The owners are looking to move the nearly 8-year-old business to a new space.
Tim Cebula
Staff Writer
Tim Cebula has been a food writer and editor for 23 years. A former correspondent for The Boston Globe food section, his work has appeared in Time, Health, Food & Wine, CNN.com, and Boston magazine, among other publications. He is also a former judge for both the restaurant and journalism portions of the James Beard Awards. He was most recently senior editor at Cooking Light magazine, where he worked for 13 years. Tim lives in Old Orchard Beach.
Posted inBusiness, Food, Local & State
New Japanese restaurant and market coming to West Bayside
Lauded Portland Chef Masahiko Miyake is launching the two venues on Hanover Street this fall.
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Posted inFood, Restaurant reviews
Peruvian food, nuanced drinks and stellar staff all shine at Magnus on Water
Under a new chef, the Biddeford restaurant once again earns 4 stars for excellence across the board.
Posted inBusiness, Food
Ice cream alert: Gifford’s and Lib’s opening for the season
Red’s Dairy Freeze played coy with exact date but promised ‘soon.’
Posted inFood
Traditional foods used to end daily Ramadan fasts. Now? Pizza, burgers and tacos
Generational preferences, convenience and cravings can lead Maine Muslims to surprising iftar foods.
Posted inBusiness, Food
Tomaso’s Pizza and Burger Bar opens in Old Port
The new venue is a sister restaurant to Tomaso’s Canteen.
Posted inBusiness, Food
Filipino restaurant and food truck planned for Portland
The restaurant, Barkada, will be located on Pearl Street.
Posted inBusiness, Food, Local & State
After 12 years, Vena’s Fizz House to close
The online mixology business first opened in a shop in Old Port.
Posted inBusiness, Food, Local & State
Portland Wine Week on hold for 2025, organizers say
The festival organizers have decided to ‘pause’ this year to focus instead on Wine Wise events.
Posted inBusiness, Food, Local & State, News
How the pandemic reshaped Portland’s restaurant scene
Exactly five years ago, the onset of COVID in Maine, and its aftermath, caused a period of intense turnover in the restaurant industry. It continues today.