This week’s Source reports on the home gardener barter established by Gather in Yarmouth.
Stephanie Ladd turned her green beans and peas into French toast last weekend.
This was not an act of magical gardening. Ladd is one of the home gardeners taking advantage of a garden-barter program at Gather restaurant in Yarmouth. Owner Matt Chappell put out the word in late July that he was looking to trade restaurant credit for produce, and Ladd heard about it from a friend.
The Portland Phoenix has published a set of food, music and art reviews produced by students taking a summer workshop with The Telling Room. Four student reviews of Vena’s Fizz House by Sierra Aponte Clark, Elinor Hilton, Cori Green and Otto Wolyniec were included in the Phoenix article.
Two weeks ago, the organization hosted Review Camp, a week-long forum where greater Portland students (aged 10-14) learned to write critically about arts and cultural activities in the area, training their sights on a music video by indie-pop singer-songwriter Sara Hallie Richardson, the newish soda parlor Vena’s Fizz House in the Old Port, and art shows at SPACE Gallery and the Portland Museum of Art.
Eater Maine reports that a Japanese noodle bar is under construction on Congress near Washington Ave.
…a man named Corey Suzuki and his father are planning to convert at least one of the ground-level units to a Japanese noodle bar.
The Maine Sunday Telegram has reviewed Grace,
Dining in a former church is a one-of-a-kind experience that can only be had at a handful of establishments across the country, Grace being a notable example. While the restored 1850s historical landmark is stunning and awe-inspiring, the menu holds its own with local and exotic ingredients, steaks, seafood, whimsical touches and a nice selection of cheeses and sweetbreads, as well as cleverly named cocktails. It’s also a great space for events and weddings.
and The Golden Dish has reviewed Maria’s Ristorante.
In the final analysis, is Maria’s just a memento of the past? No, it’s more than that – a primeval forest that Portlanders are not ready to give up, a dining shibboleth that still struts along without the help of a striving chef or plates of vertical food and foam. Instead go for the rivers of saltimbocca and scaloppini and other comfy relics from a kitchen that we secretly adore.
The Press Herald reports that chefs Clark Frasier and Mark Gaier, founders of the former Arrows in Ogunquit, will launch a new restaurant in the Press Hotel when it opens next year.
Frasier was cryptic about the menu, saying they are “keeping it a little bit under wraps,” but said it will be “a personal expression of who we are.” While seafood will be well represented, for example, Frasier said he wouldn’t call it a seafood restaurant. And it won’t be Arrows-style fine dining, with white tablecloths and crystal.
“Our favorites are going to feature prominently in the menu – things that we’ve just loved over the years and are really reflective of our backgrounds both in Maine and California,” he said. “And, as you know, we love to travel. There may be a little bit of rivalry – Mark’s favorite and Clark’s favorite – on the menu as well.”
The Portland Phoenix has reviewed Central Provisions.
Among the best were radishes roasted until some caramelized sweetness emerged, but still retaining the bite of bitter. Roast onion complemented the sweetness, while nori and miso deepened the savory side. Another dish caramelized sheep cheese until dark with crunch and chew, and sandwiched it around barely sweet roasted peach. A salad paired chewy-crispy pieces of pork with a funky sour dressing. Duck liver was creamy and mild on crostini, animated by the salty crunch of fried shallots and a hint of kumquats sour-sweet.
Today’s Press Herald has a brief mention of Dana Street’s new seafood restaurant in an article about waterfront development in Portland.
He said Dana Street, the restaurateur who owns Fore Street and Street & Co., plans to open a seafood restaurant on the pier, which also houses Fog’s Boat Works, Bangs Island Mussels, Morrison’s Maine Course and Upstream Trucking.
Street could not be reached to discuss his plans, but Goodrich said the restaurant could open as soon as next March.
The Press Herald has reviewed Bogusha’s.
Overall, the food was interesting, but not exciting – there’s only so much you can do with cabbage and smoked meats. It did feel like the kind of lunch your grandmother or favorite aunt would prepare for you, especially on a cold winter’s day.
Bogusha’s is worth checking out, but only if you’re the kind of person who likes quirkiness and can forgive a place for not being a hipster hangout…
The Forecaster interviewed the owners of Tandem Coffee about the launch of their upcoming West End bakery/coffee shop.
The owners of Tandem Coffee Roasters, which opened two years ago, are preparing a new bakery and cafe at 742 Congress St. It is expected to open this month.
The Knack Factory has posted a short video on last week’s Sierra Nevada Beer Camp.