• F. Paul Pacult of Spirit Journal has named Maine’s Cold River Vodka one of the “Top Five-Star Spirits in the World” for 2011. The 140 spirits on Pacult’s list, he writes, “capture the magic of distillation like no others in their category at present.”

• Miyake moved last week to its new location at 468 Fore St., next to the Portland Harbor Hotel. Hours are 11:30 a.m. to 2:30 p.m. and 5 to 10 p.m. Monday through Saturday, and 1 to 9 p.m. Sunday. The office for Miyake, Pai men Miyake (located at 188 State St.) and Miyake Catering is still at 129 Spring St.

The restaurants have a new website at miyakerestaurants.com, and a new 3-acre farm in Freeport that will raise fowl, pigs and produce.

• The first-floor bar and patio at the Falmouth Sea Grill, 215 Foreside Road, reopened last week for lunch and dinner with a full bar and menu. The renovated space includes a new indoor and outdoor bar, fire pit and garage door-style windows overlooking Casco Bay. The second floor is scheduled to reopen in September. Hours are 11:30 a.m. to closing. The restaurant has a new phone number: 619-7711.

• Rabelais, 86 Middle St., Portland, has partnered with Gilt Taste, a new online food magazine, to offer rare cookbooks and other food-related books hand-picked by well-known chefs. The first project went live last week with books chosen by chef Daniel Boulud, who served as guest curator of the site and offered thoughts on his favorite books and his own library. Check out Gilt Taste at gilttaste.com.

• Woman’s Day, in its August issue, includes a story on Kennebunkport that mentions Nunan’s Lobster Hut, Spiller Farm, Patten’s Berry Farm, Arundel Wharf Restaurant and Snug Harbor Farm.

• Linda Bean plans to open a new place at the Portland International Jetport called Linda Bean’s Maine Lobster Cafe. This comes on the heels of her new venture in Freeport, Linda Bean’s Maine Kitchen and Topside Tavern, which opened July 4th weekend across from the L.L. Bean flagship store. Andrew Omo, executive chef at the Freeport restaurant, previously worked at the Robinhood Free Meetinghouse in Georgetown and the Harraseeket Inn in Freeport. The menu includes lobster rolls, chowders, Kelpiwraps and Kelpislaw made with kelp grown by Ocean Approved in Portland, Maine Shrimp Wiggle and chicken wings with a blueberry glaze.

• The Bugaboo Creek Steak House chain is under new ownership. Capitol BC Restaurants purchased the 12 Bugaboo Creek restaurants, including one in South Portland and one in Bangor. The new owners say they plan to bring the restaurant back to its “unique Rocky Mountain culture and environment.” The featured summer menu? “Lobsterfest,” including lobster rolls, lobster and shrimp nachos, lobster bisque and a lobster-and-asparagus-topped filet. Sounds like Rocky Mountain eats to us.

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