The
Transition into fall by enhancing
S
All in Good Taste
It's time for our food and drink issue once again, which means we have more than enough to talk about (when we're not chewing). Just in the last year, the number of new restaurants and bars that have opened their doors in Portland is enough to make your head spin.
At Portland City Lifestyle, we're here for it. Just yesterday as I write this, I was talking with my staff over Ramen bowls and sushi at Pai Men Miyake about all the "new" places I've yet to check out and realized I'm way behind. As they waxed poetic about their recent culinary indulgences, my food FOMO was real.
I'll admit I fall hard for the Portland food scene and get hooked on my faves. If I'm on the peninsula on a Friday night, chances are high you'll find me noshing on Dok Mali's Choo Chee Salmon, J's fish sandwich, or the Terlingua salad, which never disappoint.
That's why I was taking notes at my staff lunch yesterday, and why we wanted to bring you a round-up of the places some of Portland's best known chefs and restaurateurs haunt on their nights off. Turn to page 32 to find inspiration for your next night out or a reminder to revisit a classic.
You'll also get plenty of mocktail ideas from Portland's best behind the bar on page 24 , and we've turned to Equipage Etiquette's Jennifer Wahlig for tips on dining out with class and style on page 18.
So, Portland, the world is your oyster (or pizza, or noodle bowl, or dim sum) when you're dining in our lovely city this fall. Enjoy every mouthwatering moment, and tag us @portland.citylifestyle to bring us along for the ride.
EMILY HARRADON, PUBLISHER @PORTLAND.CITYLIFESTYLE
October 2024
PUBLISHER
Emily Harradon | emily.harradon@citylifestyle.com
EDITORIAL COORDINATOR
Rebecca Abramson
rebecca.abramson@citylifestyle.com
ACCOUNT MANAGER
Meghan Morrison
meghan.morrison@citylifestyle.com
CONTRIBUTING WRITERS
Marcus Alcantara, Kristen Mixter
CONTRIBUTING PHOTOGRAPHER
Lauren Lear
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Josh Govero
LAYOUT DESIGNER Kathy Nguyen
Proverbs 3:5-6
Goo
Mrs.
Manners
WE ARE PORTLAND TRUST COMPANY
Portland Trust Company is a Maine non-depository trust company focused exclusively on wealth management and fiduciary services. We work with individuals and families, nonprofits, and local governments. We do everything the giant financial services organizations do while providing local and accessible attention to your specific needs.
It’s more than just a name. Portland Trust Company is the only financial institution in the state with “Portland” as its namesake. We love our hometown as much as you do! This is more than a place of business for us; this is our home and our way of life. It’s our promise to treat you as more than a client, but as a friend and neighbor.
Our customer experience is “real,” like walking next door to borrow some sugar or eggs. We’ve created a home for our clients and their assets—managing their money, their lives, and their futures—with peace of mind knowing that we are a fully regulated financial institution. Together, we embrace our Maine way of life.
Amelia Dow, CTFA, CEO and James MacLeod, Esq., President
city scene
1: Outdoor yoga with Greener Postures at Bug Light Park. 2: Rob Caldwell, Travis Kinney, Rob Riccitelli, Emily Harradon, and Guster’s Adam Gardner at On the Ocean. 3: Allison Oldham, owner of GooeyGump Designs, thanks attendees at a VIP event. 4: Catherine Adams, Olympic gold medalist Joan Benoit Samuelson, Mark Swann, and Leah McDonald at the TD Beach to Beacon 10K. 5: Patrons enjoy Champagne and dumplings during opening night at Lucky Cheetah. 6: Dr. Michael Lacombe, Sudarsana Guntaka, chef Hemalatha Guntaka, and Sai Guntaka at Taj’s new location. 7: Attendees and their pups at the Pints for Pitties Pool Party with Pittie Posse Rescue.
business monthly
LB Kitchen to Join Rock Row's Medical Campus
Owners Bryna Gootkind and chef Lee Farrington will be opening a 600-squarefoot café kiosk space at the Rock Row Medical & Research Campus in January 2025. Visitors will find original LB Kitchen menu favorites in addition to newly developed prepared food items that align with nutritional recommendations from the New England Cancer Specialists. "LB Kitchen Rock Row will focus on how our food is part of a healing process for patients inside this innovative medical center," the owners said on Instagram.
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Portland Realtor Chris Davis on the Travel Channel
Portland realtor, world traveler, and TV host Chris Davis's Norway, Maine episode of The American Dream is currently available on Prime Video, Apple TV, Roku, Tubi, and more. Featuring both the Norway Opera House and the incredible treehouse at The Woods, the episode debuted on the Travel Channel in August.
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The Holy Donut to Ship Nationwide
Nearly a dozen years after launching potato donuts in Portland, the Holy Donut is beginning to ship its sweet treats across the country. “Our local colleagues who already ship—Two Fat Cats, Cape Whoopies, and Luke's Lobster—have been very generous with their time and knowledge,” co-owner and CEO Jeff Buckwalter told MaineBiz . The Holy Donut currently has five locations in Maine: Scarborough, Arundel, Brunswick, and two in Portland.
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Photography by Winky Lewis
Photography by Carley Rudd
Former Cafe Owners Launch VOTEMEAL Dining Club
Rick and Molly Wood, the former owners of Rick's Lobby Cafe, are spreading love to locals via a new dining club called VOTEMEAL. "Restaurants give local members a deal, and those locals in turn support the restaurants year-round—especially during non-tourist times—and a portion of every membership sold goes directly to a local food bank," explains Molly. There is no fee for restaurants to participate; diner memberships can be purchased at votemeal.org
Capozza Floor Covering Center Celebrates 50 Years
The dedicated team behind family-owned and operated Capozza Floor Covering Center has established a reputation synonymous with quality, innovation, and customer satisfaction. As part of Capozza's 50th anniversary celebrations, the company is celebrating the lasting legacies of both its original founders and the succeeding generations by pledging a $50,000 donation to the MaineHealth Barbara Bush Children’s Hospital and the Maine Children’s Cancer Program. Join the family in making a difference by donating today at capozzaflooring.com/celebrating-50-years
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Building Generational Wealth Through Real Estate Investing
Portland Women Investors provides an opportunity for women to come together and learn from each other as they navigate the world of real estate investing. Join organizer Kaili Moore and a variety of guest speakers at the group's monthly events. No prior investing experience needed. portlandwomeninvestors.com
WEDNESDAY,
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.
Want to suggest a monthly pick?
Bakery
Norimoto Bakery norimoto-bakery.square.site
Standard Baking Co. standardbakingco.com | 207.773.2112 Belleville blvl.me | 207.536.7463
ZUbakery zubakery.com | 207.409.0117
Bread & Friends breadandfriendsmaine.com | 207.536.4399
Pizza Shop
Slab Sicilian Street Food slabportland.com | 207.245.3088
Off Track Pizza offtrackpizza.com | 207.808.8007
Quanto Basta quantobasta.me
Flatbread Company flatbreadcompany.com | 202.772.8777
Monte's Fine Foods montesportland.com | 207.613.9873
Bagel Shop
Scratch Baking Co. scratchbakingco.com | 207.799.0668
Forage Market foragemarket.com | 207.274.6800
Union Bagel Co. unionbagel.com | 207.747.4400
Rose Foods rosefoods.me | 207.835.0991
Rover Bagel roverbagel.com | 207.710.6248
Coffee Shop
Bard Coffee bardcoffee.com | 207.899.4788
Tandem Coffee Roasters tandemcoffee.com | 207.760.4440
Coveside Coffee covesidecoffee.me | 207.536.0151
Speckled Ax speckledax.com | 207.660.3333
Rwanda Bean rwandabean.com | 207.610.0330
Caterer
Spoondrift Kitchen spoondriftkitchen.com | 207.370.9296
S+P Foods sp-foods.com | 207.558.2580
The Bread and Butter Catering Company breadandbuttercompany.com | 207.808.0573
58 Culinary 58culinary.com | 207.910.7300
2Gether Private Chefs 2getherwecook.com | 207.370.0205
GOOD Manners
THE IMPORTANCE OF ETIQUETTE
ARTICLE BY BECCA ABRAMSON
MRS. CUMBERLAND COUNTY JENNIFER WAHLIG TEACHES
HOW DID YOU GET INTO THE WORLD OF ETIQUETTE INITIALLY?
My grandmother was super involved in my upbringing, and she was very etiquette-conscious. Not only did she teach me good manners, but she had impeccable style and grace. I always admired and looked up to her. After I graduated college, I worked as a nurse for years before I stopped to raise our four children. As my children grew older—they’re in their teens and twenties now—technology became more and more prevalent. I saw the shift within my own family from interpersonal relationships to relationships with technology and how it impacted my children socially. Etiquette, at its core, is about respecting people around you, and I saw that my children weren’t learning those skills from the world around them.
I was dead set on attending a specific etiquette program in Atlanta, but with four young kids and a husband who worked constantly, it wasn’t realistic for me to take time away from home to complete the course. When COVID hit, the course was finally offered online, so it was the perfect opportunity for me to learn the skills I was seeking and subsequently open my own business. Since then, I’ve had the chance to study in London, Los Angeles, and New York City with some of the most prestigious etiquette schools in the world. I’ve loved the journey, and I continue to train all the time because it’s just so fun for me.
HOW HAS YOUR ETIQUETTE TRAINING PLAYED INTO YOUR ROLE AS MRS. CUMBERLAND COUNTY?
My platform as Mrs. Cumberland County is all about the first seven seconds, which is how long it takes someone to form a first impression of you. We do this subconsciously—it’s hardwired into our brains from thousands of years ago when people had to decide: Is this person a threat? Do I need to run? Do I need to fight? Do they look friendly? Are they a potential mate?
CONTINUED >
Photo: Ashley Long Creative
“Etiquette, at its core, is about respecting people around you.”
When I teach "The First Seven Seconds," I’m helping people figure out what they already have within themselves or what they can develop that will create a good first impression. I’ve worked with women who are recovering from addiction and people who are seeking asylum in Portland, and with these groups we talk about everything from eye contact and smiling to posture and societal norms. It’s really a message that’s applicable to anyone, from children to adults, men and women, regardless of your socioeconomic status. It doesn’t matter where you are in your career— everyone can benefit from reflecting and saying, What’s my superpower? What am I going to put forth into the world that will present the best version of myself? And in pageantry, that’s exactly what you’re trying to do: project the best version of yourself.
SINCE THIS IS OUR FOOD AND DRINK ISSUE, LET’S TALK ABOUT DINING ETIQUETTE AND TABLE MANNERS. WHAT ARE SOME COMMON MISTAKES YOU SEE AT THE TABLE?
One of the most common mistakes I see is not knowing which water glass is yours. There’s an easy way to remember that, and in the etiquette world we called it BMW: bread, meal, water. The bread plate is always on your left, the meal is in the middle, and water is on your right.
Another thing I see all the time is the phone at the table. If you’re sharing a meal with someone, commit to that person or group. If there’s an emergency and you need to be on your phone, just excuse yourself and walk away from the table.
WHAT FOODS ARE CURRENTLY TRENDING, AND DO YOU HAVE ANY TIPS FOR EATING THEM APPROPRIATELY?
Oysters are huge, especially here in Maine, and I have a couple pointers. First, you actually do eat it out of the shell. The little fork they give you is just there to stir it up and loosen the oyster meat from the shell. When eating, you should take the shell right up to your mouth and slurp it, and when you’re done, the shell goes back in the ice or on the plate face down.
- Jennifer Wahlig, founder of Equipage Etiquette
Caviar is also trending like wild right now—people love it for the experience and what’s involved. You should always use the oyster pearl spoon so as not to oxidize the caviar. Champagne and caviar tastings are gaining popularity, which brings me to alcohol. Whenever you’re drinking champagne or wine from a stemmed glass or flute, you should hold it by the stem, not the bowl. Another tip: drunk never looks good, so keep it classy. You don’t need more than one or two drinks to have a good time.
ANY OTHER DINING-RELATED ETIQUETTE WE
SHOULD KEEP IN MIND?
• When there’s a basket of bread at the table, you should always pass to the right. Never bite into the bread or roll—always break off a small piece and eat that.
• When there’s a shared bowl of salsa or guac, always put a spoonful on your chip plate instead of dipping into the bowl directly.
• When someone asks you to pass the salt or pepper, always pass them together. And it’s bad etiquette to put salt or pepper on your food before you taste it—you should at least try the dish before adding extra seasoning.
• If you have a purse or a bag of any sort, the bag can go behind you in your chair, but never on the table.
• If your drink comes with a garnish, you can eat it as long as you don’t have to reach into the drink to get it. If there’s fruit on the rim or an olive on a toothpick, that’s fair game, but if you have to scoop it out of your beverage or dig into the drink, skip it.
MOCKTAILS AND LOW ABV DRINKS ARE REVOLUTIONIZING DRINKING CULTURE
BEYOND T HEBUZZ
ARTICLE BY BECCA ABRAMSON
PHOTOGRAPHY BY KADIR AVŞAR
“Drinking today is more about camaraderie than it is about getting drunk.”
In an era where sipping on a cocktail no longer necessitates a buzz, the rise of mocktails and low ABV drinks is redefining what it means to spend a night out on the town. Drinking has evolved to mean more camaraderie and fewer embarrassing moments—and bartenders across town are picking up on the shift. “I started seeing non-alcohol spirits around here about ten years ago, but they didn’t gain much traction until recently,” says Nicole Costas, co-owner of Arcadia in the Old Port. “During the pandemic, people started focusing on their health, and that’s when non-alcoholic beverages really took off.” Kristen Mixter, bar manager at Crispy Gai, noticed a similar trend. “I think with the pandemic, people found themselves making cocktails at home since they couldn’t go out to bars, and they may have realized the impact of increased drinking wasn’t sustainable.
Now, they’re turning to mocktails and low ABV drinks to fill that interest.” What makes a great mocktail? For starters, it should receive the same attention and care as an alcoholic beverage. “What can be said about a successful mocktail can be said about a successful cocktail, and that’s getting something unexpected that you couldn’t necessarily make for yourself,” Costas says. “I treat a mocktail the same way I do a cocktail,” adds Mixter. “You want to make sure it’s balanced and that everything you’re using is as fresh as possible. You also want to think about other components: How can you add a bitter element? What about something herbaceous?” Marcus Alcantara, co-owner of Paper Tiger, emphasizes the importance of four flavor profiles: sour, sweet, herbal, and bitter. “The current palate of drinkers in the general public is more educated and knowledgeable than it has been in
“When shrubs and juices are made from scratch, they don’t need alcohol to be delicious and enjoyable.”
the past,” he says. “These four elements combined are what make a great, unique, complex beverage.”
Some drinkers may feel a bit of hesitation upon seeing the going price for a mocktail, which is often only a few dollars less than an alcoholic beverage. “We could easily make you a house lemonade with fresh lemon juice, a bit of simple syrup, and some water,” Alcantara says, “but our mocktails include other ingredients that we put a ton of work into. Our peach-sage shrub, for instance, has fresh sage and fruit from local farms. These small touches require more work and more love.” Mixter encourages patrons to think about it this way: “If there’s a mocktail that’s $8 and a cocktail that’s $11, whoever made the cocktail was likely relying on the flavor profile of the spirit. If you eliminate that completely, you need to source a wide variety of other ingredients to match the missing flavors. Ultimately, there’s a lot more work that goes into a mocktail—at least one that has interesting stuff going on.”
For those not looking to completely abstain from alcohol, low ABV drinks like spritzes are a great option. “We all know about aperol spritzes—they’re bubbly, they’re refreshing, and you can have a bunch of them without becoming wildly intoxicated or embarrassing yourself in front of your friends,” says Alcantara. “I like to play a game called ‘Will It Spritz?’ with other cocktails. Take a gimlet, for example: the ingredients are gin, lime, and sugar. Instead of having a compact
cocktail, make it in a taller glass, add some ice, and top it with soda water. It’s the same amount of alcohol, but you’re increasing the volume, which reduces the ratio and elongates the drink.”
Incorporating fresh, high quality ingredients is the first step toward making elevated mocktails and low ABV beverages at home. “There are certain things I fall back on, like using teas and vinegar-based shrubs for another element of flavor and nuance,” says Mixter, who suggests brewing tea and turning it into a flavorful syrup by adding a bit of sugar. Alcantara recommends spices: “Cardamom, a stick of cinnamon, a little bit of shaved nutmeg on top—anything in that realm really takes a drink over the top," he says. “There are tons of cool ingredients out there like bitters and hopped waters, and exploring nonalcoholic spirits can be really helpful, too. Just being willing to try new things and stocking your bar with good, quality ingredients is a great place to start,” adds Costas.
Abstaining from alcohol is a personal choice, but patrons in Portland should know that mocktails and low ABV drinks are not sacrifices—rather, they can be stars. “The majority of Crispy Gai's staff right now has chosen to stop drinking, and being surrounded by people who choose not to drink has led me to put more time and care into the research and development of no- and low-ABV beverages," says Mixter. "I’m surrounded by professionals who have been in this industry for a really long time, and they want quality options. It’s been a really good learning experience.”
Mock tail Magic
THREE REFRESHING NONALCOHOLIC RECIPES THAT RIVAL ANY COCKTAIL
&
ARTICLE BY KRISTEN MIXTER (CRISPY GAI)
MARCUS ALCANTARA (PAPER TIGER)
Lemongrass Rickey
INGREDIENTS
• 1.5 oz lemongrass-lime cordial
• .5 oz fresh lime juice
• 4 oz soda water
• Mint sprig
DIRECTIONS
Mix lemongrass-lime cordial and lime juice in a glass.
Top with soda water and garnish with mint.
Lemongrass-Lime Cordial
INGREDIENTS
• 200g chopped lemongrass
• 10g chopped lime leaf
• 350g fresh lime juice
• 350g granulated sugar
• 3g salt
DIRECTIONS
Add all ingredients to a container with a lid and stir well. Allow to sit, covered, for 24 hours, stirring occasionally. The next day, stir again and make sure sugar is dissolved. Strain cordial through a fine mesh strainer and keep refrigerated for 3-4 weeks.
Courtesy of Kristen Mixter (Crispy Gai)
Paper Tiger’s Platonic Best Friend
INGREDIENTS
• 1 oz peach-sage-szechuan shrub
• .5 oz fresh lime juice
• .25 oz simple syrup
• Soda water
DIRECTIONS
Add shrub, lime juice, and simple syrup to a rocks glass. Top with ice and soda water. Garnish with a lime wheel, dehydrated peach slice, and lobster gummy skewered with an umbrella.
Peach-Sage-Szechuan Shrub
INGREDIENTS
• 8 peaches, pits removed, roughly chopped
• 10 fresh sage leaves, torn in half to express oils
• 1 heaping teaspoon szechuan peppercorns
• 2 limes, zested and juiced
• 4 cups apple cider vinegar
• 4 cups sugar
DIRECTIONS
Combine all ingredients in a large saucepan. Bring to a boil. Lower heat and let simmer for 20 minutes. Let cool. Blend thoroughly. Strain through a chinois or sieve, using a rubber spatula to press all liquid from the solids. Store in an airtight container.
Hooked on Tonics
INGREDIENTS
• 4 oz juniper/lavender tea
• .25 oz grapefruit juice
• .25 oz fresh lime juice
• Tonic water
DIRECTIONS
Mix tea, grapefruit juice, and lime in a Collins glass. Top with ice and tonic water. Garnish with a slice of lime and an umbrella.
Courtesy of Marcus Alcantara (Paper Tiger)
Courtesy of Marcus Alcantara (Paper Tiger)
DUST R YNIG
A
GUIDE TO EATING IN PORTLAND FROM THE PEOPLE WHO MAKE IT GREAT
Portland is known as a city for foodie. From nationally renowned bartenders and James Beard Award-winning bakers to mom and pop restaurants, we’ve got it all. Of course, this coastal town has more to offer than just lobster rolls and oysters. If you read this issue’s Lifestyle Letter, you’ll know one of PCL publisher Emily Harradon’s favorite dishes is the Choo Chee Salmon from Dok Mali, while I’m partial to the smashburger at Paper Tiger. But where do Portland’s chefs, restaurateurs, and bartenders eat when they’re not working? Read on to find out.
ARTICLE BY BECCA ABRAMSON
Photo: Lauren Lear
EVAN RICHARDSON MIMI WEISSENBORN
Owner and chef, Cafe Louis and Costa Media
WHAT’S THE MOST UNDERRATED RESTAURANT IN PORTLAND?
Schulte & Herr. They serve humble food, cooked traditionally, and it’s the type of restaurant that flies by the wayside of the hype of Portland. You simply feel better when you leave than when you arrived.
WHAT’S YOUR FAVORITE DISH IN ALL OF PORTLAND?
My favorite bite is the mochi bacon from Izakaya Minato, and it’s not even close. For a meal, I would have to say the twice fried pork with green chiles from Sichuan Kitchen.
WHERE’S YOUR FAVORITE PLACE TO EAT WHEN YOU’RE NOT WORKING?
Izakaya Minato, Schulte & Herr, Sichuan Kitchen, Long Grain (in Camden), Sammy’s Deluxe, Mami, Highroller—it’s too hard to pick just one!
Chef, Sur Lie and Gather
WHAT’S THE MOST UNDERRATED RESTAURANT IN PORTLAND?
I personally love Sichuan Kitchen on Congress. I’m obsessed with Sichuan cuisine’s bold and spicy flavors. There is no other ingredient that can mimic that tingling sensation the Sichuan peppercorn delivers.
WHAT’S YOUR FAVORITE DISH IN ALL OF PORTLAND?
The pork belly steam buns from Pai Men Miyake, which come with thick-cut pieces of juicy pork belly, a tangy gochujang mayo, and a healthy dollop of pepper relish on a soft steamed house-made bun.
WHERE’S YOUR FAVORITE PLACE TO EAT WHEN YOU’RE NOT WORKING?
I love eating at Isa in Bayside—the space is cozy, and the food is local and fresh. Plus, the people there are just awesome.
Photo: @starchefs
Photo: Nicole Wolf
JOSH MIRANDA ILMA LOPEZ
Owner, Miranda Group (Henry’s Old Port Pub, Via Vecchia, Blyth & Burrows, Papi, Off Track Pizza)
WHAT’S THE MOST UNDERRATED RESTAURANT IN PORTLAND?
Little Pig. It’s takeout only, so it’s often overlooked, but the food is so good.
WHAT’S YOUR FAVORITE DISH IN ALL OF PORTLAND?
The Tokyo Abura ramen from Pai Men Miyake.
WHERE’S YOUR FAVORITE PLACE TO EAT WHEN YOU’RE NOT WORKING?
Right now, I’m working my way through the entire menu at Lucky Cheetah, followed by a Goldie’s Gimlet at Room for Improvement.
Owner and baker, Chaval and Ugly Duckling
WHAT’S THE MOST UNDERRATED RESTAURANT IN PORTLAND?
Schulte & Herr—the food is amazing, and so is the service. For a bar, I’d say Chaval. I know I’m biased, but everyone needs to experience Asher’s drinks and the work that goes into them. He doesn’t get enough credit.
WHAT’S YOUR FAVORITE DISH IN ALL OF PORTLAND?
The onion tart at Schulte & Herr, the pear and ricotta crostini at Tipo, fried sunchokes at Wayside, and the vodka sauce with prosciutto at Bruno’s.
WHERE’S YOUR FAVORITE PLACE TO EAT WHEN YOU’RE NOT WORKING?
I love Damian’s cooking at home, but for a treat we go to A&C Soda Shop for those buzzy milkshakes. It’s relaxing, and the kids love it.
Photo: courtesy of
Chef and owner, Mr. Tuna and Bar Futo, co-owner, Crispy Gai
JORDAN RUBIN NANCY KLOSTERIDIS & EMILY OTERO
Owners, Magissa
WHAT’S THE MOST UNDERRATED RESTAURANT IN PORTLAND?
Olive Cafe. I think they’re under the radar in a town full of modern, hip restaurants. The shawarma and salads are great healthy options, and they also have a tasty version of a pizza that’s basically a pita covered with cheese and toppings.
WHAT’S YOUR FAVORITE DISH IN ALL OF PORTLAND?
The maccheroncelli carbonara di mare at Solo Italiano. All their pastas are amazing, but this one in particular is made with guanciale, tons of seafood, and a sauce thickened with sea urchin.
WHERE’S YOUR FAVORITE PLACE TO EAT WHEN YOU’RE NOT WORKING?
My house—but a close second is Tres Leches Cake’s Flor in South Portland. The cemitas milanesa de pollo is maybe my favorite sandwich in town.
WHAT’S THE MOST UNDERRATED RESTAURANT IN PORTLAND?
Taj. It’s run by a wonderful family that makes incredible food. Every year, they put together community events and give away food on holidays. They deserve all their success and more! —Nancy
WHERE’S YOUR FAVORITE PLACE TO EAT WHEN YOU’RE NOT WORKING?
Dutch’s. I love eating everything and anything made by those kind, talented, and amazing people. —Emily
WILLS DOWD JARED DINSMORE
Co-owner, Bird & Co. and Lucky Cheetah
WHAT’S THE MOST UNDERRATED RESTAURANT IN PORTLAND?
The Local Press is a great neighborhood sandwich spot, but not enough people know about it when I bring it up. Get the Goodlife sandwich—it has Prosciutto, ham, fig jam, Amish blue cheese, balsamic, and provolone.
WHAT’S YOUR FAVORITE DISH IN ALL OF PORTLAND?
Red curry with tofu and brown rice at Saeng Thai House on Congress Street, or cheeseburger at Harmon’s Lunch in Falmouth.
WHERE’S YOUR FAVORITE PLACE TO EAT WHEN YOU’RE NOT WORKING?
Bruno’s is my favorite spot in town to have a pizza and catch up with buddies.
Co-owner, Bird & Co. and Lucky Cheetah
WHAT’S THE MOST UNDERRATED RESTAURANT IN PORTLAND?
Mami. What it lacks in decor, it more than makes up for with soul and consistency. The menu is small and concise but well-curated. It’s a mystery to me how it continues to be easily accessible and a great value.
WHAT’S YOUR FAVORITE DISH IN ALL OF PORTLAND?
“Cheeseburgers Loaded” (not loaded cheeseburgers) and a Moxie from Harmon’s Lunch.
WHERE’S YOUR FAVORITE PLACE TO EAT WHEN YOU’RE NOT WORKING?
Mr. Tuna’s new brick-and-mortar is my current kick. The Mr. Tuna roll and the sashimi/crudo flight are top-tier highlights. Don’t forget to get a raspberry jam toastie!
OCTOBER 2024
PORTLAND SYMPHONY ORCHESTRA
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 4TH
Yoga for Good
Toad & Co. | 8:00 AM
rhapsody
Join instructor Ashley Flowers for an all levels yoga class for a good cause. Plus, enjoy coffee, tea, and 30% off shopping at Toad & Co. after class. The class fee of $15 is a donation to Portland Trails. tinyurl.com/toad-and-co-yoga
OCTOBER 5TH
BrickUniverse
LEGO Fan Expo
Expo Building | 10:00 AM
Join thousands of fellow fans and immerse yourself in the endless possibilities of LEGO bricks during the BrickUniverse Build It Tour. Meet professional artists from around the country, explore incredible LEGO exhibits and works of art, and unleash your creativity in unique Building Zones. brickuniverseusa.com
OCTOBER 14TH
SAW The Musical: The Unauthorized
Parody of Saw
The Hill Arts | 7:00 PM
Put on your flapper dresses and zoot suits and get ready to journey back to the decadence of the Roaring ‘20s and the Jazz Age.
Rhapsody in Blu e and the PSO both celebrate one hundred years in 2024. Rhapsody was part of the program for the PSO’s first POPS! concert, held at the Eastland Ballroom in 1939.
One of the most thought-provoking horror films of all time is now…a musical. SAW The Musical hilariously captures the events of the first movie parodying the Saw that started it all. The nationally touring show premiered off-broadway in New York in 2023 after its smash out-of-town tryout in Philadelphia in 2022. thehillarts.me/events
Norman Huynh GUEST CONDUCTOR
performing GERSHWIN’S RHAPSODY IN BLUE
Ray Ushikubo PIANO
OCTOBER 17TH
Cirque Kalabanté: Afrique en Cirque
Merrill Auditorium | 7:00 PM
Created by Guinean artist Yamoussa Bangoura, Afrique en Cirque shares the beauty, youth and artistry of African culture inspired by daily life in Guinea. The theater vibrates with the energy, strength, agility and joy of young African performers through the merging of cirque with West African dance and music. Prepare for an unforgettable journey. portlandovations.org/event/ cirque-kalabante-afrique-en-cirque
OCTOBER 18TH
Primal Soup Phish Tribute
Bayside Bowl | 8:00 PM
Primal Soup seeks to deliver an authentic Phish experience to audiences wherever they play, diving deep into ambitious compositions and exploratory improvisational space. In their short existence, Primal Soup has already garnered a solid following of “phans” across the Northeast and have consistently delivered sincere, quality performances for all those seeking to share in the groove. tinyurl.com/primal-soup
OCTOBER 24TH-26TH
Harvest on the Harbor
O’Maine Studios
It’s time to celebrate Maine’s local and independent restaurants and the food and drink artisans who define our culinary landscape. From unique tasting experiences to one-of-a-kind events, Harvest on the Harbor offers a taste of Maine’s rich food culture while spotlighting the hardworking individuals and organizations that make it all possible. harvestontheharbor.com
Kaili is a born and raised Mainer and owns Presumpscot Property Management with her husband, managing 100+ rentals in Greater Portland. Kaili also works as a Broker with Portside Real Estate Group and is currently ranked in the top 1% of brokers for Greater Portland.
Portland Women Investors is a community of women focused on building generational wealth through real estate investing.
We meet once a month to discuss various investing topics, learn from each other, and grow our networks.
All women are welcome. No prior investing experience needed.
Visit PortlandWomenInvestors.com to get all the details and join our next meetup. We’d love to have you!
“Kaili made buying my first investment property such a breeze! She was extremely helpful, transparent, and reliable through the whole process.”
- Brandi T., Biddeford
Scan the QR code to learn more about our monthly meetings:
