The Gentlemen's Issue
FOOD + BEVERAGE
MEET THE MAN REDEFINING HOW PORTLAND SIPS, STORES, AND SHARES SPIRITS
ARTS + CULTURE INSIDE OSHIMA BROTHERS’ CREATIVE WORLD
LIFE + CULTURE STITCHING A CULT FOLLOWING—ONE COLORFUL FLEECE AT A TIME
STRONG FLOORS. BOLD FOUNDATIONS.
The Men Behind the Magic
Some of the best parts about living and working in Portland are the surprises that are hiding in plain sight.
For example, Man and Oak. Who knew there was a secret hideaway members-only lounge on Oak Street in Portland just waiting to be discovered? I got a special tour of the private bottle club and its membership benefits when I first visited owner Michael Meir in 2023. I remember looking out over Free Street from its huge north-facing window thinking, "Portland is so cool." Portland, as well as Man and Oak, has only gotten cooler.
June 2025
PUBLISHER
Emily Harradon | emily.harradon@citylifestyle.com
EDITORIAL COORDINATOR
Rebecca Abramson
rebecca.abramson@citylifestyle.com
ACCOUNT MANAGER
Meghan Morrison | meghan.morrison@citylifestyle.com
CONTRIBUTING PHOTOGRAPHERS
Lauren Lear, Kim Chapman, Matt Gaillet, Sean Oshima, Jamie Oshima
Meir is just one of the talented and creative gentlemen behind many of Portland's surprises as well as some of the city's favorite mainstays, and we're featuring some of them in this year's Gentlemen's issue. Keep reading to learn about the man behind Sambob's colorful performance fleeces, Oshima Brothers' unique indie pop sound, and the father/son duo responsible for Miyake's new Aomori, coming soon to Portland's Bayside neighborhood.
The charm of our city often lies in what you don’t expect—innovators quietly shaping our culture, creativity, and community from behind the scenes. Have a favorite secret Portland spot or know of someone doing great things in our city? Email us or shoot us a DM at @portland.citylifestyle for consideration in a future issue.
EMILY HARRADON, PUBLISHER
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Josh Govero
LAYOUT DESIGNER Kathy Nguyen
QUALITY CONTROL SPECIALIST Marina Campbell
Worn Wild
WHERE NEIGHBORS CAN SEE AND BE SEEN JUNE
city scene
1: Bikers prepare in Payson Park for the April Portland Bike Party ride. 2: Port City models pose with designer Busola Olagunju, CEO Caron Bryan, and Bethany Field at the Maker’s Way Runway Show. 3: On stage during the Blake Show with Kelly and Todd Live at Aura. 4: The official ribbon cutting ceremony to celebrate the grand opening of the Rock Row Health Campus. 5: The Downtown Social kicked off their opening night with an 80s-themed bash. 6: Members of the Teens to Trails Youth Advisory Council at the annual Bow Ties & Bean Boots event. 7: Owner and artist Nadra Clark Edgerley celebrates the grand opening of Nadra Clark Gallery in Scarborough.
NAVADISE MEDIA
MATT BARNARD
MAINE
business monthly
ROUNDUP OF
Introducing FloorLife Solutions by Capozza
For over 50 years, Capozza has been your trusted name in all things flooring. Now, they're bringing that same legacy of quality and expertise to the maintenance side of the industry with the launch of FloorLife Solutions, a new division built exclusively for the commercial market.From healthcare to hospitality, education to corporate spaces, FloorLife Solutions is designed to meet the unique demands of high-traffic environments. Learn more at capozzaflooring.com
Scan to read more
Bissell Brothers Hits the Million Mark For Annual Maine Grain Usage
Acclaimed craft brewery Bissell Brothers has achieved a significant milestone by utilizing over 1 million pounds of Maine-grown grain in a single year. This accomplishment has been a decade in the making, sparked by the recent transition of two of their most iconic offerings—The Substance IPA and Swish Double IPA—to recipes that now incorporate 100% Maine-grown grain. Many of Bissell Brothers' beers now feature more than 50% Maine-grown grain, further reinforcing their commitment to local agriculture.
Catch the Cruising Casco Bay Concert Series 2025
Now in its sixth year, the series features some of Maine’s most entertaining bands playing to packed-out audiences aboard the Bay Mist. “There are few things better than spending a summer evening out on the ocean in Maine, enjoying live music as the sun goes down,” says Caity Gildart, director of sales and marketing at Casco Bay Lines. Tickets for the concerts are available at cascobaylines.com/cruisingconcertseries
Want to be featured?
btone fitness Expands to Portland
btone fitness, a boutique fitness studio specializing in low-impact, high-intensity workouts that combine Pilates-inspired movements and strength training, is opening a new space at 383 Commercial Street. With multiple locations across New England, btone fitness offers a unique approach to training using custom-designed resistance-based machines and 45-minute, joyful flow sessions that pack a serious punch. btonefitness.com
Fisher Phillips Brings Three Powerhouse Partners to Maine
Fisher Phillips, an international labor and employment law firm representing employers, is expanding its national footprint with a new office in Portland and the arrival of partners Shiloh Theberge, Tara Walker, and Pawel Binczyk. "I’m excited about the work we can do together to further establish our place in Maine’s legal and business communities while we continue our growth here in Portland and across New England," said Chris Steif, regional managing partner of the Portland office.
Maine Aesthetic Medicine Celebrates Two Years
Led by Brooke Harris, Maine Aesthetic Medicine offers personalized, holistic aesthetic care—including Botox, fillers, and skin rejuvenation—in a welcoming, medically grounded setting. "As we celebrate two years in business, I want to extend my deepest thanks to each and every patient. Your trust, loyalty, and support have meant the world to us. It’s been a privilege to care for you, and we look forward to continuing to support your wellness journey for years to come," says Harris.
the CITY LIST
We have such amazing, innovative business leaders in our community who are proud to serve you, our residents, with class and quality. We’ve compiled some of our top company picks for the services that might be on your mind this month in an effort to make your lives a little easier.
Best Chiropractor
Active Chiropractic LLC PA activechiropractor.com | 207.571.8028
Tree of Life Chiropractic treeoflifechiros.com | 207.536.0426
Chiropractic & Sports Health chirosportshealth.com | 877.532.1359
Portland Chiropractic Neurology portchiro.com | 207.699.5600
Raymond Chiropractic & Sports Injury Center raymondsportschiro.com | 207.773.4651
Best Brewery
Orange Bike Brewing orangebikebrewing.com | 207.391.4343
Lone Pine Brewing Company lonepinebrewery.com | 207.536.4952
Gritty McDuff's Brew Pub grittys.com | 207.772.2739
Want to suggest a monthly pick?
Bissell Brothers bissellbrothers.com | 207.808.8258
Belleflower Brewing Company belleflowerbeer.com | 207.805.1696
Branding & Identity Systems
Logo Design
Websites
Campaign Design & Collateral
Packaging Design & Sourcing
Advertising Design (Brochures, Flyer's, etc.)
Social Media
Management & Content Creation
Illustration & Graphics
Murals
Vehicle & Food Truck (Wrap Design)
WORN
WILD
How Sambob’s custom fleece became the outdoors’ most personal layer
ARTICLE BY BECCA ABRAMSON
PHOTOGRAPHY BY KIM CHAPMAN
When Sam Roberts, founder of Sambob, traded bird banding and backcountry hikes for a sewing machine and stacks of Polartec fleece, he wasn’t trying to launch a business—he was just trying to make the perfect hoodie.
“I got kind of into the ultralight backpacking world of gear,” Roberts says, recalling his days as a wildlife biologist crisscrossing national parks in Utah and Colorado. “You realize there’s not always the perfect item for each person available out there. I wanted to learn how to make stuff myself.”
What began as a pandemic-era hobby quickly morphed into something much bigger. Friends started asking for custom fleeces of their own. Then strangers did too. Today, Sambob is a thriving small business known for its bright color-blocked designs, madeto-order sizing, and commitment to sustainability—all stitched together from a studio behind Roberts’ home in Portland, Maine.
The name “Sambob” traces back to his high school frisbee team, where a trio of Sams required nicknames to keep things straight. “My last name is Roberts, and the Bob came naturally from that,” he explains. “It stuck with me all through college. When I started the brand, I thought it sounded narcissistic, but now I’m really glad I went with it—it’s personal. The brand is personal.”
That sense of personality is exactly what draws people in. Sambob’s signature offering is the chance to customize a fleece to your liking: pick the colors, the size, the zipper, the pocket configuration. Roberts initially made each order himself, often communicating with customers one-on-one. Even as the brand grows, he keeps that intimacy front and center.
“People are so used to buying from big brands, where you have no idea who made it,” he says. “But with Sambob, they know who made it—and they know it was made specifically for them.”
CONTINUED >
Roberts and his employee, Cilla, check a recently completed fleece.
CLOTHING
“BEING ABLE TO GIVE SOMEONE A PIECE OF
THAT MAKES THEM FEEL COMFORTABLE IN THE OUTDOORS—THAT’S THE
ULTIMATE GOAL.”
For Roberts, customization is more than a design perk—it’s about access. “Some people have a hard time finding stuff that works for them,” he says. “Being able to give someone a piece of clothing that fits and makes them feel comfortable in the outdoors—that’s kind of the ultimate goal.”
That mission is especially meaningful in a space that can feel exclusive. “The outdoor industry isn’t always the most welcoming,” Roberts says. “If someone puts on a fleece and feels like they belong out there, that’s a win.”
The fleeces themselves are built from high-quality performance fabrics, often seconds or overstock from larger brands. It’s both a sustainability practice and a practical solution for a small business.
“You have to order like 800 yards to get fabric directly from Polartec,” he says.
“So I work with what I can get—remnants, flawed rolls, scraps. A lot of the fabric would otherwise go to waste.”
As the company grows, Roberts is gradually shifting away from purely custom work, exploring small-batch releases, artist collaborations, and limited-run printed
fabrics. Still, the ethos remains. “Each piece is still really personal,” he says. “I’m not trying to scale it to something huge. I want to keep it special.”
Roberts now has one part-time employee in Maine and a small network of sewists outside the state who help fulfill orders. “It’s not just me,” he says. “I’d be absolutely screwed without them.” He laughs, but it’s clear that every stitch, every decision— right down to who he hires and where fabric gets sourced—is driven by intention.
After a few years in Utah for his wife’s postdoc, Roberts moved back to Portland
to be closer to family and raise their child. The creative community here, he says, has been a big part of Sambob’s growth. “I’m part of Maine Outdoor Brands, and they’ve been great,” he says. “Just having other small brands to talk to and learn from— that’s huge.”
There’s also something about Maine itself. “People love the idea of something being made here,” he says. “I don’t think it would be the same if I were in Massachusetts. There’s something romantic about Maine that makes people want to buy local.”
CONTINUED >
Sambob fleeces can now be found at select shops like Toad & Co. and Nomads, and Roberts has sold to REI and through the popular online retailer Garage Grown Gear. Collaborations with artists like Portland’s Jordan Parks have added a layer of limited-edition flair, while co-branded runs with organizations like the Appalachian Mountain Club introduce Sambob to new audiences.
But at its core, Sambob remains a direct-to-customer, Instagramfueled labor of love. “I’d probably be nothing without Instagram,” Roberts says. “I started posting during COVID, just making stuff and sharing it, and people responded. It all grew from there.”
He keeps his social media strategy simple. “I just make a reel and post it two seconds later,” he says, smiling. “No schedule, no algorithm chasing.” (Follow Roberts and find inspiration for your next fleece at @sambob.biz.)
As for the future? Roberts hopes to keep growing—on his own terms. “I’d love to do more artist collaborations, reach more people,” he says. “But I still want it to feel like Sambob. Handmade. Honest. Something people feel good about putting on.”
Because in the end, these aren’t just fleeces. They’re an invitation to be yourself—in the woods, on the trail, or just walking around town. As Roberts puts it: “If it helps someone feel like they belong out there, that’s everything.”
Brotherly Harmony
SEAN OSHIMA TALKS MUSIC, MAINE,
AND WHAT IT MEANS TO BE A GOOD MAN IN A BOY BAND
ARTICLE BY BECCA ABRAMSON
For Sean and Jamie Oshima, music didn’t begin with a record deal or a viral hit. It started in rural Maine—at musical gatherings, family jam sessions, and homes filled with instruments rather than formal lessons. “Our parents are musicians and artists,” Sean says. “We grew up surrounded by songs. There were no lessons, but there was a lot of music.”
Now, the Japanese-Italian Oshima Brothers are one of Maine’s most celebrated indie pop duos, known for their seamless harmonies, infectious stage presence, and dreamy, self-produced tracks that blend acoustic instrumentation with looped electronic textures. But they’re also something rarer: two brothers who’ve built a creative life together and still like each other—most of the time.
“We’re siblings, so of course we don’t always get along,” Sean laughs. “But we work at it. At the core of the band is our relationship, and that takes effort. People always say, ‘I could never do what you do with my sibling.’ I think you could—you just have to be willing to work.”
The brothers divide their responsibilities by instinct. Jamie is the introvert and a technical wizard who spends hours in a room full of instruments, recording, mixing, and producing both their music and music videos. Sean calls himself the extrovert—he’s the songwriter, the performer, the business brain, and the stylist. “Jamie would dress in all black every day if I let him,” Sean jokes. “I curate our stage looks.”
Photo: Matt Gaillet
Together, they’ve created something distinct: a self-sufficient creative ecosystem where every sound, lyric, and visual is a product of their own collaboration. “It’s hard to delegate,” Sean admits. “There are always more ideas than time. But being hands-on has allowed us to save money, make decisions quickly, and keep the vision clear.”
That vision has taken them far—from DIY recordings to headlining gigs and a recent set at the University of Maine’s Collins Center, where, as Sean recalls, “the students were screaming and dancing—it was just pure joy.” Still, they’re chasing bigger stages. “Coachella just happened,” Sean says. “I’d love to play Coachella someday.”
In April, the duo released a self-produced, five-song EP, Can You Feel the Sun Returning, that plays with the idea that all things are temporary, and love is the enduring destination. They’ll be performing songs from the new EP, along with favorites from their repertoire, at Portland’s first Back Cove Music and Arts Festival on August 3rd at Payson Park.
The brothers are currently based in Portland, which Sean describes as “an incredible music city for its size,” thanks to hard-working locals and a wide variety of genres that pass through. “We outshine other cities our size,” he says. “And the food scene is next level.”
Sean doesn’t just talk the talk—he eats the eats. On a day off in Portland, you might find him snacking at Onggi, stopping by Izakaya Minato for a meal, sipping a late-night drink at Night Moves, or hosting a dinner party at home. “Since music became my full-time job, my hobbies have become cooking, woodworking, and dancing,” he says. “I spend all my money on food and music.”
When asked about the duo’s goals for the future, Sean’s answer is earnest. “I’m proud of the music we’ve made, but there’s so much more to write. I want to make music that feels good to listen to but also addresses real stuff—climate change, racism, embracing kindness. I think music has the power to change minds.”
“Jamie’s obsessed with instruments and video gear. I’m obsessed with performing and meeting people. That’s how the band works—we let each other shine.”
Photo: Matt Gaillet
“We want to make music that feels good to listen to— but also that speaks to the things we’re all wrestling with in 2025.”
And for all their musical ambition, the brothers remain grounded in gratitude. “I feel so spoiled to do this for a living,” Sean says. “And one of the most important parts of the band is our team.”
Which brings him to a final point—one that feels especially relevant in the Gentleman’s Issue. “We’re a boy band trying to be good men in a generally male-dominated industry,” Sean says. “Shout out to our team of badass, smart women—our three managers, our distributor, and our mastering engineer.”
In the end, maybe that’s what sets the Oshima Brothers apart: the music, yes—but also the humility, the joy, and the commitment to doing things their own way, with a deep respect for the people who help them get there.
Jamie Oshima in the studio
(Photo: Sean Oshima)
Sean Oshima in the studio
(Photo: Jamie Oshima)
Photo: Matt Gaillet
308 US Route 1 Scarborough, ME
207.219.8007 @c.skinco cskinco.com
REO MIYAKE INTRODUCES AOMORI, A FAMILY AFFAIR IN JAPANESE COMFORT FOOD
The Next Course
ARTICLE BY BECCA ABRAMSON | PHOTOGRAPHY COURTESY OF REO MIYAKE
shortly after reopening post-COVID in 2022.
Reo and Chef Bounahra at the sushi counter in Miyake
Miyake family photo in Aomori, Japan: Reo, Helen, Chieko, and Masa.
Helen and Reo traveling in Kamakura, Japan.
“Everything at Aomori is rooted in our own stories. It’s a personal project, and we want people to feel that care.”
YOU’VE GROWN UP IN AND AROUND THE RESTAURANT WORLD. WAS IT ALWAYS THE PLAN TO FOLLOW IN YOUR FATHER’S FOOTSTEPS?
I’ve always loved food. When my dad opened Miyake and Pai Men, I started helping out during middle and high school. I enjoyed it at first, but working weekends and holidays eventually wore on me. I moved to Tokyo to study international business in college and interned at a financial consulting firm, but that world wasn’t for me. What did stick was how vibrant and rich the food culture was. It reignited my love for food and gave me a deeper appreciation for Japanese culture. After graduating, I returned to Maine during COVID and started helping out at the restaurants again—this time with a fresh perspective. That’s when I really started to enjoy cooking. In 2024, my dad retired and passed ownership of the restaurants to their longtime general managers. Around that same time, Helen—my partner—and I spent six months traveling through Japan, eating, learning, and soaking up inspiration. Meanwhile, my dad, a lifelong workaholic, was feeling restless. When a longtime friend offered us a space in Portland, we knew it was the right time to create something new together.
WHAT’S SOMETHING YOU’VE LEARNED FROM YOUR FATHER THAT’S SHAPED HOW YOU APPROACH LEADERSHIP OR HOSPITALITY?
He taught me that you really have to love what you do. You can’t be a good role model or provide a great experience if you’re not passionate. My dad would always say, “Make sure you take care.” I took that as
taking care in what you do—but also taking care of others. It takes a lot of sacrifice and hard work.
Chef Bounahra, now the head chef at Miyake, also had a big influence on me, along with Emily and Courtney, the new owners of the restaurants, and Helen. There’s a stigma in this industry around chefs being overly tough on cooks, and a divide between front and back of house, but Chef Bounahra always treated everyone with equal respect—and so did Emily, Courtney, and Helen. We worked as a team, and that created a really positive environment.
TELL US ABOUT THE CONCEPT BEHIND AOMORI. WHAT INSPIRED THE COMBINATION OF RESTAURANT AND MARKET?
Our idea is to serve dishes inspired by meals you’d find in a typical Japanese household, especially from the Tohoku region—where Aomori is located and where my dad is from. We also want to celebrate Maine ingredients and embrace the similarities between Maine and Aomori, which are both coastal places with snowy winters and strong traditions. Our menu is a reflection of that connection.
The market, in a separate space next to the restaurant, is inspired by Japan’s conbini culture—convenience stores offering high-quality meals, snacks, and daily goods. We want to bring that concept to Maine, creating a space where people can discover unique Japanese items. The market will be open all day, and the restaurant will open in the evening.
WHAT KIND OF EXPERIENCE ARE YOU HOPING TO CREATE FOR YOUR GUESTS?
CONTINUED >
We want guests to feel like they’ve stepped into a neighborhood spot in Japan—something comforting and full of care. Everything, from the menu to the design, is inspired by our personal experiences. Aomori is a family-run business that reflects our individual journeys. It’s a deeply personal project, and we hope guests feel that warmth and authenticity.
YOU’RE LAUNCHING THIS WITH YOUR PARTNER AND YOUR FATHER. HOW DO EACH OF YOU SHAPE THE VISION?
All of us come from hospitality backgrounds, but we each bring our own lens. My dad brings decades of experience and a traditional, precise approach. Helen started working in restaurants in high school and continued through college summers, cooking and serving. After college, she worked in education but felt the pull back to restaurants. Her love of food comes from her dad, who introduced her to everything from traditional Southern cooking to foraging on Maine islands. I grew up in my dad’s restaurants and studied in Japan, which has shaped my creative approach. Combining our different experiences and perspectives—across generations and cultures—is what makes this project special. I’m excited for us to grow together and learn from each other along the way.
THERE’S
A CERTAIN INTENTIONALITY IN JAPANESE DESIGN AND HOSPITALITY. HOW DOES THAT INFORM YOUR APPROACH?
One principle that resonates with us is omotenashi, the art of selfless hospitality. It’s about anticipating needs and creating a sense of care and comfort. At Aomori, that’s what we want to embody—making guests feel like every detail was considered for them. That spirit extends to our team, too. We want them to feel supported and inspired, whether they’re honing their kitchen skills or deepening their knowledge of Japanese food and culture.
WHAT
DO YOU HOPE
AOMORI BECOMES—
FOR YOU, YOUR FAMILY, AND THE CITY?
I hope Aomori brings people together, just like the restaurants I grew up in. For my family, it’s a chance to work side by side, share what we love, and create something new together—shaped by all of our voices. For the city of Portland, we want Aomori to feel like a neighborhood fixture—a welcoming place where people can experience everyday Japanese culture, whether through a comforting seafood dish, a pastry made with Aomori apples, or a warm interaction at the counter. More than anything, we want Aomori to feel genuine. A place that reflects who we are, where we come from, and the connection between Maine and Japan that means so much to us.
Aileen, Chef Bounahra, Reo, and Helen at Kiyomizu-dera Temple in Kyoto.
Up a PULL SEAT
Inside Man & Oak, Portland’s private bottle club
ARTICLE BY BECCA ABRAMSON PHOTOGRAPHY BY LAUREN LEAR
Walk down Oak Street in the Old Port and you might miss it—tucked discreetly behind frosted glass, with nothing to announce itself but a subtle logo. But inside Man & Oak, a members-only bottle club founded by whiskey enthusiast and industry veteran Michael Meir, something exceptional is happening.
“It’s not that I pay to drink my own bottles,” one member told Meir. “I pay to share my bottles and drink other people’s bottles.” That quote, posted to Man & Oak’s Instagram, perfectly sums up the ethos of this unique space: part social club, part spirits sanctuary, and entirely one-of-a-kind.
Meir’s love for whiskey began two decades ago, when he was managing a beach bar in St. Thomas. “All I wanted was something simple at the end of a long shift,” he recalls, “so I started going one by one through the scotches.” That nightly ritual evolved into a full-on fascination—reading the backs of bottles, hosting tastings, and eventually becoming a certified spirits educator and brand ambassador.
When Meir and his wife relocated to Portland to start a family, he noticed something was missing in the local market. “Whiskey reps never came to Maine,” he says. “New York, Florida, Michigan— those were the places getting all the attention. I thought, why not bring that energy here?” In 2014, he launched Man & Oak as a side hustle—hosting tastings at weddings and dinner parties—but had to briefly dissolve the company due to conflicts with his day job. By 2019, with support from a local distributor and a more flexible schedule, he revived it—this time with bigger ambitions.
Enter: the bottle club. With over 330 private lockers, Man & Oak allows members to store their own bottles on-site, pour their own drinks, and host guests in a polished, lounge-like setting. “It’s a more price-conscious way to drink really great spirits,” Meir explains. “If you’ve got a $45 bottle that’s hard to find, you could pay $60 to $70 per pour at a bar. Here, you just pour from your own bottle.”
And it’s not all whiskey. While the club was built around brown spirits, Meir insists it’s a space for every kind of drinker. “We have mezcal, rum, wine, vodka—even a surprising amount of Tito’s,” he laughs. “I always correct people when they call it a whiskey club. It’s a bottle club.”
CONTINUED >
Man & Oak also functions as a hub for education and community. Brand ambassadors from across the country now seek it out as a venue for tastings and product launches. There are monthly “Dram Days”—casual, themed bottle shares where members bring in spirits that match the prompt (think: mezcal night, Heaven Hill tasting, or a Willett vertical). And then there are the chili cook-offs, trivia nights, whiskey blending workshops, and even curated trips—like this season’s high-end bourbon tour in Kentucky.
Despite the name, Man & Oak is decidedly inclusive. “We caught some flak early on,” Meir admits. “Some people thought the name felt too male-centric. But we’ve always been open to everyone, and right now we have around 50 to 70 women locker holders.” The space, designed entirely by Meir’s
wife, exudes a warm, low-lit elegance that appeals to anyone who appreciates good company and great design.
One of the club’s most charming features is its layout— specifically, the front lounge, lovingly dubbed “the Misfit Lounge.” That’s where solo members tend to gather, pulling up a stool and falling into easy conversation. “More often than not,” Meir says, “the back lounge is empty and everyone’s up front just hanging out. It’s built for connection.”
In a city packed with restaurants and bars but few places to gather with intention, Man & Oak fills a very gentlemanly void—not with exclusivity, but with community. “At the end of the day,” Meir says, “it’s about creating a space where people can nerd out, connect, and share something they love.”
ARTICLE BY BECCA ABRAMSON PHOTOGRAPHY BY LAUREN LEAR
Sipped, Savored, Selected
MAN & OAK DIRECTOR MICHAEL MEIR PICKS
FIVE WHISKEYS THAT HIT ALL THE RIGHT NOTES
William Larue Weller
“My #1 all-time favorite bourbon. It’s high proof with mouth moisture wicking elements—a real flavor bomb—yet easy to drink. The mark of excellence!”
Ardbeg Supernova
“Ardbeg was one of the first brands I represented. I fell in love with it from a marketing standpoint, and the juice grew on me. Now it’s a brand I can’t live without.”
EH Taylor Barrel Proof
“I’m a sucker for the history of this brand and a nerd for the history of the spirirt itself. Taylor is the godfather of bourbon for good reason, and no whiskey list (in my opinion) is complete without an EH Taylor in the mix.”
Penelope Toasted Single Barrel
“This one is close to my heart because it’s the first barrel the club picked as a group. It dons the Man & Oak label and a custom sticker—it was an immediate sellout.”
Octomore
“It’s really smoky, like licking the soot of a tasty firepit. Maybe not an appealing description to most, but this is my holy grail of whisky. It’s a once-a-year release, and I look forward to it every year.”
JUNE 6TH - OCTOBER 11TH
“Ralph Steadman: And Another Thing”
Bates College Museum of Art
“Ralph Steadman: And Another Thing” features a selection of 149 original artworks and ephemera, including Steadman’s sketchbooks, children’s books, magazines, personal photographs, and handwritten notes that tell a robust story of how the artworks were born. From Steadman’s early years as a student to his political illustrations, social commentary, and activism, this exhibition surveys the 88-year-old artist’s nonstop creative passion.
JUNE 15TH
Maine’s Ultimate Yard Sale
Cumberland Fairgrounds | 9:00 AM
Over 250 yard-sellers and 5,000+ buyers come together for the single biggest event of its kind in Maine. Whether you have items to sell or you love shopping, this is the spring event for you. Note: This is a cash only event; there will not be ATMs on premise.
JUNE 26TH-28TH
41st Annual Greek Festival
133 Pleasant St.
Portland’s Greek Festival, hosted by Holy Trinity Greek Orthodox Church, returns June 26–28. Enjoy authentic Greek cuisine, traditional music and dancing, and explore the church’s rich heritage. This beloved West End tradition offers free admission and a vibrant celebration of Hellenic culture.
htrinityportland.org/greek-festival
JUNE 28TH
Wavy Days Beer Fest
Thompson’s Point | 12:00 PM
Mast Landing Brewing Company’s Wavy Days Festival is a celebration that brings together exceptional breweries from across North America. The weekend centers around Wavy Days Beer Fest at Thompson’s Point. Tickets include an unlimited sampling of beers from 60+ breweries, a special Wavy Days tasting glass, access to food trucks, live music, local vendors, and more. wavydaysfest.com
JUNE 28TH AND 29TH
The Maine Oyster Festival
Main St., Freeport
Visitors flock to Maine from around the globe to enjoy world class seafood, and the state’s oysters are no exception. Celebrate this tasty and environmentally critical bivalve in Freeport for the fourth annual celebration of Maine oysters. Learn to shuck, meet the farmers, and learn from non-profits and government agencies about the work they do on ocean health and education.
JUNE 29TH
Water Lantern Festival
Deering Oaks Park | 5:30 PM
Create magical memories with friends and family at this year’s Water Lantern Festival. Enjoy live music and bites from local food trucks before designing your own lantern. Write down some of your hopes and dreams, or a letter to a loved one, and send it out into the water. tickets. waterlanternfestival.com/portlandme
Want to be featured?
GET IN TOUCH AT CITYLIFESTYLE.COM/ PORTLANDME
USING THESE TIPS YOU CAN MAKE A DELICIOUS HOMEMADE BARBECUE SAUCE.
A good barbecue sauce is comprised of a variety of the same six components. The key is to discover what style you enjoy most, and don’t be afraid to experiment. Oh, and taste often during the preparation process to adjust if so desired.
SOMETHING SWEET
This can be honey, cola, molasses, preserves, brown sugar, or syrup. This caramelizes as you cook, bringing those smoky, sugary flavors.
SOMETHING TANGY
Think vinegar, mustard, or citrus. This is what brings the zing to your sauce.
SOMETHING SPICY
This provides your heat: a hot sauce is a great choice. A good rule of thumb is to use about 1/2 teaspoon for every cup of sauce you’re making.
SOMETHING LIQUID
It can be beer, water, chicken stock, soda, or wine. Start with about 1/2 a cup and see what happens.
SOMETHING TOMATO
You’ll most likely use ketchup, but you can also use tomato paste.
THE SPICE COMBINATION
This can depend on your liking and taste and can include anything from onion powder to garlic powder to chili powder to allspice to cayenne pepper to mustard powder to liquid smoke to cumin to Worcestershire sauce and more. Start with a teaspoon of salt, and keep tasting as you experiment with your desired spices.
HOMEMADE
BBQ SAUCE
INGREDIENTS
• 2 cups ketchup
• 1 cup water
• 1/2 cup apple cider vinegar
• 5 tablespoons brown sugar
• 5 tablespoons sugar
• 1/2 tablespoon black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon ground mustard
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
DIRECTIONS
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Recipe and information courtesy of Pat Neely and Gina Neely.
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