Drink Up and Get Happy has published a bar review of Spread.
All in all we enjoyed our time at Spread. The cocktails were delicious and potent and the spreads were very tasty! The prices, even at happy hour, may not put it in the running for an every week place but it’s a great place for splurging or a special night. Taking advantage of the happy hour specials also helps in the budget department and makes these artfully made cocktails even more of a treat!
In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Russian Beef Buns from Alla Zagoruyko (read the story, get the recipe and see the photos).
Bite into Maine has purchased a new vehicle and plans on launching a second BIM food truck later this year. The truck is a 1965 Grumman Olson Kurbside, which in the 1980’s was used as hot dog truck at a car dealership in South Portland.
The Press Herald has reviewed the Top of the East.
The Top of the East has had a major makeover and it’s worth riding the elevator to the 15th floor to check it out. If you sit down and order a drink, you’ll get free popcorn made with duck confit. The staff is very attentive and for a brief moment in time, you’ll feel like a king on cloud nine.
Independent Restaurateur has published an interview with Peter Zinn, owner of Po’Boys & Pickles on Forest Ave.
Peter Zinn of Portland, Maine, never started out to own a restaurant, but these days, you’ll find him hard at work behind the counter of Po’ Boys & Pickles, his Louisiana-style sandwich shop.
Travel + Leisure has named Piccolo one of America’s Best New Romantic Restaurants.
Husband-and-wife team—and Daniel Boulud alumni—Damian Sansonetti and Ilma Lopez uprooted their illustrious Manhattan careers to move to Maine, bringing their love of central Italian fare to a 20-seat sprite of a spot nestled in the city’s charming Old Port neighborhood.
The Blueberry Files has posted her first impressions based on last night’s opening at Central Provisions.
Peggy Grodinsky (LinkedIn, Google) has been hired by Maine Today Media to serve as the new food editor for the Press Herald, Maine Sunday Telegram and Maine Today. From what I’ve heard, today is Grodinsky’s first official day on the job.
Grodinsky was the Executive Editor of the Cook’s Country Magazine (a publication from Cook’s Illustrated/America’s Test Kitchen), prior to that she served as the Food Editor at the Houston Chronicle and Editor of the James Beard Foundation. She’s also taught food writing at the Harvard University extension program and at New York University. Check out her LinkedIn profile for more detail on her resume.
Among other responsibilities the new food editor will be working to launch a new farm-to-table section that will appear weekly in the Maine Sunday Telegram.
Today’s Press Herald includes an article about butter and Maine’s butter producers,
If you haven’t heard of Casco Bay Butter Co., or seen its line of artisanal flavored butters on local store shelves, that may change soon. As the popularity of butter starts bouncing back, more people are searching for butters that meet that foodie trifecta of local, artisanal and organic.
an article about FoodCorps helping farm-to-school initiatives in Maine,
FoodCorps aims to teach children about healthful eating, expand school-based gardens and increase locally grown food in school cafeterias.
as well as additional reporting on restaurant inspections and the Maine law banning bars from posting the alcohol percentage of the beers they serve.
The Portland Daily Sun has published the 2nd installment in a series take-out tipping.