Reviews: Outliers, Tipico, Hunt & Alpine

| Posted in Reviews

Peter Peter Portland Eater has published a review of Outliers Eatery.

I’ll be curious to see how it goes for Outliers. It’s not any secret that Portland is a food town and a huge challenge for anyone who wants to be successful in the restaurant industry – as though it’s not hard enough anywhere. Outliers would be the best restaurant in most Maine towns, but in Portland, only time will tell.

The Press Herald has published a review of El Tipico, the new Dominican restaurant on Deering Ave,

The rice and beans – a mixture of pinto and red kidney beans – were stellar and seasoned well, as were the chicken and cheese empanadas. The ladies called them something different, but when I didn’t understand they smiled and said they were their version of empanadas. They were crispy and hot on the outside, and the chicken was still nice and moist on the inside.

and a bar review of the Portland Hunt and Alpine Club.

Hunt & Alpine Club is the new star on Market Street in Portland. Open daily at 4 p.m., it’s the place to enjoy an expertly crafted cocktail before dinner, or because of its late hours, stop in for a drink after a big meal. While the menu isn’t necessarily meant for dinner, you’ll want to try a little bit of everything, such as the green chili popcorn or the Scandinavian-style open-faced sandwiches.

Under Construction: Loring/Spangler Butcher Shop

| Posted in Under Construction

Nosh’s Jason Loring, former Rosemont butcher Jarrod Spangler and others are working on a project to launch a new butcher shop in Portland.

Loring tells me he’s still in the funding stage for the venture and is looking for the ideal spot to locate the business on the peninsula. He and his partners “really want to change the landscape of local, all natural meats” in Portland.

In a separate project Loring is collaborating with Stephen Lanzalotta to launch a bakery/pizza shop called Slab.

Restaurant Inspector Paid to Leave

| Posted in People

Former restaurant inspector Michele Sturgeon was given a settlement by the city to leave her job, according to a report from the Press Herald.

Michele Sturgeon, criticized for giving too many eateries failing grades, got $18,600 and agreed not to ‘speak ill’ of city officials or services.

Today’s paper also includes an article about the shutdown’s impact on seafood processing inspection.

Review of Empire Chinese Kitchen

| Posted in Reviews

Booze, Fish & Coffee has published a review of Empire Chinese Kitchen.

Once the site of Portland’s “first deluxe Chinese restaurant” (also named Empire, 1916-1953), this new spot mixes dim sum with a few familiar favorites. Best items on the menu:  pastrami egg roll, green beans, spinach dumplings. 575 Congress St. in Portland.

They also delve into the history of Chinese restaurants in Portland and a quick overview of the different types of Chinese cuisine. They also make an impassioned plea for restaurants to invest more time on keeping their staff well informed about the menu items they’re serving.

BDN: Portland Hunt & Alpine

| Posted in Profiles, Distilling & Cocktails

The Bangor Daily News has published an article about the Portland Hunt & Alpine Club.

The sleek cocktail lounge on Market Street has been shaking up the downtown drink scene since September. With craft spirits from across the country and state, owner Andrew Volk said he hopes to do for cocktails what the Port City has done for beer and food.

“We want to focus on one thing we do well and give local distilleries a stage,” said Volk, who has bartended his way across the country, including a high-profile gig at Clyde Common in Portland, Ore.

BBQ: Salvage & Elsmere

| Posted in Profiles

The Bangor Daily News has published an article about the grow selection of Maine barbeque destinations.

Chef Josh Craigue, sliding ribs into Salvage’s indoor smoker on a recent Friday afternoon, took a minute to explain.

“We are getting the basics down and then will add a Maine touch. That’s what we are excited about,” said Craigue. “We have the an opportunity to put Maine on the map as a barbecue destination.”

Brewers and the Shutdown

| Posted in Beer

The Press Herald has published an article on the impact the shutdown is having on brewers.

An obscure agency known as the Alcohol and Tobacco Tax and Trade Bureau – a division of the U.S. Department of Treasury that oversees breweries – has furloughed all but 35 of its 483 employees since Oct. 1. That means no one is available to approve new breweries or what are known as certification of label approvals, which any beer must have before it can be sold. The applications for the certification typically come in at a rate of about 400 per day.

Interview with Jack Barber

| Posted in People

Bank of America has published a Q&A with Mainely Burgers co-owner Jack Barber.

We came up with this crazy idea because we were meeting up in Boston at these food trucks. We thought: ‘Why don’t we try to bring these to Portland? No one’s done it yet.’ We seized the market opportunity, pooled our resources with friends and family, and purchased a food truck. At the time, Portland didn’t allow for them. In December, a friend of ours in the food industry suggested that we target a local beach.