Dispatch has published a review of Otto Pizza from the perspective of their newly expanded space in the Arts District.
The new OTTO space definitely gets the Dispatch Stamp of Approval. And we recommend you head down there with some friends for a few drinks, maybe too many slices, and some good conversation. Furthermore, the Congress Street location offers fantastic people watching.
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.
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…
According to a report in the Press Herald, Maine’s congressional representatives are asking Five Guys to use Maine potatoes.
Sen. Olympia Snowe and and Maine Reps. Chellie Pingree and Mike Michaud have written to the owners of Five Guys Burgers and Fries franchises in New England, asking them to use Maine potatoes in their Maine restaurants.
According to the Forecaster, a new Mexican restaurant called Bueno Loco Mexican Restaurante is under construction in Falmouth.
Bueno Loco will serve Mexican with a Mayan twist, which Starks said is different from the traditional Tex-Mex many restaurants serve. She says it will be a “healthier Mexican,” and Opalnyk will use a lot of local ingredients.
Three Buoys Seafood Shanty & Grille is now open. They’re located at the corner of Cumberland and Washington Avenues in the old Wings-N-Things space.
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.
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.
Maine Distilleries, creator of Cold River Vodka, has announced plans to donate 8,000 pounds of potatoes to food banks in New England.
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.