It was almost an aside in Meredith Goad's report on last week's Shucks Maine World Series of Lobster - that the winning chef, Bethel native Chris Gould, had left Uni Sashimi Bar at Clio in Boston and would be opening a restaurant in Portland next spring. But according to Eater Boston, the news came as a surprise to Gould's fans, who considered him as essential to Uni's success as owner chef Ken Oringer.
Gould shared a few more details with Goad, revealed in her Friday evening post on PPH's Maine ala Carte blog:
It will be like tapas-style small plates, but it’s not going to be necessarily Spanish or French or Italian, Gould said. It will be kind of chef’s whim, and the menu will change every day, depending on what’s available, what’s fresh. And it will be anything from pastas to sashimi dishes, fresh oysters, all from Maine. I’m using a lot of local products, whether it’s veal and lamb in the spring or braised short ribs or beef cheeks in the winter. But all small plates, all good price points, anywhere between $5 and $20 – mostly right around $12 a dish.Gould envisions the restaurant as a place "where restaurant folks can grab a quick bite and relax after service," serving a full menu until midnight on weekdays and 1 a.m. on the weekends. For now, he'll be working with friends at Hugo's - he helped train chef Andrew Taylor when they were both at Clio.
[Photo: Chris Gould/Star Chefs]