Under Construction: Izakaya Minato

| Posted in Under Construction

minato_logoElaine Alden and Thomas Takashi Cooke are working on opening an Japanese restaurant called Izakaya Minato (instagram). Minato is the Japanese word for “port”.

The couple moved to Portland late last year from San Francisco where Cooke had been the head chef at Tsunami, a sushi restaurant. They recently completed a 3-month stay in Japan where he staged at an Izakaya restaurant in Tokyo called Tsumamina.

They’re currently searching for a space for their restaurant in Portland to launch “a fun, casual place to go gather with friends for drinks and food” for dinner, and, depending on location, may serve lunch as well.

In the meantime we have the chance to try some of the Izakaya Minato menu at a pop-up dinner they’re holding next week at Bao Bao (March 29, 5:30 – 10pm).

$500 Fee for Brewery Tasting Rooms

| Posted in Beer

The City Council voted last night to approve a $500 fee for breweries operating a tasting room in Portland, according to a report in today’s Press Herald.

In a unanimous vote, the council approved the new license requirement as a way to level the regulatory playing field with traditional bars, which pay thousands of dollars in licensing fees to serve a variety of alcohol and food.

Under Construction: Cellardoor in Portland

| Posted in Under Construction

Cellardoor Winery is up before the City Council on Monday for the consideration of their liquor license application. Cellardoor is building a 5,000 sq ft facility in Portland on Thompson’s Point. The floor plan provided with the applications indicates half the space is dedicated to a dining room.

You can see some photos of the construction site on the Cellardoor instagram account.

This Week’s Events: Proscuitto Dinner, PJ Pop-up, Dinner Bottle Release, Maple Sunday, Sip of Europe

| Posted in Events

Thursday — Giovanni Bianchi from the Pio Tosini will be Piccolo for a 5-course dinner featuring his 500-day Proscuitto, Five Fifty-Five is hosting a Petite Jacqueline pop-up dinner, and wine tastings are taking place at Ohno Cafe and the Public Market House.

Friday — Rosemont is holding an Italian wine tasting at their store on Brighton Ave.

Saturday — lines will start forming early for the Maine Beer Company’s bottle release of Dinner, and the Winter Farmers’ Market is taking place.

Sunday — 96 sugar shacks across the state are participating in the annual celebration of Maine Maple Sunday, and it’s the opening day for Sip of Europe (website, facebook, instagram, twitter).

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.

Under Construction: One Eye Open Brewing

| Posted in Under Construction

A new brewery called One Eye Open Brewing is under construction in East Bayside on Fox Street. The company LLC was registered in late 2015 and there’s the beginning of a website under development at oeobrewing.com.

One Eye Open is under development in the even space formerly known as The Foxhole.

 

Visit the Under Construction page for a full list of food businesses under development.

Paul’s Food Center Closing

| Posted in Closings

The Bangor Daily News and Press Herald report that Paul’s Food Center will be closing in April.

“While we regret that for a variety of business and personal reasons the family can no longer continue to operate the store we are proud and thankful to have been an important part of Congress Street for 40 years,” read a statement released by the Trusiani family Friday afternoon. “We welcome the new owners and wish them the best with their endeavors. Our family continues to grieve and asks that people respect our privacy.”

Reviews: Paciarino, Ameera, Terlingua

| Posted in Reviews

The Maine Sunday Telegram has published a guest review of Paciarino by Portland Pirates goalie Mike McKenna,

Paciarino won’t dazzle you with new or flamboyant dishes, but that’s okay. The menu is filled with satisfying classics. It’s hard to go wrong with pasta, especially if you order a dish that relies on the exceptional Bolognese sauce as one of its building blocks. If Italian wine is your thing, the list is concise but well rounded. Be sure to leave room for dessert.

Drink Up and Get Happy has posted a review of happy hour at Terlingua,

Show up early and you’ll be able to enjoy their happy hour as well! Happy hour runs from 5-7pm and features $5 margaritas. There is often a beer special that changes daily. It’s a small place but they can accommodate medium size parties with no problems. It’s a cozy place with great service.

and the Press Herald has reviewed Ameera Bread.

The kufta had a very nice bit of heat to it, not overwhelming, just sort of warm and welcoming. The lamb was tender and had a smoky, charred flavor from the grill.

The Ameera review also mentions that the owner plans to open a 2nd location in the Public Market House.

Maine Beer Madness

| Posted in Beer

Maine Today has launched the 2016 edition of their bracket beer competition, Maine Beer Maddness.

This first round features some big match-ups. Dinner from Maine Beer Company goes against Allagash White — two behemoths in their own right. Super Fresh from Peak Organic meets Peeper Ale from Maine Beer Company, which will be a fun hoppy beer match-up to watch playout.

This Round of 64 will run for five days, giving you the opportunity to try a slew of brews and get the word out about the tournament. Voting ends on March 20 at 8 p.m.

Under Construction: Fork Food Lab

| Posted in Under Construction

Fork Food Lab (website, facebook, instagram) has closed on the purchase of a building, enabling them to now move forward with their project to establish a shared commercial kitchen/business incubator in Portland. The 5,700 sq ft building is located at 72 Parris Street in West Bayside. Founders Neil Spillane and Eric Holstein are hoping to move quickly on fitting out the space and hold a soft opening this August.

Fork provides the equipment, serves as a business mentor, runs catering, and distributes the product, leaving the food entrepreneur to focus on what they do best: creating delicious, innovative food. Did we mention there will be a tasting room on-site to test your creations on the public?

Since last May 30 businesses have signed letters of intent with the food lab ranging from bakeries to packaged food producers to food trucks and carts. Spillane and Holstein hope to market the space to prospective restaurateurs who would use the kitchen and tasting room to test out restaurant concepts with the general public (think week-long pop-up).

forkfoodlab_logoFunding for Fork has come from CEI, the Bangor Savings Bank, the Small Business Administration and private investors.

If you’re interested in learning about using the food lab for a project of your own email Spillane and Holstein at info@forkfood.com.