Porthole restaurant license#

It isn’t always available, but don’t hesitate to ask when you arrive. While the standard roll is undoubtedly a favorite, you may be interested in trying a deep-fried lobster roll, which comes out on a stick. Also, it features a very thin spread of mayonnaise and a generous serving of lobster meat. The classic lobster roll comes on a grilled hot dog bun. You might not have a view of the water from Susan’s Fish-n-Chips, but it’s one restaurant that serves the best lobster roll in Portland Maine. You can enjoy your delicious lobster roll with a gorgeous view, looking out over the water from Chandlers Wharf.

The lobster roll itself is simple perfection - claw and tail meat right out of the local harbor paired with a touch of butter and delicious bread - it is easy to see why Portland Lobster Company has some of the top-rated lobster rolls on the Southern Maine Coast. The lobster meat is sweet, buttery, and robust. If delicious Lobster is what you are after, look no further than Portland Lobster Company, usually shortened to PLC. Bite Into Maine | photo via fit_foodie24 Portland Lobster Company This entry was posted in News From the Hill by Munjoy Hill News.

Porthole restaurant license#

It has received its liquor license as well. The Porthole is open seven days a week, three meals a day. “Opening this landmark restaurant wasn’t on my bucket list, but I made the decision very quickly after Keithley closed last year.” “There is so much waste in restaurants these days.” he said. Macgowan said one of his priorities is to serve healthy size meals. Brochu formerly was a sous-chef at the Black Point Inn and has worked in Boston as well. Now it’s polished,” the soft-spoken Brochu said. It’s his job to slowly introduce customers to a new idea about food – it’s not the same old burger and fries that it used to be. I sought out artists, because I’m an artist and I know what artists can produce,” he said. “Some we hired are students at MECA studying design and painting. Brochu is responsible for making certain that everything in the kitchen runs smoothly.īrochu and the chef Jesse Poirer, hired ten people for the kitchen. But all the fresh produce comes from within a 400 mile radius of Portland. Neil Brochu, the chef-du-cuisine, explained that as the season progresses the chef will change the ingredients used in salads.

All the fresh produce came together to create a bouquet of tastes highly recommended. MHN.com was immediately impressed by the presentation it was a colorful work of art the likes of which can’t be found anywhere around here for such a reasonable price. MHN.com ordered a veggie salad for $6.00 for lunch today.

The Porthole has been completely rennovated, and has retained its rustic, waterfront charm. However, the then owner Oliver Keithley shut it down permanently late last fall because he believed he could not overcome the negative publicity that resulted. The Porthole was reopened within several days. It is widely believed the reopening was due to political pressure from city hall. It was a move that many say should have happened years ago.However, the city overruled Sturgeon’s decision. Last September, the city’s health inspector closed it down for failue to pass inspection due to numerous serious health code violations. Although he has never been a restaurant owner and never expected to, it was the natural thing for him to do following the closing of the original Porthole late last year. I love to go out to restaurants, critique them and basically figure out what I’d do differently,” said Ken Macgowan, at his recently opened Porthole Restaurant on Custom House Wharf earlier today. Neil Brochu, chef-de-cuisine: “One of my jobs is to create old favorites here in a new style.”