Today’s paper has an article about community supported fisheries in Maine. There is a groundfish CSF in Port Clyde and a lobster CSF in Freeport; there’s the possibility of a CSF being established here in Portland. Also in today’s paper was a report that sales of Allen’s Coffee Brandy topped 1 million bottles during the state’s 2007 fiscal year.
Espresso Amber Ale
According to a post on Blog About Beer, Peak Organic has released a new fall beer Espresso Amber Ale. The new brew is a collaboration between Peak and Coffee by Design.
Grandes/Granny's/Billy's
Grandes Burritos Tacqueria, the renamed Granny’s that took the place of Uncle Billy’s Resto-Bar, has gone out of business. Other prior occupants of that space have been Nile, Bella Cucina and Zephyr Grill.
Grandes/Granny’s/Billy’s
Grandes Burritos Tacqueria, the renamed Granny’s that took the place of Uncle Billy’s Resto-Bar, has gone out of business. Other prior occupants of that space have been Nile, Bella Cucina and Zephyr Grill.
Prost! in New Hands
Ownership of Prost! has changed hands. The bar has scaled back on the number of taps and the new owners are planning a name change.
Pizza Villa
1:00 a.m. Curfew has reviewed the bar at Pizza Villa calling it a “Cubic Zirconia in the rough”.
Arabica's New Home
Chow Maine has a report on Arabica’s new digs at 2 Free Street and about the coffee house’s plans to start roasting their own coffee this fall.
Arabica’s New Home
Chow Maine has a report on Arabica’s new digs at 2 Free Street and about the coffee house’s plans to start roasting their own coffee this fall.
October Bollard
The October issue of The Bollard has hit newsstands. This month’s edition includes a review of the Sunday brunch at Caiola’s, articles about the advantages of home canning and about cooking fresh caught fish, and a new installment in The Land of the Forgotten Cocktail series by award-winning bartender John Myers. Copies can be found just about anywhere free newspapers are distributed.
Kim Chi Quest
In his quest for kim chi, Portland Psst! has reviewed the kim chi burger on the menu at Five Fifty-Five.
“The kim chi is a crunchy dollop of pickled Asian vegetables on a cook-to-temp grass-fed hamburger. The meat . . . is leaner (both in portion size and flavor) and ‘greener’ than most burgers elsewhere.”