Friday, December 13, 2013
Real hush puppies in Maine?
Can this Southern girl just say, "Hallelujah?"
That's going to be the first thing I try at the long-awaited opening of Salvage BBQ & Smokehouse, the latest project from Portland restaurateur Jay Villani. After months of renovations, the restaurant will finally open Sunday at 5 p.m.
Here's Villani in the gutted space, before contractors went to work:
Located at 919 Congress St., Salvage BBQ initially will be open Tuesday through Sunday for dinner (including take-out) starting at 5 p.m. Lunch will be added later.
The restaurant has an open kitchen, family seating, and a full-service bar custom built by Villani - with Maine microbrews on tap.
Here's a peek at the menu (prices subject to change):
BY THE POUND
Pulled pork - 14
Pork spare ribs - 15
Sausage mild or hot- 6 each
Brisket - 17
Beef spare ribs - 19
Half chicken – 13
Whole chicken - 20
SANDWICHES w/ sauce, slaw & pickles
Pulled pork - 8
Brisket – 9
TRAYS w/ choice of 2 sides, bread & pickles - prices vary
SIDES single 2, pint 6, quart 10
Mac n cheese
Smoked fried corn - 5ea
Slice - 5
Whole - 25
Parking is located behind the restaurant on Gilman Street, and on the street throughout the neighborhood.
For more information, call (207) 553-2100 or go to the Salvage facebook page.
Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.
Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod