Category: Under Construction

MaineBiz reports that Fork Food Lab is planning to move out of their digs in Bayside to a larger space in South Portland.

Fork Food Lab, a Portland shared commercial kitchen and business incubator, has signed an agreement to buy a bigger space in South Portland to alleviate current capacity constraints.

“We signed a purchase and sales agreement for 42,000 square feet in South Portland, which is about eight times what we have now,” Bill Seretta, Fork Food Lab’s executive director and president of its Yarmouth-based nonprofit owner, told Mainebiz on Wednesday.

The article indicates “[i]f the deal does close, Seretta said a move would occur in stages, over the course of two years.”

A new business called The Grateful Cup (instagram) is under construction at 46 Veranda Street in the space formerly occupied by Union Bagel Company. The Grateful Cup will be a juice and smoothie cafe and will also serve coffee, salads and wraps.

The four founders (Samantha Allen, James and Amy Harder and Jessica Rexford) are owners or managers at the Float Harder Relaxation Center just a block or so away at the corner of Veranda and Washington. They’re launching the cafe to expand the range of “healthy and convenient lunch options” that they were looking for themselves in the neighborhood.

An opening date for The Grateful Cup is TBD as they work through the remainder of the renovations.

A new Los Angeles-inspired restaurant called Regards (website, instagram) is under construction at 547 Congress Street with plans to open this winter.

Owners Neil Zabriskie, Kimberly Lund and Cameron Lewin plan to serve a menu that melds the “fresh, clean [approach of] California cuisine which is intrinsically tied to techniques and flavors from Mexico” with “produce and vegetable driven dishes while shining a spotlight on the bounty that Maine provides.” Chef Zabriskie clarified that Regards isn’t a Mexican restaurant but those food “memories, techniques and flavors are a deep part of LA and my palate”.

Regards will have a natural wine and agave focused beverage program.

Regards will be located in the space that’s been the home to Emilitsa for the past 13 years. The Greek restaurant held their last dinner service on Saturday September 25th.

This week’s Portland Phoenix has a report on the growing number of restaurants and food businesses on Ocean Street in South Portland.

“We chose this area because we knew, from personal experience, that all our friends and people we knew that were of the age to want to go to breweries were moving out of Portland, and South Portland was becoming a cool place to live,” Julia Dilger [co-owner of Foulmouthed Brewing] said. “We knew that young families in this area wanted a place to come with their kids and not have to go over the bridge.”

Eli Shapiro along with business partners Jay Town from New York and James Duhamel from Falmouth have leased the former Binga’s Stadium location where they plan to open a restaurant and cocktail bar called Free Street (instagram). Free Street looks forward to being a go to location for diners looking to grab a meal before or after events at the Cross Insurance Arena, and to also be a destination for Portlanders and visitors regardless of their evening plans. Shapiro is a former Boston-based bartender who will be Free Street’s co-owner and general manager.

The 17,000 square foot space is currently under renovation. The interior will be a blend of the former Binga’s Stadium layout plus wall murals by Max Erwin and Alexis Wells, some new furnishings, taxidermy, rainbow colored epoxy floor designs, and sculpture to create a truly  unique space.  For a quick take on the vibe they’re aiming for read this recent instagram post.

The first floor will feature a bar and lounge with seating for 175+ people. Additionally Free Street will have a large basement performance space where Free Street plans to showcase local and national talent that focuses on original music.

Chef Josh Carraha will be serving a menu of casual pub-style food, Shapiro has plans for a draft cocktail program along with novel house-made ice cube. Both the cocktail and food menus are currently under development so stay tuned for more details. One drink sure to be on the menu is the Recess which is garnished with an ice cream sandwich.

Bard Coffee is opening second Portland coffee shop. It will be located in the first floor of the new Sun Life Insurance building currently under construction in the Portland Foreside development in the East End.

The new Bard will have similar range of coffee and food offerings to their original café on Middle Street plus an expanded focus on tea. The space will feature a long bar, a takeout window, window-facing counter seating, tables and possibly a partitionable space for meetings or events. The construction plans for Bard 2.0 are still a little bit in flux but owner Bob Garver hopes to open have it open by mid-year in 2022.

A growing number of restaurants and other food businesses have been opening east of India Street as new buildings have sprouted up in the area. Other new food businesses in the area are Helm, Navis Cafe, Speckled Ax, Evo X, the Bard Coffee food truck and Grippy Tannins. The list will expand quite a bit once the Portland Foreside food hall launches.

The Press Herald reports that Soul Food Paradise will be moving into the food court at the Maine Mall.

The owner of Soul Food Paradise, a Portland takeout restaurant now operating out of Fork Food Lab in Portland, has signed a three-year lease with the Maine Mall food court and will be moving his business into the spot formerly occupied by national chain Arby’s.

A new market cafe and catering business called Sarah’s Farmstand Kitchen (facebook) is under development and owner Rachel Chiasson hopes to launch the business later this month.

For the initial menu Chiasson will be serving a takeout menu of rice bowls. Options will include Autumn Harvest (marinated kale crisp apple, charred root vegetables, nuts, maple dijon) and Three Bean (garlic black beans, fried chickpeas, edamame, roast corn, charred peppers, spicy cilantro sauce). All bowls come with a choice of shredded chicken, sliced beef, chopped shrimp or sticky tofu.

In addition to meals to go Chiasson plans to sell produce from the farms she buys from and in doing so expand the market for locally grown foods. The launch of Sarah’s Farmstand Kitchen is the culmination of Chiasson’s long term ambition to run her own business after working for many years in the hospitality industry.

Sarah’s will be located at the Urban Farm Fermentory in East Bayside. It will be open Thursday through Saturday, 3 to 8 pm.