Summer Eats and More

| Posted in General News, Reviews

The new issue of the Portland Phoenix includes some recommendations for summer eats,

Summer in Maine brings a long-awaited flurry of activity. While it’s tempting to recoil into a “locals only” routine to avoid the crowds, dining in Portland is at its finest when it’s warm out. Be strategic about your opportunities for great food within this short season of relative abundance. Here are 10 must-eats for Summer 2014.

and an article about collaborations and foraged foods in Portland restaurants.

The old joke goes, if you want to know what’s going to be popular in Portland in five years, look at what’s happening right now in New York. But what’s closer to the truth is that Portland has been forming — dare we say setting — its own trends all along. Sure, gimmicky things happening here, like putting bacon in a Bloody Mary, were probably done in some Brooklyn bar years ago. But serving farm fresh, local food has always been popular in Maine.

Bar Review of Central Provisions

| Posted in Reviews

The Press Herald has published a bar review of Central Provisions.

Central Provisions is one of the best places in Portland to discover new craft cocktails. Bar Manager, Patrick McDonald is known for his encyclopedia-like knowledge of pre-prohibition era spirits and drinks. You’d be hard pressed to stump him. Wine Director, Chris Peterman, is Central Provisions’ own sommelier and can talk enthusiastically about any wine on the menu (and so many more). He’ll make you feel right at home. Central Provisions’ bar scene will not disappoint.

Portland Local Food Manufacturing

| Posted in General News

The Boston Globe has written about Portland’s recent designation by the federal government as a manufacturing center.

Famous for lobster, fresh fish, and an abundance of restaurants, the Portland area is hoping to use the designation — and the economic development grants that are expected to follow — to revive a food-processing industry fallen on hard times, expanding it to take advantage of a passionate local-food movement.

Special Panamanian/Gesha Coffee Tasting

| Posted in Events

speckledax_logoSpeckled Ax will be holding an exciting Panamanian/Gesha coffee tasting this Sunday 7pm at their store on Congress Street.

[W]e will be holding a cupping of 25 samples–give or take–from the upcoming best of panama coffee auction. Most of them will be of the gesha varietal, made famous when it was (re)discovered at Hacienda la Esmeralda over a decade ago, and infamous by Michaela Weissman in her 2008 book, “God in a Cup.” These coffees are, quite literally, some of the best (and most expensive) coffees in the world. Even the samples were pricey. Some of these coffees will sell at auction for upwards of $150 per pound. The chance to taste all of them side by side is pretty extraordinary.

Tickets (there are only 10 available) are $20 each. Call (207-660-3333) or visit Speckled Ax (567 Congress St) to reserve a spot.

Review of Fishin’ Ships

| Posted in Reviews

Haddockquest has reviewed Fishin’ Ships.

I ended up ordering “The High Thai’d,” described on the menu as “a ginger, Thai basil and chili-battered fish made with Bissell Brothers Substance and served with crunchy sweet potato fries, paired with spicy Thai mayo and lime.” This thing no doubt strays from tradition, but not far enough to lose sight of what it is — a damned good plate of perfectly-fried fish and chips.

Under Construction: Hilltop Superette

| Posted in Under Construction

The Forecaster has published a report on the Hilltop Superette under construction in the old Colucci’s building.

Now christened Hilltop Superette, the nearly 80-year-old store at 135 Congress St. is expected to re-open as soon as June 26, according to its general manager, Nate Philbrick.

“It might be a little later, but it will definitely be before the Fourth (of July),” he said in an interview Monday afternoon. The reborn bodega will offer something for everyone, he promised, as it traditionally has.

BYO: A Customer Don’t

| Posted in General News

In her latest column Natalie Ladd talks about the frustration of dealing with customers who bring their own food to the restaurant.

Despite my less than tactful comments on the subject, people continue to bring their own food and drinks into the restaurant where I sell food and drinks to make money. According to my industry friends, that weirdness is on the rise and, as one veteran pointed out, the practice may be a seasonal offense. Not unlike fruit flies.