Benkay has announced plans to move from their current location on Commercial Street to a new building under construction at 16 Middle Street. They expect to be open at the new restaurant this summer.
This Week’s Events: Memorial Day, Yobo Opening, Cocktail Conference, Beer Camp, Portersfield Cider Tour, Night Kitchen Musical
Monday – it’s Memorial Day.
Tuesday – Paciarino is kicking their monthly wine club.
Wednesday – the Monument Square Farmers’ Market is taking place.
Thursday – Portland’s new Korean restaurant, Yobo, is scheduled to open, and The Great Lost Bear is featuring some beers to provide a sneak peak of Beer Camp.
Friday – it’s the first day of the New England Cocktail Conference.
Saturday – the Portland edition of the Sierra Nevada Beer Camp Tour is taking place on Thompson’s Point, and the Deering Oaks Farmers’ Market is taking place.
Sunday – Portersfield Cider is giving an orchard and cider making tour at their facility in Pownal. The orchard includes includes “over 250 rare apple and pear varieties”…participants will “learn about the history and ongoing revival of cidermaking in Maine [and participate in a] tasting of [Portersfield] hard ciders.”
Night Kitchen – June 6 through 17 the Night Kitchen Musical is being staged at Portland Stage.
For more information on these and other upcoming food happenings in the area, visit the event calendar.
If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.
Casco Bay Creamery Opened
A mini ice cream shop called Casco Bay Creamery (instagram) opened on Saturday in the information booth along the walking trail opposite 17 Commercial Street.
Reviews: Trattoria Fanny, The Honey Paw, Bayside Bowl, Scales
The Maine Sunday Telegram has reviewed Trattoria Fanny,
Among its best dishes are executive chef Sid Rumma’s superb rigatoni with cocoa-spiked oxtail tomato sauce; cauliflower served with capers, anchovies and nutty brown butter; and a faithful version of the classic dessert, torta della nonna (grandmother cake), a lighter, citrusy relative of cheesecake. Be sure to order contorni (side dishes) to accompany most entrees, as they are often served without any extras. Better yet, make an entire meal of pasta, little side dishes and a glass of wine from the all-Italian list. It might sound simple, but that’s the whole point.
Map & Menu has reviewed brunch at The Honey Paw,
If you’ve yet to experience brunch (or any meal) at The Honey Paw, we recommend remedying that as soon as you possibly can.
The Blueberry Files and the Press Herald have reviewed the new rooftop bar at Bayside Bowl, and
Pretty soon after we settled in we hit up the taco truck. Its menu has 5 kinds of tacos: two vegetarian (cauliflower and cactus), fried fish, pulled pork, and carne asada. I tried the cauliflower with sweet potato, sliced peppers, tomatillo salsa, and cotija cheese. It was delicious, as you’d expect from roasted cauliflower, but the hit was the fried fish taco. It was perfectly battered and fried, topped with crunchy pickled cabbage and red onion.
Peter Peter Portland Eater has reviewed Scales.
This trip to Scales made me a believer. I left feeling full and like I got my money’s worth. Not only that, but the food was really, really good. The app was excellent, the lobster roll delivered everything I expected, and the dessert was deadly delicious. I can’t wait to go back now, knowing that I can go very hungry and still leave happy. Definitely stop by this summer when their water views will create some of the best eating scenery available anywhere.
New Orleans Food Cart Launches Today
A new food cart called Eaux (instagram) is set to launch today at noon. Chef/owner, and New Orleans native, Evan Richardson will serve Jambalaya and a rotating menu of dishes made with “local ingredients…and New Orleans technique and flavors”.
Eaux will be in East Bayside at Lone Pine Brewing, noon to 6pm.
Griffin Club to Close/Move
The Griffin Club will be closing on May 31st, owner Scott Parker is hoping to reopen the business as Griffin’s Dugout, according to a report from The Forecaster.
Scott Parker, owner of the iconic watering hole – but not the building at 60 Ocean St. – this week said he received an eviction notice in April requiring him to be out by midnight June 2…Parker, who has owned “The Griff” for 10 years and worked there for 20, said he hopes to resurrect the bar under the new name Griffin’s Dugout at nearby 64 E St. That would keep his seven bartenders employed and give his longtime customers a place to go.
First Review of Cheevitdee
The Golden Dish has published a review of Cheevitdee.
The grilled salmon curry barely describes the monumental dish that’s presented. The salmon, coated in a soothing curry, is a huge piece of fish, set atop Napa cabbage, purple rice berry and basil wrapped in banana leaf and steamed. The mix of flavors and texture are very complex with a nutty, curry profile punctuated by the flavors of basil and chopped cabbage. Those of us who had the dish were overwhelmed by its elegant presentation and flavors.
Yuzu Kosho Gose Release
Foulmouthed Brewing is holding a bottle release for Yuzu Kosho Gose on Saturday at noon. The beer is a traditional sour kettle gose that “gets the salinity from the addition of yuzu kosho, a fermented Japanese spice, citrus, and salt blend. It is lightly spicy, salty, tart, and wildly refreshing.
Under Construction: Miller Brothers Seafood
A new seafood shack called Miller Brothers Seafood is under construction at 849 Forest Ave in the space formerly occupied by Fishermen’s Grill.
Fishermen’s Grill itself is in the process of renovating 650 Main Street in Westbrook, the space formerly occupied by Rosen’s Deli, and hope to reopen soon.
Reset for Rhum
The Portland Phoenix has published an article on the menu and staff changes that took place at Rhum earlier this year.
“The new drink options are Tiki-driven, a nice mix of classic cocktails, like Trader Vic’s,” [Trevin] Hutchins said. “And we bring in more ‘modern Tiki’ with updated flavor profiles, like the Thatched Roof, based off Monk’s Respite, using a bright fresh green chili vodka. And Dead On Arrival, our version of a Zombie.”…Over on the food side, the Rangoon dip comes with wontons and is the biggest seller. “We offer a pupu platter for two, a throwback to your childhood sit-down restaurant,” Egeland said, “as well as General Tso’s lo mein and a soy sauce Kimchi rice bowl. We’ve started selling four, five times the food, and the customers have received it well.”