A new business is under construction on the 2nd floor of the Public Market House. The Frying Dutchman (instagram) plans to serve cones of Dutch-style fries with a variety of toppings. Owners Leon Vuong and Cody Leland plan to open in September.

This is a second business for Vuong and Leland who also launched a pop-up business called Seven Seas Food & Co (website, instagram) at the Fork Food Lab back in June. In June and July they sold natural plant-dyed raviolis and cannolis.

Vuong was recently one of 13 chefs participating in the 2021 Great American Seafood Cook-Off which took place last week in New Orleans.

A new Italian restaurant called Topolina is under development by chef Michael Bergin.

I started working in restaurants as a dishwasher 23 years ago and have been working feverishly on building my craft ever since. I believe my time has come to tell my story and I am eager to express my passion for Italian cuisine to Portland and beyond. I’m earnest in my belief that what I have to tell through food, and the experience I want to curate, is something unique and considerable. The fundamental lessons I learned as a dishwasher, and eventually working in Michelin-rated restaurants, as well as my memories of sharing meals with my Grandfather have all made me who I am today. I can’t imagine a better way to pay it forward than to share similar feelings of nostalgia, simplicity, and warmth with my neighbors. More than ever, I want this restaurant to bring friends and families back to the dinner table. What is a better facilitator for that than a house-made bowl of pasta? I hope that our humble, sincere Italian restaurant will be this escape for people.

Bergin grew up in Massachusetts where he got introduced to the culinary world while working with his grandfather at the family business Noe & Sons Produce. He’s worked in Washington DC, Boston and New York at a number of highly regarded restaurants including L’Espalier, Del Posto, and Coppa. Prior to moving to Portland he was the executive chef at The Fat Hen and at The Salty Pig in Boston. Bergin is currently part of the team at the Big Tree Hospitality group in Portland.

A launch date for Topolina (which means ‘little mouse’ in Italian) is still TBD. Bergin has set-up a $10k crowdfunding campaign to help defray some of the development costs for the restaurant.

Back Bay Grill has announced a significant shift in concept and direction. Starting in mid-September Back Bay Grill will be under new leadership operating under the name Six Degrees at Back Bay Grill.

Adrian Stratton, BBG’s well known general manager will be leaving Back Bay Grill at the end of August to pursue a new career direction in the retail wine industry. Under the ongoing ownership of and with oversight and guidance by chef/owner Larry Matthews a new team will be leading the kitchen and overall operation of Six Degrees.

Don Purdy along with Mariah and Matt Dyer will be managing the new business with chef Nick Gratton taking the lead in the kitchen. Gratton has worked in Maine at Earth at Hidden Pond in Kennebunkport, and for chefs Mark Gaier and Clark Frasier. He has also had experience working in China, Japan and Saudi Arabia.

Back Bay Grill will be serving a 3-course prix fixe menu grounded in their well loved current approach during the remainder of the month on August 6-7, 19-21 and 26-28.

Back Bay Grill was founded in 1988 and has been owned and operated by chef Larry Matthews for the last 19 years. The restaurant has been a James Beard Awards semifinalist for Outstanding Service in 2018 and 2019.