The restaurant blends Italian and Southern food traditions.
Meredith Goad
Many people tell Meredith Goad that she has the best job in Maine, and most of the time she agrees.
Maine has a crazy appetite for food stories, and it’s Meredith’s job to satisfy those cravings with juicy tales from chefs, food producers, local farms, and the state’s fast-growing restaurant scene. Her work appears in Wednesday’s Food & Dining section and the Sunday Source section, and occasionally, but not as often as she’d like, on the front page.
A native of Memphis, Tenn., Meredith shamelessly flaunts her knowledge of good barbecue in front of her Yankee friends. She earned a bachelor of science degree in wildlife biology from Colorado State University, then studied science writing at the University of Missouri, where she received a master’s degree in journalism. She spent the first 20 years of her career covering science and environmental news, then switched to features in 2004, just as Portland’s food scene was taking off.
Her own most memorable meal? Back in the 1980s, on assignment in Finland, she shared a dinner of reindeer and Russian vodka with Maryland’s governor and a bunch of hungry scientists.
Meredith lives in Portland, but spends much of her time off back in Tennessee - either visiting family, or in online archives, researching her family’s history.
Posted inFood & Dining, Local & State, News
Burdensome rules prompt chefs to shun curing salts
Frustrated by a 2015 crackdown in Portland that banned certain meats, restaurateurs alter menus or buy their products from away.
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Posted inFood & Dining
Shucking school shows you the right way to open an oyster
Take a lesson from the folks at The Shop, the new oyster bar and store on Washington Avenue in Portland.
Posted inFood & Dining
The Wrap: Notes from the Maine food scene
Openings and closings, and comings and goings in our little corner of the restaurant universe.
Posted inSource
Portland jetport the first U.S. airport to recycle all of its de-icing fluid
How the jetport developed a program to collect, distill and reuse the spent fluid in a bid to protect the environment and eventually save money.
Posted inFood & Dining
We invite chefs from 7 local restaurants to cook Super Bowl fare with an Instant Pot
The new kitchen gadget is a pressure cooker. Rice cooker. Steamer. Godsend. We held a competition in the Press Herald newsroom and put the Tom Brady of kitchen tools to the test.
Posted inBusiness, Food & Dining, Life & Culture, News
Gelato Fiasco to open Florida scoop shop
This will be the Brunswick-based company’s first out-of-state shop.
Posted inBusiness, Food & Dining, Local & State
Popular Francine Bistro in Camden closes after 15 years
Acclaimed chef and former owner Brian Hill, who has moved to California to be near his young daughter, says slow business during winters was tough on the restaurant financially.
Posted inFood & Dining
Program in Portland helps restaurant, bar workers identify and confront sexual harassment
Training sessions for people who work in hospitality will teach how to handle the issue in the workplace.
Posted inFood & Dining
Maine Restaurant Association Names 2018 Maine Chef of the Year
Troy Mains, executive chef at the Harraseeket Inn in Freeport, will receive the award in March.