Both Maine a la Carte and Urban Eye have posted reports on Monday’s press preview of Emilitsa’s new summer menu.
Juicy duck that melts in your mouth. Nutty, flaky baklava infused with clove and honey. A medley of asparagus, toasted walnuts and farm chèvre tossed in mint tarragon dressing. Artisan mushrooms served with pan-fried eggplant on a bed of wilted kale and farro, the entire mess drizzled in top-shelf olive oil — what’s not to like?
The Press Herald has reviewed Figgy’s.
Once you’ve downed all that fried chicken and a couple of carby sides, might as well destroy your diet completely and order dessert. I was thrilled to see they have a decent banana pudding (or as we call it back home, nanner puddin’), complete with Nilla wafers and whipped topping. The other dessert option is a homemade ice cream sandwich, with flavors changing daily.
What have I left out? Oh yes, there are a couple of salads on the menu, but if I were you I’d save the self denial for another day and another dinner. Don’t visit Figgy’s without trying the fried chicken.
Portland Patisserie(website, facebook, instagram, twitter) is now open. The French bakery and “grand cafe” is located at the corner of Milk and Market Streets. The pastry chef is Catherine Coté-Eliot, who’s resume includes time at Standard Baking and at Financier in in New York City.
You can find a full menu for Portland Patisserie on their website. The pain au chocolat I had was exceptional.
A new restaurant called Abilene is under construction at 539 Deering Ave at the former location of Tipico in Woodfords Corner. According to the sign in the window they plan to serve lunch and dinner, and hope to open on Friday.
Evo(twitter, website, facebook) has announced they’ll be opening tonight. Evo is serving a menu that’s described as a “modern fusion of Middle Eastern and Mediterranean cuisines”. Matt Ginn is on staff as the chef de cuisine.
Evo is located at the corner of Fore and Union Streets. It’s run by the Prentice Hospitality Group.
A new bar on Market Street called Lincolns(instagram) is now open. Lincolns was launched by Mark Ohlson, Nathan Drinkwater and Stephen Briggs. All items on the menu are priced at $5, hence the name.
A new sandwich shop called Pockets is under construction at 363 Fore Street, on the corner of Market Street in the space formerly occupied by Orange Leaf and Dunkin Donuts. The tag line on the temporary sign reads “natural tastes better”.
Monday — the Portland Spirits Society is meeting at the Sweetgrass tasting room in Boothby Square.
Tuesday — the monthly local foods networking breakfast is taking place Local Sprouts, and there will be a wine tasting at Maine & Loire.
Wednesday — Black Tie is teaching a cooking class, Old Port Wine is having a wine tasting, and the Monument Square Farmers’ Market is taking place.
Thursday — there will be a wine and cheese tasting at the Public Market House.
Friday — the Portland Mural Initiative is holding an artist talk/BBQ in East Bayside with food from Bread & Butter Catering, Browne Trading, Oxbow Brewing, and Whole Foods Market.
Saturday — Black Dinah is going to be giving tours at their new facility in Westbrook, Maine Beer Company is holding a bottle release for Dinner, Rosemont is serving a French wine dinner, and the Deering Oaks Farmers’ Market is taking place.
Sunday — A group of food trucks are holding the Summer Solstice Celebration on Saint John Street.
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.
Ramen Suzukiya(website, facebook) opened tonight. They’re located at 229 Congress Street near the intersection with Washington Ave. The opening night menu includes miso ramen, shoyu ramen, cold noodles and mini rice bowls.
Maine a la Carte has posted an update on Forq Food Lab.
Forq Food Lab, a Portland-based business now in the fundraising stage, hopes to give small food producers all the tools they need to make, package and market their products. Launched by Neil Spillane — CEO of Portland’s Urban Farm Fermentory (UFF) — in partnership with restaurant consultant Eric Holstein, Forq will have a fully equipped commercial kitchen and a tasting room open to the public when it opens early next year.