johnnyd

Wolfe's Neck Farm is indeed operating and distributing their meats under other labels as well as their own. Their products are available at the Hannaford supermarket chain. I buy it all the time. Local brewer Gritty McDuff's almost inked a deal to have Wolfes Neck supply ground sirloin for their Portland and Freeport restaurant locations, but when they were told just how much ground sirloin they needed on a weekly basis it fell through. Also in Maine is Nezinscot Farm in Turner, Maine. Around the corner (as it were) is Caldwell Farms who sell various meat cuts to the Portland Whole Foods store. Their dairy products are to die for.

Just got my new Saveur in the mail and there is an article on Rhode Island clam shacks that includes local recipes for Fried Clams, "Stuffies" (stuffed quahogs) and red chowder. Great pics and article! No update on their site yet. I coated some left-over steamers with corn flour and corn meal the other day... Crunchy! Anyone who hits a New England clam place this summer, post here with your findings.

A 45 minute wait for a raw bar item is terrible! They better have been cold, delicious and properly shucked (ie, un-mangled). Parties of six or more usually get the tip added, right? Maybe eight?

The ones I've known really wanted to be there and it showed. I bust my butt for anyone on the team regardless of gender, race or sexual preference - unless some disrespect or dishonesty snuffs the deal, then you got a problem.

Fried some leftover steamers in cornmeal last night... More clams! This time a littleneck ceviche (shallot, serrano pepper, garlic, cilantro, lime juice) Main course: Walkerswood slow-cooked Jerk Chicken, jamaican rice&peas, crazy slaw, kale braised in Worcestshire Sauce with chix stock, and a little corn bread. Check out our cool ceramic version of classic TV dinner containers!

Word...

True, and true. I have to admit suffering this unfortunate malaise occaisionally (you better believe I speak up!), but most times I find a greater attention to detail when places are quiet. Maybe I'm just lucky. But I'd agree that half to 2/3 full house has just the right hum.

Personally, I prefer restaurants that are not busy. If I see the kitchen is not in the weeds I expect the staff will produce a signature meal with few distractions - as a customer, this is money well spent. I have dumped enough cash on busy weekend nights for sloppy plating, under-cooked food and hassled FOH. I've had enough. So to answer your question, I wouldn't mind in the slightest if I and my crowd were the only table seated in your place. In fact, I would enjoy it more. Rumours be damned if your kitchen continues to rock your town. You have enough to worry about! How many seats do you have? Website? Have you considered mid-week, prix-fixe, multi-course specials?

Here in Portland, Maine, we are on a Molson Canadian jag - $12.99/18 cans. Once, I worked across the street from a small roaster in Vermont. Being the only source of good coffee for that part of town I hung around enough to get to know everyone. One day they rang me up and said to come over quickly. They had way over-roasted some beans and decided to make a pot anyway. It tasted fine... and it was transcendental! Everyone was running around giggling. The owner, who named his blends, forbid it for sale but wrapped up a couple pounds for the regulars to take home. We called it Zooom!

They say them's good eatin'! John, so glad you and the kids had such a great time. I just got a good sized Gift Certificate to both Vignola and Fore Street. If you can remember, write a line or two about the menu and your meal's highlights.

Alert! Alert! Godzilla is in the house!

Semi-ruined chateaus and mysterious old roads... man! Hide a big, ol' wireless hub in that church steeple and we'll populate that valley with eGullet people! Think of the dinner parties?! Dave, my eggs are chilling and I'm off to get some fresh beans for my nicoise. I bought a hunk of tuna tail so I'm going to poach it in olive oil and see what happens. Beautiful stroll today, thanks for sharing

Enough! Enough!! I give up! I thought I was doing pretty well but the Niçoise was too much. I will have to make this for tomorrow. There. Full capitulation. Wonderful blog, Dave. Thank you! Now if we can just get some of those boxed wines across the pond...

"Portland's Restaurant & Bar" at 100 Commercial Street, formerly "Oolong", shut it's doors last week. That means the legendary mixologist, and eG member fatdeko is actually available for hire. Founder and Chief Curator of the Casco Bay Institute for Applied Intoxicological Studies, John made 100 Commercial Street a destination among serious cocktail aficionados. 100 Commercial is a vast, attractive space right next to the best fish purveyor in Portland. This space, on the waterfront side of the Old Port, should be packed full time. According to John, a couple people have toured the site already, so something could open soon.

Black Tie Bistro has six dedicated spots right up against their brick building. Headed away from the SoPo bridge on Commercial St, you take a right at the stop light onto Union Wharf - park immediately - can't miss their sign. Their neighbor is Sapporo Sushi by the way, who do a brisk take-out biz themselves. This is Portland's oldest sushi bar - 23 years now. Say hi to Yoshi the owner if you stop in. Incidently, there is a big parking lot behind their buildings which usually has an attendent charging $5. If you show your Sapporo receipt you get your $5 back. Sometimes it's unattended and you can park in there without a problem.

So what you're saying is she ended up with another dozen... oysters!

Actually, Commercial Street moves along fine in spite of tourist traffic. That middle lane takes care of turns, parking-spot hounds and delivery vehicles. The fare at Black Tie is worth any inconvenience. The fact they actually have parking beats out Portland Greengrocer in my book.

I say it's Ed! Except the church in Zanco di Villadeati is taller, according to his pictures. If it is Ed, this foodblog could be unprecedented... This from him when I asked if the house he's renovating there is haunted:

I felt the same thing here in the Northeastern US. Your wonderful account made me think I was there at the table. Bob, will you soon have a chance to explore other cuisines that have established themselves in BA and post about them also? I am curious about the limitations of ingredients that chefs of other cultures overcome.Cheers, Johnnyd

#1 Union Wharf is smack-dab in the middle of Commercial St, right at the beginning of Union Wharf, in the Old Port district. For years it was home to the Union Wharf Market and a real estate office upstairs. The market finally closed and Black Tie Market & Bistro has moved in. Famous for their little Middle Street location (#188), they now have twice the space, lots more reach-in cooler space and a few tables to hang out at. The space has been transformed from an aluminum & chrome, vinyl VCT flooring style, to lots of wood. Regular fare includes 7 Panini (one is Black Forest Ham w/Provelone, Plum toms and Cilantro Pesto) and 7 wraps (Nicoise has Tuna w/choke hearts, capers, mesclun and red pepper mayo). Take-out salad options are numerous and cost about $2/lb. Apricot, almond, rosemary chicken salad sounds good to me. Gazpacho is among soups. Entrees and desserts available. There is a small produce section and plenty of good wine and beers. The point of all this is that I believe Black Tie Bistro has successfully filled the void that Portland Greengrocer left when they moved off of Commercial Street a year or so ago (and became Rosemont Grocery on Brighton Ave). They may not have so vast a selection of oils, vinegars, legumes and herbs, but we were all imagining a while back what to do about the Greengrocers' absence and it's implications and I think it was Ellie that mentioned this location as a perfect solution. Check it out when your in the Old Port. Parking is right on the side.

*bump!* I read this entire thread last week to research Underberg bitters. Today's New York Times features eG member johnder in his quest to re-create a classic bitters recipe. Fascinating!

Hey, there was a cool news segment on the comprehensive culinary program at the Google Seattle location. Lots of regional sourcing and great menus. Sydney too?I'm very excited to see some authentic Northeastern Chinese cooking. Blog on!

I have seen these many times and I think your post has me turning the corner. Apparently they marinate for a couple days before slow-cooking. I'll take a picture when I buy 'em too. La Familia, is at 906 Brighton Avenue. Ellie, what about this sushi place Miyake, the psst! people speak of? There is no other info about it, webwise.

The Cheese Iron at #200, Rte 1, Scarborough is one of ten retailers in the USA carrying a classic English blue cheese from unpasteurised milk, called "Stitchelton". Vincent, the owner, gave me a slice the other day and it's complexity is nothing like I've had before. Stayed with me for a while after. No idea of the price. Stop in and check out the goods.

This is cool. I love renovated spaces like that for eateries. My condolences.