Category: Under Construction

A new 1,100 sq. ft. bakery is under development in the store front at the corner of North and Congress on Munjoy Hill.

Owners Chris Deutsch and Amy Fuller plan to offer French baked goods in the morning, and serve focaccia, Roman-style pizza and sandwiches for lunch. They will eventually add a dinner service.

Deutsch and Fuller learned to bake in Paris and prior to moving to Portland they operated a French bakery food cart in DC called Hot Hot Bakery.

The couple hope to open their as-yet-unnamed bakery this fall.

Blyth & Burrows is the new DBA for the cocktail bar under construction at 26 Exchange Street. Here’s a statement on the concept,

Blyth & Burrows is a classic cocktail bar steeped in the traditions of exceptional hospitality and a dedication to craft. The bi-level room features a raw bar and a creative food program, but the focus here is on perfectly poured cocktails and impeccable service.

The name is a reference to Captain Samuel Blyth from the HMS Boxer and Lieutenant William Burrows of the USS Enterprise who were buried in the Eastern Cemetery and died during an naval battle between their ships in Casco Bay in 1813.

The bar was originally slated to be named Proper Charlie’s. It is being launched by Josh Miranda.

Cong Tu Bot (facebook, tumblr, instagram, twitter) co-owners Vien Dobui and Jessica Sheahan have applied for a liquor license for the restaurant they have under construction in the Nissen Building on Washington Ave.

Their menu will focus “on noodle dishes commonly found in Saigon, as well as a selection of smaller side dishes and snacks to accompany our entrees.” Here’s an excerpt from the full draft menu (pages 96-97):

 

and here’s a look at the floor plan for the 27-seat restaurant:

The new barbecue restaurant Fire & Co has under construction on outer Forest Ave, Noble Barbecue (instagram) has applied for a liquor license. Here’s a look at an excerpt of the draft menu (pages 41-42) supplied with their application:

A new central African restaurant called Bujabelle is under development at 249 Saint John Street in the space formerly occupied Chez Okapi. Co-owners Jerome Niryumwami, Jean Claude Nitunga, and Thierry Mugabe have applied for a liquor license and the materials supplied include a draft menu:

The Press Herald has posted an update on last week’s news about the launch of Edible Maine this summer.

At least to start, Edible Maine will be published quarterly and will run some 50 pages an issue, according to Michael Sanders, a Maine food writer of more than two decades who will serve as its editor. “This is going to be a magazine you can cook from or look at, read deeply into or read for two minutes for fun things you didn’t know you could do in Maine,” he said. “Most of all, it should help you get out and do things – go to a restaurant, go clamming, cook…

Fishermen’s Grill has announced plans to move to 650 Main Street in Westbrook where they’ll move into the space formerly occupied by Rosen’s Deli. Fishermen’s Grill expects to open the new Westbrook location in May.

Westbrook has seen a significant uptick in new food businesses choosing to (re)locate there over the past couple years including Brea Lu, Rosen’s, Big Fin Poke, Mast Landing Brewing and Black Dinah Chocolates.

Cafe Crepe plans to open their new location in the Public Market House this Friday. Cafe Crepe has taken over the space formerly occupied  by K. Horton’s Specialty Foods.

There’s news from two mobile food  vendors:

BP’s Shuck Shack
BP’s Shuck Shack, which has operated a food cart for the past two years in Portland, has leased a gas station in Newcastle where they’re launching a distribution center and retail shop, and where, reading between the lines, they’ll be opening an oyster bar. BP’s will be the 10th mobile food vendor operating in Portland converting to or adding a brick and mortar capacity.

Pizza by Fire
Pizza by Fire has launched a new food truck.