Bite Into Maine and Eventide are in the running in the USA Today readers’ choice competition for Best Lobster Roll.
Under Construction: Fork Food Lab
The Bangor Daily News has published an article about the Fork Food Lab.
“It is a co-working facility for food,” said Holstein.
The lab will be open 24/7, but instead of printers and standup desks, double-deck ovens, stoves, mixers, kettles and tilt skillets will be available for all. The only thing members need is creativity and their own knives.
“We take care of nearly everything, even the rubber gloves,” said Holstein, chief operating officer and Colby College graduate. “We have staff on site to do the deep cleaning and heavy mopping — all these things you don’t think about when you are starting a business.”
Under Construction: Fly Fox Juice Bar
Fly Fox Juice Bar (instagram) is under construction at 98 Washington Ave. Owner Birch Hincks tells me that she’s “couldn’t be more excited to share my passion of fresh juice and smoothies with my favorite city”.
Her vision is to run “a fresh juice and smoothie bar, using a range of local and non-local ingredients. Our focus is to provide products that are delicious, healthy and accessible. Most of our juices and smoothies [will be] more heavily vegetable based, aiming to reduce the amount of sugar content. Our set menu [will be] small, allowing for more space to create rotating seasonally influenced items.”
Hincks hopes to open Flying Fox by early June.
Review of Union
Down East has reviewed Union.
Both of our mains were showstoppers. My beef tenderloin was served with lion’s mane mushrooms and fingerling potatoes under a truffle cream, all fashioned into a sort of log across the plate, with the two fork-tender beef slices capping each end, an earthy-savory revelation, like a walk in a dark woods. By contrast, the roasted hunk of cod was as bright and light as a winter morning. Served with mussels and a twirl of pasta, the whole affair perched on a succulent slab of roasted fennel.
Under Construction: 469 Fore Street
Love Kupcakes (website, facebook, twitter, instagram) has leased 469 Fore Street, the space immediately next to Dean’s Sweets and across from Miyake.
Owner Amy Alward tells me that while they renovate the space LK will continue to be for sale on the second floor of the Public Market House and at their food truck in Millcreek next to Bull Moose.
Love Kupcakes is also going through a process to rebrand their business to broaden the menu of products they sell.
This Week’s Events: Straight to Black:Out, Noma: My Perfect Storm, Savio Soares Tasting, Crofter & Artisan Market
Friday — The first screening of Noma: My Perfect Storm is taking place, and Maine & Loire is holding a Savio Soares wine tasting.
Saturday — Liquid Riot is releasing Straight To Black:Out, Northspore is being featured at Rosemont’s Meet Your Maker dinner, a 2nd screening of Noma: My Perfect Storm and the Winter Farmers’ Market is taking place.
Sunday — a 3rd screening of Noma: My Perfect Storm and the weekly Crofters & Artisan Market is 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.
Under Construction: Blake Orchard
Blake Orchard (website, instagram, facebook) has successfully completed a $18,250 kickstarter campaign to open a “locally sourced artisan juice shop” in Portland.
Owner Alexandra Blake Messenger started Blake Orchard about a year ago and sells 9 raw juices and nut milks at farmers’ markets in Worcester and Somerville. She has identified a retail space in Portland and is raised funds on Kickstarter to help with build-out and equipment costs.
Reviews: Evo, Drifter’s, Bao Bao, Figgy’s, Sip of Europe
The 207 Foodie has reviewed Evo,
Evo is a great restaurant that adds a layer of complexity to what some say is an oversaturated market. This style of eating is friendly to sharing, as well as large groups, who are easily accommodated on the mezzanine level. If you love Mediterranean flavors, Evo is a must!
the Press Herald has reviewed the Drifter’s Wife,
Orenda and Peter Hale have created an unforgettable wine bar and shop featuring all organic, hand-harvested wines made by small producers. The 24-seat bar is simple and elegant, with lots of natural light, and intimate two- and four-top tables reminiscent of a corner Parisian café. Food is available, from a warm bowl of warm olives, a Tuscan kale salad, or a plate of spaghetti, to a Friday whole roasted family-style chicken dinner ($85 total feeds four).
Drink Up and Get Happy has reviewed Bao Bao,
We were excited to hear that they have a happy hour that features their amazing deep fried pork buns. You have to be quick though, happy hour at Bao Bao runs for 1 hour only, 4:30 – 5:30 on weekdays (in winter this means Weds-Fri). Pair those buns with a draft beer for $2 off or a $4 glass of house wine. Do yourself a favor and order up two buns. At around $2 each they are a bargain for your taste buds.
Peter Peter Portland Eater has reviewed Figgy’s,
…I’m fining Figgy’s for unreasonable deliciousness. Go there right away so you can experience what I did. The fun starts with the happy little chill you’ll get when you order, but the party truly begins when the hand reaches through the chicken window and offers you the bag of goods.
and Happy Tummy has provided a comment on the crepes at Sip of Europe.
I ordered a mocha, a savory ham/cheese/mustard crêpe and a sweet banana and Nutella crêpe in subsequent order, in order to savor it all. The crêpes were made on a traditional, round cooking surface and were soft, warm, stuffed full of fresh ingredients and comforting
2 More Rooms on the Way
Harding Lee Smith is adding two more establishments two his series of Room restaurants:
- Smith is in the early stages of developing The Front Room – Falmouth. He hopes to open a restaurant a little bit larger than it’s namesake on Munjoy Hill with a function room on the 2nd floor. He hasn’t leased a space yet but if all goes according to plan he’s aiming to open in the fall.
- Smith is also working on a restaurant called The Mountain Room at Sunday River in the Peak Lodge at the top of Chondola lift. The Mountain Room will have an outdoor deck, stone fireplace, open kitchen/raw bar, 20-seat bar and communal-style dining room. It’s a seasonal restaurant and plans are for it to open in time for the 2016-17 ski season.
Smith shared that it has “always been my plan to have 5-6 places” and been on the lookout for locations that are a fit for the types of restaurants he’d like to open. His first restaurant, The Front Room, opened in December 2005. The Grill Room and The Corner Room opened in quick succession in 2008 and 2009. Finally Boone’s Fish House & Oyster Room opened in 2013.
Interview with Colin Hay
Great Beer Adventure has posted an interview with Verrill Dana’s Colin Hay about his work as lawyer for breweries,
Law and beer are complicated and goes back to the start of our country. The need for an alcohol lawyer due to the specialized legal needs this highly regulated industry which includes breweries, distilleries, and wineries. Some of the areas regulated include employment, shipping,environmental, as well as federal and state statutes. Colin and his coworkers identify potential problems before they become problems and navigate the 3 Tier System.