The new Bramhall Pub is a wonderful subterranean lair of a pub. Filled with shadowy nooks and candlelight. Just perfect for drinking a lazy afternoon away with friends or perhaps an assignation. Located beneath one of Portland’s many artists colonies the crowd is bound to be interesting. On the drink side they have a solid beer collection and a huge alcohol selection. The cocktail list is still in development but their seasoned bar staff is more than capable of matching drinks to anyone’s taste. The menu is smallish, but very good. Thin potato crisps with or without toppings, a wonderful pork sandwich and the soon to be famous sous vide bacon burger.
Now under construction on Cross Street, Rhum will be a refined take on Tiki with a distinctly Portland, Maine flavor. Elegant, modern translations of classic Tiki dishes will be bolstered with an impressive raw bar featuring local seafood. The cocktail program will feature Tiki standbys as well as contemporary counterparts, and a large format program for team tippling.
The kitchen and bar programs will be overseen by Frank W. Anderson and Rebecca Ambrosi. Most recently working together as The Hunter’s Bend, an underground supper club and catering company, Frank and Rebecca bring years of experience from restaurants like Animal and Son of a Gun in Los Angeles and the kitchens of Thomas Keller and Jean-Georges Vongerichten.
Rhum will create a subterranean escape that welcomes guests, encourages them to revel in groups, and presents a series of elegant surprises throughout each visit.
Opening this winter, Rhum is the first restaurant project by Fifth Food Group: Jason Loring, owner of Nosh and Slab; Mike Fraser, owner of Bramhall Pub; Nat Towl, builder and designer.
I can’t wait to try this!