Radici Closing in November

| Posted in Closings

Washington Avenue pizzeria Radici has announced they’ll be closing in November. Their last day in business will be November 18th.

Over the next month we’re going to take a look back at some of our favorite pizzas like this Parsnip, Castelfranco and Lemon number because they’re delicious, and we’re feeling sentimental as we’ve decided to close Radici.

Owners Randy and Ally Forrester launched Radici on July 2, 2020. They had moved to Portland from Allentown, New Jersey where they had operated Osteria Radici which was a Jame Beard Awards semi-finalist for Best New Restaurant and Best Chef in the Mid-Atlantic region.

CBD Employees Seek to Unionize

| Posted in General News

The Press Herald reports that the employees at Coffee by Design are seeking to form a union.

Baristas at Coffee By Design’s three coffeehouses in Portland announced Tuesday that they will try to form a union.

The baristas say that 89% of the retail workforce in Portland signed cards authorizing Local 327 of the Laborers’ International Union of North America to seek voluntary recognition of a union.

Thistle & Grouse to Open in November

| Posted in Under Construction


Thistle & Grouse (instagram), the new restaurant that’s under construction on Cotton Street, is scheduled to open by the end of November. T&G has applied for their liquor license which provides a look at their draft menu and additional information.

Thistle & Grouse will be a gastropub with an emphasis on locally sourced ingredients. The bar program is slated to feature “a craft selection of gins and scotches, as well as a full selection of liquor, local beers, hand-crafted cocktails and wines.”

The space will have a large central bar and open kitchen with interior design inspired by the owner’s recent travel to Scotland. The two story dining room will have a combined capacity of 108 seats.

The 7-page menu (click on images below to see full size images) includes oysters and other raw bar options, cheese, charcuterie and sea-cuterie boards, small plates, mains and dessert. The Cornmeal Waffle (with crispy shiitakes, smoked corn butter, fermented pear, bonito) from the small plate menu sounds especially interesting as does the Heritage Pork Meatloaf (lemon grass, ginger and soy, tempura delicata squash, coconut sticky rice, nam chim chaeo glaze) from the main course section.

The restaurant is being launched by Kimberly Kraus and chef Bobby Will. Will has worked at restaurants run by well known chefs like Jean-Georges Vongerichten, Ken Oringer, and Jamie Bissonette. He was the executive chef at Saltaire Oyster Bar in Port Chester when the New York Times gave it a rating of Excellent in 2015. Also on the team are Julia Mcinnis who will be the general manager and bar manager Corey Schallek. All four worked together at Kraus’ and Will’s former restaurant Salt and Steel in Bar Harbor.

Upcoming Events & Thanksgiving List

| Posted in Events

Wednesday – La Gallera is holding a Puerto Rican pop-up featuring shrimp soup with mofongo, and Ten Mothers will be holding a hot dog pop-up at Lambs.

Friday – Evo is serving a dinner at the Wolfe’s Neck Center in Freeport.

Friday/Saturday –Wild Haven will be popping-up at Magnus on Water.

Saturday – Orchard Ridge Farm in Gorham is holding their 3rd Annual Pig Roast, and Waxwing Bakery will be holding a pop-up at Bumbleroot Farm in Windham.

Weekend – the Maine Fermentation Fair is taking place at Dandelion Spring Farm.

October 25 – South Portland restaurants Judy Gibson and Lambs will be collaborating on a Burger Night.

October 25-28 – Harvest on the Harbor is taking place.

October 26 – Bar Futo is hosting Roundtable, an event and dinner that “brings together chefs, organizers and neighbors for actionable discussion about social justice, mutual aid and sustainability.”

October 28 – Chefs Tracy Chang from Pagu, Ilma Lopez from the Ugly Duckling and Matt Ginn from Evo are collaboration on a dinner at the Ugly Ducking–sign-up for a Farmers’ Market Tour with the chefs and return in the evening for the dinner. The 18th Annual Veg Fest is taking place.

October 29 – The Cheese Shop is kicking off their cheese classroom series with a Cheese 101 class.

October 30 – Ore Nell’s North in Biddeford is holding a 5-course beer dinner.

November 5 – Chaval is holding a late harvest dinner at Wolfe’s Neck Center in Freeport.

November 9 – Judy Gibson is serving a 4-course wine dinner featuring wines from Lauren Bonnois.

Thanksgiving – Restaurants, market and other food purveyors are just starting to share details on the Thanksgiving options. Will be adding them to this list as the information is made public. Drop us a line if you know of a Thanksgiving-themed offering not yet on the list.

  • Hanks (Scarborough) – is taking preorders for turkey, sides and desserts; order deadline on November 12th for pick-up on November 22nd.
  • Nina June (Rockport) – is taking preorders for their Everything but the Bird takeout menu of appetizers, sides, salads, desserts and drinks for pick-up on November 22nd.
  • Orchard Ridge Farm (Gorham) – is taking preorders for turkeys, ducks and ham.
  • Pat’s Meat Market – has a selection of meats available including turkeys, prime rib, duck, pork crown roast.
  • Rosemont Market – is taking preorders for turkeys, baked goods, prepared dishes and more; place your order by the 17th for pick-up on the 21st or 22nd.
  • Sea Glass (Cape Elizabeth) – the restaurant at the Inn by the Sea is serving a Thanksgiving dinner ($85/adult, $32/children 4-12yo), and also has a Thanksgiving dinner to go sized to serve 6-8 people for $275 plus tax & 18% gratuity (order deadline November 16th).
  • The Good Shepherd Food Bank plays an integral role in distributing food during Thanksgiving and all year round in Maine. See their website for information where to find food through their partner agencies in Maine or to make a donation.

November 30 – deadline for the public and industry professionals to submit recommendations to the James Beard Foundation to consideration for the 2024 Awards program.

December 7 – Secret Supper is holding a (sold out) holiday dinner in the Portland area.

June 26 – Secret Supper (instagram) is holding a dinner in the Portland area.

Prentice Buys The Good Table

| Posted in Under Construction

The Prentice Hospitality Group has announced their purchase of The Good Table (website, facebook, instagram) in Cape Elizabeth. Prentice is planning some light renovations of the building and then to reopen The Good Table early next year. The press release from Prentice shared this about their approach,

As the new steward of this cherished local establishment, PHG aims to thoughtfully preserve the traditions and warmth that have made The Good Table a beloved gathering place for so many patrons over the past 38 years. “We’re honored to carry on the legacy of this exceptional neighborhood treasure,” said Casey Prentice, CEO of Prentice Hospitality Group. “The Good Table aligns perfectly with our commitment to delicious food, community-focused hospitality, and showcasing local ingredients. Our goal is to nurture the spirit of The Good Table for the next 30 years.”

Tony and Lisa Kostopoulos opened The Good Table in 1986 and their niece Jessica Kostopoulos became a partner and the Good Table’s chef in 2018. Lisa Kostopoulos shared in the press release,

“We have had the time of our lives here at The Good Table. The decision to sell didn’t come easily, knowing that PHG will honor our legacy and build upon it made the transition so much easier. We are thrilled that local folks will be serving our beautiful friends and neighbors for years to come. They are inheriting the best customers anyone could ever hope for. All good things to come for Matt, Casey and the rest of the crew. We can’t wait to come and sit at your table.”

The Prentice Hospitality Group operates, Evo Kitchen + Bar, the Chebeague Island Inn, Twelve and the 58 Culinary catering business.

Maine Cider & Review of Station 118

| Posted in Reviews, Cider

Today’s Maine Sunday Telegram includes a feature article on the fast growing Maine cider industry.

McGrath sees Maine’s robust food and beverage scene as a major force behind the state’s growing cider market. “Like in Oregon and Washington, part of it is there is an existing culture that celebrates apples. Maine just has a really rich cider culture,” he said. “The craft beer and local food scenes have created an atmosphere where consumers are excited to try the local cider.”

To learn more about Maine cider producers visit the Guide to Maine Ciders, and for information on Cider Club Portland read this article.

Today’s paper also includes a review of Station 118 in Thomaston.

Beef brisket is among Station 118’s stronger suits, especially pulled brisket seasoned with wonderful homemade pickled onions and a generous glug of chipotle-bourbon barbecue sauce (orders of magnitude better than all the other sauces at Station 118). Bundled into three overstuffed brioche-bun sliders ($22) and plated up with appealingly well-done fries, this plate is a must-order.

LyAnna Sanabria

| Posted in People

Papi beverage director LyAnna Sanabria is featured in a Wine Enthusiast article entitled 8 Hispanic Drinks Pros Making an Impact on the Spirits and Cocktail Scenes.

Looking back at her own journey toward defining a sense of identity after settling in Maine, “I realized that I had always been hosting Puerto Ricans, people of color and the queer community through flavor and hospitality. I was the representation I was looking for and I could represent through the menu, flavors and the bar space as a whole.”

Maine Food & Dining News

| Posted in Maine

Here are some recent food and dining highlights from around the state:

  • The Morning Sentinel reports that Main Street Skowhegan is working on a $1M+ project to launch a shared commercial kitchen and food hall in downtown Skowhegan.
  • A new business called Main Street Provisions (instagram) recently opened in Waterville. The shops stock beer, wine, and specialty foods sourced from local/regional producers.
  • Miller’s Market (website, instagram) is under construction at 29 School Street in Gorham center. Miller’s will be a butcher and seafood shop, sandwich shop and caterer. Owner Sam Smith hopes to be open on November 1st.
  • A coffee shop specializing in nitro cold brew coffee called Swell (instagram) is under construction in Saco (right photo). The shop will be located at 200 Main Street. In addition to nitro cold brew, Swell will serve teas and seasonal drinks as well as a small selection of baked goods. They will be sourcing their beans from Carrabassett Coffee Company. Swell is being launched by Kelsey and Peter Vacca along with business partners Chrissy and Taylor Archambault.
  • The Midcoast pop-up kitchen Albatross (instagram) has leased the former Gypsy Rose in Camden (left photo) where owners Maggie and Jeffrey Harris plan to transform their business into a brick and mortar restaurant. Albatross plans to serve a menu of globally-inspired small plates plus some sandwiches.

FoodTech Maine Program

| Posted in General News

The Maine Center for Entrepreneurs has announced the first cohort of businesses participating in their FoodTech Maine business accelerator program.

FoodTech Maine connects and fosters collaboration among early-stage and mid-sized companies, that are innovating and developing AgriFood industry services or products, to commercialize and scale their businesses and grow this industry in Maine. The program provides resources, expertise, and networking opportunities to enable participating companies to thrive and contribute to Maine’s robust FoodTech ecosystem.

This first set of participants include a very interesting set of companies:

  • Everything Seaweed – “creating and promoting sustainable use of products made from seaweed”. everythingseaweed.net
  • Cap N Stem – produces “wholesale USDA Certified organic mushroom substrate spawn and cultivation content”. capnstem.com
  • Maine Garum Company – produces “umami sauces with fish processing waste”. @mainegarumco
  • Ocean Farm Suply – produces shellfish harvest bags from 100% beechwood cellulose fiber. oceanfarmsupply.com
  • Salmonics –  develops biomedical products derived from salmon blood. salmonics.co
  • Springtide Seaweed – provide organic seaweed products, nursery supplies and seeds, and consulting. springtideseaweed.com
  • Tootie’s Tempeh – organic tempeh using locally grown soy beans. tootiestempeh.com