Peter P. Profenno, Jr. passed away on Friday at the age of 81.
Along with his late wife Mary, he founded Profenno’s Pizzeria in Westbrook in 1962.
Review of Tempo Dulu
The Maine Sunday Telegram has reviewed Tempo Dulu.
Tempo Dulu isn’t for everyone. Much of the spicing is unapologetically intense; the tamarind in the curry, for example, or the chilies in the sambal. A few of the dishes (like the crab and shrimp cake) pale next to more flavorful options. And the place is definitely pricey for Maine: Couples who choose the most affordable of the three menus must still expect to spend well north of $150 dollars, excluding drinks. But if you’re dining out in search of something memorable, flavorful – and above all, sensual – Tempo Dulu is the place to go.
Run for Breakfast
Both endurance athletes and dedicated brunch fans will find something to like in Portland’s newest food blog Run for Breakfast. Husband and wife running partners Mike and Katie write about their weekend run and the destinations they stop for breakfast along the way. The latest is a review of Dutch’s,
We’ve actually been to Dutch’s quite a few times now. The first time I had been lured in by a Yelp Reviewer who poetically said something to the effect of their home fries being like hash browns and tater tots getting married and having beautiful square children. That’s no lie. The home fries, hash browns, whatever you call them are amazing; crispy, crunchy on the outside and soft and potato-y in the middle.
They’ve also written up visits to Abilene, The Honey Paw, Union and The Sinful Kitchen.
Under Construction: Rhum (Updated)
The team launching Rhum continue to to tick off the milestones to an opening day. They’re making good progress constructing the tiki lounge in a long unused basement space off Free Street. Earlier this week they held a food and drink preview party at Bramhall, the establishment of co-owner Michael Frasier.
The owners have now applied for for their liquor license which gives us a peak at an early draft menu. However, co-owner Jason Loring tells me the items from Tuesday’s preview are representative of the final approach. Here is chef Frank Anderson’s menu from the preview:
Here’s a look at the earlier draft menu as well:
Under Construction: Hero
A new sandwich shop called Hero is under construction at 30 City Center in the former Soakology space. The cover letter sent to the City Council along with their beer and wine application states, “There will be limited dining on-premise and out door seasonal seating with a majority of the foods prepared to go for takeout.”
Todd Bernard, co-owner of Empire, along with Mike Keon and Anthony Allen, owners of Otto and Ocho, are collaborating on the project. They plan to open Hero 7 days a week 11:30-10, and according to the application are targeting an opening date in mid-December.
The floor plan for Hero shows seating for 28. A simple draft menu (page 30) was supplied with the application.
Under Construction: The Honey Exchange
The Honey Exchange is building out a production facility on Washington Ave. Owner Phil Gaven explains that the facility will provide the capability to buy varietal honey and repackage it for wholesale in jars labeled for retail and in larger sizes up to 5 gallons.
The Honey Exchange is designing a new label for their varietal honey and spiced honey spreads (Cinnamon, Lemon, Ginger, and Garam Masala). They also plan to offer a custom labeling option for corporate gifts, wedding favors, etc.
The new facility is in the back of the building that also houses Maine Mead Works.
Under Construction: Joe’s Super Variety
The Press Herald has published a report on Joe’s Super Variety which is temporarily closing while a new 8-story 139-unit apartment building is constructed on the site. Joe’s will occupy a retail space on the first floor of the new building.
The store will be back, “bigger and better, improved and more efficient,” possibly by the middle of next year, said David Discatio, one of three brothers who run the landmark shop on Congress Street in the Longfellow Square neighborhood. The store has been around since 1945, when it was opened by the brothers’ grandfather Joe Discatio.
Under Construction: LB Kitchen
Eater Maine has posted some additional details on LB Kitchen, the new restaurant Lee Farrington is opening at 249 Congress Street in the former Figa space.
3) Bowls are in. “Breakfast bowls, hearty quinoa bowls, salads, maybe also build-your-own,” really easy to eat in or take out. Farrington might even bring back her beloved wild boar for a lunch bowl.
Bar Review of Bull Feeney’s
The Press Herald has reviewed Bull Feeney’s.
Open for nearly 14 years, Bull Feeney’s is an authentic Irish pub and restaurant known for its daily entertainment, particularly live music and quiz games and competitions. The pub serves local craft beer, as well as imported brews, and features Maine’s most extensive selection of single malt Scotch whiskies. This is the place to spend your holiday weekends, both for the pub fare, as well as the fun atmosphere. It’s hard to go wrong at Bull Feeney’s.
Built on Family
A new book titled Built on Family about the India Street Italian-American community is now on sale at Anania’s on Congress Street.
It includes a chapter on the food traditions of the neighborhood and the area’s Italian owned restaurants and groceries including Amato’s, Anania’s, Micucci’s, Commercial Fruit, the Village Cafe, Taliento Suprette, Sangillo’s, Cremo’s Bakery, and Al’s Lunch. The book also includes hints of a possible alternative origination story for the Ham Italian sandwich.
You can read more about the book and author Jamie Carter Logan on the CreateSpace website,
“Built on Family” covers the physical neighborhood, the importance of the local Church, the immigration patterns, home life, and the establishment of businesses. It traces how family and kinship were present in all activities – a trait brought over from Italy and not distinct from other Italian settlements in the United States.
With personal interviews conducted by the author intermingled with census research and photos, the book uses humorous and touching stories to bring historical data to life.