• Attention Bresca fans: A reminder that Bresca will begin serving a cafe-style lunch today from 11 a.m. to 2 p.m. Lunch will be offered Wednesdays and Thursdays, with a limited menu to start. Both sit-down service and take-away will be available. The restaurant is located at 111 Middle St. in Portland.
• Portland chef Rob Evans shares his favorite Portland bars and restaurants with GQ.com, a list that includes Petite Jacqueline, Boda, Otto’s, Emilitsa, Miyake, Gorgeous Gelato, Novare Res Bier Cafe, Bresca, Sangillo’s and Fore Street. See what he has to say here: gqm.ag/s5cLPM
• Chef Troy Mains, formerly of Robinhood Free Meetinghouse in Georgetown and No. 10 Water in Brunswick, is opening his own restaurant at 725 Broadway St. in South Portland. The Grill House Local Tavern, located in the space that once housed The SoPo, had an invitation-only soft opening Monday, and opened to the public Tuesday.
• The Corner Room, chef Harding Smith’s restaurant in the Old Port at 110 Exchange St., will start serving an Italian brunch on Sunday. The hours will be 10 a.m. to 3 p.m.
• Mais oui: Petite Jacqueline will begin its French movie night Jan. 8. The restaurant is located at 190 State St. in Portland.
• Win Mitchell will be launching the Boothbay Craft Brewery, 301 Adams Pond Road, in Boothbay sometime next year. The first major event, “The 633 Hop Swap,” will take place June 2. Watch for news on the brewery’s website, boothbaycraftbrewery.com/boothbaycraftbrewery/HOME.html.
• In case you missed it, the Sunday Boston Globe published an article by food writer Jonathan Levitt on “Maine’s New Drinking Culture.” You can read it here: b.globe.com/rDLykU
• If you buy Oakhurst Dairy eggnog or light eggnog during this holiday season, they’ll donate a nickel from each purchase to the Salvation Army of Northern New England. This is the 12th year of the eggnog fundraiser. So far, Oakhurst has donated more than $200,000 to the Salvation Army through the sales of the seasonal refreshment. You’ll find eggnog recipes on Oakhurt’s Facebook recipe page: on.fb.me/vn8l0V.
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