud in New York City. He’s been scouting locations in Portland and in the meantime is running a series of pop-up dinners.
The next pop-up is scheduled for October 30th; interest in the dinners has been quite strong and an additional dinner in early November is likely. For more information on the dinners or to make a reservation email sonnetpopup@gmail.com.
According to a report from the Munjoy Hill News, Three Buoys Seafood Shanty & Grille is under construction at 111 Cumberland Ave in the space formerly occupied by Buffalo Wings-N-Things.
East Enders will soon have another restaurant option from which to select according to Nikole and Bill Holler, owners of the soon-to-be Three Buoys Seafood Shanty & Grille. The location is at the corner of Cumberland Avenue and Washington Street – the site of the former Buffalo Wings restaurant. That’s where mhn.com met them early this afternoon.