M ay 2 0 1 7 4 1 DownTown Meaghan maurice New Port Dreamers upend downtown, the Old Port, and the waterfront. By Mike Schoch Not the usual suspects P ortland Public Market House is shuffling its roster dramatically. Af- ter 18 years, beloved cheesemonger Kris Horton has hung up her cheese knife. Stepping in to fill the void is Cafe Crêpe. “We do one thing, and we do it really, really well: sweet and savory crêpes,” says owner Lauren Brinkmann. Bar seating excites with views of the open kitchen space, where the staff deft- ly smooths and flips the batter over large hotplates. Extra seating at the window fac- es Monument Square. Crêpes are hot right now. Brinkmann runs another Cafe Crêpe location in Freeport and a food truck on Thompson’s Point. But the Market House venture is her biggest yet. “We’re so used to working in tight spaces. This feels huge.” Here’s a taste: The Roma features “mozza- rella, tomatoes, basil, olive spread, and pes- to.” Dare to feel sweet? The Cinnamon Bun startles with “cinnamon, sugar, and butter.” On the second floor, replacing Gran- ny’s Burrito, Sticky Sweet serves sweet rice treats that co-owner Ashley Dow learned to make while teaching in Thailand. The dish is simple–sticky rice paired with fruit and drizzled with Maine maple syrup. Another newcomer, Pho Co., is owned by husband-wife team Hoang and Chau Du Nguyen. The stand sells steaming bowls of soup along with spring rolls, dumplings, and rice dishes. Hoang says pho ramen has become a recent favorite. “We were the first place in Portland to combine these two popular dishes.” A block over from the market, Ports- mouth-transplant BRGR Bar is serving up grass-fed beef and boozy shakes in the space once inhabited by Margaritas Mexi- can restaurant. But this is no Happy Days diner. The lighting is subdued, and the space is industrial in style with a bright mural of a cheeseburger dominating the back wall. You could get a workout walk- ing laps around the enormous bar. Burgers We do one thing, and we do it really, really well: Sweet & savory crêpes. — Lauren Brinkmann