Meredith Goad Retiring from Press Herald

| Posted in People

Food and dining reporter Meredith Goad has announced plans to retire from the Portland Press Herald bringing to close a 33-year career with the newspaper.

Goad made the decision to leave the paper and return to her home state of Tennessee to spend time with family and especially to help take care of her elderly mother. While she’ll be missing friends and life in Maine, she’s looking forward to a life without deadlines and the chance to read a book or two.

Her last articles will appear in the paper in December including a farewell piece from her to the Maine community. An online Newsroom Live event is also being planned so Meredith can say goodbye and answer questions.

Goad has played a central role in reporting on the Portland and Maine food scene. She began covering the restaurant ‘beat’ at an auspicious time—just when Sam Hayward won his James Beard Award in 2004—and has been a witness and reporter on the city’s growing reputation ever since. She’s broken stories, added perspective and contributed greatly to keeping us all informed about the wonderful food and dining scene we all get to enjoy. One of my favorite Meredith articles was one she co-authored with Mary Pols that delved into the origins of farm to table movement in Maine. Written seven years ago, it still is a great introduction to anyone asking why Portland has become a dining destination.

The Press Herald has opened a search to find a new food and dining reporter for the paper. The paper “seeks an outstanding journalist to cover the world-class food and restaurant scene” in Maine. Here’s a little more of the official job posting on journalismjobs.com,

This is not a job for a rookie. Successful candidates will have several years of daily news experience and be able to submit clips that demonstrate experience not just in writing about food but in reporting business stories and working with public records requests. We care as much about health inspections as we do recipes, as much about how pandemic relief money is spent as we do about what ingredients our chefs are using. We need a reporter who is aggressive but not arrogant, who is confident but works collaboratively with editors and colleagues. And this is not a desk job – you’ll spend time on local farms and in our famed Old Port, getting to know restaurateurs, making connections with servers and diners.

Big Sky Closing in Public Market

| Posted in Closings

After 15 years Big Sky has decided to close their operation in the Public Market House effective November 24th. A statement posted in the Market House reads in part,

…We have been on Monument Square for 15 years and  it was a difficult decision to close the store. Unfortunately, the store was unable to rebound from the pandemic. As you know, many office workers in the downtown area are now working remotely and it appears that trend will continue for the foreseeable future. In addition, some businesses have left the downtown area and the result is that our core customers – downtown workers – has substantially diminished. IT is unclear if this will turnaround at some point, but it made sense to close rather than renewing our lease…

Maker’s Galley Opens on Saturday

| Posted in Openings

The Maker’s Galley (website, facebook, instagram) is set to open this Saturday at 5 Commercial Street. The Maker’s Galley is billed as a “tasting lounge, café, and marketplace” that is an “experiential space showcasing products by Maine makers, artisans, and farmers.”

The Maker’s Galley is a multi-functional venue which includes a café, gift shop, full-service chefs’ kitchen, tasting tables, and casual seating. Open Tuesday through Sunday, the café offers Maine specialty coffees, as well as pastries and homemade bagels made by executive chef, Arianna Stefanilo. A curated collection of Maine-made food products including local cheeses, meats, and pantry products will also be available. The gift shop will feature unique products created by Maine makers and artisans.

Stefanilo was previously the executive chef at Blyth & Burrows and Novare Res, and a pastry chef at Becky’s Diner. The opening menu for Maker’s Galley includes a chacuterie board, whipped feta with tomato jam, mushrooms sautéed with sherry and garlic, and lobster lettuce wraps.

The Maker’s Galley plans to launch an event series in January that will include monthly guest chef experiences, wine dinners, cooking classes and Meet the Makers and Meet the Author events. Starting Saturday its hours will be 9 – 6 on Tuesday, 9 – 8 on Wednesday through Saturday, and 10 – 5 on Sunday.

Upcoming Events: Figgy’s, Cooking Class, Beer Dinner, Maker’s Galley, Beer Branding, Thanksgiving

| Posted in Events

Monday – Natalie DiBenedetto closed up her West End fried chicken restaurant Figgy’s back in July. She’s now doing a Figgy’s pop-up dinner out of Fork Food Lab next Monday. Fork has a full calendar of November pop-ups by Niyat (6th, 7th, 13th, 20th, 21st), Milk Bottle and Port Box Co (10th, 24th), Little Brother (19th). Maine Beer Company will be releasing Little Whaleboat IPA, a new beer to highlight their support of the Maine Coast Heritage Trust efforts to conserve three islands in Casco Bay, and chef Cara Stadler is teaching a cooking class.

Wednesday – Evo and Liquid Riot are collaborating on a beer dinner, Devenish Wines will be leading an Italian wine tasting at Maine & Loire.

Thursday – Sean Wilkinson from Might & Main and Will Fisher from Austin Street are giving a presentation at AIGA Maine on Beer and Better Brewing.

Friday – Ghee (instagram) will be serving Indian street food at Apres.

Saturday – it’s the grand opening of The Maker’s Galley, Brad Leone will be at the Oyster Shop to celebrate the release of his new book Field Notes for Food Adventure, and SoPo Seafood will be teaching an oyster shucking class.

November 17 – Evo is holding a Rhone wine dinner, and Cheese Louise and Belleflower are holding a 4-course beer dinner.

November 21 – Lorne Wine is holding a Fete du Beaujolais at Broadturn Farm, and Rwanda Bean, Sinful Kitchen and Mrs Gluten Free Living are collaborating on a gluten free brunch.

November 24 – the last day of the regular season of the Portland Farmers’ Market. The Winter Market will start on Saturday December 4th and will be located once again at 631 Stevens Ave.

Thanksgiving – 30+ restaurants and other food producers have announced their Thanksgiving offerings and more are being added to the list each day:

  • Ada’s – charcuterie and cheese boards, baked pasta and desserts; order by the 20th for pick-up on the 24th.
  • Bam Bam Bakery – has a range of gluten-free baked good; order deadline November 19th for pick-up on the 23rd and 24th.
  • BenReuben’s Knishery –  roast chicken, sides, dessert for pick-up on the 24th.
  • Big Tree – Thanksgiving online ordering goes live November 11th and closes on the 19th for pick-up on the 24th in Portland, Biddeford, or shipped out on Casco Bay Ferry.
  • Black Betty Bistro – is offering a roast half turkey with green beans, mashed potato, corn bread, cranberry sauce, gravy to serve six people for $175. Order deadline in November 17th for pick-up on the 23rd or 24th.
  • BlueFin – 4-course dinner for $75 per person.
  • Bread and Friends – will begin taking Thanksgiving pre-orders on November 10th for pick-up on the 25th.
  • Butter + Kale – sides and pies with vegetarian and vegan version available; pick-up on the 23rd or 24th.
  • Cakes for All Seasons – order by 21st for pickup in Biddeford on the 23rd or 24th.
  • Central Provisions/Tipo – appetizers, sides, desserts and drinks for pick-up on the 24th.
  • Chaval – apple tarte tatin, pumpkin, cranberry and maple pecan pie, or chocolate pie with peanut butter and sea salt crunch; pick-up on the 24th.
  • Dandelion Catering – turkeys, sides and desserts; deadline on the 17th for pick-up on the 24th.
  • Daybreak Alliance/CarHop – the CarHop delivery service and Daybreak Growers Alliance are teaming up to offer Daybreak’s farm and butcher boxes to the Greater Portland area in time for Thanksgiving on the 23rd and 24th. Ordering via the CarHop site starts on November 9th and the ordering deadline for Thanksgiving is November 21st.
  • Dizzy Bird – family meals, individual meals and apps, sides and desserts; pick-up on the 24th in Biddeford.
  • Friends & Family – appetizer kits; deadline on the 21st for pick-up on the 24th.
  • Gather – takeout dinner for 4 people for $149; pick-up on the 24th.
  • Lake & Co. – dinner for two, sides, and desserts; order deadline November 15th for pick-up on November 24th and 25th.
  • Maria’s – takeout roast turkey dinner for $22 per person; order by the 23rd for pick-up on the 24th.
  • Monte’s – is taking orders for turkeys; deadline on the 10th for pick-up on 22nd – 24th.
  • Nonesuch River Brewing – is offering whole roast turkeys, sides, and individual full Thanksgiving dinners; order deadline on the 21st for pick-up on the 23rd, 24th or 25th.
  • North 43 Bistro – a ready to roast turkey along with sides and pie, feeds 6, $235.
  • Onggi – a Thanksgiving cookie box, 20 cookies consisting of 5 different flavors; pick-up on the 24th.
  • Other Side – is taking pre-orders for turkeys, sides and dessert.
  • Pepperell Provisions – mains, sides and desserts for pick-up in Biddeford on the 24th.
  • Petite Jacqueline – 3-course onsite dinner for $75 per person. PJ’s is also offering a takeout dinner for pick-up on the 23rd, 24th or 25th.
  • Portland Co-op – is starting to take turkey pre-orders on November 1st.
  • Prairie Baking Co. – has a cake and coffee cake available for pre-order.
  • Purple Whisk – baked goods for pick-up on the 24th at Omi’s Coffee in South Portland.
  • Rosemont Market – is taking pre-orders for turkeys, sides and baked goods for pick-up on the 23rd or 24th.
  • Ruby’s West End – turkeys, sides, desserts and wine.
  • S + P – a plant-based Thanksgiving; order by the 15th for pick-up on the 23rd and 24th.
  • Salt Yard – dinner for 2, $120; for pick-up on the 24th.
  • Scratch Baking – baked goods for pre-order for pick-up on the 23rd and 24th.
  • Solo Cucina Market – on November 23rd or 24th is a pick-up location for turkey orders from Farmers’ Gate.
  • Standard Baking – a wide range of baked goods for pre-order by the 21st for pick-up on Thanksgiving Day.
  • Sur Lie – turkey, sides, and/or wine for four; ordering deadline November 18th, for pick-up on November 24th.
  • Sweeet Cream Dairy – is taking pre-orders for pints and a special Carrot Cheesecake Ice Cream Tart; deadline on the 19th for pick-up on the 24th.
  • Sweet Woodruff Provisions – ordering starts on the 7th for pick-up on the 23rd or 24th.
  • Tandem Coffee – order deadline 19th, pick-up on 23rd or 24th.
  • The Cheese Shop – sides, apps and cheese platters; order by the 19th for pick-up on the 24th or 25th.
  • The Harraseeket Inn – is offering their Thanksgiving Grand Buffet; $115 per person, $49 per child (6-12) and free for kids 5 and under….plus tax and tip.
  • Two Fat Cats – has a wide array of baked goods available for pre-order with pick-up on November 23-25th.
  • Verbena – 3-course takeout menu for $36 per person; deadline on the 22nd for pick-up on the 24th.
  • Wayside – will be serving a prix-fixe Thanksgiving menu for $85 per person, 1-5 pm. Call or go on Resy to make a reservation.
  • Westin – offering a 2-person ‘take and bake’ meal for $80 for pick-up on the 24th, and a 3-course dinner on Thanksgiving day at the Westin for $85 per person (reservations open on October 27th).
  • Wine Wise – dinner for 2-4 people with wine that’s a collaboration with 8 local restaurants and food producers (Central Provisions, Chaval, Helm, Other Side Deli, Nigh Moves Bread, Solo Italiano, Sur Lie, Tipo) plus turkey and stuffing prepared by Wine Wise chef Jef Wright and wine selected by Wine Wise sommelier Erica Archer. Order deadline November 17th. Wine Wise is also offering a 6-bottle Thanksgiving sett of wine.
  • Yardie Ting – Thanksgiving meals for families of 4-, 6- and 12 and sides; for pickup on the 25th.

Daybreak Growers Alliance

| Posted in Openings

Daybreak Growers Alliance (website, instagram) and CarHop (website, instagram) are teaming up to deliver produce, meats  and other products from 60+ Maine farmers and food producers to homes in the Greater Portland area.

Daybreak represents a group of Maine farms and independently owned food producers working together to bring you the best of Maine’s harvest. A Maine and women-owned and managed company, Daybreak distributes 300+ local and organic products from 60+ Maine farmers and food producers year round to Maine families through their Farm Box program and wholesale to Maine restaurants and retailers.

The new service will launch just in time for Thanksgiving—see the list in the article above for how to order farm and butcher boxes for your Thanksgiving meal through CarHop.

Restaurant Real Estate: November 2021

| Posted in Under Construction, Real Estate

Welcome to the November 2021 edition of the Portland Food Map restaurant real estate listings sponsored by The Boulos Company. This monthly column gathers in one convenient place the spaces available in Portland that could be potential sites for restaurants and food producers/retailers to locate their next business.

Even during the pandemic many people are pursuing their dreams and opening new food businesses. Finding the right spot is one of the crucial early challenges in launching a new business and hopefully this new resource will make that step just a little bit easier.

West End

235 Vaughan St – the 700 sq ft space most recently occupied by Other Side Deli and which had been the longtime home of Vaughan Street Variety is for lease. Call (207) 650-0846 for more information.

101 York St – 7,391 sq ft of a 15,000 sq ft sub-dividable space in the new building on the corner of York and High Street is available for $15-20/sq ft (NNN). The space already has a hood vent and grease traps installed.

Arts District

554 Congress St – 1,621 sq ft former Dunkin’ Donuts space with hood for $17.04/sq ft (NNN).

555 Congress St – the former Five Fifty-Five building is for sale for $2,400,000.

Bayside

170 Anderson St – 2,000 – 3,500 sq ft in East Bayside available for $15/sq ft (NNN).

15 Chestnut St – the 14,000 sq ft building that was the former home of Grace is for sale for $3,730,000.

360 Cumberland Ave – two spaces (900 sq ft on Cumberland Ave and a 1,000 sq ft space in a building set back from the street) are available for $24-25/sq ft (NNN).

31 Diamond St – this 2,800 – 22,034 sq ft industrial space in East Bayside is available for $16/sq ft (NNN).

178 Kennebec St – 4 retail spaces (1,800 – 5,314 sq ft) on the first floor of a new building for $30/sq ft (NNN).

Old Port

1 Commercial St – the original location of Benkay at the corner of Commercial and India Streets is available. The 2,494 sq ft is for lease at $35/sq ft (NNN).

30 Danforth St – 3 units (1,800, 1,881, 2,900 sq ft) are for lease at $2,900 – $3,950/month (MG).

446 Fore St – 1,600 – 3,400 sq ft in the former Pearl space with entrances on Wharf and Fore Streets is available for $30-40/sq ft (MG).

505 Fore St – The 2,996 sq ft former Pizzarino space is available for $24/sq ft (NNN).

40 Free St – A new building is under construction on Free Street by JB Brown. The first floor will have 4/5 storefronts ranging in size from 1,358 to 3,067 sq ft. The construction is expected to be completed in 2021. The rate is $30/sq ft (NNN).

5 India St – 1,250 – 2,500 sq ft for $30/sq ft (NNN) in a new building under construction near the intersection wiith Commercial St.

38 Market St – a 1,200 subterranean space near the intersection with Milk Street for $1,175/month (MG).

55 Market St – this 3,700 sq ft space on Market Street was formerly occupied by the Big Easy. It’s available for $24/sq ft (NNN).

111 Middle St – this 1,600 sq ft space has a storied past as the former location of Piccolo and before that Bresca. It’s available for $3,500/month (NNN), the building is also for sale.

157 Middle St –1,071 – 6,356 sq ft for $27.95/sq ft (MG).

1 Monument Square – 1,500 sq ft of first floor space for $3,125/month (MG).

25 Pearl St – 1,689 sq ft former Subway space available for $30/sq ft (MG).

1 Pleasant St – 850 sq ft of space adjacent to Hi Bombay for $4,000/month (NNN).

3 Portland Square – This new building will include 2,500 – 20,000 square feet of retail space for$28.50/sq ft.

3 Spring St – the 2,554 – 3,500 sq ft former Lio space is available at $19/sq ft (NNN).

41 Wharf St – the former Jager space is available; 1,107 sq ft for $43/sq ft (MG).

42 Wharf St – this 3,770 sq ft space in the Old Port includes a 2,000 sq ft patio, $45/sq ft (MG).

India/Washington Ave

100 Fore St – 1,914 sq ft of space that the listing says is “ideally suited for a restaurant use” for $27-30/sq ft (NNN).

22 Hancock St – 978 sq ft for $2,300/month (MG).

Forest Ave

333 Forest Ave – a 2,468 retail space is available for $16/sq ft (MG).

701 Forest Ave – this former Rite Aid building is being converted and has 4 retail spaces available for $16-20/sq ft (NNN).

945 Forest Ave – 500-5,510 sq ft of space in the former Photo Market building for $12/sq ft (NNN).

1190 Forest Ave – located right in the center of Morrill’s Corner. 3,000 – 5,082 sq ft at $12 – 20/sq ft (NNN).

1569 Forest Ave – a 1,400 sq ft “soon to be completed restaurant/retail building” is available on outer Forest Ave.

Other

170 Brighton Ave – a 2,173 sq ft free-standing building which most recently was home to D Ajan’s Market, includes parking; $22/sq ft.

865 Brighton Ave – a 1,232 sq ft former gas station/quick market is for sale for $400,000.

437 Congress St – 1,000 sq ft for $20/sq ft (MG).

441 Congress St – The 2,400 sq ft former home of Guitar Grave across the street from 1 Monument Square is available for $20/sq ft.

1020 Congress St – a 3,374 service station that is going to be “redeveloped as part a planned mixed use development”. The finished space will be available for $18/sq ft (NNN).

88 Danforth St – a 1,231 sq ft free-standing building on Danforth Street is for sale for $269,000.

155 Riverside St – the Season’s Bar & Grille and Banquet Center is for lease. The 23,750 sq ft facility includes parking and all furniture, fixtures and equipment.

240 Saint John St – 1,600 – 10,000 sq ft in Union Station Plaza for $12-14/sq ft (NNN)

Westgate Shopping Center – two spaces are for lease at $17-37/sq ft (NNN).

158 Pickett St, South Portland – the former home of 158 Pickett Street Cafe is for lease. Call (207) 615-2858 for more information.

23 Lincoln St, Biddeford – a 12,600 sq ft space divided equally on two floors, each floor has a kitchen with hoods is available for $11/sq ft (NNN). Contact Tony Delois for more information at anthony@uncommongroups.com.

Gather, Yarmouth – Owner Matthew Chappell has put his Yarmouth restaurant, Gather, up for sale.

Biscuits & Co, Biddeford – Biscuits & Co is closing on October 16th and the business and equipment is for sale. Contact Biscuitsandcompany@gmail.com for more information

Other Spaces – some vacated restaurant spaces haven’t yet been formerly listed for by the owner. Check the closing announcements for the latest information.

Glossary

MG – Modified Gross which indicates that the operating expenses (taxes, insurance, maintenance, etc.) for the property are included in the lease rate. The tenant would pay its own utilities, which sometimes includes heat.

NNN – Triple Net which indicates that operating expenses are not included in the lease rate, and the tenant will pay them separately. They are often referred to as CAM (Common Area Maintenance) charges and taxes, which are expressed as $/sf. The tenant is also responsible for utilities.

Gross – Gross indicates all expenses including utilities are included in the lease rate. The tenant would be responsible for phone and internet access, as well as interior janitorial.

Portland Pizza

| Posted in General News

Today’s Maine Sunday Telegram takes a look at the range of pizza styles and options available in Portland today.

Talk to restaurateurs about the bounty of pizza options in the Portland area today, and they use words like “blessed” and “spoiled.” Yes, the pandemic fueled the demand for inexpensive take-out food and launched a nationwide pizza boom that helped keep Portland’s pizza restaurants open, but the city’s pizza scene was on the rise even before the coronavirus came to town. And it’s not just pizza places that serve it.