the Press Herald What Ales You column reports that High & Mighty Beer Company is considering moving to the Portland area.
“We are exploring opening a small Farm to Table Brewery Restaurant in the Portland area. We are looking to have this completed in the next couple years. Our hope in doing so is to help maintain farm land as we believe it was meant to be; as farm land. We’d like to have this as an extension of High & Mighty, but you never can really predict what the future holds.”
The Press Herald has published a bar review of Hot Suppa.
Hot Suppa has a surprisingly great happy hour scene. Who knew? Equipped with food and drink specials, it’d be easy to stay on a budget here.
Booze, Fish & Coffee has published a review of Piccolo.
Overall, great flavors, extremely well done. The service is impeccable, and the atmosphere welcoming. Thumbs up from us, definitely. Be sure to order the melanzane appetizer.
Eater Maine has posted an interview with Chris Gould about his upcoming restaurant Central Provisions.
Did the character of this building influence the restaurant concept?
Absolutely. The concept was always to do tapas-style small plates. But the feel and what we’re putting in here in terms of the bars and the stools and the tables and the decor is totally driven by the 200-year-old building. This was built in 1828. It’s one of the oldest buildings in Portland. It’s survived two fires. It was originally a warehouse right on the water. There’s these trap doors that go up through the floors on every level and at the top there’s a wheel that they used to pull up crates and barrels from the ships with goods coming from the East India Trade Company.
Map & Menu has published a review of Bresca and the Honey Bee.
We treated ourselves to a sampling of a few different things – apple and cranberry pie, peanut butter o’s, and a berry and almond boo cake (think pain perdu with seasonal toppings) – and quickly polished off the entire spread (I even ordered a pear tart for the road). We chased it all with Tandem coffee…If you’re in the area or looking for a delightfully Maine way to spend some time one weekend, make sure to swing by Bresca and the Honey Bee, you definitely won’t regret the decision.
The Forecaster has published an update on the restaurant under development at 211 Danforth Street.
Keith Hickman, of Portland and New York City, expects to close Nov. 1 on the $440,000 purchase of the one-story building, now the site of Vespucci’s variety store.
Hickman and business partner Josh Kaplan hope to open the restaurant by next summer, after moving the store to the rear of the building, where it would continue to operate.
The Blueberry Files has published a review of Urban Sugar.
The maple frosting piped on top of the hot donuts quickly started melting and mixing with the bacon jam – which I assumed was just like candied bacon or something. But a few bites revealed that the jam also contained onions, creating a sweet and savory mix. The hot crunchy donuts, cool maple frosting, and salty bacon all mixed together was pretty fantastic.
The Root is reporting on a new collaboration between Masa Miyake and Wolfe Neck Farm and a Q&A about Miyake Diner.
SK: How will the new restaurant differ from the two existing ones? How is the food different from the food at the other restaurants?
WG: Miyake Diner will differ from the existing restaurants in a couple of ways. First the menu. We will be serving items that could be considered Japanese comfort food in many ways. This will consist of curry, doria, pork cutlet, udon, shabu-shabu, okonomiyake etc. Though seemingly simple dishes we will strive to have a menu that is concise yet dynamic in a manner that we will be offering authentic Japanese fare that Portland residents have not had the opportunity to sample in not only our current restaurants but also in Maine.
Frontier Psychiatrist has published an interview with David Levi about his background and his upcoming restaurant Vinland.
FP: So, the burning question: what is the food going to be like?
DL: Wild foods are the ultimate for me. We are biologically wild animals, we evolved to eat wild foods, wild foods are more nutritious, they are more unusual and exciting and varied than anything we can buy, and they connect us in the most fundamental way to our landbase. I’m really interested in fermentation, especially wild fermentation (as in, fermenting without a starter culture, just relying on wild bacteria and yeast), so there will be lots of fermented ingredients and lots of foods that can be stored through the winter. Clearly, I won’t be using any food ingredients I can’t get in Maine. So, no olive oil, no black pepper, no lemon. This is where creativity comes in.
Tuesday — there will be a wine tasting at Rosemont on Congress Street and the 6th Annual Indie Biz awards presentation is taking place.
Wednesday —, it’s the opening day of Harvest on the Harbor, Piccolo is hosting a wine dinner, the Mayor is hosting a public forum on his Healthy and Sustainable Food System initiative, there will be a wine tasting at Rosemont on Brighton, and the Monument Square Farmers Market is taking place in the morning.
Thursday — It’s Food Day 2013, Piccolo will reprising their wine dinner from the prior night, Tandem and Rosemont are collaborating on a tasting event, the El Rayo Cantina is holding a Harvest Dinner, a tasting is taking place at the Bier Cellar, the Great Lost Bear will be showcasing pumpkin beers, and it’s the 2nd day of Harvest on the Harbor.
Friday — both the Cumberland Club and BiBo’s are holding wine dinners, and it’s the 3rd day of Harvest on the Harbor.
Saturday — Rosemont is holding a Harvest Festival at their location on Commercial Street, it’s the 4th day of Harvest on the Harbor, and the Deering Oaks Farmers Market is taking place.
Sunday — American Sommelier is teaching a class on Spanish wines.
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.