The Boston Globe and Plate have published articles about The Lost Kitchen.
French brings out lit tapers in white candlesticks to each table. She tells her guests the story of their dinner: what they are eating, where it comes from. Then she offers a toast. “Thank you from the bottom of my heart,” she says. “This is my favorite place in the world.”
A new coffee shop called Little Woodfords (website, instagram, twitter, facebook) is under construction in Woodfords Corner at 643 Forest Ave in the IOOF Building.
The 1,000 sq ft LW is self described as “a tiny shop serving up coffee, snacks and community”.
Owners Andrew Zarro and TJ Quinn live in the neighborhood. They signed the lease for the space just a few days ago and hope to make quick work of the renovations to open by the end of August.
Zarro and Quinn have been in touch with a number of roasters and are narrowing down for a final selection. The finalists are coffee roasters that aren’t currently served in Portland and so would bring something new to the broader coffee loving community of Portland.
An outpost of the Terra Cotta Pasta Co. is under construction in North Deering at 64 Auburn St.
Terra Cotta was founded in New Hampshire and opened their first store in the Portland area several years ago in South Portland. This will be their first store in the City of Portland.
Here’s a look around Chaval (website, instagram, twitter, facebook), the new restaurant under development in the former Caiola’s space in the West End.
Owners Ilma Lopez and Damian Sansonetti are getting Chaval ready for their opening day. Chaval is scheduled to open to the public sometime in the next week or two.
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Tuesday – it’s the 4th of July. Head to the Eastern Prom at 7:30 for an outdoor concert by the Portland Symphony Orchestra and the annual firework display over the water.
Wednesday – the Monument Square Farmers’ Market is taking place.
Friday – Rosemont on Brighton is holding wine tasting.
Saturday –the Down East Lobster Roll Festival is taking place on Thompson’s Point, LeRoux Kitchen is holding a wine tasting, and the Deering Oaks Farmers’ Market are taking place.
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.
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Here’s a look inside the construction site for Rose Foods (website, facebook, instagram), a bagel shop and delicatessen project by chef Chad Conley, co-owner of Palace Diner. Conley’s vision for Rose Foods is as a,
counter-service bagel shop, neighborhood cafe, and retail store, featuring food from New York Jewish cuisine. Smoked seafood and other specialty products will be featured for retail sale and on bagel sandwiches, alongside deli classics like sour pickles, pastrami sandwiches, matzo ball soup and a variety of salads.
The shop is named after Conley’s wife’s (Rachel Schlein) great-grandmother. It’s located at 428 Forest Ave in the former Brea Lu Cafe building, and is on track to open in August.
The Maine Sunday Telegram has reviewed Elsmere BBQ,
Since it opened in 2013, South Portland’s Elsmere BBQ and Wood Grill has tried, according to chef/co-owner Adam Powers, “to do a little something for everybody.” You’ll find some Tex-Mex dishes on the menu, as well as competent versions of barbecue classics, like a well-smoked half-rack of short ribs: partly cleaned, St. Louis-style; and a snappy, anise-flavored sausage appetizer reminiscent of a smoky kielbasa.
the Portland Phoenix has reviewed Trattoria Fanny,
Other dishes were simpler still, especially the appealing side dishes. The oyster mushrooms were tender and buttery, with just the right dash of salt. Bitter rapini added a bit of extra crunch with breadcrumbs. Celery root, its sharpness mellowed by a quick pan fry, were like especially succulent french-fries. Only the entrée of roast pork seemed too simple — the slab of meat needing more than its hint of sage to be interesting. But a similarly shaped slab of creamy and rich chocolate bonet could not be better.
The Peter Peter Portland Eater has reviewed Baharat and Enio’s, and
A few minutes after our salads were done, our entrees made their way over. The initial smell made my mouth water. I dug in immediately and grabbed a gnocchi. The soft, cheesy pillow was awesome, but the creamy, seasoned sauce it was sitting in was sensational. A follow up bite of the braised, tender bird was pure heaven.
The Golden Dish has reviewed the Back Bay Grill.
Certain dishes remain on the menu always. The beautifully made soup purees, usually based on seasonal vegetables, are silky smooth. That wonderful turban of salmon is as high as a grande dame’s chapeaux. The elegantly wrought piece of beef tenderloin is dressed up in its Sunday best.
Portland-based interior designer Brett Johnson from Maine Street Design Co. is working on a prominent new restaurant in Chicago’s Humboldt Park neighborhood called Heritage Restaurant & Caviar Bar. Johnson has designed interiors for several Maine restaurants including Fore Street, the White Barn Inn, The Edge and Stripers.
Johnson’s work in Chicago is an example of a trend of Maine hospitality and design expertise being exported beyond the state’s borders. Branding and design firm Might & Main worked with chef/owner Michael Scelfo on the launch of his new restaurant Waypoint, both in Boston. Eventide is expanding into the Boston market this year, Boda opened a second location in Portsmouth last year, and the Brewers Guild built and delivered the Maine Beer Box to Iceland.
Maine agricultural and fishery products (lobster to China, native blueberries, glass eels and urchins to Japan) have been widely sought after for some time. It’s nice to see homegrown talent and concepts following their foot steps to have impact in the wider food world as well.
Yes Brewing (facebook, instagram) is scheduled to open at today at 3:30. They’re located at 609 Main Street in Westbrook behind Mister Bagel.
The American Journal has published an article about Yes Brewing,
“Our whole angle is to brew normal brew styles with out of the box ingredients to keep things interesting,” [co-owner Cameron] Ingrahim said. “We like interesting beers so we wanted to reflect that here.”
While the brewery will have a standard double dry hopped pale ale, it will also serve a pineapple mosaic Berliner Weisse, a jalapeno pale ale and a mint IPA (India Pale Ale). Customers can purchase five- and 10-ounce pours as well as growlers to take home.
Allagash is slated to release a new small batch beer on Saturday. Lieven is,
Named for a Belgian barkeep, Lieven is a blend of Flemish sour red and sour brown ale. The sour brown ale aged for four years in an American oak barrel, while the sour red aged for one year in a New England Distilling rye whiskey barrel. In this blend, aromas of strawberry, apricot, and caramelized sugar share the stage with flavor notes of dried fruit, toasted marshmallow, and a delicate hint of oakiness.
Also on Saturday, Allagash will release the 2017 edition of Cuvée d’Industrial.