Tandem Coffee is planning to expand into the original Bunker Brewery building later this year when Bunker moves to their new location in Libbytown.
Owners Will and Kathleen Pratt intend to use the 1,200 sq ft building to grow their coffee roasting and packing facility. The space freed up next door will become additional seating for the original Tandem cafe and a small bakery to augment the capacity of the main kitchen on Congress Street.
Maine Beer Company is in the early stages of planning to quadruple the size of their brewery in Freeport, according to a report from the Press Herald.
The expansion would add a large production and office building and expand the existing tasting room, outdoor seating area and parking lot. In a sketch plan submitted to the town, the company said the expansion is needed to meet demand for its beers, which have gained a national reputation and a legion of dedicated fans.
A new sports bar called Mark’s Sports is slated for the space on Wharf Street currently occupied by Buck’s Naked BBQ. The owner of the new business is Mark Deane, who also launched Mark’s Place on Fore Street.
According to an article in the Press Herald, Buck’s is slated to close on August 20th. Their other locations in Freeport and Windham will remain in operation.
Chef Mike Smith and wife Robyn Luongo Smith are leaving their positions at Scales and The Honey Paw to lead the kitchen and front of house staff at the new off-peninsula restaurant Central Provisions has under construction in the Back Cove neighborhood.
Chris and Paige Gould, founders of Central Provisions, have purchased the former Borealis Bistro at 182 Ocean Ave where they plan to open a wood-fired Italian restaurant. The as-yet unnamed restaurant will seat 48 including a 9-seat bar and will serve Neapolitan-style pizza as well as pasta, salads and crudo and is slated to open in December or January.
For more information see this article in the Press Herald. It includes an interview with Smith.
Update: Chefs Fred Eliot and Travis Olson will co-leading the kitchen Scales. Eliot is the former chef de cuisine at Petite Jacqueline and Olson is the pastry chef at Scales.
Chris and Paige Gould, founders of Central Provisions, have purchased the former Borealis Bistro at 182 Ocean Ave where they plan to open a wood-fired Italian restaurant. The as-yet unnamed restaurant will seat 48 including a 9-seat bar and will serve Neapolitan-style pizza as well as pasta, salads and crudo.
The Goulds are making minimal changes to the existing interior which will allow for a speedy refit of the space—quite a different situation than the intensive and lengthy construction involved in launching Central Provisions in 2014. They hope to open this Back Cove neighborhood restaurant in December or January, serving dinner Wednesday through Sunday with plans to eventually open for weekend brunch.
The property has onsite parking, one space of which will be reserved for people picking up takeout orders.
Updated: MaineBiz has published an article on the real estate transaction and the Gould’s new restaurant.
Eater Boston reports that Mainely Burgers is planning to open their first brick and mortar location in Cambridge on Massachusetts Ave.
Urban Eye reports that Toroso, the new Kennebunk restaurant from the owners of Zapoteca, is set to open next week.
The Forecaster reports that Bao Bao chef/owner Cara Stadler plans to open a bakery/cafe/greenhouse in Brunswick.
Rossobianco held a pop-up dinner Tuesday night to preview chef Scott London the Bramhall Square natural wine bar/Italian restaurant. The 4-course dinner comprised of
Rossobianco is planning to open in early August, perhaps as early as Friday August 5th.
As part of thee lead-up to the opening of his new Bramhall Square restaurant/natural wine bar, David Levi is holding a Rossobianco (website, facebook, instagram) pop-up at Vinland on July 19th. Diners will get the chance to preview the menu with a 4-course and 3 wine pairing meal for $50.
Maine native Scott London has been hired as the chef de cuisine. You can bio for him and a menu for the restaurant on the Rossobianco website.
Tickets for the pop-up are available online.
New construction is in the planning stages for the Portland waterfront. The phased 44,000 sq ft project includes 25,000 sq ft of mixed retail and restaurant fronting Commercial Street. Part of the project would replace the building currently occupied by Sapporo.
Update: The Press Herald has published an article about this project.
The Portland Meatball Company, under construction in the former Pierre’s retail space on Exchange street, has applied for a liquor license. In his cover letter, owner Noah Talmatch describes PMC as a “full service lunch and dinner restaurant and bar, serving exceptional homemade pastas, sandwiches, soup and of course, exotic meatballs & pizza…decorated in a warm, New England style farmhouse decor”
The 3-page draft menu (page 64) includes meatball options like duck with goat cheese and cranberries, lamb merguez with harissa sauce, and smoked salmon with cream cheese and capers.
Noah Talmatch also owns Timber, which is located immediately adjacent to PMC’s construction site.