The owners behind the James Beard-nominated Central Provisions may do for pizza what they have done for the small plate: Make it sexy again.
Chris and Paige Gould of the madly popular Old Port destination dine, just announced plans to open their second Portland restaurant in a former Borealis Bread shop in Back Cove. And they’ve hired Scale’s chef Mike Smith as chef de cuisine.
As a Christmas present for Maine diners, they plan to start slinging wood-fired Neapolitan pies by mid-December. Besides za, the off-the-peninsula joint will serve pasta, salads and crudo. Hat tip to Portland Food Map for serving up the scoop.
This seems to be the season of the double dip.
Earlier this month Piccolo’s Damien Sansonetti and Ilma Lopez took over Caiola’s in the West End to expand their edible empire. Next week Vinland’s David Levi moves a few blocks south to toast his new concept: RossoBianco, a Northern Italian wine bar.
Not to be outdone, the scene-setting Talmatch brothers, the brass behind Timber Steakhouse and The Northpoint, launch their Portland hat trick — The Portland Meatball Company — in mid-September. Adjacent to Timber, and two doors down from The Corner Room, this Upper Exchange enclave will soon be a vegan-free, carnivore’s dream.
Fasten your bibs folks, the next chapter of Portland dining will be tasty. Save room.