Hop Culture has included Tomaso’s on their list of the Best Beer Bars of 2018.
I love that Tomaso’s stocks a handful of uber-fresh, local, craft cans and draft beers at all times (check their IG). However, this place is mostly a local spot for tall boys and wings. They also have a beer + shot menu, which always gets me. So yeah, you probably won’t find proper glassware, but you’ll always find a great time.
Two beer releases are taking place this weekend:
A new Mexican restaurant called Bird & Co. is under construction at 539 Deering Ave in the space formerly occupied by Abilene.
The cover letter supplied by owners William Dowd and Jared Dinsmore indicates they’ll be serving a menu of “reasonably priced entrees drawing on Mexican and American Southwestern cuisine”. You can see the draft menu supplied with the liquor license application on page 85 of the City Council materials for Monday’s meeting.
Dowd and Dinsmore plan to open Bird & Co. 6 days a week, 11 am to 10 pm for lunch and dinner. They hope to open the restaurant in January.
Eighteen Twenty Wines is planning to move from their current location to the adjacent space at 219 Anderson Street which is currently occupied by Blue Lobster Wine.
Rose Foods is teaming up with the staff from Ripka to hold a Pierogi Pop-up on Sunday, 10 am to 2 pm.
The Press Herald talked with chefs Rob Evans, Matt Ginn, Austin Miller, Mark Gaier and Clark Frasier, Rachel LeGloahec, Zachary Pratt, and Shanna O’Hea about their experiences appearing on reality cooking shows like Chopped.
Contestants described a typical day filming “Chopped” in New York City. All the chefs appearing on the same episode meet at a fast food joint around 5:30 a.m. for a day that won’t end until 9 p.m. They are ushered into an unmarked building, where they must give up their cell phones. Ginn says that for “Chopped Champions,” pockets were checked for hidden recipes and smuggled kitchen equipment. Chefs say they were not even allowed to go to the bathroom alone.
Mainebiz has published an update on Monte’s Fine Foods which is slated to open on Washington Ave in May.
The plan morphed into a retail operation selling local and imported food products, mostly Mediterranean. Plus, they’ll have in-store dining featuring Roman-style pizza made on the premises. There are several types of Roman pizza, he said. In this case, they’ll make Roman “pinsa,” a rustic multi-grain flatbread that’s crispy and light, he explained. Toppings will feature the local and imported ingredients sold in the store.
Discover Maine magazine has published an article on the history of Pat’s Meat Market.
Thursday – The Great Lost Bear is showcasing beer from Baxter Brewing.
Friday – Marco D’Angelo is teaching an Italian cooking class, and there will be a wine tasting at the West End Rosemont.
Saturday – the Winter Farmers’ Market is taking place.
Sunday – Two Fat Cats is leading a holiday cookie decorating class, Samuel’s is holding a fundraiser for Toys-for-Tots, and Bow Street Beverage is holding their monthly wine seminar.
New Year’s Eve – restaurants have begun announcing their NYE dinner options:
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.
Today’s Press Herald reports on a 175-seat Luke’s Lobster planned for Portland Pier.
The restaurant at 60 Portland Pier will be the seafood chain’s largest by far, with 175 indoor seats and a patio that seats 25, according to company founder Luke Holden, a native of Cape Elizabeth. The typical Luke’s location seats about 25 patrons.
Holden hopes to have the restaurant open at the start of Summer.