Just a quick note that Thistle Pig will open for lunch on May 30. I'll be posting the menus on the website (in it's own lovely section) on May 28!
Check that out! Soon, many of you--all of you--will be sitting on those stools and at that bar or at one of those tables. Things are really shaping up, and the soft opening (for Friends and Family) is nigh (in a bit over a week). That means that the full opening is not far behind, after they work out any kinks from the trial run. Look forward to a full website complete with menus and photos soon!
Ben Prescott will be bartending and serving at Thistle Pig:
I have been working in restaurants since I was 16 and have spent the majority of my time in the Front of the House. I have spent time working at Jumpin' Jays, The RiverHouse, When Pigs Fly and I also managed at Dos Amigos and Upper Crust. I also was a co- owner with my father and brother at Noel's Café in the Kittery outlets. I enjoy the front of house and especially bartending because of the interaction with guests and sharing my passion for food and drink, and I one day hope to open a restaurant of my own. I've always tried to put myself in my customers' shoes and give the same service that I would want if I were them. Going out to eat should be an experience and a way to get away from it all, even if it's just for an hour or two. I am very much looking forward to working with and learning from Jen and her experiences and continuing to work with Ben. I do also mix a mean margarita!
Some of the new menu items have been leaked to a mole, aka me. I have a few here (along with some fun facts in hi-tech hyperlinks), but first take a look a the new hue!
Thistle Pig will have its own garden out at Breezy Hill Farm, dedicated to supplying fresh herbs and veggies for the kitchen and table.
Rachel Forrest is the food writer and restaurant critic for The Portsmouth Herald, Seacoast Online and many other publications. She is the co-author of Maine Classics with James Beard Award winning chefs Mark Gaier and Clark Frasier.