Under Construction: Salvage BBQ, Food Factory Miyake, Another Room

| Posted in Under Construction

The Food & Dining section in today’s Press Herald includes a feature story on 3 new restaurants under construction in Portland: Salvage BBQ & Smokehouse being developed by Jay Villani of Local 188, the re-imagined Food Factory Miyake and Harding Lee Smith’s as yet unnamed fourth Room restaurant on Custom House Wharf.

Villani says he gets his kicks these days being the “executive producer” of a restaurant. A former sculptor, he likes trying to create energy and flow in a space. “I’m really into this part — building them out, the flow — the whole project from beginning to end,” he said. “At this point in my life, that really excites me.”

Villani and the other restaurateurs planning new businesses say that today it’s essential to have a niche to fill in the city. Villani thinks there’s room here for more barbecue, and his new place will be just a block and a half from the ballpark at Hadlock Field.

For a complete list of all new restaurants under development in Portland see the PFM Under Construction List.

Brunch Review of Vignola/Cinque Terre

| Posted in Reviews

Map & Menu has published a review of Vignola/Cinque Terre.

And on the other side of the spectrum, I couldn’t have been happier with my oh-so-savory poached eggs with grilled house ham, tomato conserva, foccacia toast, and a herb hollandaise. Both meals were prepared with an attention to detail that can sometimes be overlooked when it comes to brunch comfort foods, and saying that we left that day with a smile on our faces is somewhat of an understatement…

Maine Shrimp Season

| Posted in Fisheries

Regulators have set an abbreviated 2013 Maine Shrimp season.

Atlantic States Marine Fisheries Commission, which met Monday, said the total catch limit was set at 1.38 million pounds, down from 5.3 million pounds caught last year. That compared to the catch of 2011, when 13.3 million pounds of shrimp were harvested.

The season will begin on January 22 for trawling fishermen, who can harvest on Mondays and Wednesdays. For fishermen who use traps, the season will start on February 5, with a limit of 800 pounds per day per boat.

For additional reporting read this article in the Bangor Daily News.

Sober Tips from The Bollard

| Posted in General News

The Bollard has published some “drinking tips for sober people“.

Once the people you’re with are properly oiled, they won’t be as shy about approaching you. Common topics include sports, politics and, most commonly, themselves. Try not to be overwhelmed with details. Focus on the topic at hand and the person’s name (e.g. capitalism, Jim). You can get away with providing very little input if you maintain eye contact and nod your head every few seconds.

Figa Closing at End of December

| Posted in Closings

Figa has announced that they are closing up the restaurant as of December 29th.

WE HERE AT FIGA ARE HEAVY HEARTED AND SAD TO SAY THAT DECEMBER 29TH WILL BE OUR LAST DAY. WE HAVE DECIDED TO CLOSE AND RE GROUP AND FIGURE OUR NEXT STEP…. NOT TOO SURE WHAT THAT WILL CONSIST OF….EITHER RE-OPENING WITH SOMETHING MORE LOW KEY AND FUN…OR MOVE ON ALTOGETHER….TO BE CONTINUED AT THIS POINT.

The message on their website goes on to say that they’ll be retaining their licenses in order to do catering and private functions.

This Week’s Events: Champagne Dinner, Who’s Your Daddy Beer Dinner, Gluten-Free Baking

| Posted in Events

Tuesday — Figa is holding a Champagne Dinner, Hood’s soup food truck, Soup Boutique, will be making a stop in downtown Portland at 215 Commercial St.

Thursday — Gritty’s is hosting a beer dinner, there will be a UFF cider and kombucha tasting at Aurora Provisions, and The Great Lost Bear is showcasing beer from Unibroue.

Friday — baker Ciril Hitz will give a lecture about his life and career, there will be a wine tasting at the West End Deli and Wine Wise is leading a Bordeaux class. It’s the First Friday Art Walk this week, restaurants will be packed Friday night so the smart move is to make your restaurant reservations now.

Saturday —Sea Change is teaching a gluten-free Baking class, and the Winter Farmers 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.