Portland chef to open clam shack at Thompson's Point
The owner of Slab and Nosh Kitchen Bar in Portland is teaming up with two partners to open a clam shack at Thompson’s Point, the 30-acre former industrial lot that is being transformed into a mixed-use development for the city.
The Portland Press Herald reported that Chef Jason Loring is working with Mike Fraser, owner of Bramhall Pub in Portland, and Nat Towl, a builder who worked on Slab’s design, to launch The Point, a traditional clam shack that will be built from shipping containers and provide outdoor seating for 200 to 300 people.
The Point, which is expected to open no later than July, is one of a few recent announcements to come out of Thompson’s Point. Most recently, the developers behind Thompson’s Point and the State Theatre announced the first two summer concerts for their 5,000-person capacity outdoor venue. In January, Lincolnville-based Cellardoor Winery announced that it plans a tasting room and retail space there.
Source: Portland Press Herald
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