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Outliers Eatery featured on the cover of Down East Magazine April 2015 Issue

Monday, April 27, 2015

Outlier’s Eatery was recently named one of Down East magazine’s “Best New Restaurants” in the current issue of the magazine. The issue, on newsstands now, includes editors’ choices for 32 favorite new restaurants in Maine that have been open two years or less.

Each featured restaurant includes a “Best reason to go:” Outlier’s Eatery was chosen for “Creative cocktails that nod to literary greats like Hunter S. Thompson (Rum Diaries, a blend of rum, yellow chartreuse, celery syrup, celery bitters, soda) and Ernest Hemingway (A Well Lit Place, a refreshing mix of light beer, rum, guava, and grapefruit).”

“We’re lucky to live in a state where the food scene is incredible — and always on the rise,” noted Down East editor-in-chief Kathleen Fleury. “There are so many newcomers that deserve to be mentioned, and these picks were at the top of our list.”

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Outliers featured in Portland Press Herald's Bar Guide

Thursday, July 18, 2013

Bar Guide: Offbeat, modern Outliers Eatery adds imagination to drinks

The building was once the home of the notorious rough-and-tumble Popeye's.

By SUSAN AXELROD

Picture the familiar, welcoming neighborhood bar and restaurant. Now, stand it on its head, send it down Alice's rabbit hole -- and you have Outliers Eatery in Portland's West End.

Perched on the neighborhood's southern edge, overlooking the Casco Bay Bridge, the building was once the home of the notorious rough-and-tumble Popeye's.

New owner Peter Verrill has transformed it into a stunning, modern but still casual space, where bar snacks run to crispy pigs' ears instead of chicken wings and the men's room is a tribute to "gonzo" journalist Hunter S. Thompson.

Verrill, who also owns Foreside Tavern in Falmouth, let his college pals Ryan Wither and Paul Lewin (who also designed the bar at Grace) have free rein with Outliers. (It's so well done, the duo recently won an award from the American Institute of Architects.) The bar is rough-textured, poured concrete, with comfortable, black swivel stools reminiscent of old desk chairs.

A wall of copper-colored,...

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Outliers reviewed in The Portland Phoenix

Wednesday, July 10, 2013

By BRIAN DUFF

To call something an outlier defines its achievement in relation to the average. This is often foolhardy, since the average is hard to beat in the long run. Average is not a statistic, or even really a concept. It is more like a force, something akin to gravity, whose constant presence and pull dominates our lives. The law of regression toward the mean dictates that nothing remarkable can endure. Some statisticians prefer to look at the median rather than the mean, because the average is too responsive to outliers. Yes, average responds to outliers: so that it can grab them and ensnare them in its relentless tug.

So if we are impressed by many aspects of Outliers, the new West End restaurant, its name reminds us that we should appreciate it now, before the inevitable decline. Will its striking décor become familiar and banal? Will its clever bathroom appointments lose their charm? Will its refreshingly terse menu begin to seem annoyingly laconic? Will its interesting and well-executed dishes become expected and well-executed? Certainly. It's...

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9th annual Restaurant Design Award Winners Revealed at Dwell on Design

Saturday, June 22, 2013

Los Angeles, CA (June 22, 2013) – The American Institute of Architects Los Angeles (AIA|LA) announced the People’s Choice and Jury winners of the 9th annual Restaurant Design Awards (RDA) on Friday, June 22, 2013 on the expo floor of Dwell on Design at the Los Angeles Convention Center.

The distinguished jury – comprised of writer/editor Margot Dougherty, restaurateur Warner Ebbink, and architect George Kelly, AIA – selected sixteen projects as finalists for this year’s competition: 9 in the Restaurant category, 4 in the Café/Bar category and 3 in the Lounge/Nightclub category. The jury was so captivated by one entry in particular that they created a special award on the spot and presented a “Best New Concept” for the first time in the history of the RDA’s.

The Jury’s nominees in each category were released to the public and the general public was given four weeks to vote for their favorite designed restaurant, café/bar and lounge/nightclub. Nearly two thousand votes later, from across the country, the results were tallied and the winners of the popular vote determined.

Following a...

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Caption Here
Programming by Neil Arnold / Design by Jason Spooner

Neil Arnold - www.neilarnold.com