Like a zoo for alcoholic beverages, Tully's Beer & Wine gathers thousands of exotic specimens from around the world in one convenient spot. Specialty beers crowd shelves, and a 40-foot 16-door cooler chills imports and craft beers alike. The rainbow of suds ranges from the chaff-brown of Rogue Voodoo Doughnut Maple Bacon Porter with smoked malt and applewood bacon to the sunny hue of Ommegang’s witte, a Belgian-style ale in which citric notes and coriander gleam.
In addition to the selection of more than 700 beers, 1,000 wines from around the world are arranged by region or varietal for quick perusal. The ranks of colorful labels hint at grapes from Italy, California, and France. The Argyle Nuthouse pinot noir, for example, seems to spill fistfuls of fruit that have consistently earned it rankings in the 90s from _Wine Spectator. The shop also stocks beer glasses, bottle openers, and T-shirts, and inside five cigar humidors, guests experience what it was like to sniff Winston Churchill's hair.
The sleek, dark wood floors and vibrant orange walls inside Juicy Roots complement the cafe's natural, earthy cuisine. A gallery of vegan foods includes veggie-stuffed wraps, hearty soups, kale-and-bean salads, and a rotating selection of raw cookies and sweets. Even the fresh squeezed juices and smoothies are dairy-free, unless blended with creamy Greek yogurt.
The smell of chocolate, peanut butter, and caramel wafts down from the second floor of the Attrezzi store. A shop within a shop, Chocolate Chic sells chocolates and gourmet sweets, all handmade onsite. Decadent and memorable, the sweets put ordinary candy bars to shame, causing them to sneak back into the plastic wrappers from whence they came. Handmade peppermint patties, toffee, peanut-butter cups, and fudge showcase the versatility of cocoa, and chocolate-covered bacon and cave-aged cheese wrapped in dark chocolate combine savory and sweet flavors. In addition, a selection of locally made candies, including sea-salt caramels and taffy, rounds out the sugar-filled shelves.
Quick, quick, slow. Quick, quick, slow. It seems that every dance lesson starts the same way. Students are told, "These are the steps," "Move to the beat," and "Never breakdance on wet cement." But unwilling to settle for the minimum, Seacoast Ballroom helps dancers see beyond getting their feet to move in the right direction. Its founder, Frederick Dunn, strives to inject dancers with grace and musical expression to help them feel dance for what it is?an art form. Its classes range in difficulty from beginner to competition level, and cover a variety of ballroom styles. Solo dancers or couples can strut through a tango, shimmy their hips in salsa, or effuse elegance through the Viennese waltz.
The food at Mediocre Deli & Pub isn’t mediocre; in fact, it’s “well above mediocre” according to the Portland Press Herald, which added that its unique name is “a badge of deli confidence, eye-catching and ironic.” Owner Aaron Plourde and his wife Cindy may have a sense of humor about the deli’s name, but his deli’s food is downright serious.
They stock their sandwich station with five kinds of cheese and a huge variety of fresh breads. Design-your-own pizzas heap savory meats, cheeses, and veggies atop freshly made crusts. They also dish lighter eats, such as salads, kids' meals, and Maine-style italian sandwiches.
Distiller Ned Wight can trace his heritage through a long line of distillers, starting with his great-great-great-grandfather John Jacob Wight, who ran the Sherwood Distillery in Hunt Valley, Maryland in the 1850s. The family business shuttered in 1958, and the legacy seemed lost to the annals of time. That is, until Wight?a former brewer at Allagash Brewing Co.?moved the operation and opened New England Distilling in Portland. Wight has filled his distillery with a blend of new and old-fashioned equipment, from a custom-built traditional copper pot still to barrel racks salvaged from his ancestral distillery.
Wight's spirits, like his distilling process, are an exercise in creative fusion. Each spirit's unique flavor comes from New England grain combined with recipes from around the world. This trio of craft spirits includes Gunpowder Rye, a spicy Maryland-style whiskey caramelized in the copper pot still, Ingenium Gin, a Dutch-style sipping gin made with exotic Southeast Asian botanicals, and Eight Bells Rum, crafted with Caribbean molasses and aged in bourbon barrels. Their unusual characteristics?and Wight's unorthodox operation?have earned praise from publications such as Maine Magazine.