Radici, the new pizzeria on Washington Ave, is planning a weekly collaboration series in January and February.
Working with Radici on the series are chefs from
The new Portland location of Batson River (website, facebook, instagram) in Bayside is slated to open Friday at 4pm.
The 9,000 sq ft restaurant and bar is located at 82 Hanover Street in the Public Works building that’s home to Wilson County, The Yard and Banded Horn. The space features a large main bar and fireplace, along semi-private table in a first floor alcove, a balcony seating and games area, and a second smaller bar area with a side entrance on Parris Street.
“We designed the space to feel like a grand, established home that had welcomed many visitors, hosted many gatherings, and whose walls could tell endless stories of adventure. We wanted the fireplace and staircase to be grand and majestic and the seating to be welcoming and intimate. This opening winter season, couples can cozy up by a fire, play some scrabble, sip some whiskey, and eat a good meal. When we get back to a time of larger gatherings, Batson is also designed as a community gathering hub, with lots of sunshine and fresh air in mind – we put in a retractable full ceiling height garage door in the back bar.”
Batson River’s own beers and spirits will be center stage on the drinks menu. The food menu created by chef Tucker Creveling will expand on the “gastropub style” fare served at the original Batson River in Kennebunk. Creveling moved to Maine from Colorado where he worked at several restaurants including Chimney Park.
Batson River plans to be open Wednesdays through Fridays 4pm – 9pm; and Saturdays and Sundays 12pm – 9pm for both inside dining andd take-out.
Batson River opened in late 2018 in Kennebunk. A third Batson River location to be located in Biddeford is in the planning stages and is expected to open in 2022.
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Christmas is a little more than a week away. Here’s an evolving list of the takeout, dine in, or provisions options that I’ve learned of are. I’ll be adding to the list as restaurants and other food producers announce their plans:
Restaurant industry folks please DM on instagram or email at anestes@portlandfoodmap.com with details on your Christmas Eve/Day options.
Additionally, if you’re able, please consider making a donation to one or more of these organizations to help fight hunger in Maine:
The Portland Phoenix has published an article about how food trucks have fared during the pandemic.
Falafel Mafia and Portland’s other food trucks have taken a hit like businesses in almost all other industries this year. But with more flexibility and a business model that already incorporates social distancing, they have also been able to cook up more opportunities.
“Food trucks are really built for what’s going on,” Joshua Dionne, owner of Korean-Mexican fusion truck Tacos Del Seoul, said last week. “It’s the whole culture: takeout.”
The Press Herald is hosting a webinar to gather reflections on the past year with members of Portland’s small business community.
The arrival of the pandemic this spring sent Maine business people into a scramble, searching for ways to keep the lights on while ensuring the safety of employees and customers. Several shared the thinking behind their difficult decisions and pivots in our Making it Work segments. Now we return to ask, “How did it all pan out?”
Participating in the webinar are.
The webinar is scheduled to take place this Thursday at 1pm. Register online to attend.
The Oasis Free Clinic is working with five Maine chefs to offer a online cooking class series. Classes are $75 and the funds raised will underwrite the medical and dental services Oasis provides to the uninsured. A new class takes place each month starting in January:
Maine Sunday Telegram restaurant critic Andrew Ross has put together his list of the best takeout fried food.
I realized a few months ago that I’ve eaten less deep-fried food than perhaps ever before. While my cardiologist is probably elated, I’m less pleased about the dearth of crunchy, golden batter in my life. With Hanukkah in full swing right now (it started Thursday evening and runs through this coming Friday), the timing seems perfect to bring back a little deep-fried delight.
Two local restaurants, Woodford F & B, and A & C Grocery are offering a chance for customers to support them now that comes with a payout with interest down the road.
Eaux chef/owner Evan Richardson along with business partner Ben Ferri have leased space in South Portland where he plans to open a new restaurant. Cafe Louis (instagram) will be located at 173 Ocean Street in the former home of RJ’s Pub.
Cafe Louis will serve brunch during the day and become a small plate/bar at night. Richardson has Costa Rican and Honduran family, and the cuisine from those countries will be the point of inspiration for the food at Cafe Louis. The menu will include re-imagined classic dishes like gallo pinto, chicharonnes and chorreadas.
Richardson hopes to open the new restaurant this spring in March or April. It will be joining a fast growing restaurant row in Knightville that includes Taco Trio, Judy Gibson, Solo Cucina and SoPo Seafood which is also under construction.
Richardson continues to move forward with plans to relocate Eaux to a larger location in Portland—details on the new spot are forthcoming. He had started work on the Cafe Louis project back in 2019 before making the decision to move his flagship restaurant to new quarters.
The Portland Phoenix has published an interview with Pete Sueltenfuss, co-owner of Other Side Deli and Other Side Diner.
It’s a dreary, overcast Friday morning. Pete Sueltenfuss, owner of the three Other Side Diner and Deli locations in Portland, sits in the almost deserted diner at 500 Washington Ave., off Bates Street.
“The delis have been open the whole time, we never had to shut them down at all,” Sueltenfuss said of his East Deering spot nearby on Veranda Street and the West End location on Vaughan Street.