Onggi to Open April 30th

| Posted in Openings


Onggi (website, instagram) will be opening their fermentation-focused shop at their new location at 131 Washington Ave (the former A&C Grocery) on Saturday April 30th. The move will more than quadruple their space—from 300 sq ft to 1,300 sq ft.

The store will feature a new pastry and lunch service that will be available to go or to enjoy at the counter, window seats or outdoor tables. In addition to some popular items from the Onggi 1.0 menu (e.g. sourdough chocolate chip cookies) the offerings will include options like miso scallion scones, kimchi pork handpies, and matcha black sesame butter mochi. The lunch menu will specialize in fermentation-focused dishes including their own take on the Korean classic Bibimbap.

The retail shop is also set to expand with the introduction of house-made fermented products, equipment, and “fermenty alcoholic beverages”. In the future the second floor of the building will be used to hold classes, workshops, and events.

“Ferments have fascinated – and fed – us our entire lives and we believe wholeheartedly in the benefits of fermentation: richer flavors, improved health, and cultured community,” says Marcus Im, one of Onggi’s three co-founders. “There is so much we can do to educate others and build excitement around all that fermentation can offer, and we hope whoever visits Onggi will share some of our enthusiasm and fall in love with our expanded in-store experience.”

Onggi was founded by Amy Ng, Erin Zobitz, and Marcus Im in April 2021. Onggi was originally located in one of The Black Box retail spaces on the corner of Marion Street and Washington Ave.

Onggi will be open on April 30th, and then starting May 4th will be open Wednesday through Saturday, 10 am – 6 pm, and on Sunday 10 am – 4 pm.

Photo Credit: Onggi.

Stars & Stripes Now Open

| Posted in Openings

After a few days of soft openings the new Stars and Stripes Brewing Co. (website, facebook, instagram) tasting room at 3 Spring Street will open today at 2 pm. The tasting room is located in the space formerly occupied by Lio.

The “Mess Hall” food menu includes pizza, fries, chicken tenders, chicken wings, a charcuterie box and a kid’s “cuterie snack box”.

Stars & Stripes opened their original location in Freeport in November 2018. Today’s hours at the Portland location will be 2 – 10 pm.

Nom Cafe to Open Sunday

| Posted in Under Construction

Nom Cafe (instagram) will be opening this Sunday. It is located at 23 Forest Ave in the space formerly occupied by Yobo. Nom Cafe will initially be open Thursday- Sunday, 8 am – 2 pm.

Owners Som Mantasut and Genko Stanilov plan to serve breakfast and lunch with a menu inspired by the food from the Balkans.

Photo Credit: Food photos courtesy of Nom Cafe

Upcoming Events: Jonesin’, Fermentation Fair, Yes Yes Pizza, Seaweed Week

| Posted in Events

Tuesday – a new business called Jonesin’ is holding a pop-up at Fork Food Lab. Jonesin’s serves “Jamaican inspired cuisine with Asian influences”, and Brian Ross, the creator of Quarantine Kitchen, will be participating in a Maine Voices Live interview.

Wednesday – Oxbow Brewing is hosting a Fermentation Fair organized by The Resilience Hub & Portland Maine Permaculture.

Thursday – Wayside will be serving a 4-course prime rib dinner, and Yes Yes Pizza will be holding a pop-up at Howie’s Pub, and the owners of Monte Rio Cellars will be at Lorne Wines for  a smash burger and wine event.

Friday – May 1 – the 4th Maine Seaweed Week will be taking place.

April 27 – the regular Portland Farmers’ Market season begins on Wednesday April 27th in Deering Oaks Park. The market has been in operation since 1768.

April 27-29 – the Northeast Aquaculture Conference & Exposition is taking place in Portland.

May 2 – Death & Co will be taking over the bar at the Hunt & Alpine Club.

May 3 – Upcoming restaurants Twelve and Bar Futo are collaborating on a dinner taking place at Evo; there are a 5:30 and 8:30 seating.

May 4 – Chaval is holding a Star Wars themed May the Fourth dinner.

May 25 – the debut of Season 5 of the Netflix show Somebody Feed Phil. Season 5 includes an episode shot in Portland, Biddeford and the Midcoast.

June 13 – The 2022 Beard Foundation Awards gala is taking place in Chicago. Five Maine chefs and restaurants are contenders for this year’s awards.

June 13 – 19 – the 5th Annual Portland Wine Week will be taking place—see details on their Women in Wine Dinner.

July 21 – Magnus on Water chef Ben Jackson will participating in the Outstanding in the Field series with a dinner at Glidden Point Oyster Farm in Edgecomb.

July 23 – Chaval chefs Ilma Lopez and Damian Sansonetti will participating in the Outstanding in the Field series with a dinner at Dandelion Spring Farm in Bowdoinham.

September 3 – Tender Table is holding their 2nd Annual Food & Art Fair in Congress Square Park.

October 9 – the Maine Cheese Guild is holding Maine Open Creamery Day.

Casita Corazon

| Posted in Openings

Casita Corazon, the South Portland second location of El Corazon (facebook, instagram) restaurant in Longfellow Square, opened for business last week. The restaurant is located in the former 158 Pickett Street Cafe location. The building has undergone renovations since 158 Pickett Street Cafe closed at the end of last summer. Casita Corazon will be open Tuesday through Saturday, 11 – 8.

El Corazon initially launched as a food truck in 2013 before taking over the former Petite Jacqueline space in Longfellow Square in 2017.

What’s Going On in Biddeford

| Posted in General News

Prompted by the recent recognition in Food & Wine, the Press Herald has explored the emergent Biddeford food scene and some of the factors contributing to its success.

Elements co-owner Michael Macomber said when Elements first opened, it was the only bookstore in town, as well as the only shop for premium coffee or craft beer. He said the Food & Wine praise for Biddeford “isn’t surprising, given the way the momentum in town has been (building). There’s a good collection of business owners who see an environment here that welcomes new and exciting ventures.” He added that he’s seen foot traffic in town increase dramatically in the past few years because of more places to live.

The Continental on Brighton Ave

| Posted in Under Construction

A new pub called The Continental is under construction at 170 Brighton Ave. Co-owners Michael Barbuto and Kevin Doyle are in the early stages of construction. When they’re done with renovations they’re aiming to create an “easy going space with a mid 90’s English/Irish pub” feel.

In addition to serving cocktails and local beers The Continental will be featuring slow pour nitro ales and stouts. The food menu is expected to trend towards comfort food inspired by dishes found in pubs from around Europe.

Doyle and Barbuto are co-owners of CBG on Congress Street. They hope to open The Continental in September.

Next Great: Biddeford

| Posted in Reviews

Food & Wine has included Biddeford in its list of America’s Next Great Food Cities.

It’s an exciting time for food in America. The culinary landscape in cities big and small around the country has matured exponentially in the past two decades, a shift that has been thrilling to experience and to taste. The immense challenges of the last two years in particular have seen many chefs, restaurateurs, and makers leave bigger urban centers and return to their smaller home cities. This returning talent, plus a new generation of entrepreneurs, are spurring a burst of creativity, innovation and deliciousness in under-the-radar destinations all over the country. It is these destinations that make up Food & Wine’s inaugural list of the next great food cities: the seven most exciting big cities, plus four smaller towns with populations less than 60,000 that have big food scenes.

Called out in the article are: Magnus on Water, Night Moves, Jackrabbit, Elda, Rabelais, Palace, Lorne Wine.

SMCC Culinary School

| Posted in Profiles

This week’s Portland Phoenix includes an article about the SMCC culinary school.

Their instructor, chef Bo Byrne, explains why he has 50 pounds of chicken bones in a pot in the back corner of the kitchen (for 20 gallons of chicken stock) to be mixed into the pot of beans he also has going for a traditional French cassoulet.

Near the conclusion of their two-year education at the South Portland bayside college, these young professionals are on a new, nuanced track into the hospitality industry.

Visit the SMCC site for more information about the SMCC Culinary Arts Program.