The French bistro has been in its current home in Kennebunkport for 5 years.
Peggy Grodinsky
Staff Writer
Peggy Grodinsky has been the food editor at the Portland Press Herald since 2014. Previously, she was executive editor of Cook’s Country, a now-defunct national magazine that was published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle, seven years at the James Beard Foundation in New York, and a (magical) year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” (2017) and “Cornbread Nation 4: The Best of Southern Food Writing” (2008).
Posted inBusiness, Food
French-inspired bar, restaurant planned for Old Port
Elizabeth is slated to open on Wharf Street next fall.
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Posted inBusiness, Food, Maine
Tin Pan Bakery in Portland to close
The bakery specialized in homey cookies, cakes and pies.
Posted inBusiness, Food, Maine
Fusion taco spot has opened on Forest Avenue
Loco Taco opened Tuesday, serving tacos, quesadillas and burritos in international flavors.
Posted inBusiness, Food, Maine
New breakfast, lunch spot has opened in Morrill’s Corner
Mandy & Matt’s Cafe is serving a large menu of classics at the spot that once housed Samuel’s Bar & Grill.
Posted inFood
Oldies but goodies: Mainers cherish — and cook on — their old stoves
When it comes to stoves, ‘brand spanking new’ does not appeal to everyone.
Posted inBusiness, Food, Maine
After more than 60 years as a family business, Tony’s Donuts is for sale
The beloved Portland doughnut shop was founded by the late Antonio Fournier in 1965.
Posted inBusiness, Food, Maine
As cocoa prices rise, Maine chocolatiers try to find the sweet spot
Supply problems in West Africa, the commodities market and uncertain tariffs have forced local chocolate makers to find creative solutions to doing business.
Posted inFood, Recipes
This Passover egg dish is good enough to eat all year
Making matzo brei is just a few minutes’ work.
Posted inFood
What do our aprons say about us?
Maine home and restaurant cooks tell us about their favorite aprons.