The Wrap: Goodfire Brewing opens this week in Freeport

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A bartender pours a draft from one of 24 taps at the new Goodfire Brewing site in Freeport, which opens this weekend. Photo courtesy of Goodfire Brewing

The highly anticipated Goodfire Brewing location in Freeport is set to open on Saturday, with a full kitchen run by alumni of Portland’s prestigious restaurants.

The new 5,000 square foot Goodfire Tasting Room and Kitchen at 180 South Freeport Road, seats nearly 100 people indoors, with a total seating capacity of approximately 150 outdoors and indoors. week – is 1,500 square feet, with capacity for approximately 90 customers.

Owners David and Julia Redding have been working on a complete renovation of the Freeport building on Route 1 which once housed the Conundrum wine bar and El Jefe, a taco bar.

“We are thrilled to restore this corner in Freeport for the community,” said David Redding. “We live in Freeport now, so I feel doubly invested in this.”

Goodfire hired Ben Christie, former head chef at Hugo’s, to run the kitchen, along with sous chef Colin Kennedy, previously sous chef at Leeward. Additionally, Redding has hired former Honey Paw general manager Kevin Nelson as general manager of the Freeport site.

Despite the refined firepower of the new staff, Redding said Goodfire’s menu will be “high quality, casual without being too fancy”.

The menu has simple categories like starters, sandwiches, wings, and salads, though the entrees themselves seem to stand out from standard pub fare. Some wing flavors, for example, include tamarind and habanero, gochujang barbecue, and honey miso mustard, while pork rillettes are served with apple mostarda and fried with a crispy coating. .

“We think this will help create a new enclave north of the city for tourists to come and visit,” Redding said.

Plus, the Tasting Room in Freeport has 24 taps at the bar, twice as many as Goodfire in Portland. Redding said six of the taps will pour cocktails on tap, six will pour wine and Goodfire beer will pour from 10, with the rest reserved for “guest beers”.

Goodfire in Freeport will be open Tuesday through Sunday from noon until at least 9 p.m.

BOTTO’S BAKERY IS MOVING TO WESTBROOK

After 70 years on Washington Avenue, local institution Botto’s Bakery is moving to space in Westbrook that gives them an additional 5,000 square feet to boost production.

Botto’s signed a lease for a 14,000 square foot space at 5 Karen Drive. The third-generation bakery will move into the new space by April.

Botto’s produces approximately 4,000 loaves of bread and 100,000 rolls from its Portland location. Company officials have estimated that the new space should allow them to manufacture 25% more products.

“It was either about expanding or downsizing, and going back didn’t make sense,” said Steve Mathews, vice president of Botto, who started working full-time in the bakery. family in 1983. environment for a great team, and now there is a plan in place for the next generation.

The Boulos Company listed Botto’s original location on Washington Avenue for $1.2 million.

REOPENING OF THE SWEETCREAM DAIRY

Biddeford’s beloved ice cream shop, Sweetcream Dairy, is planning a grand reopening this month to mark its long-awaited move to Main Street.

At more than five times the size, the new 1,600 square foot space at 128 Main Street dwarfs Sweetcream’s original 300 square foot location in the nearby Pepperell Mill. Sweetcream hosted the Main Street Opening Event on Saturday, November 26 from 12 p.m. to 8 p.m.

The dairy had worked in the factory building for six years, until it left the space last December.

Almost a year in the making, Biddeford’s Sweetcream Dairy has moved to Main Street and will hold a grand reopening on Saturday November 26th. Photo courtesy of Sweetcream Dairy

“We feel like we’re in a palace now,” said Jacqui DeFranca, co-owner of Sweetcream with her husband, Jonathan Denton. DeFranca said the new location offers major upgrades like a full kitchen and walk-in freezer space that Pepperell’s location didn’t have.

The extra freezer space alone will allow Sweetcream to churn and store approximately 500 gallons of ice cream at a time, five times more than before.

Before encountering the same delay issues and supply chain shortages that plague restaurant and grocery store openings everywhere, Sweetcream had hoped to open on Main Street last May. “Which just seems laughable now,” laughed DeFranca.

In addition to their popular homemade ice cream, the new location’s menu will include homemade soda-based ice cream floats. DeFranca said they plan to have a cranberry soda on hand for Nov. 26 made with cranberries from Gray Beaver Bog in Kennebunk.

The new space can accommodate up to around 32 people, with 15 seats. DeFranca said she and Denton haven’t set their hours yet, but expects Sweetcream to likely be open Wednesday through Sunday.

MORE THANKSGIVING DINNERS

Here are some other restaurants offering festive meals on Thursday, November 24:

Natalie is at the Camden Harbor Inn, 83 Bay View St., Camden, serves a five-course meal for $107, with wine pairing for an additional $87. Call 207-236-7008 for reservations. For a very special Thanksgiving, the Inn also offers a Maine Thanksgiving Package, which includes a two-night stay and holiday meal at Natalie’s. Prices start at $467 per person.

Front of dock336 Fore St., will be open Thanksgiving Day, with specialties such as a turkey sandwich, fall poultry sandwich and “turkey pizza,” from $12.95 to $14.95 $.

Harraseeket Inn, 162 Main St., Freeport, offers its Grand Buffet. Prices are $139 per person plus tax and tip, $49 for children 5-12 years old.

MK Kitchen2 School St., Gorham, serves a three-course dinner for $55 from 1-5 p.m. Book online.

sea ​​glass40 Bowery Beach Rd., Cape Elizabeth, offers a three-course dinner from 1 p.m. to 7 p.m. Find more information or book a table online.

Verbena103 Ocean St., South Portland, offers a $50 three-course menu with vegan options.


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