The Portland Phoenix has published an interview with chef David Levi about Vinland, an almost purely locavorion restaurant he has under development.
He envisions a small restaurant (under 30 seats) that is “accessible and enjoyable” and will support local businesses, farmers and fishermen. Even with Maine’s limited growing season, Levi wants Vinland to be open year-round — using pickling, fermenting, drying, smoking, curing and storing techniques. There is no location for the restaurant yet, but he says he is getting close to finding a space.
Anyword on the River House? I think that was supposed to open at least a year ago.
I haven’t heard anything. I’ll see what I can find out.