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Wolfpeach planning opening in 2021
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According to the Camden town office, here are more changes to downtown:
Liberty Graphics, a long-standing T-shirt printing shop that has been around since the 1970s, moved to 13 Mechanic Street.
Wooden Alchemy, a wood art store, moved from Rockland to 19 Elm in Camden.
Oyster River Winegrowers, a small, farm winery in Warren, opened a retail and tasting room at 31 Elm Street.
Edward Jones, the financial advisor firm, opened a second office at 87 Elm Street.
Jessie Tobias Design, an interior design and staging firm, opened a send retail location at 24 Bayview Street.
Creative Creations4U opened at 47 Bay View St in Camden opened in early May as a way to showcase handmade Maine crafts and art.
The Wrap: Openings, reopenings and renovations
Camden pop-up serves smoked eel dirty rice, Portland restaurants reopen, and a second helping of Maine recipes.
Photo by Gabriela Acero
If you are headed up Camden way soon, check out Dickie Steels’ BBQ, a pop-up (for now) located in the former Drouthy Bear spot at 50 Elm St. The Scottish pub closed last spring, and Derek Richard and Gabriela Acero bought the building to open their own restaurant, a chophouse to be called wolfpeach. The couple hopes to open wolfpeach in November, but until then they are cooking Texas-inspired BBQ takeout from noon to 7 p.m. Saturdays and Sundays.
CAMDEN Restaurants operating in a pandemic have had to make enormous changes in order to stay afloat. Gabriela Acero and Derek Richard, a couple featured in our recent story “
wolfpeach, a new chophouse with a Maine twist, to open in Camden,” have reviewed their original restaurant plans under these circumstances. Their restaurant, wolfpeach, has not yet opened. Instead, they have decided to kick off their grand opening this spring as a barbeque joint until the industry inches back to normal.
“We knew that wolfpeach wasn’t going to work without doing indoor dining,” said Acero. “Originally, we planned on offering wolfpeach’s food as a take-out model, but we decided it would be more practical to offer modified barbeque takeout as a temporary placeholder until we feel it s truly safe to open for indoor dining.”
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