Their creative offerings show how kitchens on wheels can enhance the diversity of Portland’s dining options.
restaurant industry
Posted inBusiness, Food, Life & Culture, Local & State, News
Can the curse be broken on these high-turnover Old Port restaurant spots?
A new crop of occupants believe they’ve figured out how to break the pattern in these challenging locations.
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Posted inFood
The Wrap: Mobile Noble food truck to bring barbecue to the Portland peninsula
Other news from Maine restaurants involves sweets, seaweed and more.
Posted inFood
A week to drink in Portland’s wine scene
The inaugural Portland Wine Week includes a long list of classes, tasting events, seminars and wine dinners.
Posted inFood
Boys Club members don their best clothes, manners for a night at Portland’s Chaval
Eleven youths with the local Boys Club get another stamp on their Passport to Manhood.
Posted inFood
To cook up a real taste of Maine, some chefs find it takes Moxie
Chefs enjoy the challenge of cooking with the love-it-or-really-hate-it, quintessentially Maine soda.
Posted inFood
The Wrap: Lots of ‘news’ for Portland consumers – the eating kind, that is
Lio, Duckfat Frites Shack and the second Elsmere open.
Posted inFood, Life & Culture, Restaurant reviews
Dine Out Maine: Front Room’s delightful service mitigates sometimes uneven meals
More than a dozen years on, the restaurant still packs the house with lovers of meatloaf and macaroni and cheese and other comfort foods.
Posted inFood
Portland’s ever-crowded restaurants explain why they don’t take reservations
While such policies can infuriate customers, local restaurateurs counter that hospitality doesn’t mean taking a reservation – it means treating customers well.
Posted inBusiness, Nation & World
To retain workers, one Chick-fil-A owner is starting to pay $18 an hour
In a tightening labor market, he says it’s worth it to have consistency for his employees and their relationships with customers.