The bar and restaurant is just 14 months old but could not afford to stay open, an owner said Friday.
Peggy Grodinsky
Staff Writer
Peggy is the editor of the Food & Dining section and the books page at the Portland Press Herald. Previously, she was executive editor of Cook’s Country, a Boston-based national magazine published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle. Peggy has taught food writing to graduate students at New York University and Harvard Extension School. She worked for seven years at the James Beard Foundation in New York and spent a year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” in 2017 and in “Cornbread Nation 4: The Best of Southern Food Writing” in 2008.
Posted inBusiness, Food, Local & State, News
Portland restaurateur sues ex-wife over payment for Boone’s Fish House
Harding Lee Smith, owner of ‘The Rooms’ restaurants, has sued Darcy Smith, owner of Boone’s, claiming she and her business owe him $150,000.
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Posted inFood, Recipes
In its energetic new director, Maine Jewish Museum also got a professional cook
Dawn LaRochelle’s long and winding career includes owning catering businesses and a restaurant. With that behind her, she now cooks with freedom and love.
Posted inDo This, Food
Eat & Run: The fried chicken sandwiches at Black Salt go down easy
Sweet, hot, crispy and moist, the food truck’s made-to-order sandwiches satisfy on many counts.
Posted inFood
For 100 years, a family has gathered in Penobscot County to reconnect and eat beans
Two marriages first conjoined the Smith and Smart families, and an anniversary party in 1923 turned into an annual reunion that marked a major anniversary of its own this summer.
Posted inBusiness, Food, Local & State, News
Maine’s peach crop this year is a total loss
Frigid temperatures and high winds in February doomed the fruit, which grows on trees that are sensitive to the cold.
Posted inFood, Recipes
Hummus turns into a sauce for this fast one-pot pasta
Using hummus instead of chickpeas saves time, helps avoid waste, and puts a sometimes-pasty store-bought product to good use.
Posted inBusiness, Food
The Wrap: The Continental and The Clam Bar open in Portland
Wolfpeach in Camden closes, Vena’s Fizz House tacks and Vintage Maine gets a surprise visit.
Posted inFood
In our search for a few home cooks, we got a window into kitchens across Maine
An overwhelming response to our call for contributors to a new column made us rethink it. Here’s what you can expect from Home Plates.
Posted inBooks, Food, Recipes
A cake to weather a storm, from Cathie Pelletier’s ‘Northeaster’
This frugal, old-fashioned Blueberry Cake with Nutmeg Sauce appears in her new book about Mainers in the blizzard of 1952.