Category: Under Construction

Havana South & New Wine Column

| Posted in Under Construction, Wine

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.

Havana South & New Wine Column

| Posted in Under Construction, Wine

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.

Washington Ave Eats & Havana South

| Posted in Under Construction, General News

The Tuesday Portland Daily Sun includes a report on the various food happenings on the in-town stretch of Washington Ave, such as

Chiang Mai, formerly on Union Street in the Old Port, has opened for business at 52 Washington, site of the former Loco Pollo. Hasta la vista, tamales and pozole. Sawadee, satay and pad thai.

and an update on Havana South, the new restaurant under construction on Wharf Street.

An extended patio on Wharf Street, glass doors offering a view into the wine cellar, a late-night menu at the bar and a large banquet space are among the attractions at Havana South, a new restaurant at 44-50 Wharf St. scheduled to open on Tuesday, June 22.

Washington Ave Eats & Havana South

| Posted in Under Construction, General News

The Tuesday Portland Daily Sun includes a report on the various food happenings on the in-town stretch of Washington Ave, such as

Chiang Mai, formerly on Union Street in the Old Port, has opened for business at 52 Washington, site of the former Loco Pollo. Hasta la vista, tamales and pozole. Sawadee, satay and pad thai.

and an update on Havana South, the new restaurant under construction on Wharf Street.

An extended patio on Wharf Street, glass doors offering a view into the wine cellar, a late-night menu at the bar and a large banquet space are among the attractions at Havana South, a new restaurant at 44-50 Wharf St. scheduled to open on Tuesday, June 22.

Three Days in the Sun

| Posted in Under Construction, Profiles, Farming

There have been several food articles in the Portland Daily Sun this week. On Tuesday the newspaper reported on the collaboration between Sparrow Arc Farm and Bar Lola on a CSA for the central Maine farm in Portland,

This means the impending CSA will include a wide, eclectic sampling of the 300 varieties of veggies grown at Sparrow Arc, including heirloom tomatoes and cornichons, a type of baby pickling cucumber. “We will be able to offer a really mind blowing amount of veggies to our CSA,” said Linehan.

on Wednesday there was a profile/history of Micucci’s.

Miccucci Grocery Company launched in 1949 and was located in the trunk of Leo and Iris Micucci’s car. Licensing and the official launch came a couple of years later in 1951 so the family splits the difference and says the company began in 1950. From Middle Street to Commercial then to its current home, Leo and Iris moved the location but kept the name.

and on Thursday there was a report on the soon-to-open Bayside Bowl,

A draft menu offered a promise of relatively high-end food for $15 and less. Bayside Bowl plans to serve Focaccioa bread pizzas, mini chicken chimichangas, veggie stir fry, garden burgers as well as traditional hamburgers and cheeseburgers, crab and lobster cake dinners, reuben sandwiches, fish, grilled rib eye, roasted lemon chicken, cocoanut curry chicken poppers, grilled wings, fries, hush puppies, and a variety of kids’ dishes and desserts.

Under Construction: Local Sprouts

| Posted in Under Construction

The Munjoy Hill News has posted an update on the Local Sprouts Cafe, which is under construction at 645 Congress Street in the former Portland Hall dormitory. According the article, Local Sprouts is planning on opening next Friday in time for the First Friday Art Walk.

[Meara] Smith will serve as a chef at Local Sprouts. Previously she has cooked at Street & Co., Caiola, Pepperclub Restaurant and Aurora Provisions. She currently works part-time at the Blue Spoon.