2018 marks the 10-year anniversary of Maine Restaurant Week, when practically every res- taurant in town offers multi-course menus at fixed prices. It’s the deal of the year, so be sure to grab reservations in January or Febru- ary. mainerestaurantweek.com 2-3 SUNAANA SUNAANA winter festival returns for its second year, this time stretching into a two- day event. Jam-packed with music, art, craft beer, spirits and local food, it’s one of the most eclectic events of the year at Brick South, Thompson’s Point. sunaana.com 4 Coffee and Dessert Pairing Get your sweet on at Coffee By Design! Fea- turing signature desserts from some of the city’s best restaurants and plenty of caffeine, there’s no better way to shake off the winter doldrums. coffeebydesign.com 6 Maine Brew Fest Spring Session Taste over 100 craft beers and ciders at the spring session of the Maine Brew Fest. Tak- ing place at Sunday River’s South Ridge Lodge, it’s the perfect way to wind down after a day on the slopes. sundayriver.com 11 Spirit Quest A self-guided walking tour through the Old Port and Arts District, Spirit Quest takes guests on a journey to taste the best cock- tails and paired bites the city has to offer. visitmaine.com 14 7th Annual PSO Wine Dinner Featuring wine from the Blue Danube Wine March Hungry Eye 48 p o r t l a n d monthly magazine meaghan maurice Mainers love our lobster year-round, but there’s something about the delectable lobster roll that feels exclusive to summer–until now. Enter Highroller Lobster Company, which opened its cherry-red doors on 104 Ex- change Street in December 2017. The jump from sidewalk cart to sit-down eatery was somewhat spontaneous. “Initially, a permanent space was not the dream at all,” co-owner Andy Gerry says. “We had a lot of tourists who’d seek us out, thinking we were a restaurant. And the local demand keeps getting higher and higher.” The new space, a cheerful red- and-white refuge complete with old-school booths and an industrial bar, enables High- roller to serve up fun and fresh fare featuring Maine’s favorite crustacean all year long. “We think of our food as the everyman’s lobster,” Gerry says. “A lot of places put lobster on a pedestal, but we have fun with it.” Dishes like the lobster cheese crisp taco and the lobby pop (a seafood version of a corndog) have an almost cult-like following among Portland residents. Of their decision to open a brick-and-mortar spot, Gerry declares, “Lobster rolls are no longer seasonal.” The once gaudy exterior of 3 Buoys on Washington Avenue now stands whitewashed and empty, awaiting its reincarnation as Bob’s Clam Hut. It’s been all quiet on the eastern front since owner Mi- chael Landgarten announced plans to expand beyond Kittery a year ago. “We’re definitely still coming to Portland,” says Landgarten. “We’ll open in April or May. It’s going to be an urban Bob’s. We’re going to sell classic favorites like lobster rolls and fried clams but there will be more of a late night feel.” Migrate south for The Commissary in Scarborough, owned and operated by Bite into Maine, one of Portland’s original food truck success stories. “The Commissary was the working kitchen for our trucks,” says co-owner Sarah Sutton. “We wanted to have the capa- bility to work year-round, so we opened it up to customers.” The venue is modest–a take- out counter and 12 dining seats–but their menu has grown. “Guests can enjoy our famous lobster rolls, plus grown-up grilled cheese and chowder.” Keep your eyes peeled for the long-awaited arrival of Maine Lobster Shack, which has teased its arrival on 425 Fore Street since 2015. There’s no official opening date as yet, but CFO Michael Michalski is currently working with contractors to convert the 1,800-foot space that sits next to Gelato Fiasco. The delay may have to do with tax deposit issues in California by Old Port Lobster Shack owner Russell Deutsch, a Mainer who is California-based. –By Madison Andrews “It’s going to be an urban Bob’s.” –Bob’s Clam Hut owner Michael Landgarten