We thought replacement was the best option to assure that our furniture supported the ambiance our guests have come to expect, but then we met Geoff from Furniture Repair Services of Maine and everything changed. Geoff told us about all the services he offered and was confident that he could save us a lot of money by fixing our chairs and barstools to look like new. This repair would spare us from the costly replacement, bringing our furniture back to near its original quality. Most importantly we didn’t need to worry about transporting the furniture; he would do the work right in the restaurant! We always strive to support local businesses so we were pleased to hear that Furniture Repair Services of Maine was close by and available to help us immediately.

Geoff has a serious eye for detail, finding even the smallest nicks and scratches and making them invisible. After seeing some promising examples of Geoff’s past work we were excited to see what he could do for us.

Geoff and his team reupholstered the seats of our chairs and stools with puncture resistant vinyl which looks great and allows our staff to keep the chairs clean without discoloring or damaging them, which is what happened to the previous chairs. The new vinyl looks just like the original leather, matching our chairs flawlessly. The team painted and polished away all signs of wear and tear, making our chairs and stools look brand new again at a fraction of the cost of replacing them.

Geoff and his staff are kind, efficient, and experienced in their craft. Most importantly, Geoff and his team were happy to work around our busy schedule, getting the job done in the morning before we opened for lunch. In what seemed like no time, our furniture had been greatly improved. We couldn’t be happier with the service we received from Furniture Repair Services of Maine. They saved us time and money by working quickly and producing a better than expected result, allowing us to kick off our busiest season looking great!

The post Grill Room Furniture Restoration Well Worth The Money appeared first on .

(Restaurant Week specials from 3/1-3/10)

FIRST COURSE

The Classic Wedge Salad with bacon and blue cheese
or
Fried Oysters with Tabasco Honey Vinaigrette
or
French Onion Soup

SECOND COURSE

Wood Grilled Petite Sirloin with potatoes aligot and spicy broccoli
or
Wood Grilled Trout with lobster mashed potatoes, spinach and beurre blanc
or
Wood Grilled Hanger Steak Frites with bearnaise sauce

THIRD COURSE

Seasonal Ice cream
or
Seasonal Sorbet
or
Artisan Cheese Board

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• Best Chef
• Best Steak
• Best Splurge
• Best Brunch
• And Best Italian

Voting is a little tricky. Each link above will take you to the correct category to cast a vote but you will still need to scroll to find the right entry and sign in to cast the vote.

Here is the chance to have your voice heard. Choose Chef Harding for each category or just the ones you really feel he has done outstanding in. Winners will be published in an upcoming issue of the Phoenix and you can view past winners at this link.

Harding is no stranger to being “Best of” in the Portland Phoenix. Just last year he won over readers hearts and was chosen for best steak 2012 for The Grill Room and won best Italian restaurant 2012 for The Corner Room.

If you have never heard of the “The Rooms” brand of restaurant here in Portland, Maine you’re in for a treat. Harding currently has three restaurants, all with a slightly different feel and focus, but centered around delicious, affordable food made with local ingredients.

The Corner Room caters to those that love Italian Inspired food and great prices. A hop, skip and a jump away down Exchange St. is The Grill Room, known for its award winning steaks and hearty portions. Atop Munjoy Hill you can find Harding’s 3^rd restaurant, a great brunch and dinner spot called The Front Room.

Get to know the rooms and vote for your favorite online at the Portland Phoenix. Support great food in Portland, Maine and it will support you by thriving and encouraging even more great restaurants to call this city home. Maine is second only to San Fransico, CA for restaurants and eateries per capita which means Mainer’s really like to eat well. Come help us celebrate food, flavors and the people who make it all possible. Vote today!

The post Vote For The Grill Room in “The Best Of 2013″ by The Portland Phoenix appeared first on .

Grilling is more than a science, it’s an art. Guys, we know this subject is intense and everyone has their own path to steak perfection, but there are a few techniques and need-to-knows that can turn your grill from great to glorious.

1. Patience is a Steak Virtue

You may well know that it takes time to cook a killer steak, but do you practice what you preach? The easiest way to mess with perfection is to mess with your steak before it’s had a chance to transform into perfection. A well-tended steak is a steak left alone. Get the timing down. No peeking, poking or prodding to “check” the meat. Trust your grill, check the temperature and time it right. You’ll never get a good sear if you’re treating it like a pancake and you’ll end up with a sticky mess on the grill to boot.

2. Bring the Heat

A piping hot grill is the path to steak nirvana. Getting your surface extremely hot before placing your steak on the grill will give you the power to quickly sear it to lock in the juicy flavor. If you timed it right and the steak still sticks it’s time to check your temperature.

3. Pitch the Fork

Who doesn’t want to stab a beautiful side of backyard beef with a super sharp, double-pronged fork? Why do they sell those if you’re not supposed to stab the steak? While it’s fun to wield, your meat will suffer the consequences. Each time you jab your fillet, you are giving the juice an exit strategy. Grab the tongs and keep those juices in check.

4. Don’t Dig Right In

Like a good wine, your steak needs a few minutes to find flavor perfection. By giving your steak three to four minutes before making the first cut you are giving the juices time to redistribute and thicken. So, though it’s hard, give it the time it needs and you’ll be well on your way to being a master backyard barbequer.

The post What’s On the Grill? – Grilling Tips to Cook Expert Backyard Steaks appeared first on .

Social media is a large part of the new face of the “The Rooms” brand and that means customers can expect to see exciting promotions popping up on sites like Foursquare and Yelp with their check-in deals, accessible through most mobile devices.

In full swing for spring, Harding plans to reveal two new sites he has in the works, both carrying the “The Rooms” banner and offering customers a more up close and personal experience with his vision.

“I feel like I have the opportunity to connect with so many people,” says Harding. “I love the kitchen, but people and a sense of community are the most important elements of what I do.”

Chef Harding may well be on to something. His Facebook pages are garnering local media attention, like this special segment on WMTW, Maine’s Channel 8, and are quickly gaining likes, fans and much-appreciated attention.

This locally minded entrepreneur celebrates community in other ways too. He supports the local beef, meat and produce trade by buying local whenever he can. Not only does it provide fresher food with better flavor, it supports the local economy and makes a strong statement about the value of doing business within your community.

Harding chooses his meats from two local farms. Pineland Farms in New Gloucester, ME and Archer Angus Farms, located in Chesterville, ME. Pineland Farms offers natural beef with no antibiotics, growth hormones or feed with animal byproducts involved. Their animals are fed a strict vegetarian diet and their mission is “to strengthen family farms across the country, to raise cattle with dignity and integrity, and to ensure only the highest-quality beef makes it to your table.”

Archer Angus Farms prides itself on being a family owned and operated establishment that specializes in raising Angus seedstock with “progressive herd nutrition.” This farm has been going strong since 1826 and plans on remaining a family business.

Call to make a reservation today and check out what’s on the grill now!

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