Linda Kate Lobster(facebook) has a new facility under development at 1035 Ocean Ave in the former Etheridge Foundary building. Owner plans to open a retail space selling live lobsters on the property this spring.
Taco Trio North Opening Tuesday
Taco Trio(website, twitter, facebook) has announced they plan to open their new Riverton location Tuesday morning at 11 am.
The new Taco Trio is located at 1706 Forest Ave, the former home of India Bazaar (and Nina’s Variety and Papa’s Place.
Under Construction: Drifter’s Wife (Updated)
Maine & Loire is taking the next step in the evolution of their business. Owners Orenda and Peter Hale plan to build out a wine bar and small kitchen in the front portion of their retail shop on Washington Ave. The back part of their space will continue to be a retail wine shop.
The natural wine bar will have seating for about 20 including a small 8-seat bar. They aiming to craft a space that be both a “convivial hangout with the energy we feel when we drink at our favorite places” and a place where people can have direct experience with the natural wines they specialize in.
They hope to launch this new phase of Maine & Loire this winter.
Update: M & L has decided to name the wine bar the Drifter’s Wife.
This Week’s Events: Rabelais, Kaki Lima, Foodiepreneur Workshop, Common Ground Fair, Beer 101
Monday — Don Lindgren, owner of Rabelais Books, will be speaking at Boston University. His talk is part of the Pépin Lecture Series in Food Studies and Gastronomy and is titled Anatomy of a Cookbook; Brian Hill, chef/owner of Francine Bistro and Shepherd’s Pie, will be the featured chef at tonight’s Flanagan’s Table.
Tuesday — The Honey Paw will be in Boston to prepare a dinner in collaboration with Kaki Lima.
Wednesday — Pulp+Wire will teach a workshop on launching a food brand, Salvage BBQ is hosting a launch party for Beer 101 (Banded Horn x Owl & Whale brewing collaboration), and the Monument Square Farmers’ Market is taking place.
Thursday — the Public Market House is holding a wine and cheese tasting.
Friday — Rising Tide is kicking off their 5th Anniversary celebration with a beer and oysters event that will feature Mockingfish on draft, and it’s the first day of the Common Ground Fair.
Saturday — it’s the second day of the Common Ground Fair, and the Deering Oaks Farmers’ Market is taking place.
Sunday — it’s the last day of the Common Ground Fair.
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.
Amergian Bros.
Cross West Bayside on Oxford Street and you’re likely to spot this old sign for the former Amergian Brothers neighborhood market at the intersection with Chestnut Street. It was founded by George Amergian in 1928 in what was then the Armenian neighborhood in Portland. The market remained in business until the beginning of the 21st century and was for many year’s run by his nephew Edward Mardigan.
Le Petit Thé Food Cart
A new food cart called Le Petit Thé is now in business. The diminutive shingled wagon serves a variety of cold and iced tea plus, hot cocoa, lemonade and limeade. They were located today in Post Office Park but for the past couple weeks have been on Commercial Street.
Review of Empire
The Golden Dish has reviewed Empire.
It’s been two years since Empire opened, and in that time they’ve succeeded in setting the standard for some of the best Chinese food north of Boston. It didn’t try to be a fusion powerhouse like Mission Chinese in New York or Meyers and Chang in Boston. But the chefs, under the direction of co-owner Theresa Chan, take on nontraditional dishes as well. Consider their brioche char siu bao (baked pork buns) or spicy cucumber with jelly fish salad as examples–two must-have dishes.
Under Construction: Alchemy
A new bar called Alchemy is under development. Owner Josh Soley and manager Josh Miranda are planning a 5,000 square foot “classical 1890s themed bar” in the basement space below 1 Exhange Street. A draft menu (pages 47-49) was supplied along with the Alchemy liquor license application.
Under Construction: Rhum Tiki Lounge (Updated)
Jason Loring has announced details of his latest project, Rhum, “a refined take on Tiki with a distinctly Portland, Maine flavor”.
Rhum will serve an “Elegant, modern translations of classic Tiki dishes…bolstered with an impressive raw bar featuring local seafood.” The bar program will include classic and contemporary Tiki drinks and the intriguing promise of a “large format program for team tippling.”
The kitchen and bar will be led by the talented team of Frank Warren Anderson and Rebecca Ambrosi. You’ll recall Frank and Rebecca moved to Maine last year and launched The Hunter’s Bend, an underground supper club and catering company. They met when working at Animal and Son of a Gun in Los Angeles, where Frank was the chef de cuisine. Rebecca has worked in the kitchens of both Thomas Keller and Jean-Georges Vongerichten.
Rhum is located on Cross Street on the ground floor facing Spring Street of the JB Brown-owned building that also contains Arabica Coffee and Pinecone+Chickadee. Construction began in early August.
Rhum is a Fifth Food Group project. The Group is a collaboration between “Jason Loring, owner of Nosh and Slab; Mike Fraser, owner of Bramhall Pub; Nat Towl, builder and designer.” They hope to open Rhum this winter.
Loring describes Rhum as “a subterranean escape that welcomes guests, encourages them to revel in groups, and presents a series of elegant surprises throughout each visit.” It sounds like a lot of fun and I look forward to the experience.
Update: the Press Herald’s Meredith Goad caught up with Loring on Friday and has published some additional details on Rhum.
Interview with Arlin Smith
The Portland Phoenix has published an interview with Hugo’s co-owner Arlin Smith.
LO: What do you think the secret is to excellent service?
AS: One thing that I try to push … is the difference between hospitality and serving. Anyone can be a server. You don’t have to have a voice, you just have to have feet and hands and be able to take food from one place to another. Hospitality is going above and beyond, to guide a person, to be generous, to anticipate their needs before they even know that they need them. That’s what separates just serving people and really taking care of people. This is one of the most unique dining experiences in New England, never mind in Portland. It’s not for everyone — you have to come here not just to get sustenance, you have to come here to have an experience, to allow us to take care of you. If you want to go out and be taken care of, I don’t know many places that do it better than here.