The Biddeford pizza kitchen needs a space that’s worthy of serving its exceptional pies, which are best eaten right out of the oven.
Maine restaurants
Posted inFood
Maine’s ‘haunted’ hospitality venues serve up plenty of spooky stories
Ghost lore abounds at some of the state’s older restaurants and bars.
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Posted inFood
Dine Out Maine: At Station 118, go for the cornbread, stay for the brisket sliders
The BBQ restaurant in Thomaston has some excellent vegetarian options, too.
Posted inHealth, Local & State, News
Worker at Portland’s Green Elephant Bistro diagnosed with hepatitis A
Customers and employees who may have been exposed over the past month are urged to get vaccinated against the liver disease.
Posted inBusiness, Food, Local & State, News
Portland restaurateur sues ex-wife over payment for Boone’s Fish House
Harding Lee Smith, owner of ‘The Rooms’ restaurants, has sued Darcy Smith, owner of Boone’s, claiming she and her business owe him $150,000.
Posted inBusiness, News
U.S. Labor Department recovers $200,000 in wages, damages for Freeport pizzeria employees
The agency found that Antonia’s Pizzeria violated wage and labor laws. It also obtained a judgment that prohibits the restaurant from retaliating against employees for cooperating with the investigation.
Posted inBusiness, Local & State
Inspection report reveals code, safety violations that forced closure of Waterville restaurant
A city official said the owner of Cancun Mexican Restaurant has not responded to an order issued earlier this month to fix several deficiencies before the eatery can reopen.
Posted inFood
These Maine restaurants are making the extra effort for the environment
Three local restaurants take three different tacks to serve a side of sustainability with dinner.
Posted inBusiness, Local & State, The Buzz
Hodgman’s Frozen Custard permanently closed
The Hodgmans have retired but have not said if they plan to sell the business.
Posted inBusiness, Food, Local & State
As costs soar, some restaurants tack on fees instead of increasing menu prices
Aiming for transparency, the industry acknowledges it’s more expensive, either way. But which charge is easier for the dining public to swallow?