Review of Otto/Enzo Pizza

| Posted in Reviews

The Blueberry Files has published a review of Otto/Enzo Pizza.

I was so happy when Otto Pizza came to town. Before their arrival, I didn’t have a good go-to slice bar in town, having been disappointed with Bill’s Pizza and not loving the New York Slice Bar. But Otto changed my pizza life- I love their pizza and want to eat it all the time. OK, I’m exaggerating, but it is the perfect place to stop whenever you’re out with friends on the First Friday Art Walk, out drinking, or just want to have a good, no frills dinner.

Bayside Bowl & Restaurant Staffing

| Posted in General News

The Portland Daily Sun has published a commentary on the food at Bayside Bowl,

Nope, Bayside Bowl ain’t your daddy’s bowling alley. That’s not to say that you have to plow your way through a crowd of Riesling sippers to get your bowling shoes; the menu has juicy burgers, plenty of fries (both white and sweet potato) and an overstuffed chicken chimichanga that can feed two or three people. Bayside Bowl has created a menu for both Portland foodies and those who simply want something to fill the stomach (or absorb that last pitcher of beer).

and a look at a look at some of the internal staff dynamics at restaurants,

Most independently owned and operated restaurants are divided (usually in a figurative and literal sense) between the “front of the house (FOH)” which are the servers, hosts, bussers, food runners, bar staff and FOH managers; and the “back-of-the-house (BOH)” which is made up the chefs — executive and sous, line cooks, salad/dessert people and dishwashers.

Bayside Bowl & Restaurant Staffing

| Posted in General News

The Portland Daily Sun has published a commentary on the food at Bayside Bowl,

Nope, Bayside Bowl ain’t your daddy’s bowling alley. That’s not to say that you have to plow your way through a crowd of Riesling sippers to get your bowling shoes; the menu has juicy burgers, plenty of fries (both white and sweet potato) and an overstuffed chicken chimichanga that can feed two or three people. Bayside Bowl has created a menu for both Portland foodies and those who simply want something to fill the stomach (or absorb that last pitcher of beer).

and a look at a look at some of the internal staff dynamics at restaurants,

Most independently owned and operated restaurants are divided (usually in a figurative and literal sense) between the “front of the house (FOH)” which are the servers, hosts, bussers, food runners, bar staff and FOH managers; and the “back-of-the-house (BOH)” which is made up the chefs — executive and sous, line cooks, salad/dessert people and dishwashers.

Trader Joe's Opening October 29

| Posted in Under Construction

According to a report in the Press Herald, Trader Joe’s plans to open their new Portland store on Friday, October 29.

Trader Joe’s spokeswoman Alison Mochizuki said the Portland store will be open from 8 a.m. to 9 p.m. daily. She said more information will be released sometime next week about the grand opening, which will feature a lei-cutting ceremony and other festivities.

Trader Joe’s Opening October 29

| Posted in Under Construction

According to a report in the Press Herald, Trader Joe’s plans to open their new Portland store on Friday, October 29.

Trader Joe’s spokeswoman Alison Mochizuki said the Portland store will be open from 8 a.m. to 9 p.m. daily. She said more information will be released sometime next week about the grand opening, which will feature a lei-cutting ceremony and other festivities.

Harvest on the Harbor

| Posted in Events

The Food & Dining section in today’s Press Herald provides an overview of Harvest on the Harbor, the Portland food festival taking place later this month. The article includes interviews with chefs and highlights of some of the key events.

Chef Michael Ruoss has enjoyed watching Portland’s reputation as a food town grow ever since he toiled in the student kitchens at Southern Maine Community College.

Ruoss worked at the Seaman’s Club and the Snow Squall just across the bridge, then went on to make a name for himself in New Orleans.

He worked his way up to chef de cuisine at Emeril Lagasse’s flagship restaurant, NOLA, and now works on developing new restaurants with a restaurant group called 3 of a Kind.