The Corner Room
Late afternoon light fills the big picture windows of the Corner Room. The low light is almost like a signal, the start of happy hour. Chef de Cuisine Greg Wilson and other kitchen staff set out plates of snacks on
Portland
Street and Co.
Butter, garlic, basil, fresh clams and pasta. It doesn’t take a lot of ingredients to make a dish with staying power. The clams in white sauce with linguine at Street and Co. has been on their menu since the restaurant
A City on the Edge
A property the size of the Old Port, located on the waterfront, is ready to be transformed into a vibrant urban neighborhood. Is 58 Fore Street the future of Portland? Or will this project be stopped before it even breaks
Paciarino
First, let’s set the record straight: It’s pronounced “pa-cha-reeno.” Extra points if you can say it in a charming Italian accent as Fabiana de Savino does. The name comes from an Italian expression and roughly translates to “the food that
"If You Buy Something Right, Sell it Right."
How Renys Discount Department Store Has Thrived for 65 Years Maine culture is defined by such rock-solid values as thrift, practicality, resourcefulness, hard work, and individualism, sometimes bordering on eccentricity. A sampling of Maine culture is on full display, and
Maine’s New Passion Projects
A couple of weeks before the reopening of the Danforth, a boutique inn in Portland’s West End, the first-floor rooms were filled with people at work. Dining room tables became makeshift desks and people sat at them hunched over laptops
Aurora Provisions
July 1, 2015by Joe Ricchio | Photographs by Sean Thomas It would be safe to say that throughout the State of Maine, Aurora Provisions is universally regarded as the benchmark for quality in the catering world. If you have ever
Petite Jacqueline
I am just two days away from a long-anticipated trip to Paris, so I am already in a French frame of mind when I arrive at Petite Jacqueline for lunch. It’s a rainy afternoon, but the bistro is warm and
Ribollita
Chef Kevin Quiet has seen quite a few changes in the world since he opened the doors to Ribollita in 1996. His simple 40-seat trattoria, with its menu inspired by both his time spent cooking and eating in the old
