Scattoloni Bakery, a Portland bakery that moved to Biddeford last summer and at the same time turned to wholesale sales only, has permanently closed. Owner Andrea Swanson made the announcement Monday on the bakery’s Facebook page. Swanson bought the Monument Square Bakery from baker Ed Foley in 2014 and renamed it. The original Foley’s Bakery dated to 1997.

Easter dinner to go

If you haven’t already made plans to cook a big Easter meal for your quarantined family, local restaurants will have some takeout options. But pay attention to ordering deadlines:

If you’re a fan of Black Tie Co. in Portland or Royal River Grill House in Yarmouth, get hopping like the Easter bunny because their deadlines are Wednesday at 5 p.m.

Union Restaurant at The Press Hotel in Portland is selling a glazed ham dinner with salad, quiche, sides and carrot cake. Call the restaurant at 207-808-8700 by 7 p.m. Friday.

Chaval in Portland is offering an Easter dinner packed to go and warm up the next day – slow-braised lamb shank, with sides of roasted Brussels sprouts and root vegetables. Email your orders at least one day ahead to [email protected], and the restaurant will get back to you.

The Good Table in Cape Elizabeth is selling half and full spiral-cut hams from “natural pigs raised in New Hampshire and legs of lamb from Colorado, along with quiche, sides, salads and desserts such as coconut cream pie, key lime pie and carrot cake cupcakes. Order by emailing [email protected] by Thursday at noon, and pick up at a scheduled time Saturday between noon and 1:30 p.m.

Sea Glass at the Inn by the Sea in Cape Elizabeth is offering a glazed ham Easter dinner with soup, rolls, salad, three sides, and bread pudding for dessert. The meal costs $40 per person and can be picked up on Easter Sunday. Call 207-799-3134 to order.

Other Side Diner in Portland is offering a drive-thru brunch menu, including fried chicken and waffles with hot honey and pistachios, pancakes, and lamb shakshuka. See their Facebook page for the complete menu. Order by calling 207-772-0002 or by emailing [email protected] by 4 p.m. Saturday, and pickup will be between 10 a.m. and noon Sunday.

Lio re-opens

Lio, at 3 Spring St. in Portland, has reopened, serving takeout four-course dinners. This week’s menu is posted at (click on “meal pkgs” tab). Fresh menus will normally appear on Sundays, along with recommended wine pairings. Meals must be ordered by 3 p.m. the day before pickup, which will be between 4:30-6:30 p.m. at the restaurant. The meals cost $30 for one, $50 for two and $80 for four.

Pasta gratis

Maria’s Restaurant in Portland and Yankee Ford Sales in South Portland are teaming up to feed out-of-work food service workers a free takeout meal Friday at the restaurant’s new location, 1335 Congress St.

The first 100 food service employees who show up between 1-4 p.m. will get a meal of pasta, meatballs, salad and bread. You must show a pay stub to receive the meal.

Yankee Ford is owned by Bob Esposito, who used to own Espo’s Trattoria. Last year, he sold the Espo’s to Maria’s, which was looking to move from its Cumberland Avenue location.

Tony Napolitano, owner of Maria’s, said he’ll have people on hand to help with social distancing in the parking lot Friday in case too many people show up at once. Napolitano also said he recently gave $20 gift certificates to Maria’s to every employee of Mercy Hospital, about 1,500 people.

Doughnut shop closes for now
Congdon’s Doughnuts in Wells sold its last honey dip over the weekend. It is now closed “until the coronavirus pandemic has subsided,” owner Gary Leech said in a statement. “It has become clear that despite the enhanced sanitation and safety practices we have implemented, every interaction with another person presents risk to our staff,” the statement said.

The doughnut shop’s customers had been showing overwhelming support to the business, with more than 3,500 vehicles going through the drive-thru during the past few weeks, sometimes in lines 40 cars long. Customers donated homemade face masks for health care workers at the drive-thru, as well as toilet paper rolls for the needy.

As long as you’re baking …
We already know that Mainers are trying to bake away their anxiety. For some real comfort, how’d you like to know how to make the incredible biscuits from Tandem Bakery in Portland – and do good at the same time?

The bakery closed on March 14. To help its staff financially, Tandem is offering for sale the recipe to baker Briana Holt’s popular biscuits. Pay at least $5 online – there are also buttons for $10 and $20 should you wish to donate more – and you’ll be sent an email with a link to the recipe and a step-by-step video of Holt’s instructions. Any “biscuit bucks” raised will directly benefit the Tandem staff.

To get the recipe, go to

Clean hands

Matt Page, co-owner of Split Rock Distilling in Newcastle, making hand sanitizer. Photo courtesy of Split Rock Distilling

Split Rock Distilling in Newcastle is the latest distiller to start making hand sanitizer.

The distillery is prioritizing making sanitizer for health care workers and the service industry, but a portion of each batch will be made available to the public. A 16-ounce bottle costs $9. To have a bottle shipped, buy it through; for curbside pick-up on Monday, Wednesday or Friday, purchase it through

Virtual wine expert

Sommelier Erica Archer, owner of Wine Wise, is teaming up with local restaurants to offer virtual wine dinners-for-two in the greater Portland area. The first two dinners, including one Friday with Sur Lie and one Sunday with Solo Italiano, have already sold out. During the dinners, Archer will talk about the wines and take questions and comments from diners.

The price varies, depending upon the event and the wines served, but includes food, wine, tax, gratuity and delivery. The Solo Italiano dinner, for example, costs $120 (note that’s dinner for two, and includes two bottles of wine), while the Sur Lie dinner costs $134. Archer says they also can accommodate single diners at a lower price, or larger parties for a higher price. A dinner featuring food from Chaval is planned for mid-April.

The food and wine are delivered to your home one to two hours before the start of the dinners, which will be held via the Zoom app.

Watch for upcoming dinners on


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