Saturday, April 19, 2014
The drawing for Timber at 106 Exchange Street in Portland
There is a plethora of restaurant/food and drink news on the agenda for Wednesday's Portland City Council meeting. The Council usually meets on Mondays, but has shifted the meeting due to the MLK holiday.
Timber, which will be brothers Noah and Dan Talmatch's second Portland restaurant — they also own The North Point on Silver Street — was rumoured to be a steakhouse, but the menu included with the liquor license application is much broader. There are steaks and chops listed, also pasta, chicken, fish and an "Under 600" section of dishes all under 600 calories. Timber will be a "full-service restaurant, serving breakfast, lunch, brunch & dinner," according to the application.
The space, at 106 Exchange St. where Oriental Table used to be, will have table and bar seating, as well as a "backyard" patio with six tables.
Timber will be open 7 days a week, 7 a.m.-1 a.m. An April 1 opening is expected.
Also on the agenda:
— Artemisia on Pleasant Street, which has been quietly serving dinner under chef Guy Frenette since last spring, has applied for a full liquor license. The restaurant currently offers beer and wine; owner Mary Bruns writes that she now wants to "serve cocktails to compliment our menu."
— Wannabe artists will be happy to know that Muse Paintbar, which has locations in West Hartford, Conn. and Manchester, N.H., will be opening on Commercial Street in the Old Port, where Color Me Mine used to be. Instead of decorating pottery, participants at Muse will turn a blank canvas into a work of art, helped by instructors, beer and wine. A small food menu lists snacks like Thai spring rolls and a hummus plate, but also heartier choices such as lasagna and eggplant parmigiana. The painting classes are $35, exclusive of food and drink; private parties for kids and adults are also part of the concept.Tweet
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.