Red’s Dairy Freeze Demolition

According to a report in The Forecaster the Red’s Dairy Freeze building is going to be demolished and owner hopes to eventually rebuild. Red’s was seriously damaged by fire earlier this year.

Code Enforcement Officer Patricia Doucette said the owner of Red’s has obtained a city permit to demolish the popular, soft-serve ice cream shop that was scorched by an early morning electrical fire on May 16.

Doucette said owner Chris Bolling indicated he would raze all but two ground layers of concrete and rebuild on the existing foundation. The permit, issued last week, is good for six months, she said.

For more information see the Portland Press Herald article published 7/24/2010.

Under Construction: Canelli's

A sign in the window at 7 Exchange Street is announcing a new Italian restaurant called Canelli’s “Fantastic Food at Fantastic Prices!” that’s under construction. If that address sounds familiar it may be because last Spring it was the site a construction site for Wasabi, a sushi restaurant that never launched. A source tells me that Canelli’s is being opened by a Boston area couple who ran a similar restaurant in Massachusetts for many years.
Just up the street from Canelli’s is the construction site for another Italian restaurant, G’Vanni’s which is going in at the old Walter’s space.

Under Construction: Canelli’s

A sign in the window at 7 Exchange Street is announcing a new Italian restaurant called Canelli’s “Fantastic Food at Fantastic Prices!” that’s under construction. If that address sounds familiar it may be because last Spring it was the site a construction site for Wasabi, a sushi restaurant that never launched. A source tells me that Canelli’s is being opened by a Boston area couple who ran a similar restaurant in Massachusetts for many years.

Just up the street from Canelli’s is the construction site for another Italian restaurant, G’Vanni’s which is going in at the old Walter’s space.

Under Construction: Mike's Rock 'N Roll Sandwiches


There’s been a new restaurant under construction for a few weeks over at 437 Congress Street at the former location of GRO Cafe. Signage is now up and it look’s like it will be a sandwich shop called Mike’s – “We make Rock ‘N Roll Sandwiches”. Info on the Guitar Grave (Mike’s neighbor and owner) website promises “a small menu of fast, inexpensive and delicious items as well as luncheon and drink specials”.

Under Construction: Mike’s Rock ‘N Roll Sandwiches

There’s been a new restaurant under construction for a few weeks over at 437 Congress Street at the former location of GRO Cafe. Signage is now up and it look’s like it will be a sandwich shop called Mike’s – “We make Rock ‘N Roll Sandwiches”. Info on the Guitar Grave (Mike’s neighbor and owner) website promises “a small menu of fast, inexpensive and delicious items as well as luncheon and drink specials”.

Tunisian Tasting@Vignola and Construction at Pai Men and Rosemont

PortlandTown has posted images of the Tunisian tasting at Vignola and the construction sites for the new Rosemont on Brighton and Miyake’s new noodle bar (shown here) that’s going in at 188 State Street in Longfellow Square.
Photo Credit: Michael Barriault
For more information on Rosemont’s expansion on Brighton see the Portland Daily Sun article published earlier this week.

It’s the kind of news that might cause Rosemont Market fans to panic — the mini-chain’s original Brighton Avenue store is closing.
But relax. The original shop is closing, but only to focus on food preparation while the retal operation is moving across the street, doubling its size and adding products.

Under Construction: WhaddaPita

Back last September word got out of two new restaurants in the works, Sonny’s and Your Grandma’s. Sonny’s opened in early January but Your Grandma’s (slated for the old Chef et al. space) has yet to launch.
Now there’s a sign up at 408 Forest Ave promoting a new venture to be called WhaddaPita – Taste it, Love It. According to Trademarkia, a Constantine Casvikes from Saco owns the trademarks for both Your Grandma’s and WhaddaPita so it seems like it’s more a re-alignment of concept than a completely new venture.

Under Construction: Trader Joe's

The FTC has approved Trader Joe’s purchase of the old Wild Oats store on Marginal Way. (PPH)

Trader Joe’s hasn’t commented formally on its plans for Portland, but it did apply last month for food service and wine and liquor licenses from the city.

The approval of the sale and the actual transaction were expected to be the last barriers before the company renovates the building and announces details of its plans.

For additional reporting read the articles in the Forecaster and Mainebiz.

Under Construction: Trader Joe’s

The FTC has approved Trader Joe’s purchase of the old Wild Oats store on Marginal Way. (PPH)

Trader Joe’s hasn’t commented formally on its plans for Portland, but it did apply last month for food service and wine and liquor licenses from the city.

The approval of the sale and the actual transaction were expected to be the last barriers before the company renovates the building and announces details of its plans.

For additional reporting read the articles in the Forecaster and Mainebiz.

Havana South & New Wine Column

Yesterday’s Food & Wine section in the Press Herald included an update on the soon to open Havana South,

The head chef is Joe Boudreau, formerly of Mims in Portland and the Purpoodock Club in Cape Elizabeth. The food, Boland said, will be American cuisine with a Latin twist. Think filet mignon with an adobo rub, or a hanger steak with a chimmichurri sauce.

Latin fare will be represented by a Peruvian seafood paella, made with dende oil to give it a rustic flavor. Also on the menu will be a Brazilian stew known as moqueca.

and the launch of a new wine column written by Joe Appel who puts his wine knowledge to use on the page and at his day job at Rosemont.

My intention for this column is to make it desperately relevant to you – whether “you” is a can’t-relate-to-humans-because-wine-is-more-interesting geek, a mildly interested food-lover unfamiliar with the world of wine, or somewhere in between.

I try hard to keep an open mind and treat every aspect of the wine world as an opportunity to learn something new. Still, here’s what really excites me: reasonably priced, locally available, food-friendly wines that honestly reflect the character of the land that bred them, the true nature of the grapes that died for them, and the spirits of the farmers and winemakers who labored over them.