Prolific Maine restaurateur Walter Loeman has leased space in the Tontine Mall in Brunswick where he plans to open a new business called Walter’s Cafe. Loeman hopes to launch the cafe in May. This new Walter’s will be a counter service cafe serving soups, stews, salads, sandwiches and drinks along with grab and go food to go as well as stock and bone broth for cooking/enjoyment at home. Four Maine farms (Whatley, Six Rivers, Goranson, Morning Dew) will be featured on the salad menu, each with a dish that highlights seasonal ingredients sourced from them. Bread will be baked in-house and Loema ..read more

All Week – The 6th annual Maine Seaweed Week continues through Sunday. Wednesday – Mrs. Gee Free Living and Gather in Yarmouth are collaboration on a gluten-free dinner. Thursday – Palette + Palate, a food event that mixes food and abstract art, is taking place, and Dara Bistro in Cumberland is holding an Argentinian wine dinner. Friday – It’s the grand re-opening of B + B Bakery which recently relocated from Fore Street to 327 Ocean House Road in Cape Elizabeth. Saturday – Portland Chowderfest is taking place. Sunday – The Casco Bay Chef’s Association is holding their 2024 annual di ..read more

Mainebiz has published a profile of Michael Bergin, the new executive chef at the Black Point Inn. After honing his culinary skills at Johnson & Wales University, Bergin moved to Washington, D.C., to cook at Kafe Leopold. In 2007, he was named executive sous chef at Sel de la Terre in Boston, followed by a post there as sous chef of L’Espalier — both famed, old-school French restaurants that have since closed. The post Michael Begin at the Black Point Inn appeared first on Portland Food Map ..read more

Today’s Maine Sunday Telegram includes a review of Oak & Ember, and an article that looks at the all-day service model and the changes that are making that appealing to restaurants and customers alike. The post Oak & Ember, All-Day Dining appeared first on Portland Food Map ..read more

Ryan Carey has purchased the former Elsmere BBQ building at 476 Stevens Ave in Deering Center where he plans to open Noble Pizzeria & Barbecue. The new restaurant will serve the barbecue menu his restaurant Noble Barbecue (instagram) has become known for, and will expand the offerings to include New York-style pizza and milkshakes. Carey intends to do some light renovations to the building before opening in July. The Noble BBQ restaurant on outer Forest will remain in business until shortly before the new restaurant is ready to open. In addition to Noble BBQ, Carey also operates th ..read more

The former Stars and Stripes tasting room space at 3 Spring Street has been leased and is slated to become a new bakery called Yuri’s Desserts (instagram). The owners hope to launch Yuri’s in September. The menu at Yuri’s will include items like whipped cream cakes, fruit tarts, macarons, cookies, and milk shaved ice as well as croissants and donuts with a variety of cream and fruit toppings. Daewon Kim and his wife Eunjee Park will operate Yuri’s along with bakers Yuri Kim and Gunsang Park who have a combined 34 years of baking experience including work for Paris Baguette and Tous les J ..read more

Congratulations to beverage director LyAnna Sanabria and the entire team at Papi on being named one of Top Ten honorees in the of Best New Cocktail Bars – East category in this year’s Spirited Awards. The awards program is run by the Tales of the Cocktail Foundation which organizes the annual Tales of the Cocktail conference. A short list of honorees will come out in late May, and a winner will be announced at the conference in July. Papi opened for business in March 2023. The Maine Sunday Telegram gave the bar and restaurant 4 stars when they reviewed it in September. The post Best New B ..read more

Allagash is releasing a new beer this weekend. Kernza Lager is being produced with a perennial grain called Kernza and is a collaboration with Patagonia Provisions. The beer is dry-hopped with Organic Chinook, Organic Aroostook Cascade, Organic Centennial, Organic Chinook hops. Want to try some perennial grain that’s also perennially delicious? Try our Kernza® Lager collab with @patagoniaprovisions, releasing this Sat. April 20th at 11am. This can and draft release stars organic ingredients and Regenerative Organic Certified® Kernza® – a deeply-rooted regenerative grain that has numerous envir ..read more

Smoked BBQ & Neighborhood Pub (website, facebook, instagram) is now open. They’re located in the former Maelily Ryleigh’s building at 951 Forest Ave. Smoked will be open 11am – 11pm daily. The menu includes wings, burgers, sandwiches/wraps, apps and more. Shown here are the Smoked Dirty Wings coated in their Jamaican Jerk Dry Rub, a glass of Allagash White and a plate of beef sliders and fries in the background. The redesigned space has a long bar along the left side of the dining room, with table seating up front, booths along the right wall and high top table toward ..read more

Monday – Magnus on Water and Matchbook Distilling are collaborating on a spirits/cocktail event. Tuesday – Award-winning chef and restaurant owner Marilou Ranta from The Quarry in Monson will be taking part in a Maine Voices Live interview at One Longfellow Square. Tickets are now on sale. Wednesday – Wayside Tavern is holding an Alpine Food & Wine Dinner. Friday – It’s the first day of the 6th annual Maine Seaweed Week. Saturday – Flash BBQ, the new business being launched by Judy Gibson chef Chris Wilcox, will be popping up at Lorne. It’s the first day of the summer session of the P ..read more