hungry eye Hungry Eye 36 p o r t l a n d monthly magazine clockwise from left: suzie st. pierre, ISa; courtesy of respective chef/restaurant Chef Isaul Perez of Isa serves up the deep with his Octopus Stew with Potatoes, Olives, Capers, and Smoky Guajillo Peppers front cover of this issue of Portland Monthly. Come take the cook’s tour. We’ll show you the newest spots in town, do a little sightseeing along the coast, and serve up some loving dishes of nostalgia. Portland Ch-ch-ch-ch-changes Every time we turn our heads, a new bar, res- taurant or cafe sets up shop. Some turn out to be flashes in the pan, while others fit like a glove. The Portland waterfront is looking at yet an- other shake-up come summer 2019. A 200-seat Luke’s Lobster is in the works at 60 Portland Pier. Luke Holden, originally from Cape Elizabeth, announced plans for the Portland edition of his chain restaurant in December. You know the parking’s going to be exciting. Off peninsula, an East Deering pizza joint changes hands and is in for a facelift. The now closed Angelone’s on Wash- ington Avenue is being transformed by Steven Quattrucci and Neil Rouda. Quattrucci, known for his Back Bay Grill, plans to reopen the former An- gelone’s location as Monte’s Fine Foods, a specialty food market. G race Restaurant will undergo a conversion in the new year. In November, owner Anne Verrill announced that she would be ending full dining service at the start of the new year. “We have decided it is time to concentrate on events exclusively, and to that end, we will continue booking seamlessly and under the same management,” Verrill writes on Facebook. With chef Adam Flood heading the kitchen, Grace opened in 2009 in the former Methodist church, built in 1856, on Chestnut Street. Commercial Street might look a bit less rosy with Rosemont Martket’s doors closed. Emily Smith, marketing manager and produce department head, says the decision didn’t come easily or quickly. “We remain grateful for the many close relationships we formed with our customers there, but rising rent led us to make the difficult choice to close.” But a Portland loss is a Falmouth gain here. “We’re very excited to bring Rosemont’s neighbor- hood-market spirit to Falmouth later this winter.” Barbecue fans were disappointed to learn that Johnny St. Laurent’s return to Portland would be short-lived. The Uncle Billy’s pop-up opened in April at 539 Deering Avenue, and it was soon announced that a permanent loca- tion was in the works. But the pop-up restaurant closed abruptly, and plans for brick and mortar were pulled. As it goes in Portland, one restaurant clos- es a heartbeat before another swoops in to sign the lease. Bird & Co., a Mex- ican eatery, owned by Jared Dinsmore and William Dowd, will heat up the same spot this winter. The Old Port is a little sweeter this new year with the opening of Gross Confection Bar. Pastry chef Brant Dadaleares raised over $35K to launch his dessert bar at 57 Ex- change Street, where sugar fiends can revel in all their glory. Bringing even more flavor and camarade- rie to Portland is Eaux at 90 Exchange, with its “soul & provisions” by chef Evan Richard- son from Shrimp & City Grits to Gumbo. “We have a community dinner every month which we schedule up to four months in advance,” Richardson says. “This includes a collabora- Shop Shots Candid photos taken straight from the grill by the chefs themselves. Chef Damian Sansonetti always surprises with the blind tasting menu at Piccolo. Pictured are Sardines and Swiss Chard.