Portland Food Heads has posted a video interview with Guy and Stella Hernandez, co-owners of Bar Lola.
Urban Chickens: The Big Drop
A Portland urban chickenist, Melissa Falcon, has written an article for this week’s Portland Phoenix on raising her set of 6 citified chickens (Eudora, Clara, Katherine, Flannery, Bird and Coco Chanel) and the highly anticipated start of egg laying later this month.
Already collecting recipes for custards and frittatas, I am having trouble curbing my enthusiasm. With the support of other chicken fanatics awaiting their own first eggs, we are counting the days, passing the time blogging on MyPetChicken.com site and tuning in to backyard Webcasts from an urban coop near Boston (on hencam.com). But nothing can prepare us, really, for the moment, that collective squawk, that will announce “The Big Egg Drop.”
September 2009 Stats
The 10 eateries looked up most often during the month of September were:
- Paciarino (2)
- Bresca (8)
- The Corner Room (3)
- The Salt Exchange (6)
- Grace (5)
- Food Factory Miyake (19)
- Caiola’s (11)
- Fore Street (18)
- The Farmer’s Table (1)
- Five Fifty-Five (12)
The numbers in parentheses indicates their rank last month.
Review of The Corner Room
The Portland Phoenix has published a review of The Corner Room.
While the warm antipasti draw the eye, we had the best experience with the cold ones. Octopus and potato, for example, had more round slices of tender seafood than potato. It was dressed lightly with oil, lemon, cilantro, and crunchy red onion. In the eggplant caponata, often served as a mushy dip, the chunks of eggplant maintained a bit of chew. With the sugar and cocoa in the sauce it took on a figgy flavor and the aroma of clove.
Styxx Reopens
Portland in a Snap has a report on the changes underway at Styxx.
One of the most notable changes the new owners have made is the addition of a tapas menu, with pub standards priced at $5 or $7. Happy hour runs from 4-7 pm Monday-Friday and comes with $4 martinis, $3 well drinks and $1 drafts. Those drafts include Allagash White, Sam Adams, Stella, Shipyard Pumpkinhead and Bud Light.
Hilltop Coffee Update
The Munjoy Hill News has published an update on the sale of the Hilltop Coffee Shop.
“There are 3 or 4 local people seriously interested in buying the property and the business,” said [owner Luke] MacFadyen late this afternoon at the Shop. Several are in the restaurant business already and several are not,” he added. But so far no one has made an offer on the property which is listed at $450,00 with Jim Landry.
Launch of Vagabond Ale
A Blog About Beer has a report on the anticipated October 19th launch of Allagash’s Vagabond Ale.
Now the exciting part. Just like with Garamel, Allagash is releasing Vagabond on a VERY limited basis. The beer — of which there are only 500 bottles — will be available ONLY at the Brewery (on Industrial Way in Portland) and ONLY from 9am to 6pm on Monday, October 19th. There is a 2 bottles per person limit and each bottle will cost $10.
Blue and White in the Sun
Today’s Portland Daily Sun has published an update on the closing of the White Heart: the bar is for sale but it hasn’t changed hands yet. The paper quotes owner Tony Hodge saying, “We have two or three interested parties”.
Today’s Sun also has a brief profile on Blue Mango Foods. Blue Mango produces a very popular veggie burger that’s available at Hannaford, Whole Foods and is on the menu at several area restaurants. According to the article, they have “a couple of new products in development, including a gluten-free burger”.
Allagash Tripel
Allagash Tripel came in second place (out of 58 entries) in the Belgian-Style Abbey Ale category (#66) at last week’s Great American Beer Festival in Denver.
Artemisia Brunch Review
Portland Food Heads has published a brunch review of Artemisia.
I’ve eaten here enough times to say that you aren’t always going to come out satisfied. However, that is pretty typical of just about every restaurant in the country, and if you can get over the risk of taking a small gamble, you’re likely to be rewarded with what is usually a delicious meal at Artemisia.