Restaurants are betting that consumers won’t mind a few fewer fries, or a little less filling on their sandwiches, as much as they would grumble about seeing yet another price increase.
restaurant industry
Posted inBusiness, Food
The Wrap: Onggi moves to bigger space, Maine Grains founder addresses UK grains conference
Also, farmers markets opening for the season in Yarmouth and Brunswick, benefit events at Portland restaurants and Casa Novello reopens.
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Posted inFood, Vegan Kitchen
Maine chef makes many Mallomars and recalls her days at Pure Food and Wine
The restaurant’s tumultuous trajectory is detailed in the new Netflix series ‘Bad Vegan.’
Posted inBusiness, Food, Local & State, News
Food & Wine magazine ranks Biddeford food scene among America’s best
After years of steady revitalization and a restaurant mini-boom, Biddeford is ready for its close-up.
Posted inBusiness, Food
The Wrap: Portland roaster wins U.S. Coffee Championship event, Bar Futo and Twelve debut dishes
Plus, a Kennebunkport cooking school offers in-person classes for the first time since the pandemic started, and a Brunswick oyster company plans a coastal cleanup for Earth Day.
Posted inFood, Restaurant reviews
Dine Out Maine: Two years after COVID-19 upended the food world, we’re reviewing restaurants again
But we may be judging them a little more gently than in the past.
Posted inBusiness, Food
The Wrap: Portland students taste-test African food, Silly’s reinvents itself, and raising money for Ukraine
Also, women coffee experts converge at Coffee By Design, Lobster Shack at Two Lights reopens and a new brunch restaurant coming to Portland.
Posted inBusiness, Food
The Wrap: A reboot of Portland’s classic Five Fifty-Five coming soon to Brunswick, 2 city restaurants say come on in
Five Fifty-Five North will open in The Federal hotel, and Bay Bowls launches a second location.
Posted inBusiness, Food, Local & State, News
Three Maine restaurants emerge from a second winter of hardships with hope
Broken Arrow, Maine Street Steak & Oyster and Old Port Sea Grill take on a labor shortage and COVID surges during what’s always the slowest season with nothing to lean on but their will to survive.
Posted inFood, Recipes
Dine Out Maine: Can you separate the recipe from the recipe creator?
The Good, the Bad and the Umami.