Under Construction: Bow Street

| Posted in Under Construction

The Press Herald has published a report on Bow Street’s plans to relocate out of the Public Market House and to their new building on Forest Ave.

A new Bow Street sign hangs outside the Forest Avenue location and the shelves have been stocked with some products. An employee at the Public Market House said Tuesday the Forest Avenue location should open in early January. The store will be able to sell beer and wine while it waits for a Jan. 17 hearing with the city and the state Bureau of Alcoholic Beverages and Lottery Operations to relocate its liquor license.

NYT: Decline of Maine Shrimp Fishery

| Posted in Fisheries

The New York Times has published an article on the Maine Shrimp fishery. Sam Hayward, Don Lindgren and Glen Libby are all featured in this article by Mary Pols.

So far, according to scientists who survey the Gulf of Maine annually, it hasn’t. Their most recent data show Northern shrimp numbers at a historic low for the 34 years in which they have been counting the crustacean, Pandalus borealis. Egg production is down. Survival rates for larvae are poor.

This Week’s Events: Christmas, NYE List

| Posted in Events

Monday – it’s Christmas.

Friday – there will be a wine tasting at the West End Rosemont.

Saturday – the Winter Farmers’ Market is taking place.

New Year’s Eve – Restaurants are still announcing their NYE plans. IF you don’t see your favorite listed here be sure to give them a call:

  • Baharat – pre fixe and regular menu.
  • Bolster Snow – 3-course dinner, $65 per person.
  • Boone’s – 4-course dinner, $95 per person, 9 – 2am they’ll be a NYE gala for $40 per person, $125 if you combine both options. The events are a benefit for Full Plates Full Potential.
  • Central Provisions – 5-course dinner with optional pairings, $150 per person.
  • Chaval – serving regular menu plus specials.
  • East Ender – serving regular menu.
  • Evo – 4- and 7-course menus.
  • Five Fifty-Five – 5-course dinner, $100 per person.
  • Grace – will be open serving their regular menu.
  • Hunt & Alpine – champagne cocktail and special menu.
  • Little Giant – will be serving their regular menu with some NYE specials.
  • Lolita – a 5-course dinner with optional wine pairings, $110 per person (tip included).
  • Petite Jacqueline – 3- and 5-course dinner, $45/$65 per person.
  • Piccolo – 10-course dinner, $115 per person.
  • Sonny’s – their last night in operation before starting the renovations for the launch Black Cow.
  • Terlingua – 4-course tasting menu in addition to their regular menu.
  • Tipo – 4-course dinner, $75 per person with optional wine pairings ($35).
  • Tiqa – 3-course dinner for $55 per person.
  • Vinland – 5-course dinner for $121.60 (tax and tip included) plus optional pairings.
  • Woodford F&B – will be serving their regular menu with some NYE special until 10pm, the rest of the evening is a menu of fried chicken, oysters, caviar and champagne.

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.

Reviews: El Corazon, Woodford F&B, Lazzari, Bite Into Maine

| Posted in Reviews

The Maine Sunday Telegram has reviewed El Corazon,

It’s easy to get distracted at El Corazon, a Portland restaurant that offers an enormous range of dishes from across Mexico. Some, like carnitas-filled quesadillas, a jiggly housemade flan and fruity hibiscus agua fresca, demonstrate clearly why the business, an offshoot of a local food truck, has built up such a loyal following. Yet on the same, vast menu are bland items like albondigas soup, chicken sopes and fried pollock tacos, listed alongside overcooked carne asada and a saccharine seafood cocktail.

Portland Phoenix has reviewed Woodford F&B,

Proprietors Birch Shambaugh and Fayth Preyer — along with chef Courtney Loreg — have created an intimate venue for well-executed bistro food on perhaps the most hectic corner in the greater Portland area, and it’s amazing how well it works. Despite the unfortunate, near-24/7 presence of construction and traffic buzzing outside as part of the major Woodfords Corner redesign, the room itself remains warm, lively and romantic. F&B’s interior showcases both classic and modern elements of design, evoking feelings of sitting in a Blade Runner-esque diner with slightly Parisian leanings.

Peter Peter Portland Eater has reviewed Lazzari, and

Lazarri isn’t redefining pizza, it’s just taking it and making it to exacting standards. They’re also making sure that all the side notes – non-pizza food, drinks, and staff – are killing it too. Whether you’re starting your night there, ending it, or it’s your entire evening, there’s no doubt a visit to Lazzari will make you happy. It seems to be what they do. And they’re doing it well.

the Press Herald has reviewed Bite Into Maine.

I tried the LGC, a lobster grilled cheese with chipotle aioli and fontina and sharp cheddar cheeses on sourdough bread for $11.95. It was buttery and golden brown on the outside. The cheeses were creamy, the lobster chunks were tender, and the chipotle aioli had a little kick that took a few seconds to register.

Under Construction: Legends Rest

| Posted in Under Construction

The American Journal has published an update on Legends Rest,

The other owners are Mike Barton and Minervino’s sister and Westbrook resident, Meg Minervino. The 1,000-square-foot space will seat 35 people and will have a late 80s to early 90s feel that will “capture the old school sports bar vibe,” Tom Minverino said.

For more information see the original announcement on PFM.

Seaweed Aquaculture

| Posted in Farming

Civil Eats has published an article about seaweed aquaculture in Maine.

There are many varieties of seaweeds, and methods of farming differ, but sugar kelp production works well in Maine. Kelp farming generally involves gathering source tissue from wild kelp and then using the spores from that tissue in a lab to grow kelp seedlings or “sporophytes” on strings that are then attached to ropes strung out just below the ocean’s surface. Leaf-like blades then grow downward while clinging to the rope from what is called a holdfast, hanging below the surface of the water in rows.

2017 Most Exciting Food Cities

| Posted in Reviews

Portland has clocked in at #27 on Zagat’s 2017 list of the Most Exciting Food Cities in America.

Maine’s formerly sleepy little coastal capital has blossomed into a full on dining destination over the past few years, led by an ambitious flock of artisans, brewers, bakers and chefs…and it’s safe to say that Portland is officially taking the New England culinary scene by storm.