The 10 eateries looked up most often in June on Portland Food Map were:
The numbers in parentheses indicates their rank last month
This week’s edition of The Forecaster reports on the foreclosure of a few properties along Fore and Wharf Streets. The buildings contain several food-related businesses including Gorgeous Gelato and Havana South.
But the future is uncertain for Zanardi and other Old Port business owners leasing space in two buildings at the Union Street end of Fore and Wharf Streets.
The buildings at 432, 434, 436 and 446 Fore St. and 42 and 50 Wharf St. were scheduled to be auctioned off on Thursday. But the sale has been postponed until July 22.
The American Journal has published a report on the closing of Tranchemontagne’s in Westbrook. (via the Westbrook Diarist)
“We’ve been doing a lot of off-site catering,” said Richardson. “This business has been growing so fast that we just wanted to focus our attention on one thing. With Andre’s band getting signed, something had to give a little.”
Portland Bar Guide has published a review of Five Fifty-Five.
When you are looking for that perfect up-scale lounge to show off to out-of-town guests, a starting point for a special night out or simply a good place to experience the height of Portland’s bar scene, make sure to add the Point 5 Lounge to your plans.
Natalie Ladd offers some guidance and when and how to send food back to the kitchen in today’s Portland Daily Sun. Step 1 is to
Evaluate the Error: Make sure the problem is on their end, not yours. Be sure to tell your server if you have a food allergy or aversion to an item listed in a dish. However, if your food is undercooked, overcooked, the wrong temperature, stale, has a foreign object in it, or is not what you ordered, send it back. If it doesn’t taste the way you thought it would, however, try to deal with your disappointment. It is my experience that most food is sent back by nitpickers who are disappointed with their own choice, or occasional scammers who hope to have their bill reduced by a preemptive complaint.
Today’s Press Herald reports on the bee ordinance in South Portland. Beekeeper Phil Gaven who was interviewed for the article plans on opening “a store in Portland called The Honey Exchange. He will offer local honey, wax products and honey-based food and drink.”
The paper also includes an article about Sebago Brewing’s new Meatless Monday menu,
“We’ve gotten a lot of requests for more healthy, more local and more vegetarian,” said Elise Loschiavo, Sebago’s marketing manager. “It’s not that hard to come up with a few more meatless options.”
advice on grilling vegetables,
Or brush some Brussels sprouts with olive oil and tamari, and toss them on the grill. “Brussels sprouts are excellent on the grill,” [Toni] Fiore said. “I’ve made them for people who don’t like Brussels sprouts, but they like them on the grill. It just adds a different dimension. It’s not so cabbage-y.”
and a report on a pair of friends who are raising Bison in Berwick, Maine.
Down East has published a review of Havana South.
Meanwhile, the Latin inspiration comes through in dishes such as a cod stew that includes tomatoes, olives, capers, and jalapenos, and a perfectly cooked braised lamb shank with a side of agave-infused mashed sweet potatoes. Other dishes are less well executed: pork gorditas — pulled pork with pico de gallo, guacamole, and onion relish — can be surprisingly bland, with the gordita itself more of a circular slab than a chewy corn tortilla.
Congratulations are due to Grace and their architect Dean Bingham for winning the People’s Choice award from the American Institute of Architects’s Restaurant Design Awards competition.
PortlandTown has posted a beautiful set of photos from yesterday’s Taste of the Nation. The annual food tasting and auction raises money to fight hunger in Maine.
Photo Credit: Michael Barriault
The Blueberry Files has published a report on her visit to the Portland Greek Food Festival.
It’s like Sophie’s Choice in there, deciding what to order. Fortunately, you can do like I did and just get one of most everything. With the Greek fest happening once a year, why pick?