An article in today’s Maine Sunday Telegram looks out how a change in minimum wage could impact consumer tipping behavior.
Fears among waitstaff in Portland over the effects of a minimum wage hike may be misplaced. Consider the psychology of why people tip and it’s likely their generosity won’t change at all.
Portland Magazine has reviewed Evo.
Chef de cuisine Matthew Ginn (executive chef is Brendan Hicks, also chef at Chebeague Island Inn) calls Evo’s menu “refreshing–less butter and cream, more olive oil and sumac.” Succulent sautéed chicken livers ($10) from nearby Sumner Valley Farm are prepared with fresh pomegranate and lemon juices, olive oil, and sumac and served with bite-sized crackers inspired by a 10th-century recipe involving crushed walnuts, pomegranate, and vinegar.
If you’ve taken a look at the commercial real estate listings on Craigslist recently you might have been surprised to spot 190 State Street, the home of Petite Jacqueline, among the spaces available. I checked in with co-owner Michelle Corry who explained that due a rise in rent and interest in expanding the restaurant, they’ve begun looking for a new space. No change in their location is anticipated until 2016.
The Press Herald has published a report on culinary tourism in Maine.
Culinary tourism already appears to be strong in Maine, according to a 2014 Maine Office of Tourism study conducted by DPA, a digital research firm in Kennebunk. According to the report, 58 percent of the tourists who came to Maine last year and stayed overnight identified culinary or beverage interests as their reason for coming. Overall, there were 17.3 million overnight visitors in 2014 versus 16.6 million in 2013.
Anthony Napolitano founder of Maria’s Ristorante passed away this weeks at the age of 79.
Mr. Napolitano opened his first restaurant, Napoli’s Restaurant on Veranda Street in Portland, in 1960. He ran it until 1972 and then opened the first Maria’s Ristorante in Westbrook. He ran that restaurant for four years before moving to its current location on Cumberland Avenue.
The Portland Phoenix has reviewed The Honey Paw.
The Honey Paw, a third contiguous Middle Street restaurant from the folks behind Hugo’s and Eventide, hews closer to the latter strategy. Like Roger in full flight, Honey Paw seems willing to try anything, certain they have the talent to pull it off. The menu has a lot of noodles, and the flavors lean toward Asia. But these serve as basic ideas, not rigid constraints, and many of the dishes pleasantly surprise you with unexpected combinations of approaches, textures and ingredients.
Eating Portland Alive has published a set photos and some commentary on Evo.
That being said, I greatly enjoyed my meal at EVO and I would not hesitate to steer diners in their direction. The stars of the evening for me were the meat courses. The duck meatballs, lamb loin, sweetbreads, and chicken livers were all stand-outs. I also greatly appreciated the bartender’s efforts to develop a selection of mocktails while the other guests were offered wine pairings. I think that EVO is a strong addition to both the growing Mediterranean niche and Portland’s food scene in general.
A new brewery called Mast Landing Brewing Co.(facebook) is under development in Freeport. The operation was founded by a “small group of friends that met in college at the University of Maine” that have been brewing together for 2 years.
Food Republic has set of 5 restaurant recommendations for Portland: Bao Bao, Lolita, Salvage, Union, Vinland.
During the summer months, Portland, Maine, is as irresistible as a destination gets. The weather is comfortably warm, with low humidity. The skies are crystal-clear, and the water is, well, right there. Aside from the postcard-perfect backdrop of the city and its natural surroundings, there’s plenty of good eating to be done.
The Press Herald has a report on a new smoothy line from Maine called Sam Lives! run by Samantha Levin.
Some would say smoothies run in Samantha Levin’s veins. Including Levin herself.
“I have a love for smoothies and juices because I came from a family where we were always playing around with them,” said Levin, 24, who launched a new line of bottled, superfood smoothies called Sam Lives! at the Portland Whole Foods Market earlier this month. The store sold out of its initial order of 500 bottles in two days.
Those of you who were in Portland back in the ’90s will remember the Fresh Samantha line of smoothies. That company was launched by Levin’s parents and named for Levin.