Eateries like Bernie’s Foreside and Esidore’s in Falmouth have found the arrangements have both benefits and challenges.
restaurant industry
Posted inFood & Dining
Veggie burger that supposedly looks, tastes and even “bleeds” like real meat coming to Maine
Andrew Chadwick, executive chef at Sea Glass, the restaurant at Inn by the Sea in Cape Elizabeth, will begin serving the Impossible veggie burger made by Impossible Foods on Tuesday.
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Posted inFood & Dining
Fork Food Lab dishes up lessons from a year of business-birthing
The number of food businesses being developed in the Portland incubator has tripled since it opened.
Posted inFood & Dining
Fork Food Lab entrepreneurs: The Superstar
Cape Whoopies just landed a huge order from Amazon and will be on QVC in December.
Posted inFood & Dining
Fork Food Lab entrepreneurs: The Up-and-Comer
Mill Cove Baking Co. is making its name with crackers.
Posted inFood & Dining
Fork Food Lab entrepreneurs: The Dropout (for now)
Fat Pants Bakery had to leave Fork Food Lab, but its owner says her dream is not dead yet.
Posted inFood & Dining
Fork Food Lab entrepreneurs: The Graduate
White Cap Cold Brew Coffee Co. will leave Fork Food Lab in January to open a tasting room on Washington Avenue in Portland.
Posted inFood & Dining
Bite: Succulent duck at Miyake lingers on the tongue, and in the imagination
A bite of duck breast at the Japanese restaurant transports our columnist to a smoky Tokyo bar, where she’s having drinks with a famous film director.
Posted inBusiness, Food & Dining
Bob’s Clam Hut of Kittery fame is coming to Portland
The classic clam shack, operating since 1956, plans to open a second location at the corner of Cumberland and Washington avenues.
Posted inFood & Dining, Restaurant reviews
Dine Out Maine: Bowling alleys throw strikes and gutter balls in the cuisine game
Bayside Bowl in Portland and 33 Elmwood in Westbrook upgrade their meal choices in sometimes winning ways.