And they tell us about the smart tricks that make the difference.
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.
Friars Tap Room in Bucksport closes after a founder dies
Brother Donald Paul Martel, 66, was found dead in his car Wednesday.
The Wrap: Brickyard Hollow to expand; Cafe Louis launching a sister restaurant
Also, local restaurants and food businesses pledge donations for Lewiston; and the Downeast Cider + Cheese Festival returns to Ellsworth for a 6th year.
Maine’s ‘haunted’ hospitality venues serve up plenty of spooky stories
Ghost lore abounds at some of the state’s older restaurants and bars.
The Wrap: Other Side Deli closes, Harvest on the Harbor kicks off in Portland
Also, Strike Zone in Old Orchard Beach is closing, local restaurants plan to give breakfast to a Portland homeless encampment, a wine bar in Gardiner begins nightly dinner service and more.
It’s peak time to start slurping from Maine’s abundant oyster farms
There’s just one oyster species that’s native to Maine, but its taste can different depending on where and how it’s grown.
Radici pizzeria in East Bayside to close
The restaurant opened soon after the pandemic began.
The Wrap: Hospitality group buys The Good Table; Banded Brewing closes Portland tasting room
Also, a nitro cold brew coffee shop comes to Saco; a nonprofit supper series starts; and more.
Hard cider is having a renaissance, and it’s taken hold in Maine
Maine has twice as many producers as it did just four years ago, while cider sales have increased 10% in the past year.
The newest names in Maine hard cider
These seven cideries have cropped up around the state in the last few years as Maine’s fermented cider scene continues to expand.