Review of Fore Street

| Posted in Reviews

The Golden Dish has reviewed Fore Street.

Fore Street has not lost its luster one bit.  Yet its gloriousness is so subtle.  It doesn’t blaze with culinary fripperies. Instead its gastronomic Zeitgeist favors a less-is-more approach, maintaining a patina of refinement with everything that comes out of its kitchen.  From the food that’s grilled, spit-roasted or pan seared and roasted in great cast-iron pans to the utter fineness of its ingredients—nearly all locally sourced— it’s the simplicity  of its cooking that speaks with such exuberance.

Interview with Chad Conley & Greg Mitchell

| Posted in People

The North East Kitchen has published an interview with Greg Mitchell & Chad Conley, chef/owners of the Palace Diner. The interviewed is beautifully illustrated with a set of photos from kitchen and counter at the diner.

NEK: What about now, is there someone or something that particularly inspires your cooking?
CC: I’ve moved away from my earlier interest in fine dining and anything “fancy”. My favorite restaurants are well-run local favorites. I’m proud of the way we execute homey, comfortable food at Palace. I’ve become more interested in paying attention to the non-food parts of the restaurant experience. The idea of creating a simply pleasant experience that exceeds people’s expectations and leaves them feeling like they’ve found something unique but approachable has become a part of what drives me alongside creating fun and delicious food.

The North East Kitchen is a new project which will include “interviews – and recipes – from chefs and cooks, and feature kitchens and food life along the North Eastern US”. Author/photographer Myriam Babin is also “producing a photography book about chefs of the North Eastern US to be published by Princeton Architectural Press.”

Union Bagel Co. Expansion

| Posted in Under Construction

Union Bagel Company is considering moving their bakery to Westbrook where they’d also operate a second retail shop, according to a report from the Press Herald.

The Westbrook Planning Board reviewed a sketch plan Tuesday for the proposed location of the company’s wholesale operation, as well as a new retail shop, at 9 Cumberland St.

The building, located on the rotary leading to downtown Westbrook, has seen frequent turnover in recent years, having been home to Thanksgivings, Hoggy’s Market and most recently, Eddie’s Eatery.

Reviews: Great Lost Bear & Portland Co-op

| Posted in Reviews

The Press Herald has published a bar review of The Great Lost Bear,

The Great Lost Bear has an extensive beer list and maintains a hometown-bar vibe. Good for a burger and a beer, especially on Mondays and Tuesdays when it’s “talls for smalls” pricing.

and a lunch review of the Portland Food Co-op.

There are two kinds of organic soups ready to ladle into to-go cups (soups change daily) and the price was right ($3.50 for a small). I chose the mushroom barley, which was vegan (I felt instantly virtuous). Since that was so cheap, I also grabbed a couple of lunch-portioned salads from the cooler right near the soup: a half pound of “Awesome Chicken Salad” for $6.86 and an “Autumn Salad” with chickpeas, kale and pepitas, aka little pumpkin seeds, for $2.64.

Under Construction: Gruit

| Posted in Under Construction

Urban Eye reports that the Urban Farm Fermentory is expanding into the former Bomb Diggity space where they plan to establish a brewery.

In a 700 square-foot space under the same roof, UFF’s is opening a new grain fermentation facility called Gruit. “This allows us to do a few things that are new in the beer world.” Gruit, an ancient herbal beer, will be made here and served on tap in UFF’s tasting room. As will braggots (a barley malt mead).

Under New Ownership: Expectations vs Vision

| Posted in General News

An article in this month’s issue of Dispatch examines the challenges new owners face when taking over an existing restaurant–putting in place their vision while trying to retain an established customer base. Specifically the article looks at the purchase of Steve & Renees Diner and the conversion of Quatrucci’s to Other Side Deli.

Two people would come in and sit at a table for six, drink a pot of coffee over the course of an hour, and leave without ordering food. This is their preferred method of protest.”

Such is how Josh Bankhead, who owns and operates Hella Good Tacos in Portland with his wife Melissa, describes the war waged on them by estranged patrons, mostly senior citizens, upon their purchase of the venerable Portland institution, Steve & Renee’s Diner.

Intervale Mercantile Now Open(ish)

| Posted in Openings

intervalesignIntervale Mercantile Co.(instagram) had a soft opening on Saturday and is now “slightly open“, 10-2 Monday through Friday with a grand opening planned for Saturday.

Intervale is located at 4 School Street in Freeport. A studio and retail shop for Erik Desjarlais’ line of Weft & Warp brand products (knife rolls, aprons, leather goods, etc) as well as a growing assortment of vintage chefs knive, grooming products and an interesting collection of flatware based jewelry and decorative items.