Under Construction: The Jewel Box

| Posted in Under Construction

Urban Eye has posted an update on The Jewel Box, a new cocktail bar being launched by Nathaniel Meiklejohn.

For the jaded drinker, who has been there, sipped that, there will be themes.

Take monk night for instance. Meiklejohn will coordinate music (Thelonious) with monk-made liquor like Bénédictine and chartreuse.

These herbal elixirs developed in 17th and 19th century France make prohibition cocktails sound quaint.

Visit thebeardedladysjewelbox.com for news and to sign-up for the bar’s mailing list.

Sangillo’s: Council Votes to Deny Liquor License

| Posted in General News

The Council voted last night in a 5-4 decision to deny Sangillo’s application for a liquor license renewal, according to reports from the Bangor Daily News and Press Herald.

The Portland City Council on Monday night voted 5-4 to deny a liquor license for the embattled Sangillo’s Tavern, a neighborhood bar on Hampshire Street which police have labeled as dangerous in the aftermath of a late January shooting nearby.

The vote is expected to force Sangillo’s to close down after more than a half century of business in the city’s India Street neighborhood, unless bar managers can get a reprieve from the state.

Also read these articles in the Portland Daily Sun and Portland Phoenix.

This Week’s Events: Sangillo’s, Marycrest, Beat Bobby Flay, Indonesian Family Feast

| Posted in Events

Monday — The Portland City Council will be making a final decision on the renewal of Sangillo’s liquor license; they’ll also be considering the first-time applications from Maps Cafe, Bonfire and Arcadia National Bar. The Good Wine for a Good Cause wine tasting event will be raising money for Cancer Community Center.

Tuesday — winemaker Victor Abascal from Vines on the Marycrest will be partnering with Rosemont on a wine tasting event, and American Sommelier is teaching a class that examines how winery production methods impact the final product.

Wednesday — Black Tie is teaching a cooking class.

Thursday — chef Shannon Bard will be competing on the latest episode of Beat Bobby Flay.

Saturday — there will be a wine tasting at Browne Trading, and the Winter Farmers Market is taking place at the Urban Farm Fermentory on Anderson Street.

Sunday — chef Thomas Pisha-Duffly will be holding the next edition of Family Feast at Grace. The family style dinner will be “presenting contemporary versions of several Indonesian classics: steamed dumpling, bakso, seafood curry, beef rendang and more!”

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.

Launch of Source

| Posted in Farming

Today marks the digital and print debut of Source, a new weekly section in the Maine Sunday Telegram dedicated to “sustainable eating and living” in Maine. The inaugural edition of Source is 22 pages long and includes more than a dozen articles.

One article you should definitely set aside some time to read is the front page piece by Meredith Goad and Mary Pols. It tells the sweeping story of the local food movement in Maine, from Helen and Scott Nearing, homesteading pioneers in the 1950s, to vibrant food scene of today.

Review of Joe’s Boathouse

| Posted in Reviews

The Maine Sunday Telegram has reviewed Joe’s Boathouse.

The best part of Joe’s Boathouse Restaurant is the view. Beyond that the food is challenging, and politely calling it basic comfort food would be a stretch. The menu hasn’t changed in years nor the décor – a happenstance collection of tables and chairs. Yet its dockside setting gets better with age as if urban renewal has kept the marina shipshape while the cuisine at Joe’s remains woefully uninspired.

Under Construction: Maps Cafe, Bonfire, Arcadia National Bar

| Posted in Under Construction

Three new ventures are up in front of the City Council Monday for their liquor license applications. Here are all the details:

  • Maps Cafe is going into the subterranean spot formerly occupied by Carman’s Cafe.  Owner Kyle Tzrinske is aiming for a “European feel whilst focusing local Maine produce in a relaxed environment.” A draft menu (page 132) is available online. Maps Cafe hopes to open in June.
  • Bonfire (facebook) is a “country themed establishment” under development by Tanner Herget, owner of 51 Wharf. Bonfire will be located at 37 Wharf in the former home of Seawall. Bonfire will open in May.
  • Arcadia National Bar (twitter, facebook) will be located at 24 Preble Street in space that’s been the longtime home of Slainte. Owners Ben Culver and David Aceto are looking to create an “old-school style arcade with classic gaming titles and pinball machines” that will create a “viable alternative to the traditional night out in Portland”. As for the food and drink, Arcadia will serve local craft beer, a basic cocktail list and pub food. They hope to open in June. For more info on Arcadia see this article on Maine Today.

Pepper Club Moving

| Posted in Under Construction

Pepperclub has lost there lease and is searching for a new space to relocate to, according to a report from Maine a la Carte.

The Pepperclub/Good Egg Cafe on Middle Street has lost its lease and will be moving to a new location by September.

Mary Ledue Paine, a fixture at the Pepperclub for the last 25 years, and at the original Good Egg before that, says increased competition, rising food costs and high overhead – the restaurant can seat 100 people – have all led to this sad but inevitable conclusion.

For more information see this article from the Bangor Daily News.

Shift Drinks: Damian Sansonetti

| Posted in People

Shift Drinks has posted an interview with Damian Sansonetti, chef and co-owner of Piccolo.

That is an excellent motivator.
You don’t really feel like you are going to work. Now it’s even more rewarding because it is our place. It is a smaller place too and so we get to see our customers and so it is easier. When you see a guest and they are happy, that’s the ultimate reward. When they tell you that what you made with all of your crew took them back to their childhood, or to a food memory, and it transported them in some way big or small, that is really rewarding.