The Terlingua Outpost is expected to launch early this summer.
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
A new era for Maine’s iconic red snapper hot dogs
Even as W.A. Bean & Sons tweaks its recipe to comply with a federal ban on artificial dyes, fans love the bright red dogs just the same.
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Posted inAnimals, Business, Food, Local & State
Dog park and restaurant coming to North Deering
Woof Play Eat is expected to open in a few months on Northport Drive.
Posted inBusiness, Food, Local & State
Well & Good Brewing buys Mainely Custard in Freeport
The brewery will add a beer garden and limited food menu to the ice cream shop this summer.
Posted inBusiness, Food, Local & State
Orange Bike Brewing medals at 2025 World Beer Cup
It’s the third medal the gluten-free brewery has won in its first 18 months in business.
Posted inBusiness, Food, Local & State
Yosaku owners opening new Japanese restaurant in South Portland
The sushi and small plates venue is slated to open next spring in the former Elsmere BBQ space.
Posted inFood, Restaurant reviews
Pomelia in Brunswick makes the most of Sicilian classics
The kitchen deftly draws out meaty flavors from the cuisine’s plant-forward, cucina povera-style dishes.
Posted inBusiness, Food
North Deering Tavern opens in Allen’s Corner
The new venue is a continuation of the former Samuel’s Bar & Grill on Forest Avenue.
Posted inBusiness, Food
Salvatore’s Hoagie Shop coming to Forest Avenue
The sandwich and pizza restaurant will take over the former Pizza Joint space.
Posted inFood, Recipes
Maine restaurateurs put Mom’s recipes on the menu
Four Portland food professionals share how they’ve incorporated prized recipes from their mothers into their restaurant and bakery menus.