Buy Tickets: 207.774.0465 www.portlandstage.org 25A Forest Ave, Portland, ME TM TM TM PORTLAND Our City… …Your Way! (207) 775 - 4339 • portlandmagazine.com SUBSCRIBE TO New England’s North Star M ay 2 0 1 7 3 7 “With Chateaubriand, where you use the best filet of tenderloin, it’s an expensive item that you don’t get so much profit from. But what you do deliver is value.” Really, what’s a memory worth? F ore Street offers a peppermint Baked Alaska from its bag of tricks. It’s most likely to appear in the summer, virtually without warning, a surprise. For a place already famous for its open-grill fire, it’s no big deal. “We just brûlée the marsh- mallow.” Could I also order the rum baba flaming? The busy staffer hangs up before I could hear the answer. The Harraseeket Inn in Freeport had Bananas Foster on the menu last spring. According to the restaurant staffer we spoke to, we’ll have to wait for summer to see if there’s a second act. Torch Song It’s not just food that’s being re-ignited, my fellow raconteurs. Flaming cocktails are lighting up the Hunt + Alpine Club. And at Crooners & Cocktails on 90 Exchange Street, “we have the Dean Martin Flame of Love,” says Rachael Joyce, general manag- er and bartender. “It’s a Stoli martini: three ounces of Stoli chilled with a ’chino cher- ry rinse and finished with a flamed orange peel. A simple, clean cocktail. We do the flaming right here at the bar. If a customer asks, we’ll do it tableside!” But there’s got to be a morning after. Following your long night’s journey in- to day, there returns everyone’s excuse for drinking at noon, brunch. Established 120 years ago, brunch is on fire, too. [Some MadisonGouzie,covermodelandownerofTheMarshmallow Cart,usesatorchtopreparehissignatureroasteds’mores.