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May 19, 2014
Here are noteworthy newcomers to the Portland food and drink scene recommended by chefs and bartenders.
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Portland, ME Newcomers
Eat & Drink Where The Pros Eat & Drink
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Portland Hunt Club | Photo Credit: Meredith Perdue
Fish at Piccolo
Photograph courtesy of Piccolo
Piccolo | Chefs Damian Sansonetti and Ilma Jeil Lopez
“This is one of our favorite date nights in town,” says Andrew Volk about this Old Port newcomer with a tightly focused menu featuring the cuisine of Central and Southern Italy. “Damian Sansonetti and Ilma Jeil Lopez are pretty much rocking our faces off with their new place. Piccolo is delicious Italian food and desserts in an intimate setting we love.”
111 Middle Street, Portland, ME 04101
T: 207.747.5307 | piccolomaine.com
Central Provisions
Photograph courtesy of Central Provisions | Photo Credit: Meredith Perdue
Central Provisions | Chef Chris Gould
New to the Portland scene, chef Chris Gould and his wife Paige honor local craftsmen in their historic Federal-style brick building from 1900. The space was a storehouse for provisions, hence the name. The menu is all small plate dishes that range from raw to hearty with a full bar featuring both classic and creative cocktails. Chefs Damian Sansonetti & Ilma Jeil Lopez recommend ordering any of the “tasty small plates, but make sure to order the suckling pig!”
414 Fore Street, Portland, ME 04101
T: 207.805.1085 | www.central-provisions.com
Miyake Diner
Photo Credit: Find. Eat. Drink.
Miyake Diner - Chef Masa Miyake
Chef Masa Miyake’s latest addition to his growing mini-empire is a 16-seat Japanese izakaya that opens up for breakfast at 7am. The menu ranges from curry to okonomiyaki (Japanese pancake) and lots of daily specials. Recommended by Damian Sansonetti & Ilma Jeil Lopez, “The food is out of this world! We love it!”
129 Spring Street, Portland, ME
T: 207.541.9175 | www.miyakerestaurants.com/miyake-diner
Sandwiches at Blue Rooster Food Co.
Photograph courtesy of Blue Rooster food Co.
Blue Rooster Food Co. - Chefs Damian Sansonetti and Ilma Jeil Lopez
Chef Damian Sansonetti and Ilma Jeil Lopez call this a “funky sandwich shop.” Opened up with partners Dan McCarthy, Randy Cruse and Mike Barr, all with varying backgrounds in the food industry. Matt Bolinder recommends getting their sandwiches, “I like the house-cured roasted meats, the porchetta, Cuban Reuben and turkey are all good, as is the stir-fried Brussels sprouts.” Sansonetti says, “We are using locally made hot dogs and fresh bread daily. Try our creation the Tot-Tine (a tater tot “poutine” with local cheesecurds and our own chicken gravy).
5 Dana Street, Portland, ME 04101
T: 207.747.4157 | www.blueroosterfoodcompany.com
The Bottled Americano at Portland Hunt Club
Photograph courtesy of Portland Hunt Club | Photo Credit: Meredith Perdue
Portland Hunt Club + Alpine Club | Bartender Andrew Volk
This is the newest craft cocktail bar to open in Old Port. Andrew and Briana Volk’s cocktail list features many locally-based spirits from places like Maine Craft Distilling, Sweet Grass, New England Distilling and Bartlett Distillery. The food is also locally-sourced but with Scandinavian influences. They have house-made pickles, New England cheeses and seafood from Sullivan Harbor Farms and Browne Trading Company.
75 Market Street, Portland, ME 04101
T: 207.747.4754 | huntandalpineclub.com
Maine Craft Distilling
Photograph courtesy of Maine Craft Distilling
Maine Craft Distilling
Farm-to-flask distillers using local Maine ingredients to make Chesuncook Gin, Alchemy Gin, Ration Rum, Queequeg Spiced Rom, Black Cap Vodka and Blueshine. You can taste their products in cocktails at Andrew Volk’s Portland Hunt and Alpine Club or stop in for free tastings. Damian Sansonsetti says, “They are making killer stuff.”
101 Fox Street, Portland, ME 04101
T: 207.798.2528 | www.mainecraftdistilling.com
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Chef Chris
Gould
Chefs Damian Sansonetti & Ilma Jeil Lopez
Chefs and owners of Piccolo and Blue Rooster Food Company. Damian Sansonetti worked as the chef de cuisine at Bar Boulud in New York before moving to Portland. His wife, Ilma, is the pastry chef and worked at Corton, Tailor, Cafe Boulud and Le Bernardin in New York and elBulli in Spain.
Chef and owner of Central Provisions. Originally from Portland, he has just returned after working for many years at Uni Sashimi Bar in Boston. Winner of the Maine Lobster World Series Championship in 2012, competing against the best lobster chefs from around the world.
Chef Masa
Miyake
Chef and owner Miyake Diner and Pai Men Miyake. He worked in New York at seafood restaurant Oceana and with chef Daniel Boulud before moving to Portland, Maine and opening up Miyake.
Roaster Matt
Bolinder
Bartender Andrew
Volk
Bartender and co-owner of Portland Hunt & Alpine Club along with his wife Briana. Volk previously worked at Clyde Common in Portland, Oregon. Certified by BAR Smarts and awarded best variation on a Tanqueray and Tonic by the Global Brand Ambassador for Tanqueray.
Roaster and owner of The Speckled Ax and Matt’s Wood Roasted Organic Coffee. He uses a wood-fired vintage Italian Petroncini to power his coffee roaster. He is the winner of the North East Cup Tasters Competition.
