Category: Under Construction

City Deli is expanding into an adjacent space in One City Center. The additional room will be used for an expanded line of “several grab-and-go food items, as well as a variety of Maine-made specialty foods and gifts”. City Deli expects to complete the expansion in September.

Garrett Fitzgerald has leased the former Benny’s Fried Clams building on West Commercial Street where he plans to open a seasonal seafood restaurant. This will be a second location of the Bar Harbor Lobster Company that he operates on Mount Desert Island.

Garrett Fitzgerald has previously launched two restaurants in Portland: the Portland & Rochester, and Royale Lunch Bar.

Update: The name of this new business will be Clam Bar (instagram). Their plan is to launch with a food truck in LAte August or earlier September and then open the brick and mortar space next.

Kuno (instagram), the new restaurant under construction on Cumberland Ave, has applied for a liquor license. Included in the materials supplied with the application are a draft menu and floor plan.

A new restaurant called Roll Call (instagram) is under development in the West End. Owners Michael and Siobhan Sindoni have leased a space in the Little Giant building (which was briefly a West End outpost of A&C Grocery) for their new venture. The Clark Street space is slated to open for takeout and outdoor dining in late September. The Sindoni’s will be joined in the business by Michael’s brother Nick who will run day-to-day operations.

Starting today (noon to 8pm), Roll Call will be holding a weekly pop-up at the Austin Street Brewing location in East Bayside on Fox Street. The pop-up will be serving an “8-hour House Roast Beef sandwich, Fake N’ Cheese (a vegetarian sandwich made with a soy protein), Cucumber Salad and Buttermilk Panna Cotta with Blueberries and Milk Crumble”.

Both Michael and Siobhán Sindoni are from the Northeast and after a visit to Portland in 2015 made plans to move here.

Prior to moving to Maine, Michael was the executive chef of the Joule Hotel and opened the restaurant CBD Provisions in Dallas. Siobhán was the sommelier/manager at FT33 in Dallas. They also work together for Makeready as culinary director and service/wine director. Their most recent Makeready opening was Frannie & the Fox in Hotel Emeline in Charleston.

Briana and Andre Volk have completed a new book project, Wonder Woman, The Official Cookbook. Briana wrote the text and Andrew did the photography. The book is being published by Simon and Schuster and is set to release in November.

An enduring symbol of truth, justice, and equality, Wonder Woman has inspired comic readers of all ages for nearly eighty years with her unwavering moral compass and commitment to preserving peace on Earth. Now, fans can celebrate their love of this iconic hero with this fun cookbook inspired by all things Wonder Woman. Illustrated by gorgeous full-color photography, the book features over 50 delectable recipes—including Greek Goddess Salad, Themysciran Flatbread Pizzas, and Lasso of Truth Cupcakes—for cooks of all skill levels. With simple recipe instructions, suggested ingredient modifications, and prepared menus for several delightful Wonder Woman–themed parties, this is the perfect cookbook to share with friends, family, and Amazon warriors both big and small.

When Drifters Wife announced they were permanently closing the restaurant, the one ray of hope was they were “keep[ing] our beloved space at 59 Washington Avenue but need to re-imagine what’s inside”. Today they took the first step in that direction by rebranding their instagram account and website as Pigeons.

You may recall that over the winter, Drifter operated a weekly Sunday afternoon event called Pigeon Sunday. They’re still working out the details of what Pigeons will be but with Pigeon Sunday as a touchstone I’m excited for what is to come.

Another new food truck tracking service, Truckster (website, apple, android, facebook, instagram) plans to launch in Portland later this year.

Truckster got its start in Denver and has since expanded to serve four cities in Colorado as well as works with food trucks in the other Portland and Austin, Texas. Truckster was co-founded by Molly and Connor Hollowell. Connor Hallowell grew up in Falmouth, and that’s part their motivation for bringing their service to Maine.

Connor Hollowell owned a food truck in Denver with his brother. It’s that insider perspective that the Hallowells feels gives them an edge in developing a platform that addresses the needs of food truck owners. The Truckster Vendor app lets food truck owners “control their profile, schedule, view marketing dashboard analytics, and are able to interact with their fans.” It also provides “catering leads and [has] an integrated mobile and online ordering system.”

Truckster is currently making connections with Maine food trucks and hope to launch the service for consumers this fall. The service for consumers will be available on the web and as native apps for both Apple and Android.

A year ago there weren’t any food truck tracking services in Portland. Three services launched in Portland earlier this year, and two of them—Food Trux and Maine Food Truck Tracker—merged in July. I’m aware at least one more service currently under development.

Nick Yee, the owner of the Kuno (instagram) food truck, has leased 166 Cumberland Ave where he plans to open a brick and mortar restaurant of the same name. Kuno will be serving an expanded menu of Southeast Asian dishes and his family recipes with a full bar.

Yee hopes to open the restaurant in September, and in the meantime will be offering takeout using the food truck kitchen and delivery through services like 2DineIn.

Yee launched the Kuno food truck in February of 2019.

Magnus on Water reopened last week for service on their patio. As they scale up the menu for that aspect of their business, the team is also working on a new project.

Magnus hopes to open a food truck across Water Street in Mechanics Park overlooking the Saco River. Serving out of a converted Airstream, Magnus will be offering a more casual scaled down menu that customers can enjoy in the park.