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PublishedApril 1, 2022
‘C’est cheese!’ New restaurant landing at Auburn-Lewiston airport
Dan Caron, renowned chef at The Green Ladle in Lewiston, is launching a new restaurant, The Cheesy Skillet, at the Auburn-Lewiston Municipal Airport this month, with more to come.
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PublishedMarch 27, 2022
Burnt Ends Barbecue opens in Lewiston offering ‘the epitome of comfort food’
'Everything ... we do is about that down-homey-style enjoyment of a meal,' says owner and head chef Kevin Cunningham.
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PublishedMarch 9, 2022
Hometown Soup & Salad opens on Lisbon Street in Lewiston
Owners Stefanie and Stephan Pike of Turner also operate Hometown Nutrition.
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PublishedFebruary 27, 2022
As more breweries open their own kitchens, tasting rooms are getting tastier
To stay competitive and keep customers happy, more Maine breweries are offering full menus of food made in-house.
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PublishedFebruary 18, 2022
Maine CDC warns of potentially tainted infant formula
No cases of illness have been reported in Maine, but some of the affected formula was distributed to the state.
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PublishedFebruary 7, 2022
Lewiston-based Sam’s Italian Foods is sold; new owners say no changes planned
The 83-year-old business was acquired by a venture capital firm with the intention of becoming employee owned.
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PublishedFebruary 2, 2022
Five Guys restaurant opening in Auburn this summer
Center Street will be the popular burger restaurant's seventh Maine location.
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PublishedFebruary 2, 2022
Holy Donut to close its store on Minot Avenue in Auburn
The company says it's working to sublease the space so it "can immediately transition to a new, occupied storefront."
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PublishedFebruary 1, 2022
New Common Grounds Cafe opens at The Root Cellar in Lewiston
• Which local town made Maine's Hottest Towns of 2021 list for home sales?
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PublishedJanuary 19, 2022
From food truck to restaurant, Le Mu Eats spills the dish
Le Mu Eats has made a new home for itself on Main Street. From a food trailer to cozy quaint restaurant lined with shelves of dried flowers, plants, and cactus, co-manager Elise Sengsavang talks about how the transition has been, the story behind their scratch-to-ready foods, and the details behind choosing the décor.
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