A new Asian fusion restaurant called 66S Fusion is under development at 425 Fore Street in the vacant retail space next to Gelato Fiasco. Westbrook resident and owner Jie Ming Liang describes 66S as a “Quick Service Restaurant (QSR) that will be serving Asian Fusion food with a menu consisting of Sushi, Teppanyaki Grill, Ramen Noodles and an Asian Meat Bun.” You can see a draft menu (page 101) in the material supplied by Liang with 66S’s liquor license application.
Bramhall plans to build an 984 sq ft outdoor deck in the parking plot of their building at 769 Congress Street.
The Grow Maine Show has posted an audio interview with Neil Spillane from Fork Food Labs.
This episode is focused on the food business scene in Portland, Maine. Neil Spillane is co-founder and CEO of Fork Food Lab, a food entrepreneur’s incubator space that will be open 24/7 and feature a tasting room.
Fork Food Labs is in the final days of a $30,000 Kickstarter campaign.
Urban Eye has posted an update on the new El Rayo under construction on Free Street.
A former stationary shop on Free Street is getting the El Rayo touch. By the end of July, tacos and tequila replace pens and paper at El Rayo’s new Portland taqueria in the heart of the city.
Pierre’s of Exchange has moved out of 104 Exchange Street and demolition of the space has begun. The building permit confirms this is the future home of the Portland Meatball Company.
Chefs Damian Sansonetti and Ilma Lopez have applied for a liquor license for Caiola’s. The couple are in the final stages of purchasing Caiola’s from owners Abby Harmon and Lisa Vaccaro.
Harmon and Vaccaro opened Caiola’s nearly 11 years ago. They’re immediate plans after the sale call for some much deserved time off.
Lopez and Sansonetti are co-owners of Piccolo. They don’t plan to make any dramatic changes to Caiola’s on taking over.
For additional information, read this article from the Press Herald.
Urban Eye reports that Tiqa Cafe will open next week.
Though located 0.7 miles from the flagship, Tiqa Cafe and Bakery is its own entity. A new granite bar anchors the space. Here up to nine people can soon quaff wine and sip beer while noshing on his savory, fresh fare. In the corner, an alcove ensconced in stained glass screams romantic, mid-day repast.
Mainebiz reports that Fork Food Lab will be launching a $30k Kickstarter campaign Thusrday to fund their tasting room.
“This is part of the Food Lab that will be open to everyone,” Holstein, who is chief operating officer, told Mainebiz. Contributors will get different goods depending on the amount they give. For example, $100 gets them a holiday gift basket, while $25 gets access to a tasting session.
The company also plans to hold an event at Portland’s Bayside Bowl on June 15 to promote the crowdfunding campaign.
New England Distilling has filed paperwork with the city to operate a tasting room at their warehouse on 1 Industrial Way to “take advantage of the larger tourist volume” on that street. The distillery itself will still remain down the street at 26 Evergreen Drive.
Ricker Hill Farms has leased the former Evolution Fitness space in 1 Monument Way where they plan to open the Tasting Cellar. The 52-seat venue will serve Ricker Hill ciders and wines, as well as sell a variety of seasonal produce, baked goods from Foley’s, and other locally-sourced products (see draft list on page 288). They also have submitted plans to set-up an outdoor seating adjacent to the building in Monument Square.
Ricker Hill is following in the footsteps of Sweetgrass, Oxbow and Cellardoor in setting up tasting rooms in town to reach a larger market more directly. Another good example is Black Dinah which moved their entire production facility from Isle au Haut to Westbrook.