Maine's food and dining industry is experiencing a wave of exciting changes and new openings. From bakery expansions to restaurant closures, the state's culinary landscape continues to evolve. Among the notable developments are the launch of Cafe Grazie in Rockland, the closure of Badger Bagels in North Yarmouth, the reopening of Dizzy Bird in Lisbon, and the opening of several new eateries across different towns. Each establishment brings its unique offerings, reflecting the diverse tastes and preferences of local communities. Additionally, there are plans for future expansions and innovative concepts that promise to enhance the dining experience for residents and visitors alike.
In Rockland, two entrepreneurs, Marcy Taubes and Marjory Sweet, are set to unveil Cafe Grazie, a multifaceted venue combining a bakery, café, and market. Located at 148 Main Street, this space will serve as a hub for community gatherings and creative opportunities. The duo’s previous experiences in farming and baking, along with their time spent living and working in Italy, have inspired them to create a place where locally sourced ingredients blend seamlessly with Italian flair. Visitors can look forward to enjoying breakfast, lunch, artisanal coffee, pasta dishes, and seasonal treats. Since fall, renovations have been underway to transform the former Wiggins’ Meat Market into a warm and inviting spot, with an anticipated opening in late spring.
Meanwhile, Chris Franklin, owner of Badger Bagels in North Yarmouth, has announced his decision to close the business. Over the past two years, Franklin crafted over 55,000 gluten-free bagels using high-quality ingredients, catering to a growing market demand. Despite the robust interest, he chose to step back to focus on land conservation work. This shift marks the end of an era for Badger Bagels but opens up new possibilities for Franklin’s career path.
Another noteworthy development comes from Lisbon, where Tom and Barb Peacock are reviving Dizzy Bird. After closing temporarily at the end of 2024, they have restructured the business and plan to reopen on February 27th. The new iteration of Dizzy Bird will offer takeout and delivery services on Thursdays, Fridays, and Saturdays. Customers can expect elevated comfort foods such as shepherd’s pies, Thanksgiving pot pies, and chicken pot pies in various sizes, all prepared with care and attention to detail.
Lewiston is also seeing fresh additions to its dining scene with Two Mom’s Diner. Desaray Hayes and Jess Hoyt are preparing to welcome guests by the end of February. The diner aims to cater to diverse dietary needs, including gluten-free options. Mary Graziano of Grazi to Go will contribute her expertise in gluten-free baked goods, ensuring a wide range of choices for patrons. Meanwhile, in Fort Fairfield, Heather Prouty and Janice Walsh have recently opened Rolling Pin Bakery. Since December, they have been delighting customers with a variety of baked goods and are already planning to expand into larger premises to include breakfast and lunch services.
Wiscasset now boasts Hen’s Meat Market, owned by Matt Cressey and Miranda Rumery. Opened in late December, this market offers a selection of locally sourced meats, eggs, and other products. Customers can choose from beef raised in Albion, poultry from Warren, pork from Cressey and Rumery’s farm, and more. Operating from Wednesday to Sunday, Hen’s Meat Market provides a convenient and sustainable shopping option for meat lovers.
In Brunswick, the Sicilian-inspired Pomelia restaurant has just opened its doors, adding another international flavor to the town’s dining options. Lastly, Rooted Heart Cafe in Buxton has introduced itself to the community earlier this month, further enriching the region’s culinary diversity.
The dynamic nature of Maine’s food and dining sector showcases the creativity and dedication of its entrepreneurs. These new ventures not only bring fresh flavors and experiences but also foster a sense of community and connection. As each establishment finds its place, residents and visitors alike can look forward to exploring a vibrant and ever-evolving culinary landscape.