Artist Tessa O’Brien’s mural uses a floral theme to liven up the patio area.
restaurant industry
Posted inFood, Recipes
Red, ripe and new: Declare independence from tired strawberry recipes
Now that your kitchen is overflowing with the fruit, here are some ideas that go beyond the traditional strawberry shortcake.
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Posted inBusiness, Life & Culture, Nation & World
Why your eating-out tab is about to get a bit more expensive
Rising wages are eating away at already razor-thin margins at restaurants, where some owners say they have no choice but to raise menu prices.
Posted inBusiness, Food, News
Portland’s luxurious Danforth Inn on the market for $2.6 million
A co-owner says the nine-bedroom inn, where the restaurant and bar closed earlier this year, is drawing ‘national interest.’
Posted inFood, Restaurant reviews
Dine Out Maine: Black Cow has great drinks, creative but inconsistent ‘soda fountain food’
Keeping the menu focused is smart because diners can quickly grasp the restaurant’s overarching theme.
Posted inFood
The Wrap: Restaurant-market coming to Angelone’s spot will honor legacy
Monte’s Fine Foods plans to open in February at the Washington Avenue location in Portland, with an Italian and pan-Mediterranean focus.
Posted inFood, Life & Culture, Restaurant reviews
Dine Out Maine: Few standouts, but plenty of decent options at Scarborough’s first restaurant/brewery
About a year old, Nonesuch River Brewing is already part of the community
Posted inFood
The Wrap: Smokehouse restaurant slated to open in Buxton
And a block party, more openings and more beer are on the horizon.
Posted inFood
Looking for a blend that diners will remember, Bolster, Snow & Co. creates a coffee by design
Restaurants that want to serve their own signature blends go through a process of roasting, blending and tasting to find just the right cuppa.
Posted inGreen Plate Special, Source
Demand for underused fish species grows slowly but surely in Maine
The trend may have something to do with a three-year-old Gulf of Maine Research Institute effort to get restaurants to serve less-traditional catches.