Inside Thames Landing, which opened in Portland on July 3. Courtesy of Thames Landing

Thames Landing restaurant launched this month on Thames Street in Portland, offering customers a “modern New England fare experience.”

Co-owners Mark and Renae Roy also own the adjacent Navis Cafe at 56 Thames St. The Roys leased the space this spring, after Helm Oyster Bar & Bistro closed at 60 Thames St.

“Our approach to food is modern New England fare with an elevated twist,” said Renae Roy. She offered examples like Fish & Chips ($24) made with gluten-free beer batter, and a Lobster Roll ($34) made with lemon aioli instead of regular mayonnaise.

The lunch menu includes a selection of sandwiches ($16-$18) and salads ($14-$20). The dinner menu lists entrees like Black Lentil & Mushroom Ragu ($26) and a N.Y. Strip ($48), while brunch includes dishes such as Fish Cake ($14) and Hash & Eggs ($15).

Thames Landing’s chef is Kristen Smedberg, a former sous chef at Isa Bistro. The restaurant can seat up to 97 people, including 32 seats outdoors.

Thames Landing is open Monday, Wednesday, Thursday and Friday from 11 a.m. to 9 p.m., and on Saturday and Sunday from 10 a.m. to 9 p.m., including brunch service.

JAPANESE-STYLE BREWERY COMING TO SOPO

An experienced Maine brewer is opening a brewery featuring Japanese-style lagers and comfort food in the former Foulmouthed Brewing space in South Portland.

Cole Corbin, who bought the Foulmouthed business this year, aims to launch The Send Brewing Company – named for a rock-climbing term that means “going all in” – this fall at 15 Ocean St. in Knightville.

“I’m originally from Japan, so I want to draw from that heritage and offer Japanese comfort food and pair that with Japanese-style lager, along with beers that I like to drink, like IPAs,” Corbin said, noting that the brewery will also sell western-style beers. The Send’s menu will feature dishes Corbin grew up eating in Japan, like onigiri rice balls and Japanese-style fried chicken.

Brewing and hospitality is Corbin’s second career. He was previously an aerospace engineer with NASA. After a stint working at a brewery in Virginia, Corbin attended brewing school in Chicago and Germany. He then worked for close to nine years at Maine Beer Company, eventually becoming its director of brewing operations.

For the last two years, Corbin has worked part-time in the kitchen at Nighthawk’s Kitchen in Freeport and as a bartender at Mast Landing, aiming to give himself experience in both front- and back-of-house operations. “I do plan on hiring a head chef, front-of-house manager and full staff,” Corbin said. “But I know enough to know what I don’t know, and I wanted to get a sense of what it’s like working in those roles.”

PORTLAND’S BEST OF 2024 AWARDS

Online publication Portland Old Port has put out a call for votes for its Best of 2024 Awards, with winners to be announced in August.

The publication has received more than 15,000 nominations in recent weeks for the city’s best restaurants, businesses and artists. It’s now asking the public to vote to decide winners on its website. This year, voters will be able to cast only one vote per category. Starting July 15, nominees will be winnowed to the top 10 in each category.

The total vote numbers from the month of July will be tabulated on Aug. 1 to determine the final winners.

This year’s award winners will be announced at a special event at the Portland House of Music & Events on Tuesday, Aug. 13, from 5-7 p.m. Vote online at portlandoldport.com.

Harvesting wild blueberries. Photo by Chip Dillion of Blue Horse Photography

WILD BLUEBERRY WEEKEND RETURNS

The fourth annual Wild Blueberry Weekend is set for Aug. 3-4.

More than 15 wild blueberry farms from Dresden to Orneville Township to Robbinston will take part in the two-day event, organizers said. The weekend also includes blueberry-forward food and drinks from dozens of restaurants, vendors, brewers, distillers and wineries around the state.

Farm visitors can pick their own wild blueberries, view hand-raking demonstrations, sample the fruit and picnic on select fields. Additionally, fresh and frozen wild blueberries, as well as a number of value-added products like dried wild blueberry powder, jams, syrups, honey and spirits will be for sale.

More information on participating locations and food and beverage vendors is available online.