Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108 Page 109 Page 110 Page 111 Page 112 Page 113 Page 114 Page 115 Page 116 Page 117 Page 118 Page 119 Page 120 Page 121 Page 122 Page 123 Page 124 Page 125 Page 126 Page 127 Page 128 Page 129 Page 130 Page 131 Page 132 Page 133 Page 134 Page 135 Page 136 Page 137 Page 138 Page 139 Page 140• 630 Forest Ave Portland,ME 04101 • 800.773.4154 • www.phoenixstudio.com • Custom Designs, Restorations and Repairs, Windows, Doors, Lighting, Kitchen and Bath, Fusing, Painting, Sandblasting, and more... Custom art glass for any application. Operates Monday – Saturday | Free Wi-Fi and USB for Charging | gpmetrobus.com A fresh new way to get around has blown into Southern Maine – the new METRO BREEZ . Whether you’re commuting to work, school or just taking a trip for fun, the METRO BREEZ is the convenient and affordable way to get there with ease. The New Express Service Connecting Freeport, Yarmouth, Falmouth and Portland. Now, hitting all my faves is a breeze. Metropole 58 p o r t l a n d monthly magazine Meaghan Maurice could lead you to think this is just another generic Tex-Mex spot. Don’t be fooled. Their menu is small and traditionally prepared. Tacos are served with cilantro and wedg- es of fresh lime, rather than dollops of sour cream and cheese (three for $9). The steak and vegetables are cooked and seasoned to perfection in every dish.SmarlinGerman,17, thecharismaticseniorfromScarboroughHigh Schooltakingcustomersordersonthetruck,is a recent convert: “My mom talked to Isle and Juan to get me this job. I was never really inter- ested in Mexican food before. Then I tried this andIwaslike…damn.” First on the scene T hese days, a trip to One Industri- al Way or Thompson’s Point is in- complete without indulging your appetite at one of the numerous brightly col- ored food vendors parked there, so it’s hard to believe food trucks were illegal in this city until 2012. In Boston at the same time, where the food-truck scene was booming, three college kids from Maine wanted to see a slice of the action in their home state. Brothers Max and Jack Barber, 21 and 23, and friend Ben Burman, 23, from Cape Eliz- abeth, began lobbying the City of Portland to lift restrictions on food trucks, eventual- ly succeeding in obtaining a permit to sell their gourmet burgers from a food truck. Back then, there were only eight licensed food trucks operating in the city. Four years later, Mainley Burgers has stood the test of time and now includes two trucks and an ice-cream-sandwich cart. “In summer we’re all about the truck, but come Labor Day it’s back to studying,” says younger brother Max Barber. “In the fall I’m heading back for my senior year at Bab- son College. All our staff are high school or college kids.” Don’t let their youth fool you; these guys have big plans: “We actually just signed the lease on a real brick-and-mor- tar restaurant,” Barber says, his enthusiasm palpable. “It’s going to open in Cambridge, Massachusetts, but it’s going to have a real Maine flavor. Our most popular burger is the The Mainah ($7.50, featuring crisp green apples, ground beef, and sharp cheddar). It’ll be a staple of the menu. Even the interi- or will have a Maine theme.” The owners of El Corazon are well known and well-loved by the 9-to-5 crowd that arrives in droves for their lunchtime fix of authentic Mexican fare. The truck