Reviews: Root Wild, Maine Oyster Co, A & C Grocery, Sapporo

| Posted in Reviews

The Blueberry Files has reviewed Root Wild,

My friend G. and I tried several 2 oz. samples of the different flavors, and I was really pleased by them all. The hopped tasted a bit more beer-like than UFF’s version does, and the fruit flavors are bright and pleasantly balanced. I was impressed by how thoroughly the added flavors came through.

Portland Magazine has reviewed Maine Oyster Co.,

Styled on a tray of ice, the oysters are easy to identify, served clockwise in the order they appear on the menu. Accompanying mignonettes are subtle enough not to mask the nuances of this delicacy. Reading flavor descriptions of oysters posted at the bar is helpful, especially if you’re only looking to try one or two. We can testify that The Wolfe’s Neck, for example, is “briny, with a smooth, milky finish,” though we didn’t notice the “sugar or watermelon” in the Chebeague Island. We did encounter a saltier kiss from the sea than the more subdued Birch Island, however, which boasts a firm texture. If we had to pick a favorite, it might be the toothsome Blackstone Point from Damariscotta or the Nonesuch Pearl from Scarborough, with its superb balance of brine and sweetness.

the Portland Phoenix has reviewed Root Wild and A & C Grocery, and

A&C’s egg sandwich, served with either ham or tomato on a soft English muffin, is world class, the eggs folded omelet-style over gooey cheese. A three-cheese grilled sandwich — pressed thin, funky and chewy with dark crust — pairs nicely with fizzy light kombucha. The cheeseburger is expertly done with sharp pickle and a tangy sauce. The Italian suffers from a bit too much soft roll.

Press Herald has reviewed Sapporo.

Back at the office, I used the chopsticks my server at Sapporo had kindly packed for me (along with a fork and a spoon) to pull up the buckwheat noodles and big chunks of white chicken meat. The noodles were squishier than I like, and I wished I’d ordered the firmer ramen instead, but the broth was exactly what I was after: flavorful but also clean tasting. The opposite of muffaletta really.

Also, The Maine Sunday Telegram has reviewed No Coward Soul In Bath.

10 Years Ago in December

| Posted in History

Here’s a look at the top stories from a decade ago in December 2008:

    • In their list of 2009 food trends Epicurious declared “Portland (Maine) is the new Portland (Oregon). Abundance of great chefs, restaurants, and local foodies? Check, check, and check. Want examples? Visit Five Fifty-Five, Hugo’s, and Fore Street to start.”
    • In response Portland Oregon blogger Patrick Alan Coleman wrote “I’m challenging Portland, Maine, to a fight. If they want our gold leaf coated, slightly salted, smoked chocolate crown, then they’re going to have to come over here and take it! I dare ’em!”
    • Portland clocked in at #7 on a list of beer towns with 1 brewery for every 15,706 people. I imagine the ratio is a lot smaller now in 2018.
    • Mims Brasserie and The Kitchen both closed.
    • After a very long time under construction, Corey Jones opened Loco Pollo. It was located in the space currently occupied by Terlingua.
    • Maine Roasters Coffee and Freaky Bean Coffee Co., which merged their operations in 2007, went their separate ways.
    • The Phoenix named Emilitsa the Best New Restaurant of 2008.

Under Construction: Three Dollar Deweys

| Posted in Under Construction

Boston.com has published an article about Three Dollar Deweys and the new owner’s plans for it.

Throughout its history, Deweys was known for its impeccable selection of beer and a welcoming atmosphere.

Those are traits that Christopher is keen to preserve. The Maine native said that the spirit of Deweys — and its 36 tap lines — will remain intact, with an emphasis on pouring local and international beers. However, he said he will make some changes to both the food and the space. The menu will include more vegetarian and grain-free options, and a made-in-house approach will be applied to the bar food. The bar will also receive some cosmetic updates, with fewer communal tables and more private seating areas.

Go Sweet for Hunger

| Posted in Events

Full Plates Full Potential is holding their 2nd Annual Go Sweet for Hunger event this Monday at Thompson’s Point.

Join us for the second annual Go Sweet for Hunger – a Holiday Dessert Extravaganza. Enjoy decadent pastries and delightful confections from greater Portland’s finest bakers, chefs, and chocolatiers and sip on local craft cocktails, locally brewed beer and wine tastings all while helping to ensure that 2019 is a year in which Maine kids have access to the nutrition they need to live their best lives.

Dozens of local restaurants, bakeries and other food producers will be part of the event: Katie Made, Chaval, Dean’s Sweets, Stroudwater Distillery, Bissell Brothers, LB Kitchen, The Bread & Butter Catering Company, Cellardoor Winery at The Point, Five Fifty-Five, Black Tie, Gorgeous Gelato, Hugo’s, Bam Bam Bakery, Landry’s Confections, Portland Pulp, The Bar Of Chocolate, baristas + bites, Central Provisions, LB Kitchen, Krista Desjarlais, Two Fat Cats, Woodford F&B, Ten Ten Pié, Solo Italiano, Eighty 8 Donuts.

Tickets are available online

The Growing Maine Grain Industry

| Posted in Farming

Civil Eats has published an article on the innovation and growth of the Maine grain industry.

Alex is one of a dynamic cohort of innovators who are working to reshape Maine’s agricultural landscape—from farm to processing to market—by bringing back the production of high-quality, heritage, and landrace grains lost more than a century ago to the Midwest. Such efforts have been percolating in the state for decades, similar to others taking place in states like California, Pennsylvania, and New York. Now, these businesses are poised for growth as an inter-connected group of financiers, agricultural researchers, and business support groups works to help them revitalize Maine’s rural landscape through bread, pastries, noodles, and beer.

Bolster Snow Has Closed

| Posted in Closings

Bolster, Snow & Co., the restaurant inside The Francis, is closing. Here’s the announcement from the owners,

The team at The Francis have made the difficult decision to close Bolster, Snow & Co. effective immediately. After an exciting first year, we (Nate & Tony DeLois) are looking to focus on the growing success of our modern boutique hotel. Bolster Snow will open for one night in December – for the planned “Feast of the Seven Fishes” on Christmas Eve.  During the winter, the restaurant space will be available for hotel events, as well as short-term pop-ups while we scout for a new operator.

In related news chef Nick Verdisco has launched NV Hospitality Group LLC which he describes on instagram as, “A chef owned and operated restaurant group that will be starting here in Maine. Bringing Good Food to Good People. simple local fun eclectic italian .”

Under Construction: 3 Dollar Deweys (Updated)

| Posted in Under Construction

3 Dollar Deweys is under renovations and slated to reopen under new management. I’ll share more details as they become available.

The original Deweys was opened at the corner of Fore and Union Streets and was an pillar of the early craft beer community in Portland. The pub eventually moved to its present location and closed after nearly 4 decades in operation at the end of July 2018.

Update: Joe Christopher is the new owner of Three Dollar Deweys. Christopher is the GM and partner of the Shipyard Brew Haus at Sugarloaf as well as the owner of three other businesses: Jump and Raft, Three Rivers Whitewater Rafting and Inn by the River. He hopes to reopen Deweys around the beginning of March.

I am beyond excited to be a part of this great place and its history. We will be working hard to offer great food, beverage and FUN, friendly service for years to come. There will live music, great beer, wine and spirits from local providers from all around the world. 

Katsuaki Suzuki, 67

| Posted in People

Katsuaki Suzuki, owner of Ramen Suzukiya, passed away earlier this month at the age of 67.

After his retirement in 2014, Kei fulfilled one of his dreams by moving to Maine and opening Ramen Suzukiya with his son, Cory. His handcrafted organic noodles were his passion and he loved the opportunity to create a space for customers to enjoy his craft. Kei will be remembered as the kindest man who never hesitated to reach out to those in need. He loved his family and fought a vicious cancer for over a year in order to have more time to spend with them. The world was certainly a better place with him here.

This Week’s Events: Chisai, Matteo Furlani, Winter Farmers’ Market

| Posted in Events

Monday – Chisai—a pop-up collaboration between Carbon, Mr. Tuna, and Piccolo—is taking place at Piccolo.

Tuesday – Chef Laboa will be teaching a pasta making class at Solo Italiano.

Wednesday – There will be a wine tasting at Old Port Wine Merchants, and the tasting room at the Batson River brewery and distillery is opening in Kennebunkport.

Thursday – The Great Lost Bear will be showcasing Foulmouthed Brewing.

Friday – Winemaker Matteo Furlani will be at Maine & Loire for a tasting and Solo Italiano for a wine dinner.

Saturday – It’s the first day of the Winter Farmers’ Market at 631 Stevens Ave.

New Year’s Eve – restaurants have begun announcing their NYE dinner options:

  • Central Provisions – 7-course dinner with pairings, $150 per person. Two seatings at 6 pm and 10 pm.

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.