Hold the presses! Press Hotel’s splashy debut

For any “reincarnation” of a building to be successful (to me, myself and I), it should incorporate the history of its past. The Press Hotel, inhabiting the old Portland Press Herald building at 119 Exchange Street in Portland, earns a resounding “huzzah!” I went there today to attend a book launch party for a mystery writer friend, Maureen Milliken, who once worked as a reporter in this very building. Reincarnation times two!

Press Hotel logo

(Okay, I’ve used two exclamation points, which violates some writers’ code, but I will not use an adverb, which violates Stephen King’s writing rules).

Remember typewriters? This beauty graces the lobby, along with many others adorning the wall. “Can you type?” was really an interview question when I graduated from Colby. “Yes,” is the answer: 75 wpm. So there.

I was taking photos of the lobby, then wandered into the dining room. Some afternoon glare detracted from the one photo I took, but I was soon greeted by Executive Chef Josh Berry, who gave me a tour and talked about his goals at Union, the Press Hotel’s restaurant.

Josh Berry earned his cooking “chops” at the historic The Balsams resort in Dixville Notch, New Hampshire, among other places.

“I am free to create all kinds of dishes here, with only the following as guidance: “We want it fresh, seasonal, excellent.” Have at it, Josh, as Maine and New England are way out ahead on all of those fronts in farming, cheese-making, fishing and the humane raising of animals.

This is only a tiny section of an otherwise roomy and bright dining room with views of action on the streets surrounding the hotel

Union will be open for breakfast, lunch and dinner, so if you’re in Portland, there is no excuse not to give it a try. I’m thinking of a local beer or glass of wine paired with a seafood, cheese or charcuterie plate. Or you can choose from four salads, five sandwiches or larger plates of pasta, specifically (oops, adverb), pappardelle (my favorite type of pasta) with kale pesto, local ricotta and black olive and lemon,  fish and chips with fingerling fries and malt aioli with sour pickle tartar sauce. A burger, bistro steak and salmon round out the heartier lunch choices.

Headline encased in a round table in the lobby announces the end of an era, when the Press Herald “left the building”

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Proud first-time author Maureen Milliken at her book launch party for Cold Hard News

The book launch party was held in a private room at the hotel and the photo below shows a cheese platter prepared by Josh Berry’s kitchen staff. Beautiful cheeses and accoutrements abounded on this beautiful platter. Congratulations and much success to Portland’s latest entry to the hotel and restaurant scene.

Kate Cone

About Kate Cone

Kate Cone has a Master of Fine Arts in Creative Writing, is a freelance writer and the author of "What's Brewing in New England: A Guide to Brewpubs and Microbreweries," published by Downeast Publications in 1997 and completely updated in 2016. She has been a foodie since age 8, when her dad taught her how to make coffee and an omelet, lifelong skills for happy eating.