Chef Danny Caron opened locations in Auburn and Topsham last year, offering a lunch and dinner menu that caters to cheese lovers.
Food
Posted inFood, Maine, News
What do Mainers say when it comes to the ethics of eating lobster? Pass the butter
Whether the fishery is harming the endangered right whale is a matter of vehement debate, but local chefs, restaurateurs, fishmongers and ordinary people are still cracking into Maine’s iconic crustacean.
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Posted inBusiness, Food
Local restaurants forge new paths in a post-pandemic market
Forced by labor and supply shortages to adapt their business models, some restaurant owners and chefs are making concept changes to stay viable and eventually thrive.
Posted inBusiness, Food, Maine
Maine brewers of non-alcoholic beers tap into Dry January demand
The emerging market has many in the state’s craft brewing industry buzzing.
Posted inFood, Maine
When an influencer landed on Vinalhaven, cultures clashed and resentment lingers
Former Goop food editor Ana Hito’s attempt to revive restaurant spaces this summer brought backlash from islanders who disapproved of how she conducted business.
Posted inFood
With the opening of Papi, variety of Latin cuisines on Maine menus continues to grow
The Puerto Rican-themed restaurant in Portland is the latest addition to a diversifying Latin food scene.
Posted inBusiness, Food, News
Maine Republicans want to strip tax benefits from businesses that boycott lobster
The lawmakers’ bill would penalize companies such as Whole Foods that refuse to buy Maine products because they don’t carry a stamp of approval from a third party.
Posted inBusiness, Food
Dine-and-shop: The trend of restaurants with retail markets comes to Portland
A growing number of local restaurants are incorporating small retail markets where they sell prepared foods, home goods and gifts. Or is it the other way around? Retail stores with a restaurant on the side? Either way, the combination is a winning one.
Posted inFood
If you’ve soured on B&M beans, get sweet on baking your own
It’s a simple process, but choices along the way can help you find a signature recipe.