12/15/2023 0 Comments War room pandemic podcast today![]() Swell will source its coffee beans from Carrabassett Coffee Company in Kingfield, and the shop will specialize in Carrabassett’s extensive line of flavored coffees like French vanilla, hazelnut, toasted almond, pumpkin spice, Christmas Cookie and Blueberry Cobbler. “It changes the mouthfeel and the profile of the coffee, and creates a much less bitter product.” “The method kind of simulates what Guinness does with their stout to give it a nice creamy head,” he said. The 850-square-foot space will be able to seat about 25 people.Ĭo-owner Taylor Archambault said Swell’s focus on nitro cold brews dispensed on tap will distinguish the shop from other cafes in the area. Swell Nitro Coffee is in the buildout phase at 200 Main St., the location of the former Everything Zen clothing and gift shop. ![]() The owners couldn’t be reached Tuesday for an interview about the bankruptcy filing or the closing of the Portland tasting room, which opened on Hanover Street in Portland’s West Bayside in 2020.Ī nitro cold brew coffee shop is in the works for downtown Saco. The brewery, which opened in 2013, filed for Chapter 11 bankruptcy in May. We believe that closing our Portland space will allow our team to better use our resources to support our home taproom and kitchen in Biddeford, and our production brewing operations,” the post said in part. “We’ve made this decision with Banded’s sustainability and growth at the forefront. has closed its Portland tasting room, serving the last beer there on Saturday, according to an Instagram post by the Biddeford-based brewery. “The minute I met Matt and Casey, I was like, ‘These are the people who need to be here.’ It made handing over something I’ve worked at for 38 years much easier, and I feel nothing but good about it.”īanded Brewing Co. I think they’re going to knock it out of the park,” she said. “We wish (Prentice) all the luck in the world. Kostopoulos has said her family had been considering a sale for several years, particularly after enduring pandemic challenges and a 2001 fire that destroyed the building, though it was rebuilt and opened again seven months later. We were really hoping that (the new owners) would continue to serve the people who’ve supported us, and I think they will.” And they want to keep it family-friendly, which thrills me. And I think Matt and I have similar goals as chefs as far as working with farms and being as close to farm-to-table as we can. “Matt is from Cape Elizabeth and he’s always wanted a restaurant in Cape Elizabeth. She called the Prentice Group “a perfect fit” for the farm-to-table restaurant, which is known for its Sunday brunches and family-style service. Our goal is to nurture the spirit of The Good Table for the next 30 years.”įormer owner Lisa Kostopoulos said Casey Prentice and Prentice Corporate Executive Chef Matt Ginn were the first people to come asking about The Good Table in January after her family put it on the market. “The Good Table aligns perfectly with our commitment to delicious food, community-focused hospitality, and showcasing local ingredients. “We’re honored to carry on the legacy of this exceptional neighborhood treasure,” said Casey Prentice, CEO of Prentice Hospitality Group. Prentice, which also owns Chebeague Island Inn, Evo Kitchen + Bar and Twelve, among other properties, said on Sunday that it was taking over the nearly 38-year-old restaurant.
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