Fixing to bring the delights of slow-cooked, smoked meat to Westbrook, Paper City BBQ has opened in the Main Street space vacated last year by Big Fin Poke.

The new barbecue restaurant, at 855 Main St., specializes in smoked meats and local beer, and also serves more than 50 whiskeys. Co-owner Tom Minervino said Paper City – named in honor of Westbrook’s paper-producing history – is a sister operation to the adjacent Legends Rest Taproom, under the same ownership.

While Legends has about 1,000 square feet of space and 35 seats, the new BBQ joint stretches to 3,000 square feet and can host up to 60 people, Minervino said. He and his partners – sister Meg Minervino and Mike Barton – approached their landlord about the space after Big Fin Poke vacated in 2021 to move to Rock Row.

The barbecue concept was motivated in part by Chef Matt Burns’ professional experience in Kansas City, Missouri, one of the country’s barbecue capitals. Also the chef at Legends, Burns has served elevated pub fare there since it opened in 2018.

“It’s what he wanted to do,” Minervino said. “And it seemed like a good fit, because there’s not really a barbecue place in Westbrook.”

Minervino said Paper City’s approach to barbecue isn’t limited by attempts at regional authenticity, but mixes and matches America’s various barbecue styles to put out the most delectable dishes they can create. “We really just wanted everything to taste as good as it could,” he said.

The menu lists classic entrees like brisket, pulled pork, house sausage, pork belly and St. Louis ribs paired with two traditional sides ($17-$21). Paper City also offers sandwich meals featuring barbecued meats and a side for $16.

Paper City is open Wednesday, Thursday and Sunday from 4 to 9 p.m., and Friday and Saturday from 4 to 10 p.m.

DOK MALI OPENS IN OLD PORT

A new Thai restaurant from the owner of Capital Thai Kitchen and Bar in Exeter, New Hampshire, opened in Portland’s Old Port this week.

Dok Mali launched Tuesday at 47 India St., which previously hosted Lois’ Natural Marketplace; the market closed during the pandemic. Chef-owner Nonglack Thanephonesy renovated the space over the last several months to create her 32-seat restaurant.

Dok Mali’s menu includes starters like pork bao, double-fried Brussels sprouts, corn fritters, seven different dumplings and six noodle soups. Entrees run from classics like pad Thai and drunken noodles to more creative dishes like “La La Pork,” featuring braised pork belly, bok choi and egg served with ginger rice, or the “Lion King,” with braised short ribs, potatoes, carrots and roasted peanuts in the house massaman curry.

Dok Mali will be open Tuesday, Wednesday, Thursday and Sunday from 11:30 a.m. to 8:30 p.m., and Friday and Saturday from 11:30 to 9 p.m.

NASON’S CORNER ICE CREAM SHOP OPENS

Delayed for months like many other food businesses under development these days, Twin Swirls Ice Cream opened in Nason’s Corner in Portland last weekend.

Owner Sarah Palmer has been working on the gutted 1,225-square-foot space at 865 Brighton Ave. since March. Before running into construction and permitting delays, Palmer had hoped to open by Memorial Day.

Twin Swirls – named for Palmer’s twin 7-year-old daughters, Alex and Sage – sells soft serve ice cream and hard ice creams from Gifford’s, as well as shakes and sundaes with homemade toppings like apple compote and brownies, and coffees from Coffee by Design. The store offers outdoor service only, with a walk-up window for ordering.

Some of Palmer’s early customers told her they’d like to see Twin Swirls stay open through the winter, and Palmer said she’s game. “I’ll stay open as long as it makes sense,” she said.

INN BY THE SEA NAMES NEW CHEF

Just weeks after Inn by the Sea Executive Chef Andrew Chadwick left to take work on Cape Cod, the esteemed resort has named his replacement.

South Portland native David Brown was promoted from executive sous chef late last month to take the helm at Inn by the Sea. The new executive chef has more than 20 years experience at restaurants in Portland, upstate New York and Arkansas.

“I plan to simplify menus and focus on seasonality and quality of ingredients with a clean, uncluttered cooking style,” Brown said. “The ingredients should speak for themselves, with recipes that support the flavors they have to offer.”

“We are delighted to have Chef David Brown move up to take over leadership in the kitchen and deepen our longstanding commitment to local producers,” said Inn by the Sea Managing Director Michael Briggs. “Whether celebrating a special event or enjoying a casual meal, the chef’s approachable menu, with a concept of ‘food for all,’ will bring people together around the table.”

A Massachusetts native, Chadwick returned to Chatham Bars Inn on Cape Cod, where he’d worked as executive sous chef before taking the executive chef job at Sea Glass in 2016.

CIDER + CHEESE FEST RETURNS

The 5th annual Downeast Cider + Cheese Festival kicks off in Ellsworth on Friday, Nov. 11, with a book talk with renowned cider expert Claude Jolicoeur.

Jolicoeur, author of “The New Cider Maker’s Handbook” and “Cider Planet,” will be on hand at Flexit Cafe at 142 Main St. to discuss his work.

Registration is required with a suggested donation of $25. The event includes light refreshments, and Jolicoeur’s books will be available for purchase.

The festival continues throughout the day on Saturday, Nov. 12 with a Festival Market, cider pressing demos, apple tastings and live music. A full event schedule is available online.

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