Rosanna’s Ice Cream (website, facebook, instagram, twitter) has leased the former Salty Sally’s space at the intersection of Congress and Saint John Streets. Rosanna’s will be using 953 Congress as a production space, as well as a pick-up spot for the ice cream.
Owner Salli Wason shared on facebook that she’s continuing to search for a retail space to be a permanent home for Rosanna’s but that for the next year this will be a transitional space as the business continues to grow.
Standard Baking Co. has had a bakery cart built. It was stationed out in front of the bakery Sunday for an Earth Day collaboration with the Portland Gear Hub.
They haven’t decided yet on how they’ll use it this summer. I’m hoping for a roving bakery and coffee cart and bread delivery service. “I’ll have a pain au chocolat, small coffee, and 2 baguettes please.”
A group of Somali Bantu immigrants in Maine are launching a new food truck in Lewiston.
The Isuken (website, facebook) food truck is raising start-up funds through a Kickstarter campaign for a down payment on the truck and for other expenses.
Here’s some information on the menu:
The main products that Isuken food truck will offer are Sambusas, fried pastries filled with local meats and veggies. We will offer beef, chicken, fish, and veggie (vegan) options. We will also offer a gluten-free and vegan rice, corn, bean, and veggie dishes and grilled meats. For beverages, we will offer our Somali chai tea, a sweet, spicy, milky tea.
Chef Evan Richardson has leased the space at 90 Exchange Street, formerly occupied by Crooners & Cocktails, where he plans to open a scaled-up restaurant version of his food cart Eaux (facebook, instagram).
Eaux will serve a menu of “New Orleans and Southern inspired food…in a bistro setting” Wednesday through Monday, 11:30 am to 1 am. Richardson plans to open by late May.
Here’s a look at the draft menu:
Eaux will join an ever growing cadre of restaurants that got their start as food carts and food trucks. The list includes Bite Into Maine, Mami, Small Axe/East Ender, Love Kupcakes/Baristas+Bites, Hella Good Tacos, Mainely Burgers, Urban Sugar and CN Shawarma/Baharat.
Lio (instagram, facebook), the new wine-focused restaurant from Cara and Cecile Stadler – owners of Tao Yuan and Bao Bao, has applied for a liquor license. As described in the application cover letter,
The concept of Lio is to offer a wide variety of wines by the glass, including many high end wines that are typically not available by the glass, with menu options specifically paired with the wines. The cuisine will be modern European offered on small plates, allowing diners to have food & wine typical of fine dining restaurants without the time or cost commitment of fine dining. The layout of the restaurant is designed around a serpentine bar configuration, that allows diners to cluster in groups around the curves, as well as a chefs table and private dining room. The space also has a deck and patio. It is an amazing location with a unique layout that we believe will be a unique and welcome addition to the already diverse restaurant scene in Portland.
Owen Price has joined the team as the chef for the restaurant. You can see some pictures of the Lio kitchen and early menu development on his instagram account.
The draft menu (page 87) includes smaller plates like Parsnip & Potato Latkes, pastas such as Bucatini with lump crab, chili flake, crab butter, breadcrumbs, olive oil, lemon, parsley and larger dishes such as Salt-crusted Whole Fish.
Here’s a look at the floor plan for Lio:
Crown Jewel (website, facebook, instagram) has applied for a liquor license. The 35-seat restaurant is under construction on Great Diamond Island. Owner Alexadra Wight was the organizer of the highly regarded Flanagans Table series that ran for several years in Buxton.
Crown Jewel will be open seasonally starting in 2018 through Columbus Day. Rocky Hunter has joined the team as the chef for the restaurant. Hunter was formerly the Vegetarian Chef de Cusine at David’s Opus Ten.
The draft menu (page 64) includes smaller items such as smoked mackerel rillet, and Fryburg potato & caviar, entrees such as pan seared cod and gnocchi verde.
For a list of other restaurants under development see our Under Construction List.
Uncle Billy’s Bar-B-Que (website, facebook, instagram, twitter) has leased the former Abilene space at 539 Deering Ave in Woodford’s Corner where they plan to operate a pop-up restaurant while their permanent location on Cumberland Ave is under construction.
The Uncle Billy’s pop-up will open as soon as some light renovations and inspections are complete and run through the end of the summer. It will serve a scaled back version of the menu that will eventually served on Cumberland Ave.
Portland’s new food tour company, Maine Food for Thought (website, instagram, facebook) will start selling tickets on their website on April 27th. Their first season of tours will run June through November.
Founders Sarah and Bryce Hach are working with a real strong line-up restaurants: East Ender, Evo, Piccolo, Scales, Solo Italiano and Union. They’ll also be partnering with a number of other nonprofit, education and research organizations providing the information that will inform the back stories shared on the tours.
Maine Food for Thought tour goers will get to experience a ” series of locally sourced and harvested dishes” and “will learn how Maine’s people, ecology, and economy interact to shape a celebrated food destination”.
The Portland Phoenix has interviewed Charlie and Aimee Ely, owners of Locally Sauced, who are trading in their food truck for a brick and mortar location on Thompson’s Point.
The Phoenix: What was it about Thompson’s Point that made it an appealing choice as a spot to finally put down roots?
Aimee Ely: There were a lot of factors. Our initial decision to seek out a brick and mortar space was the fact that catering is super seasonal. We were hoping to find something of a routine for the sake of our kids. What we were doing was awesome and a lot of fun, but very unpredictable and sporadic. When the opportunity for this space opened up it felt like a perfect situation given the relationship we had with Bissell and the Point already.
The Press Herald checked in with Definitive Brewing on the upcoming launch of their Industrial Way brewery and how they hope to succeed in an increasingly competitive market.
[Michael] Rankin, the CEO of Definitive, rounded up a group of 11 investors and bought a building on Industrial Way, across the street from Allagash and next door to Foundation, Austin Street and Battery Steele breweries. Definitive hired Dylan Webber – a former top brewer at Maine Beer Co. and Mast Landing – to be the director of brewing operations. And Definitive is diving into the market with a 15-barrel brewhouse and four 40-barrel fermenters, which is enough to make more than 1,000 gallons a week.
Definitive Brewing is slated to open around Memorial Day.