Ruby’s shifting to Congress Road, launching new French idea
Jan. 25—In style brunch spot Ruby’s West Finish is shifting to Congress Road subsequent month, the place the restaurant will launch a brand new French-forward idea and in addition keep open for dinner.
Ruby’s co-owner Corrinna Stum mentioned she expects to open at 642 Congress St. — the area previously occupied by Ada’s Pasta — by mid- to late February. Within the meantime, Ruby’s final companies at 64 Pine St. might be this Thursday by way of Sunday, from 8 a.m. to 2:30 p.m.
Stum mentioned the method for the menu on the new venue, which might be open for brunch, lunch and dinner from 9 a.m. to 9 p.m., is “Maine rooted, French impressed.” She mentioned Ruby’s Chef Garret LeClair is designing a menu that features such French classics as cassoulet, duck confit and coq au vin, an array of croque-style brunch sandwiches, and a smattering of French-Canadian choices as properly.
“I do not wish to say an excessive amount of but, however I can positively say there might be some surprises, one thing somewhat bit totally different from what Portland has already seen from Canadian French-inspired meals,” Stum added, hinting {that a} north-of-the-border dish that includes goose would possibly turn into a Ruby’s staple.
Along with LeClair, barista Ally Shannon has curated a French-style espresso program for the brand new Ruby’s, whereas newly employed baker Nee-Nah Corridor will put out assorted French pastries.
The brand new Ruby’s location can seat about 40 inside — together with some selection perches at a chef’s counter overlooking the open kitchen — with a further 30 company on the patio.
Stum mentioned she and husband/co-owner Matt Stum determined to take Ruby’s in a decidedly Francophile path as a result of they’d come to really feel French delicacies is under-represented in Portland. “Outdoors of Petite Jacqueline — which is completely improbable — there is a void available in the market,” she mentioned.
ROSELLA COMING TO KENNEBUNK
New York Metropolis’s celebrated sustainable sushi bar Rosella will open a second location in Kennebunk’s Grand Resort in Might.
The opening of the brand new Rosella, overseen by the Kennebunkport Resort Assortment, will deliver upscale sushi and multi-course omakase menu choices to Kennebunk. The unique Rosella in Manhattan’s East Village landed on Esquire’s 2021 greatest new eating places record and has been extensively lauded for its dedication to avoiding overfished species, abiding by suggestions from watchdog teams just like the Monterey Bay Aquarium Seafood Watch and utilizing regionally sourced components each time doable.
For a sneak peek of Rosella’s meals, Kennebunkport’s Ocean restaurant on the Cape Arundel Inn & Resort will host Rosella pop-up dinners on Thursday, Feb. 23, and Friday, Feb. 24, from 5 p.m. to eight:30 p.m. every evening. Rosella Kennebunk’s Chef Matt Kramer will collaborate with Ocean’s Government Chef Peter Rudolph to design and execute the dinners.
Reservations for the pop-up occasions could be made on-line.
MONKFISH STEW MAKES GOOD FOOD FINALS
The Maine Coast Fishermen’s Affiliation’s monkfish stew has been named among the many nationwide finalists for the 2023 Good Meals Awards.
The stew — developed to fight native starvation and lift funds for the affiliation’s meals safety applications — was chosen from amongst greater than 1,750 submissions to the West Coast-based Good Meals Awards.
The awards’ tasters lately whittled down the contenders to 359 finalists, in classes together with beer, charcuterie, cheese, chocolate and fish. Different Maine Good Meals Awards finalists this 12 months embody Maine Beer Firm, Liquid Riot Bottling Co., Bixby Chocolate, Bard Espresso, Dean’s Sweets, Ragged Coast Sweets, Gulf of Maine Conservas and Smithereen Farm.
Proceeds from the monkfish stew gross sales have straight supported native fishermen and the Maine Coast Fishermen’s Affiliation’s Fishermen Feeding Mainers program for the reason that product launched about two years in the past. In that point, this system has donated greater than 650,000 seafood meals to over 60 neighborhood teams from Millinocket to Kittery, and stored greater than 15 boats fishing for sustainably harvested native seafood.
The winners might be introduced on April 21 on the Good Meals Awards Ceremony in Portland, Oregon.
NEW GRAUBART COOKBOOK
Maine summer time resident Cynthia Graubart is popping out with a brand new cookbook, “Zucchini Love,” this Might.
The James Beard Award-winning creator of “Blueberry Love” and “Strawberry Love” — all by Storey Publishing — Graubart this time units her sights on the enduring summer time backyard surplus veggie.
“Zucchini Love” gives 43 recipes for zucchini-centric breads, salads, soups, stir-fries, lasagnas and extra, similar to Lemon Glazed Zucchini Bread, Pesto Zoodle Bowls, Zucchini Breakfast Bars, Sausage Stuffed Zucchini Boats, and Zucchini Fudge Brownies. The brand new ebook goes on sale Might 23.