BDN blogger Zack Barowitz has put together a list of some of his favorite value-prived eats in Portland.
When eating out, value may be considered a combination of price, tastiness, and portion size. In other words, a hearty but somewhat “meh” meal for $5 would rate much higher than a slightly better, but paltry, “eh” meal for $50. This helps level the bar and allows for comparisons between fine-dining and fast food and everything in between.
Full Belly Deli(facebook) owner David Rosen has announced that he’ll be re-opening the business this Spring. There’s no official word on the location but some folks have suggested it will be in the Old Port.
Today’s Press Herald provides a detailed back story on the Old Port Lobster Shack and its owner Russell Deutsch. The California-based business is constructing its 4th restaurant at 425 Fore Street. This will be the first OPLS in Maine.
It dawned on him that a lot of the graduates of New England schools worked in the San Francisco Bay area, including Silicon Valley, and were probably lobster starved. So he wrote a business plan and got in touch with his old contacts from the exporting business. He opened his first lobster shack in Redwood City, in a strip mall next to a Super Cuts. It struggled at first; then three or four months in, the San Francisco Chronicle wrote a review. “The next day we had 250 people in line at my door,” he said, “and it hasn’t settled down since.”
Karl Deuben and Bill Leavy had a packed house last night at the East Ender(website, facebook, twitter, opentable) for their friends and family party.
The restaurant is scheduled to open on Monday, March 9th at 11:30 am.
See Maine a la Carte for some photos from last night’s gathering.
Vinland will be kicking off their Tuesday night pop-up series later this month. On March 31st former Vinland sous chef Ryan Quigley along along with Tavis Potter will be the featured chefs preparing a meal as part of their Mothers and Thieves pop-up series.
Pulling inspiration from world travels, modern art, and curiosity, our dinners are based upon classic techniques, but accented by wild presentations, bright and exotic ingredients, and unusual flavor pairings. With hopes to inspire and spark creative thoughts and conversation, the dinners will be presented to our guest in a classic family table setting.
Tickets are on sale at Brown Paper Tickets.
The Press Herald has published an interview with Shannon Bard, chef of Zapoteca.
Q: But why in Maine?
A: I knew there was a need for traditional Mexican cuisine. I take traditional dishes and I modernize them and make them my own, using as many local ingredients as possible. People have their preconceived idea of what Mexican is, but they’ve had border Mexican (cuisine). A huge majority hasn’t had interior Mexican cuisine. That was the biggest challenge – people having ideas of what Mexican food should be. I could bring up traditional produce and fish from (Mexico), but it would cost a lot more money and I want to focus on local products as much as possible.
Press Herald reporter Meredith Goad has been nominated for a 2015 IACP food writing award in the Personal Essay/Memoir category for an article entitled Forged with an Iron Will about her great-great grandmother’s cast iron skillets.
Flock & Vine have moved their wine and bicycle repair shop from Cape Elizabeth to 64 E Street in South Portland’s Knightsville neighborhood.
The Bollard has published a brunch review of The King’s Head.
Although relatively new, The King’s Head has found solid footing among the brewpubs and gastro-bistros of the Old Port. We won’t rush back for brunch — at this price point, there are better options in town — but I look forward to returning to sample appetizers and more beers from their impressive tap list. I’ll probably visit later in the day, when I can enjoy a few pints free of guilt.
The March issue of The Bollard includes a feature article about Bonfire and on the history and changing nature of The Wild End of Wharf Street.
Nova Coffee is under construction at the corner of Brackett and Pine Streets They’ll be located in the same building (West End Place) as the new Rosemont Market. Nova plans to serve Tandem Coffee.