restaurant industry
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PublishedJuly 3, 2018
Why your eating-out tab is about to get a bit more expensive
Rising wages are eating away at already razor-thin margins at restaurants, where some owners say they have no choice but to raise menu prices.
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PublishedJuly 2, 2018
Portland’s luxurious Danforth Inn on the market for $2.6 million
A co-owner says the nine-bedroom inn, where the restaurant and bar closed earlier this year, is drawing 'national interest.'
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PublishedJuly 1, 2018
Dine Out Maine: Black Cow has great drinks, creative but inconsistent ‘soda fountain food’
Keeping the menu focused is smart because diners can quickly grasp the restaurant's overarching theme.
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PublishedJune 27, 2018
The Wrap: Restaurant-market coming to Angelone’s spot will honor legacy
Monte's Fine Foods plans to open in February at the Washington Avenue location in Portland, with an Italian and pan-Mediterranean focus.
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PublishedJune 24, 2018
Dine Out Maine: Few standouts, but plenty of decent options at Scarborough’s first restaurant/brewery
About a year old, Nonesuch River Brewing is already part of the community
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PublishedJune 20, 2018
The Wrap: Smokehouse restaurant slated to open in Buxton
And a block party, more openings and more beer are on the horizon.
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PublishedJune 20, 2018
Looking for a blend that diners will remember, Bolster, Snow & Co. creates a coffee by design
Restaurants that want to serve their own signature blends go through a process of roasting, blending and tasting to find just the right cuppa.
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PublishedJune 17, 2018
Demand for underused fish species grows slowly but surely in Maine
The trend may have something to do with a three-year-old Gulf of Maine Research Institute effort to get restaurants to serve less-traditional catches.
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PublishedJune 17, 2018
Dine Out Maine: Rookies have drive to succeed on local food-truck scene
Their creative offerings show how kitchens on wheels can enhance the diversity of Portland's dining options.
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PublishedJune 17, 2018
Can the curse be broken on these high-turnover Old Port restaurant spots?
A new crop of occupants believe they've figured out how to break the pattern in these challenging locations.
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