The Food + Drink Issue F O O D + B E V E R AG E
INSIDE TH E M AKI NG O F PO RTL AN D’ S N EWEST PL ACE TO SIP AN D LI NGER TH E IN GREDIENTS THAT BRI NG B O LD TH AI FL AVO R HO M E O C TO B E R 2 02 6
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LIFESTYLE LETTER
Small City, Big Flavor Another month, another publication exalting our city's food scene. You'd expect that from Portland City Lifestyle, but it's not just us singing its praises. The entire nation seems to be on a Portland feeding frenzy, and there are no signs of it slowing down. In fact, since January of last year, articles about our food and beverage scene have shown up in over a dozen national publications including Food & Wine, Saveur, and Condé Nast Traveler, which has helped foster an all-time high for foodie tourist traffic here at home. According to the Maine Office of Tourism, culinary experiences are the No. 1 visitor activity category in Maine. For this year's food and drink issue, we're digging into that well-deserved gastronomic recognition ourselves. And what better way to dive in than with a great night out? We believe one of the best ways to set the mood for a perfect evening is to start with a unique cocktail and a fantastic setting. We're featuring the beautiful New Orleans-inspired Marquis to help get your evening off to a great start. You'll also hear from Dok Mali owner and head chef Nonglack Thanephonesy who shares the authentic Thai flavors she can’t live without. If staying home is more your speed, we have you covered with a recipe from Bird & Co. featuring their new taco oils. It takes commitment for a small city's food and drink scene to make such a big impression. None of it would be possible without the chefs, bartenders, and food fanatics who show up every single day to make our city taste this good. This issue is our love letter to all of them, and we're happy to be part of the celebration.
October 2026 PUBLISHER
Emily Harradon | emily.harradon@citylifestyle.com E D I TO R I AL C O O R D I N ATO R
Rebecca Abramson rebecca.abramson@citylifestyle.com
Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Zack Miller LAYOUT DESIGNER Kathy Nguyen QUALITY CONTROL SPECIALIST Hannah Leimkuhler
E M I LY H A R R A D O N , P U B L I S H E R @PORTLAND.CITYLIFESTYLE Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Portland City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Portland area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle
Visit our Instagram CITYLIFESTYLE.COM/PORTLANDME
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L I F E ST Y LE LE T T E R
Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Portland City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K
20 Featured
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20 26
6
14
Print Prestige Meets Digital Power.
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WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?
Departments
Let’s Taco ‘Bout It
Bird & Co.’s new infused avocado oils bring a little restaurant magic home
Setting the Mood
Medrek Design gives a landmark Portland space a fresh identity while letting its original character shine
The Thai Pantry, Unpacked
Nonglack Thanephonesy of Dok Mali shares the Thai staples every home cook should know
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Lifestyle Letter
8
City Scene
10
Business Monthly
12
City List
14
Local Limelight FOOD + BEVERAGE
18
Culinary Creations FOOD + BEVERAGE
20
Hot Spot FOOD + BEVERAGE
26
Chef ’s Selection FOOD + BEVERAGE
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Happy Hour FOOD + BEVERAGE
30
Eat Right FOOD + BEVERAGE
32
Events
With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.
NXGEN STRONG PORTLAND Small Group Training Series Build Strength. Build Confidence. Build Community. Want Personal Training but not the price tag? Love the idea of group training but don’t have a group? Want to feel stronger, more confident, and more at home in the gym? Let us handle the hard part — assembling your training crew!
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Join our weekly small group sessions (max of 6 people) and get the training, attention, and results you’ve been craving — all in a supportive, high-energy setting. These aren’t classes — they’re focused training sessions designed around your specific goals, with individualized attention from expert trainers. Weekly Session Lineup Tues @ 6:00 AM - Brian: Integrative Strength Training Tues @ 11:00 AM – Randall: Senior Health & Longevity Wed @ 5:30 PM – Mandy: Intro to Women’s Weightlifting
$25 per session or $200 for 10 (Members) $35 per session (Non-Members) Book your training sessions on the app, website, or at the front desk!
INTRODUCING
The Intervale Extension Table The Intervale Table features a clean, purposeful design in solid American hardwood, suited for everyday meals and larger gatherings. Self-storing leaves allow easy expansion while maintaining a refined, uncluttered look—built for a lifetime at home.
149 MAIN STREET FREEPORT, ME THOSMOSER.COM 207 813 2608
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OCTOBER 2026
city scene WHERE NEIGHBORS CAN SEE AND BE SEEN
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JULIETTE SUTHERLAND
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ALLEGRA CACACE-SHORTILL
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@IFOBME
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RYAN LEMPERT
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KEVIN MORRIS
1: Pop-up shops at Rock Row’s Wild Pines Music Festival. 2: A mother and daughter surf class with Strait Surf Co. 3: Festival-goers celebrate the 101st annual St. Peter’s Italian Bazaar 4: A group of Next Gens from the Institute for Family-Owned Business collaborate and network at minibar. 5: Hunter Stevens, Haley Willis, and Isa Walsh at the opening of Camp Allagash. 6: The Avangrid Foundation and Central Maine Power celebrate the ribbon-cutting of a new play space. 7: Approaching the finish line at the TD Beach to Beacon 10K.
Want to be seen in the magazine? TA G Y O U R I N S TA G R A M P H O T O S W I T H @ P O R T L A N D . C I T Y L I F E S T Y L E
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C I T Y SC E N E
GOOD TASTE STARTS AT HOME. Beautifully organized spaces for everything you love.
207-613-1183 Locally owned & operated
LOCAL AGENTS
EXPERT ADVICE 180 Waterman Dr Suite 2B South Portland, ME 04106 (207) 204-6002
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OCTOBER 2026
business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S
Experience Light Differently with Tucker & Tucker Audio and Video As a Ketra Certified Showroom, Tucker & Tucker gives clients the opportunity to experience Lutron Ketra lighting firsthand. Through live, full-spectrum displays, visitors can see how dynamic lighting shifts in color, intensity, and warmth throughout the day. Stop by to see the possibilities of tunable LED technology to life before it’s incorporated into your project.
Scan to read more
A New Way to Picnic at Belleflower Brewing Beer and burgers? We’re in. Picnic, a new food truck from Paul Baldacci of Mama’s Baldacci’s, is now parked at Belleflower Brewing, serving up hearty sandwiches, herby parm fries, fresh lobster rolls, and other easygoing bites. Stop by for a pint, stay for the food, and call it a picnic.
Cheers to Portland: 20 Best Bars Condé Nast Traveler is raising a glass to the city's drinking scene, spotlighting 20 of Portland's best bars in its latest guide. From stylish cocktail lounges and waterfront wine bars to beloved dives, breweries, and over-the-top new spots, the list—curated by locals Alex Hall and Joe Ricchio—captures the range and personality of Portland after dark.
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B USIN E SS M ON T H LY
Want to be featured? G E T I N T O U C H AT C I T Y L I F E S T Y L E . C O M / P O R T L A N D M E
Maine Cheese Takes the Prize Maine’s cheesemakers are having a moment, earning top honors at the 2026 Northeast Gold Medal Cheese Competition. The latest wins highlight the state’s growing reputation for exceptional, small-batch cheese. Get a taste of this year's six winners from across Maine: Balfour Farm, Fuzzy Udder Creamery, Lakin’s Gorges Cheese, Spring Day Creamery, Sunset Acres Farm, and Three Charm Farm.
A Taste of the Himalayas South Portland’s Knightville neighborhood is getting a new spot for Himalayan flavors: Himalayas on the Bay, from the owners of Hi Bombay, is coming to the former Taco Trio space on Ocean Street. The menu centers on Nepali specialties including momos, thali, thukpa, and Nepali-style chow mein, but will also incorporate Tibetan and Indian influences.
Maine Art Hill Expands to Ogunquit Maine Art Hill, the family-owned gallery business with locations in Kennebunk, is expanding to Ogunquit. The new location brings the gallery’s collection of contemporary Maine art to one of the state’s most art-centric coastal towns, while the Kennebunk galleries remain at the heart of the business.
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PICKS FO
ER’S TOP B U
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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.
O OB
CITY LIST
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R OU
Breakfast Salt Yard Cafe + Bar www.saltyardrestaurantandbar.com | 207.791.0013 Bread & Friends breadandfriendsmaine.com | 207.536.4399 Ugly Duckling www.uglyducklingmaine.com | 207.536.1819 Dutch's www.dutchsportland.com | 207.761.2900 Nom Cafe nomcafeportland.8b.io | 207.613.9332
Italian Restaurants Via Vecchia vvoldport.com | 207.407.7070 Solo Italiano www.soloitalianorestaurant.com | 207.780.0227
Want to suggest a monthly pick? G E T I N T O U C H AT CIT YLIFEST YLE .COM/PORTL ANDME
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C I T Y LIST
Benny's www.bennysmaine.com | 207.536.0413 Tipo www.tiporestaurant.com | 207.358.7970 Roma Cafe romaportland.com | 207.761.1611
Sushi Restaurant Yosaku yosakumaine.com | 207.780.0880 Benkay www.sushiman.com | 207.773.5555 Pai Men www.miyakerestaurants.com | 207.541.9204 Mr. Tuna www.mrtunamaine.com | 207.536.0509 Aomori www.aomori-kitchen.com
Happy Hour Dock Fore 207.772.8619 The East Ender www.eastenderportland.com | 207.879.7669 Little Tap House littletaphouse.com | 207.613.3140 Smalls www.smallsisgood.com Tomaso's Canteen tomasoscanteen.com | 207.536.1285
Specialty Food Stores Sissle & Daughters www.sissleanddaughters.com | 207.400.5344 Micucci's micuccis.com | 207.775.1854 Veranda Asian Market 207.874.8001 Onggi onggi.com | 207.352.3528 Pat's Meat Market patsmeatmart.com | 207.772.3961
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LET’S Taco ‘Bout IT Bird & Co.’s new infused avocado oils bring a little restaurant magic home ARTICLE BY BECCA ABRAMSON PHOTOGRAPHY BY BON VIVANTS CREATIVE & NICOLE WOLF
At Bird & Co., the philosophy has always been simple: You deserve tacos. Now, the Portland taco shop wants to make good on that promise in your own kitchen. The Woodford’s Corner restaurant, opened by Wills Dowd and Jared Dinsmore in 2019, has launched The Original Taco Oil, a line of avocado-based infused oils designed to bring a little Bird & Co. magic home. The idea is straightforward: warm a tortilla in the oil, fill it with whatever taco-night inspiration strikes, and suddenly dinner feels considerably more exciting. Currently, the oil comes in two flavors: Roja, infused with chipotle, chili, and garlic; and Verde, made with cilantro, jalapeño, and lime. Both are built on avocado oil, which the owners chose for its high smoke point and its versatility. And while tacos are very much the point, the bottle isn't a one-trick pony. The oil can also be used for grilling vegetables, braising proteins, dressing salads, reviving leftovers, or adding some personality to breakfast. For Dowd and Dinsmore, taco oil isn't so much a pivot into retail as a way of sharing something they had already spent years perfecting. “We invented a product we knew was worthy of more than the four walls of our kitchens,” they say. “It wasn’t about starting a retail company.” The founders see their oil as part of a larger shift toward cooking, gathering, and sharing an experience. “The rise of the home cook has created a desire for products that bring a restaurant-style quality into the kitchen,” they explain. “Our taco oil is about elevating your cooking with ease and creating meaningful moments at your table.”
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LOCA L LIM E LIGH T | FO OD + BE VE RAGE
Their oils are the flagship of a new chapter for Bird & Co., with a plain avocado oil called Claro planned for the future. But the bigger idea is less about building a pantry empire and more about bringing a little of the restaurant experience home. Because after all, as the owners put it: “Everyone deserves better tacos.”
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The Art of a Truly Integrated Home
RESIDENCE BY JUNIPER DESIGN + BUILD
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WHEN YOUR CHILD STRUGGLES, YOU FEEL IT TOO!
The meltdowns. The Stress. The Sleepless Nights. The constant searching for answers.
There is a path forward. Let’s find it together!
HOPE ANSWERS HELP Because true health begins in the nervous system – especially in children!
STAY CONNECTED TO YOUR COMMUNITY FOLLOW US ON INSTAGRAM
Good news happening right in your neighborhood.
Inspiration for your best local life.
Exclusive giveaways.
Hidden gem alert!
Local content by local creators.
SCAN TO CONNECT
TREE OF LIFE CHIROPRACTIC 73 Bell Street, Portland, ME
www.treeoflifechiros.com. 207.536.0426 |
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Portland City lifestyle™
Nonglack Thanephonesy Owner & Head Chef
Your go-to spot for the mouth-watering foods of Thailand’s bustling night markets. Join us Monday through Friday for Happy Hour from 3:30pm to 5pm featuring a variety of Dollar Dumplings and specialty cocktails!
dokmalimaine.com | 207-536-7119 | 47 India Street, Portland, ME
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BIRD & CO.’S ROJA TACO OIL TAKES THE CHEESY, CRISPY CLASSIC TO THE NEXT LEVEL
A BETTER BIRRIA TACO
ARTICLE BY BECCA ABRAMSON, RECIPE COURTESY OF BIRD & CO. | PHOTOGRAPHY BY NICOLE WOLF
BIRRIA TACOS Birria tacos are beloved for their crispy, chile-red tortillas, juicy shredded meat, melty cheese, and bold, savory flavor. This streamlined version brings all those craveable elements to the table with a generous dip and drizzle of Bird & Co.’s Roja Taco Oil. Whether you use shredded beef or pork carnitas, the result is a crisp, cheesy taco with plenty of smoky, spicy flavor.
INGREDIENTS
• Roughly 1/4 cup Bird & Co. Roja Taco Oil, plus additional for finishing • 8 flour tortillas • 1 cup shredded Cheddar Monterey Jack cheese • 1 white onion, diced • 1 bunch cilantro, roughly chopped • 1 pound cooked shredded beef or carnitas
INSTRUCTIONS
1. Preheat a griddle or large, wide-base skillet to medium-high heat. 2. Dip tortillas in Roja Taco Oil and place in the pan, cooking on one side. 3. Once sizzling and beginning to char, flip the tortillas. 4. Add cheese, onion, cilantro, and cooked shredded beef or pork while the tortilla is still cooking. 5. Drizzle taco oil on top of the cooking taco, openfaced, to finish. 6. Fold each tortilla in half and cook until the cheese is melty and the tortillas are crispy. Remove from heat. 7. Serve with fresh lime wedges, cilantro, sour cream, or hot sauce.
Where to Find Taco Oil Looking to bring a little Bird & Co. flavor home? Roja and Verde Taco Oils are available online through Bird & Co., as well as in person at the Portland taco shop. The oil is also stocked at select local retailers, including Pat’s Meat Market on Stevens Avenue.
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C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE
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Setting
the Mood
MEDREK DESIGN GIVES A LANDMARK PORTLAND SPACE A FRESH IDENTITY WHILE LETTING ITS ORIGINAL CHARACTER SHINE ARTICLE BY BECCA ABRAMSON PHOTOGRAPHY BY RYAN GARRIGAN
The Marquis feels like it has always belonged on Park Street. Warm light spills through its windows, inviting passersby inside, while the historic bones of the Lafayette Hotel give the space a sense of place that can’t be manufactured. But creating that atmosphere took more than choosing the right paint color or furniture. For Kevin Medrek of Medrek Design, the interior of the Marquis was an exercise in balancing history, hospitality, and a very specific sense of style. CONTINUED >
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H OT SP OT | FO O D + BEVE RAGE
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“WHEN [YOU’RE] WALKING AROUND IN THE NEIGHBORHOOD, THERE’S NO MISSING THE MARQUIS.”
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H OT SP OT | FO O D + BEVE RAGE
The bar and lounge is Medrek Design’s first hospitality project, as well as one of the first major projects for Medrek’s own firm, which he opened last summer. The opportunity also brought a personal connection: Medrek is a longtime friend and residential designer for Marquis owners Meg Bartos and Jacob Coombs. Together, the team set out to create a space that captured the owners’ Parisian and New Orleans influences while still feeling distinctly at home in Portland. “The real inspiration for the space was Meg and Jacob’s brand, which tied the New Orleans and Parisian aspects into the roots of the building itself, the Lafayette Hotel,” Medrek says. Opened in June 1903, the structure was built on the site where the Marquis de Lafayette stayed during his 1825 visit to Portland. The building operated as a grand luxury hotel before converting into apartments in the late 1960s. That history became one of the project’s greatest assets. Rather than trying to overhaul the building, Medrek worked with what was already there, including original pre-war mosaic
floors and large historic windows. The existing architecture became a jumping-off point for the new design, particularly when it came to color. The Marquis nods to the purple, green, and gold of New Orleans’ Mardi Gras, but in a considerably quieter way. Medrek and his clients conducted a color study of the existing mosaic floors, pulling out their purples and off-whites and incorporating them throughout the space. The result is a palette that feels layered and atmospheric rather than overtly themed. “We incorporated those Mardi Gras colors into the entire space, but without being so blaringly obvious,” he says, explaining that the team essentially “sucked out about 75% of the saturation of the themed colors.” In doing so, Medrek created a quieter, timeless backdrop while punching up the colors and materials that felt at home in Portland: green velvet, blue leather, orange silk wallpaper. The palette works with the natural stone tones already present in the historic floors, allowing the inspiration to register without overpowering the room. CONTINUED >
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That restraint was important for another reason. As someone who lives in the neighborhood, Medrek wanted the Marquis to feel like a place Portlanders could actually use—not simply a novelty to visit once. “It’s a pretty niche theme to begin with,” he says. “How can we make it not weird to hang out at a New Orleans-themed bar multiple times a week?” The answer, in part, was comfort. Medrek’s background is primarily residential design, and he found that experience surprisingly useful in a hospitality setting. His goal was to make the commercial space feel livable and inviting, with an ease that allows it to transition from daytime events to happy hour and late-night gatherings. “When I do a commercial space, I want to make it feel as homey as possible,” he says. That approach also meant thinking beyond the interiors. Because the Marquis occupies a landmark building with its entrance tucked around the corner on Park Street, visibility was a challenge. Physical signage on the exterior was limited, so Medrek turned his attention to the building’s windows, illumination, and overall presence from the street. The result, he says, is a space that is hard to miss at night. “When I’m walking around in the neighborhood, there’s no missing the Marquis,” he says. “From the outside, it looks like such a great, warm vibe of a place.” For Medrek, that transformation is one of the most rewarding parts of the project. Hospitality design offers something residential work simply can’t: the chance to watch strangers experience the finished space in real time. With the Marquis, he gets to walk past a project of his own every day, meet friends there, and hear what people think. “It’s been cool to see it get such a positive response, and to really get to see one of my projects become a part of the town that I live in,” he says. That sense of belonging is the Marquis’ greatest design success. The space is meant to encourage people to settle in, whether they’re stopping for a drink after work, listening to live music, or staying for one more round. The food and drinks may be the reason to arrive, but the design clearly gives guests a reason to stay.
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H OT SP OT | FO O D + BEVE RAGE
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ARTICLE BY BECCA ABRAMSON PHOTOGRAPHY BY LAUREN LEAR
Galangal, lime leaves, Thai basil, fish sauce, and tamarind—these ingredients can completely change the character of a dish.
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C HE F ’S SE LE CT ION | FOOD + BE VE RAGE
The Thai P ant r y, Unpacked Nonglack Thanephonesy of Dok Mali shares the Thai staples every home cook should know
WHAT ARE SOME THAI INGREDIENTS YOU WISH MORE HOME COOKS IN MAINE KNEW ABOUT?
Galangal, lime leaves, Thai basil, fish sauce, and tamarind—these ingredients can completely change the character of a dish. Galangal, for example, looks like ginger, but it has a sharper taste and a citrusy aroma. Lime leaves add an incredible floral fragrance and flavor to curries, soups, and salads.
IF YOU WERE BUILDING A THAI PANTRY FROM SCRATCH, WHAT FIVE INGREDIENTS WOULD YOU CONSIDER ESSENTIAL?
Fish sauces, which are actually the backbone of many Thai dishes. Every Thai family stores some in their pantry. It’s salty, funky, and savory. I would also include palm sugar, which has a smooth, caramel-like flavor. Coconut milk is versatile and can be used in curries, stir-fries, and desserts. Definitely Thai chili peppers—Thai people love our peppers. And finally, Thai curry paste, which can be used in curries, stir fries, and soups.
WHAT IS YOUR FAVORITE THAI INGREDIENT TO WORK WITH?
Lemongrass is probably one of my favorites. It has a lemony fragrance but
is herbal. I use it in Tom yum soup and to marinate steak and other proteins. I sometimes boil it to make iced tea, and I also use it to make cocktails and mocktails.
WHERE DO YOU RECOMMEND LOCAL COOKS SHOP FOR THAI INGREDIENTS?
I shop at a little Asian market called Serey Pheap Market on St. John Street. It’s owned by a Cambodian family and they always have what you need. If they run out of ingredients, they will order it for you.
WHAT MAINE INGREDIENTS PAIR PARTICULARLY WELL WITH THAI FLAVORS?
Lobster and mussels. I love cooking them in a red curry sauce. Add some lime leaves, Thai basil, coconut milk, and red curry paste.
WHAT’S ONE THAI INGREDIENT YOU’D ENCOURAGE SOMEONE TO PICK UP AND EXPERIMENT WITH THIS WEEK?
Coconut milk. Curry is one of my favorite dishes, and coconut milk is one of the main ingredients.
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The Amber Hour BOURBON, THREE WAYS Bourbon carries a certain mystique: dim lighting, hushed tones, a vocabulary all its own. Cut through it and here's what you'll actually find: a spirit that does more with three ingredients than most bottles manage with ten. Shaken with lemon and honey, it goes bright. Stirred with bitters over one good cube, it turns deep and unhurried. Add vermouth and a proper cherry, and you've got the drink that's been quietly holding up hotel bars for a century. One good bottle, a few minutes, a comfortable chair. Everything else is just details.
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H AP PY H OU R | FO O D + BE VE RAGE
ONE BOTTLE, THREE DRINKS The Thyme-Honey Smash The easiest pour if you're new to bourbon INGREDIENTS: • 2 oz bourbon • ¾ oz freshly squeezed lemon juice • ½ oz honey syrup (equal parts honey and warm water) • 3–4 fresh thyme sprigs, plus one to garnish • Large ice sphere or cube To make: Press the thyme gently in the bottom of a shaker (enough to wake up the oils, not enough to shred it). Add bourbon, lemon, honey syrup, and ice. Shake hard, strain over a large ice sphere, and finish with a thyme sprig and a strip of lemon peel. Honey syrup keeps for two weeks in the fridge and improves nearly every whiskey drink it touches.
The Old Fashioned Four ingredients. That's the drink. INGREDIENTS: • 2 oz bourbon • ¼ oz demerara or simple syrup • 2–3 dashes aromatic bitters • Large ice cube • Orange peel, to garnish To make: Stir bourbon, syrup, and bitters with ice for a full 30 seconds (longer than feels reasonable — the dilution is part of the recipe). Strain over one large cube. Pinch the orange peel skin-side down over the drink so the oils mist across the surface, run it around the rim, and drop it in. Demerara syrup, two parts raw sugar to one part water, brings a toffee depth that plain sugar can't reach. Classic: orange peel only. Dressed up: add a brandied cherry alongside the peel for a little sweetness and color.
Speak Bourbon Like You Mean It THE WHISKEY AISLE READS LIKE A SECRET HANDSHAKE. HERE'S THE QUICK TRANSLATION. • Wheated: softer, sweeter, leans toward baked goods. • High-Rye: more pepper, more spice, more backbone. • Single Barrel: one barrel, one personality, quirks included. • Bottled-in-Bond: one distillery, four years minimum, 100 proof. • Finished: aged a second time in port, sherry, or rum casks.
The Manhattan The drink that built a century of hotel bars. INGREDIENTS: • 2 oz bourbon • 1 oz sweet vermouth • 2 dashes aromatic bitters • Cocktail cherry, to garnish To make: Stir everything with plenty of ice until the mixing glass frosts over, then strain into a chilled coupe. Garnish with a real cocktail cherry (dark, rich, worth every penny of the jar). Park the coupe in the freezer while you stir. A warm glass undoes thirty seconds of careful work in about a minute. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/P O RT L A N D M E
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maple pumpkin parfait
A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN
maple pumpkin granola
(Yields approximately 4.5 cups or 18 – ¼ C servings)
ingredients:
• 2 ½ C rolled oats • 1 C pumpkin seeds, hulled • ½ C unsalted walnuts, chopped • 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) • 1 Tbsp water • 2 Tbsp avocado oil or vegetable oil • ½ C pure maple syrup, divided into 2- ¼ C servings
• • • • •
2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray
pumpkin yogurt
(Yields approximately 1 C yogurt)
ingredients:
• ¾ C plain Greek yogurt of choice • ¼ C canned pumpkin puree • ¼ tsp cinnamon • ¼ tsp pure vanilla extract • 1 ½ tsp honey
granola directions:
1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated. 4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped
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walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.
We Turn Your Vision Into Reality
yogurt
directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed . Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairy-free and the honey can be swapped for pure maple syrup to make the dairyfree yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime!
Nate is a hard working, honest and diligent business person/builder. His pricing is fair and market based. His communication skills are outstanding. He and his team are excellent craftsmen and we are thrilled with the quality of the work.
Back Bay Builders is a locally owned residential and commercial construction company that has proudly served the greater Portland area since 2005. With over 20 years of experience, Back Bay Builders provides exceptional service throughout the life of the project, from planning through completion.
www.backbaybuilders.com | 207-232-1247
Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations. Website: alyssalavy.com Instagram: @alyssalavyrd
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l e v a r T
OCTOBER 2026
events A SELECTION OF UPCOMING LO C A L E V E N T S
with someone you trust OCTOBER 3 R D
Bike Fest at Rock Row Quarryside at Rock Row | 12:00 PM Gear up for a day of two-wheeled fun at Rock Row’s Bike Festival. Celebrate all things biking with a family-friendly afternoon designed for riders of all ages. Bring the crew, hop on your bike, and enjoy the festivities. OCTOBER 3 R D
Ringo Starr and His All Starr Band
AAA Travel Advisors can customize and curate a vacation especially for you. • Exclusive member-only offers and benefits • Knowledge and expertise to save you time, money, and hassle • Personalized customer service at your fingertips before, during, and after your trip
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Cross Insurance Arena | 7:30 PM Rock legend Ringo Starr brings his All Starr Band to Portland for his first-ever live performance in the city. The former Beatles drummer will be joined by an all-star lineup featuring Steve Lukather of Toto, Colin Hay of Men at Work, and more. Expect an evening of classic rock hits along with songs from Starr’s recent solo work. OCTOBER 11TH
An Evening with Erin French State Theatre | 7:00 PM Join Maine chef Erin French for an evening celebrating her food and bestselling memoirs. French will be joined by Abby Elliott of FX’s The Bear for a conversation onstage, with each ticket including a signed book. Doors open at 6 p.m. and the show begins at 7 p.m.
CALL: 866-883-4985 | CLICK: AAA.com/TravelHelp | VISIT: Your Local AAA Branch Certain restrictions may apply. Rates, terms, conditions, availability, itinerary, taxes, fees, surcharges, deposit, payment, cancellation terms/conditions & policies subject to change without notice at any time. Advance reservations through AAA Travel required to obtain Member Benefits & savings which may vary based on departure date. Not responsible for errors or omissions. Your local AAA club acts as an agent for cruise & tour providers. CST 1016202-80. To learn how we collect and use your information, visit the privacy link at AAA.com. ©2025 Auto Club Services, LLC. All Rights Reserved.
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PORTLAND POWER YOGA Strong Body. Free Mind. Full Hear t.
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Hair Salon, Head Spa & Trichology Clinic
A New Standard in Hair Care & Wellness Clinical Scalp Care, Evidence-Based Hair Loss Solutions & Professional Styling. Where science, expertise, and artistry come together to restore your scalp and help you love your hair again.
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visit PORTLANDSYMPHONY.ORG
events
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OCTOBER 15TH-17TH
Harvest on the Harbor Maine Studio Works Celebrate Maine’s culinary scene at Harvest on the Harbor. The threeday food and drink festival—which features Maine-made spirits, a lobster chef competition, and Maine OysterFest—brings together local chefs, producers, and seafood lovers for a delicious taste of the state. OCTOBER 24 TH
THE MUSIC OF
5K Fun Run at Allagash Brewing Allagash Brewing | 11:00 AM Bring some friends and lace up for a 5K-ish fun run at Allagash Brewing Company. Part of the 2026 New England Brewery Running Series, the untimed event welcomes runners and walkers of all levels for a scenic route, followed by a craft beer and celebratory post-race festivities. OCTOBER 3 0 TH
OCTOBER 10 l 7:00 PM • OCTOBER 11 l 2:30 PM Find yourself lost in the whimsical world of Hayao Miyazaki. At Merrill Auditorium, your Portland Symphony Orchestra brings the unforgettable music of Studio Ghibli to life. From My Neighbor Totoro to Spirited Away and more, experience the wonder and nostalgia of these beloved films through Joe Hisaishi’s iconic scores. Plus, join us October 10 at 11 AM for a special screening of Howl’s Moving Castle, free for concert ticket holders! Presented with the Portland Museum of Art at the Bernard Osher Foundation Auditorium, the screening will be preceded by insights from guest conductor Morihiko Nakahara.
TICKETS starting at $34*
Includes applicable service fees. Artists, dates and programs subject to change.
Thriller Throwdown 2026 Monument Square | 5:30 PM Get into the Halloween spirit as Portland’s beloved Thriller Throwdown returns to Monument Square. Watch a mob of costumed zombies take over the square to recreate Michael Jackson’s iconic “Thriller” music video, complete with synchronized choreography and plenty of spooky energy.
Want to be featured? G E T I N T O U C H AT CIT YLIFEST YLE .COM/ PORTLANDME
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22 Monument Square, Suite 300 Portland, Maine 04101 (207) 274-2500