On 7/17/2013 5:20 PM, Tara wrote:
> From:
> http://www.npr.org/blogs/thesalt/201...Few-Cooks-For-
> New-York-Citys-Elite-Kitchens
>
> "David Levi is a native New Yorker who cooked most recently at a
> restaurant called in Manhattan's West Village. He has now moved to
> Portland, Maine, where later this year, he plans to open his own
> restaurant. His new eatery will forgo kitchen staples such as lemon and
> even sugar, offering exclusively local foods. To build it will cost him,
> he says, just one-tenth of what it would in Manhattan."
>
> What is available year-round in Maine that a restaurant could serve at a
> profit? It seems like produce would get skimpy. What about spices? I
> wonder if he can offer coffee or wine. Not knocking it, I'm just
> curious. I'd love to see a menu.

Here's the link to the Kickstarter campaign running to help fund the
restaurant. It describes his plans for the restaurant and give some
details about food sourcing and menus during the winter months.
http://www.kickstarter.com/projects/...-100-local-ing

And here's the manifesto for the restaurant, explaining why he wants
to do this.
http://www.vinland.me/mission/

From the manifesto: True profit is not monetary. As Wendell Berry
writes,

Say that your main crop is the forest
that you did not plant,
that you will not live to harvest.
Say that the leaves are harvested
when they have rotted into the mold.
Call that profit.

Uh-huh. If this gets off the ground, it'll close after two years.