Rock/pop Clubs by Night
Rock/Pop Club Directory
Rock/Pop Bands in Town
Jazz Clubs by Night
Jazz Club Directory
Jazz Bands in Town
With the restaurant scene in Portland oddly quiet the past few months, I assumed that it was the calm before the storm, or the eye of the hurricane, or the . . . um, pre-Tsunami humidity. And I didn’t make an ASS out of U or ME, either, because the next few months will feature a big shakeup in our growing culinary world. What does all this mean to you? For one thing, in the next few months, you’re all going to get a little fatter.
You might have already noticed the re-arrival of the Afghan Restaurant, right next to Bibo’s Mad Apple Café, back from its brief hiatus as part of a strip mall in Falmouth. Apparently, all them rich folks didn’t appreciate their sambosa goushti and aushak as much as we do. The Portland Greengrocer is taking over a Portland mainstay, Piscopo’s Bakery on Brighton Avenue, and trying their hand in the free-standing artisan baking scene. Another notable bakery, Sophia’s, is branching into the brunch scene with the help of Rick Barbatta (formerly of Rick’s, on Congress). And right down the street from Sophia’s, Bar 46 is opening up at, you guessed it, 46 Market Street, where Molly’s used to be. You want another substitution? Shay’s is opening up in Michaela’s old space — it had been gathering dust for quite some time — in the heart of Monument Square next to David’s.
Two of the bigger changes are happening a little further down into the Old Port. The former head chef of the now-closed Perfetto’s, Jeff Buerhaus, has taken over the ownership of Walter’s Café on Exchange Street, after having been a chef and cook throughout Portland and South Portland for years. Should be good — word is, he’ll be keeping the name as well as the style of cuisine, but he brings with him a whole lot of experience with which to experiment.
But the most anticipated opening of the next month or so has to be the one coming from Hugo’s Rob Evan: Duckfat will be opening in the space formerly occupied by Woody’s Burgers. Belgian-style French fries, beer, panini sandwiches — on Standard Baking Co. bread — and open seven days a week? Could it get any better? I think it can: Rumor has it he’ll be using duck fat as his frying medium, hence the name.
Good lord, that sounds good.
Issue Date: November 26 - December 2, 2004
Back to the Features table of contents
|© 2000 - 2013 Phoenix Media Communications Group|