A new neighborhood specialty market and and casual restaurant called Monte’s Fine Foods is coming to East Deering.
Co-owners Steve Quattrucci and Neil Rouda are in the process of of buying the Pizza by Angelone at the corner of Washington and Ocean Aves. The plan is to renovate the existing building and also add 2,300 sq ft of new space for the Monte’s kitchen and bakery.
Quattrucci and Rouda hope to open Monte’s early next year.
Tandem Coffee is meeting with the Historic Preservation Board to explore a possible expansion to their coffee shop and bakery in the West End.
The renovations would expand the the indoor space by enclosing the space under the gas station canopy.
A new 23-seat “upscale whiskey bar and pub” called the Independent Ice Company is under development and slated for 52 Wharf Street in the space formerly occupied by Mark’s Sports Bar.
Owners Brian Hanson and Larry Constantin plan to “feature a broad array of premium whiskeys, bourbons and scotches combined with a lunch and dinner menu in a comfortable and intimately designed space”.
Independent Ice has included a draft menu (page 179) in their recent liquor license application. Hanson and Constantin plan to open Independent Ice later this Summer.
The new restaurant under construction in the former Zapoteca space by Paciarino co-owner Enrico Barbiero along with Steffano Zurleni and Nauro Stoppani will be named Pizzarino.
Pizzarino will be an Italian pizzeria and bar with pizzas made “daily with a special wholegrain flour, directly imported from Italy”. Pizzarino will also serve “Risotto, Arancini, Gnocchi, and Fresh Salads” along with “original Italian aperitifs, typical Italian cocktails, beers and wines, from Italy and from Maine”. The owners have provided a draft menu (page 123) as part of their liquor license application.
Pizzarino plans to offer guided wine tastings by their “experienced sommelier from Italy”. The owners hope to open Pizzarino later this summer.
Austin Street Brewing (facebook, instagram, twitter) has announced plans for a 2nd location.
The close to 9,000 sq ft new brewery will be located in East Bayside in the same build as Rising Tide. They “hope to start production there by October”. They report that the new location will have a 2,000 sq ft larger tasting room and outdoor area.
Austin Street will be retaining their current space on 1 Industrial Way in addition to this new space.
Portland’s on track to get another oyster bar this Summer.
The Maine Oyster Company (website, facebook, instagram) has started construction at 38 Portland Street, just down the street from Isa and Back Bay Grill, of a 30-seat eatery serving oysters, lobster and crab rolls, and clam chowder. You can see the full menu on their website.
Maine Oyster Co. will be open 4 – 9 pm, Thursday through Saturday. They hope to open in July.
A new kobucha producer called Root Wild (website, facebook, instagram) is under construction in the former Sahara Club building at 135 Washington Ave.
Longtime Urban Farm Fermentory kombucha brewer, Reid Emmerich, is leading this new project. Root Wild hopes to open this summer.
A new mobile food venture named The Totally Awesome Vegan Food Truck (website, facebook, instagram) is under development.
Owner Tony DiPhillipo plans to launch the truck in July serving “decadent vegan comfort food from his totally rad 80’s synthwave themed mobile kitchen.”.
The menu isn’t set yet but DiPhillipo writes,
Expect to see our own creative twist on some American diner favorites, charbroiled sandwiches on artisan bread, eclectic dishes inspired by international street food, smokey cheese sauces, unique homemade dipping sauces and aiolis along with decadent vegan milkshakes and craft sodas.
Pastry chef Brant Dadaleares has leased 57 Exchange Street, the subterranean former location of Christmas Noel in the John Calvin Steven designed building at the intersection with Middle Street.
Dadaleares will be renovating the 2,000 sq ft space where this November he plans to open Gross Confection Bar (website, facebook, instagram) serving an “ever changing selection of high-quality artfully-plated desserts, cocktails, dessert wines, and digestifs” in the evening, and take-out pastries and coffee in the mornings.
GCB will have seating for 37.
Dadaleares was the longtime pastry chef at Fore Street. He’s also worked at Arrows, Hugo’s/Eventide/The Honey Paw, Roustabout and Central Provisions/Tipo.
Dextrous Creative has been hired as architects for Gross Confection Bar.
To get a sense of what a Gross-style dessert is like check out this fun video from Knack Factory.
Heritage Seaweed (website, facebook, instagram) is under construction at 61 India Street. The new shop will sell specialty seaweed-based foods and other seaweed products such as: skincare and bath products, candles, tinctures, tea, cookbooks, ID guides and art.
Heritage Seaweed hopes to open in July.