The Bollard has published a brunch review of The King’s Head.
Although relatively new, The King’s Head has found solid footing among the brewpubs and gastro-bistros of the Old Port. We won’t rush back for brunch — at this price point, there are better options in town — but I look forward to returning to sample appetizers and more beers from their impressive tap list. I’ll probably visit later in the day, when I can enjoy a few pints free of guilt.
The March issue of The Bollard includes a feature article about Bonfire and on the history and changing nature of The Wild End of Wharf Street.
Nova Coffee is under construction at the corner of Brackett and Pine Streets They’ll be located in the same building (West End Place) as the new Rosemont Market. Nova plans to serve Tandem Coffee.
Maine Restaurant Week — MRW began Sunday and runs through March 14. See mainerestaurantweek.com for details on participating restaurants.
Tuesday — The grand re-opening is still a couple weeks off but on Tuesday Vena’s is partnering with Sunrise Guides to raise money for Portland Trails; Vena’s will be debuting some of their new drinks.
Wednesday — Black Tie is teaching a cooking class.
Thursday — it’s the first night of The Maine Dish, the March Food Swap is taking place at the Urban Farm Fermentory, Tod Mott from the Tributary Brewing Company will be at the Great Lost Bear and there will be a wine tasting at the Munjoy Hill Rosemont and a Mayflower Brewing tasting at the Bier Cellar.
Friday — there will be a wine tasting at the West End Deli.
Saturday — Foundation Brewing is releasing Forge their Russian Imperial Stout (2 bottle limit), and the Winter Farmers’ Market is taking place.
Sunday — the MRW Signature Event cocktail competition 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.
The City Council meets Monday, and among other items on the agenda are consideration and approval of liquor licenses applications for:
Also on the agenda is a California-based company called the Old Port Lobster Shack which has leased 425 Fore Street. The company has existing locations in Portola Valley, Redwood City and San Jose. According to their cover letter, their eateries are “seafood restaurants specializing in lobster prepared in various ways that are commonly found in Maine lobster shacks.”
The 10 places readers checked out most often on Portland Food Map in February were:
The numbers in parentheses indicates their rank last month.
Punch has published an article about Allen’s Coffee Brandy.
To call the stuff a cultural phenomenon in Maine is an understatement. Statistically, one in eight bottles of alcohol purchased in Maine is Allen’s. The top-selling spirit in the state is the Allen’s 1.75-liter bottle, and its sales dwarf those of the number-two contender, Orloff Vodka. Overall, the coffee brandy occupies four out of the ten top-selling SKUs in the state, with popularity decreasing by the size of the bottle. On YouTube, you’ll find songs detailing nicknames for the product: The Champagne of Maine, Bitch Whiskey, the Trailer Park Toddy.
The Maine Sunday Telegram has reviewed Blue Spoon.
Blue Spoon is a relaxed, neighborhood restaurant with a Mediterranean slant. Start with a mezze plate piled with cheeses, terrines and a selection of chef David Iovino’s pickled vegetables. If you crave comfort, ask about the braising pot – a seasonal ragu of slow-cooked meats served with house-made pasta. Or try the chicken under a brick: It’s crispy, juicy and accompanied by irresistible gruyere fritters. Just make sure to leave room for dessert. Blue Spoon may bill itself as a Maine bistro, but the coconut caramel flan is pure, unadulterated Cuban delight.
The March issue of Down East includes an article about Vinland.
As an intellectual exercise — is it possible to build a fine-dining restaurant in northern New England on local ingredients only? — Vinland succeeds wildly. But it remains to be seen whether Levi’s experiment can attract large numbers of diners in Portland, where options for a $200 dinner for two with a local emphasis (if not a manifesto) isn’t hard to come by. “I stand by it 100 percent,” Levi says confidently. “Some people love it; some people don’t. But I know it comes from a good place, and that’s what matters.”
Vignola/Cinque Terre took first place at yesterday’s Incredible Breakfast Cook-off competition.
The buzz at the Incredible Breakfast Cook-Off Friday was all about the Portland restaurant’s savory smoked brisket hash patties with scrambled eggs and pea shoots, Italian cheese fonduta and salsa verde. This was their first time at the cook-off, and they took home first place.
Four time winner The Good Table came in second and Sea Dog Brewing took third place.