Central Provisions Opening New Restaurant (Updated)

| Posted in Under Construction

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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.

Mainely Burgers, Toroso, Stadler Bakery

| Posted in Under Construction

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.

Food & Wine: The Maine Event

| Posted in Reviews

The August issue of Food & Wine includes an article about Portland.

Portland’s reputation as the foodiest, friendliest small town in America is undeniable, but the restaurant scene is now officially in overdrive. From noodle bars to natural wines, fried chicken to cocktails, we’ve got 14 reasons to visit Maine this month.

The article highlights: Drifters Wife, Figgy’s, Rhum, Rossobianco, Roustabout, Scales, Solo Italiano, Tandem Coffee and Bakery, Terlingua, The Honey Paw, The Press Hotel, and Thompson’s Point as well as Custom Deluxe and The Velveteen Habit.

The article isn’t online yet.

Beer Advocate Profile of Bissell Brothers

| Posted in Beer, Profiles

Beer Advocate magazine has published a profile of Bissell Brothers authored by Adam Callaghan.

In two and a half years, the Bissells have positioned themselves as pioneers pushing limits: their own, their customers’, the beer world’s. Their company’s design and mentality seem to appeal to fans as much as the actual product does. Theirs is a lifestyle brand, selling a signature triangular logo and the image of the carefree cool crowd, which happens to drink dank, hoppy beers that are hazy as hell.

Under Construction: Rossobianco

| Posted in Under Construction

imageRossobianco 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

  • Fried bluefish paired with a prosecco spritz
  • Peas and risotto paired with a rose from Trentino
  • Roast pork loin paired with a Nebbiolo
  • Hazelnut cake paired with a Glera-based sparkling wine

Rossobianco is planning to open in early August, perhaps as early as Friday August 5th.

Changes to the SMCC Culinary Program

| Posted in General News

Today’s Press Herald includes a report on big changes to the Culinary Arts program at SMCC to address falling enrollment and other issues.

Culinary students entering Southern Maine Community College this fall will choose from a different menu of coursework and lecturers as the school’s culinary arts and hospitality management departments undergo major restructuring. Those changes include a new and unusual arrangement in which the college will share resources with the University of Southern Maine’s tourism and hospitality program.

Nonesuch Oyster Tour

| Posted in General News, Fisheries

The Blueberry Files has published a report on the Nonesuch Oyster Tour.

Last month a friend of mine came to visit Maine, and we used that as an excuse to check out the Nonesuch Oyster aquaculture tours that owner Abigail Carroll has started offering. Carroll’s farm is located in the Nonesuch River off of scenic Pine Point in Scarborough. Her oysters can be found occasionally on Portland raw bar menus and at Harbor Fish Market. They’re characterized by their green shells and grassy flavors, which we learned all about why that is on our afternoon tour.

You can sign-up for a Nonesuch touch on Eventbrite.

This Week’s Events: Rossobianco, Nothing Gold, Farm Marketing, Pig Roast, Guild Beer Festival, Open Farm Day

| Posted in Events

Tuesday — Rossobianco will be holding a pop-up at Vinland to preview the restaurant’s menu.

Wednesday — MOFGA is holding a workshop on Creative & Collaborative Marketing for Farms, and the Monument Square Farmers’ Market is taking place.

Thursday — Rhum is hosting a Ballast Point tap takeover.

Friday — Bissell Brothers is releasing a double IPA called Nothing Gold (a reference to the Frost poem), and there will be a wine tasting at the East End Rosemont.

Saturday — the Portland Club is collaborating with Rising Tide on a Pig Roast, and the Maine Brewers Guild Beer Festival and Saturday Farmers’ Market will take place.

Sunday — it’s Maine Open Farm Day, and the weekly Crofters & Artisan Market is taking place.

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.

 

Reviews: Drifter’s Wife, Foulmouthed Brewing

| Posted in Reviews

The Maine Sunday Telegram has reviewed Drifter’s Wife,

Most of all, they’ll encourage you to drink whatever you like, rather than steer you toward traditional pairings, and because of executive chef Ben Jackson’s thoughtfully versatile, constantly changing menu, it all works beautifully. Start with something green like the Red Russian kale salad with breadcrumb topping, or the broccoli with harissa-spiced almonds. And if beef tongue in a rich, herbal broth is on the menu, take a leap and order it, no matter how you feel about tongue; Jackson’s version will make you a convert.

and Peter Peter Portland Eater has reviewed Foulmouthed Brewing. For some history on Foulmouthed and thoughts on their beer see this article by the Beer Muse.

Foulmouthed Brewing turned out to be more than just a brewery. They’re a brewery. They’re a bar. They’re a restaurant. They’re a Brewbararaunt. And they’re a really good one. With excellent food and top notch brews it’s like going to your favorite eatery that makes everything from scratch, including the beer. Plus, the prices are very reasonable. South Portland most certainly has a new go-to location and you’d be doing yourself a favor if you get there soon.