Hunt + Alpine is planning to take their cocktail bar on the road next year with a new airstream food truck. Co-owner Briana Volk told me they’re planning to hold off site events and “adventure-style Hush, Hush pop-ups”.
The Volks hope to launch the mobile part of their business in the spring, and are now taking reservations for mobile cocktail catering.
Chef Christian Hayes, owner of The Garrison, has announced he’s taken over the former Andy’s Handy storefront In Yarmouth where he plans to open Dandy’s Handy Store. As a first phase Hayes will be moving Thoroughfare, his takeout operation, to the new space, followed the opening of Dandy’s in the spring.
Eaux (website, facebook, instagram) has announced plans to move to as yet undisclosed new space.
In the midst of preparing our little space for some type of safe indoor dining we came to a very apparent realization, we’ve flat out outgrown our space on Exchange Street.
We’ve made incredible memories, met incredible people and have had the privilege to serve Portland a piece of my heart that I think has left at the very least, a tiny little foot print in an absolutely incredible food scene.
Is Eaux done? Not even a little bit. Is Eaux moving? It certainly is (although we’re unable to reveal yet).
Eaux will continue to serve takeout and offer outdoor seating now through November 22nd.
Chef Siddharta Rumma is launching a new food delivery business called Fusillo (instagram) selling fresh pasta, pasta kits, sauces, and a “few really old regional specialties from Italy”. Orders will come with prep instructions and details about the history of the dish. Rumma is also planning to hold pop-up events.
I’ll be personally making small batches of fresh pasta, sauces, Italian specialties and other delicacies, you’ll get your favorite kit delivered, contactless, to your door…
Follow the detailed instructions. Have fun plating. Read the story behind the dish, get suggestions on how to pick the right wine or local craft beer pairing and enjoy a love letter.
Fusillo is coming to you.
With love.
Sid
For the last three years Rumma has been the executive chef for Ada’s in Rockland and Portland.
A new food truck called Hi Bar Brunch Truck (instagram) is under development by Hi Bar Bakery.
The new food truck will serve a menu that includes breakfast sandwiches, fried chicken and waffles, shakshuka bread bowls as well as muffins, scones, choco tacos, and cookies.
Owners Andy Rowell and Eric Wentworth hope to launch the brunch truck in March.
Mainebiz has published an update on Jing Yan, the Asian fusion restaurant under construction in the former Lolita space on Munjoy Hill.
Getting the operation up and running mostly just involves some cosmetic work, including swapping in new light fixtures and paint; plus buying a new fryer and hood system. The couple is doing the painting themselves but hired sub-contractors for the rest of the work. They financed the purchase and installations through a loan with Gorham Savings Bank.
“There are not many people wanting to open a restaurant right now,” she said. “It’s one of the riskiest times to do it. But we’re young and we saw an opportunity and we just fell in love with the space.”
A new wine delivery service called The Juice Caboose (website, instagram) is launching in the Portland area.
Owner Lucy Henderson will be providing “thoughtfully curated” wines delivered right to your home. Customers can choose between a one time or recurring purchase of 3, 6, or 12 bottles at a time.
The Maine Aquaculture Association (MAA) is working on an updated version of the Maine Oyster Trail (instagram). The original online oyster trail was published in 2017 using Google Maps. The new service will include an interactive trip planner, challenges, prizes and other features.
Funding for the project comes from a $10,000 grant from the Maine Office of Tourism and a second $10,000 grant from the Maine Aquaculture Innovation Center.
The MAA hopes to launch the new oyster trail in 2021.
Another two food businesses are under development:
Yardie Ting (website, facebook, instagram) is planning to open a restaurant in Gray, Maine. In support of the project chef/owner Shanna-Kay Wright has launch a crowd funding campaign with the goal of raising $25k.
My name is Shanna-Kay Wright. I am a female entrepreneur, chef, and single mother of two children. I am of Caribbean roots which inspire the cuisine on the menu of my own Caribbean restaurant called Yardie Tings…I would like to expand to another location that will allow for the growing demand and to include space for guess seating in a relaxed environment. The funds that are raised will be used for the renovation of the new location, which will begin next February of 2021. I have sourced a new location that requires layout changes and equipment purchases as I undertake renovations. Your donations will be used for the build-out of the restaurant because it is a blank canvas, the purchasing of appliances, and other fixtures for the restaurant. This will allow for a spacious, warm, and inviting environment for customers.
Wright plans to keep the original Yardie Ting in the Public Market House open, and hopes to open the new restaurant this spring.
For more info and to contribute to the campaign visit www.gofundme.com.