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Maine

Where to dine out on Christmas Day in Maine

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Where to dine out on Christmas Day in Maine


A full bar at Dock Fore in Portland on a snowy day in January 2018. Brianna Soukup/Portland Press Herald

Whether you’re not celebrating Christmas and need a hot meal, are late to making plans or just don’t feel like cooking, several places throughout the state will be open and serving food on Christmas Day.

These spots offer everything from fancy prix-fixe meals to Chinese takeout, breakfast spreads and pub food.

Note: All locations require a reservation unless otherwise specified.

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PORTLAND


EMPIRE CHINESE KITCHEN
Empire, located at  575 Congress St. in Portland, will be open from 11:30 a.m. to 8:30 p.m. for takeout only. They will serve an à la carte menu of classic American-Chinese food. No reservation is required.

MISTER BAGEL
Mister Bagel, located at 599 Forest Ave. in Portland will be open for bagels and cream cheese from 7 a.m. to 10 a.m. No reservation is required but preorders are recommended.

ZEN CHINESE BISTRO
Zen, located at 45 Danforth St. in Portland, will be open from 11 a.m. to 8 p.m. for an à la carte menu takeout only This bistro will serve its dinner menu, takeout only, on Christmas Day. Visit the restaurant’s website to view the whole menu and to order.

ALTO TERRACE BAR + KITCHEN AT THE CAMBRIA HOTEL
Alto, located at 25 Hancock St. in Portland, will be open from 8 a.m. to noon with an à la carte menu featuring its rotating Sunday brunch menu on Christmas morning. No reservation is required.

HARBOR BISTRO + TERRACE AT THE HARBOR HOTEL
Harbor Bistro, located at 468 Fore St. in Portland, will be open from 7 a.m. to 10 a.m. with an à la carte breakfast menu. No reservation is required.

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ROSIE’S RESTAURANT & PUB
Rosie’s, located at 330 Fore St. in Portland, will be open from 11 a.m. to 9:45 p.m. with an à la carte menu of its usual items along with Christmas specials. No reservation is required.

PANDA GARDEN
Panda Garden, located at 1041 Brighton Ave. in Portland will be serving an à la carte menu of their American-Chinese cuisine for dine-in and takeout. You can view the full menu here.

BENKAY SUSHI BAR
Benkay, located at 16 Middle Street in Portland, will be serving an à la carte menu from 11:30 a.m. to 8:00 p.m. Benkay offers an array of sushi, nigiri, omakase, udon, bento boxes, and other specialties. For reservations call the restaurant at 207-773-555.

EIGHTEEN95 AT THE REGENCY HOTEL
EIGHTEEN95 on 20 Milk St. in Portland will be open from 7:30 to 11:30 a.m. with an à la carte menu of regular breakfast items. Reservations can be made here.

THE ARMORY LOUNGE AT THE REGENCY HOTEL
The Armory Lounge, located at 20 Milk St. in Portland, will be open from 11:30 a.m. to 9 p.m. with an à la carte menu. Patrons can choose from their exclusive Christmas menu. Reservations can be made on OpenTable here.

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TOMASO’S CANTEEN
The Canteen, located at 18 Hampshire St. in Portland, will be open from 5 p.m. to 12:30 a.m. for food and their bar will open at 4 p.m. They will serve an à la carte menu of Christmas specials as well as their regular menu. No reservation is required.

DOCK FORE
Dock Fore, located at 336 Fore St. in Portland, will be open from noon to 9 p.m. serving up an à la carte menu of their regular items as well as some Christmas additions. Hot food will be available until 3 p.m.; after that time, only cold items will be available. No reservation is required.

CITY FARMHOUSE KITCHEN AND BAR
City Farmhouse, located at 200 Sable Oaks Dr. in Portland, will be open from noon to 3 p.m. for a buffet, including a carving and hot food station. And from 5 p.m. to 9 p.m. for a prix-fixe meal. It’s $52 per adult and $26 per child under 12 for both the buffet and prix-fixe meal. 10% off will be offered for seniors. Reservations can be made by calling 207-871-8000, holiday hotline extension: 6071.

SICHUAN KITCHEN
Sichuan, located at 612 Congress St. in Portland, will be serving an à la carte menu of their traditional Sichuan Chinese fare. Christmas hours are still to be determined. For more information call 207-536-7226.

GREATER PORTLAND


PORTER KITCHEN + BAR AT THE HARRASEEKET
Porter, located at 162 Main St. in Freeport, will serve an à la carte menu that includes confit pork torchon, pan-roasted beef tenderloin, grilled Atlantic halibut and cranberry swirl cheesecake. For hours call 207-865-9377. To make a reservation head over to Resy.

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SOUTHERN MAINE


SEA GLASS AT INN BY THE SEA
Sea Glass, located at 40 Bowery Beach Road in Cape Elizabeth, will be open from noon to 7 p.m. serving a four-course, prix fixe dinner for Christmas. Vegetarian and vegan options are available for $95 per adult and $35 per child ages 4-12. Reservations can be made by calling 207-799-3134 or online.

HAPPY GARDEN
Happy Garden, located at 174 US-1, Scarborough, will be open from 11 a.m. to 9 p.m. serving an à la carte menu of American-Chinese fare. No reservation is required.

EVERGREEN CHINESE
Evergreen, located at 29 Western Ave. in South Portland, will be open from 11 a.m. to 9 p.m. serving an à la carte menu of classic Chinese cuisine. No reservation is required.

MIDCOAST


NATALIE’S AT CAMDEN HARBOUR INN
Natalie’s, located at 83 Bayview St. in Camden, will be serving a five-course, prix fixe menu, with vegetarian options available with seatings at 1 p.m., 4 p.m., and 7 p.m. for $149 and $93 for wine pairing. Reservations can be made by calling 800-236-4266 or online.

LA BELLA VITA AT THE SAMOSET RESORT
La Bella, located at 220 Warrenton St., Rockport, will be open from 1 p.m. to 6 p.m. serving an à la carte menu as well as offering Christmas specials. Reservations can be made by calling 207-593-1549.

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WESTERN MAINE


LOTUS RESTAURANT
Lotus, located at 279 Center St. in Auburn, will be open from 11 a.m. to 9 p.m. serving à la carte choices from their regular menu as well as offering ham, stuffed haddock, and classic American sides for Christmas. Reservations are required for parties with six or more people. Call 207-241-0870.

THE MILLBROOK TAVERN AND TERRACE
Millbrook, located at 21 Broad St. in Bethel, will be open from 12:30 p.m. to 3 p.m. serving a a three-course, prix-fixe menu for  $65 per adult and $28 per child. Reservations can be made on OpenTable or by calling 207-824-2175.

NORTHERN MAINE


TIMBER KITCHEN AND BAR
Timber, located at 22 Bass Park Blvd. in Bangor, will be open from 1 p.m. to 8 p.m. serving a three-course, prix fixe menu for $44.95 per adult and $18.95 per child under 12. Reservations are recommended and can be made by calling 207-433-0844.



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Maine

Program doubles enrollment, expands to more Maine schools

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Program doubles enrollment, expands to more Maine schools


Central Maine Power is expanding its Union Trade Internship Program in 2026, increasing opportunities for Maine high school students to gain hands-on experience in the electric utility industry.

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A sign for Central Maine Power, a subsidiary of Avangrid

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CMP expands union trade internship program for Maine students

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Central Maine Power is expanding its Union Trade Internship Program in 2026, increasing opportunities for Maine high school students to gain hands-on experience in the electric utility industry.

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Updated: 11:47 AM EDT Apr 14, 2026

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Central Maine Power is expanding its Union Trade Internship Program in 2026, increasing opportunities for Maine high school students to gain hands-on experience in the electric utility industry.Now in its second year, the 10-week paid program will double enrollment, expand to additional schools in central and southern Maine, and broaden training to include both line and substation operations. The program will serve 10 students ages 16 and older, selected through a competitive recruitment and interview process in partnership with participating schools.The internship runs from June to August and includes classroom instruction at CMP’s training center in Farmingdale, along with supervised field experience alongside union crews. Students will learn foundational skills such as pole climbing, bucket truck operation, breaker and transformer maintenance, and the safe use of tools and protective equipment. Participants will not work on live electrical wires.The program is aimed at strengthening the workforce pipeline for skilled trades while giving students early exposure to careers in the energy sector and supporting partnerships between CMP and Maine schools.

Central Maine Power is expanding its Union Trade Internship Program in 2026, increasing opportunities for Maine high school students to gain hands-on experience in the electric utility industry.

Now in its second year, the 10-week paid program will double enrollment, expand to additional schools in central and southern Maine, and broaden training to include both line and substation operations. The program will serve 10 students ages 16 and older, selected through a competitive recruitment and interview process in partnership with participating schools.

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The internship runs from June to August and includes classroom instruction at CMP’s training center in Farmingdale, along with supervised field experience alongside union crews. Students will learn foundational skills such as pole climbing, bucket truck operation, breaker and transformer maintenance, and the safe use of tools and protective equipment. Participants will not work on live electrical wires.

The program is aimed at strengthening the workforce pipeline for skilled trades while giving students early exposure to careers in the energy sector and supporting partnerships between CMP and Maine schools.

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Maine

Carbon removal project supports Maine’s blue economy, broader marine health

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Carbon removal project supports Maine’s blue economy, broader marine health


Oceans absorb roughly 25 to 30 percent of the carbon dioxide (CO2) that is released into the atmosphere. When this CO2 dissolves in seawater, it forms carbonic acid, making the water more acidic and altering its chemistry. Elevated levels of acidity are harmful to marine life like corals, oysters, and certain plankton that rely on calcium carbonate to build shells and skeletons.

“As the oceans absorb more CO2, the chemistry shifts — increasing bicarbonate while reducing carbonate ion availability — which means shellfish have less carbonate to form shells,” explains Kripa Varanasi, professor of mechanical engineering at MIT. “These changes can propagate through marine ecosystems, affecting organism health and, over time, broader food webs.”

Loss of shellfish can lead to water quality decline, coastal erosion, and other ecosystem disruptions, including significant economic consequences for coastal communities. “The U.S. has such an extensive coastline, and shellfish aquaculture is globally valued at roughly $60 billion,” says Varanasi. “With the right innovations, there is a substantial opportunity to expand domestic production.”

“One might think, ‘this [depletion] could happen in 100 years or something,’ but what we’re finding is that they are already affecting hatcheries and coastal systems today,” he adds. “Without intervention, these trends could significantly alter marine ecosystems and the coastal economies that rely on them over time.”

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Varanasi and T. Alan Hatton, the Ralph Landau Professor of Chemical Engineering, Post-Tenure, at MIT, have been collaborating for years to develop methods for removing carbon dioxide from seawater and turn acidic water back to alkaline. In recent years, they’ve partnered with researchers at the University of Maine Darling Marine Center to deploy the method in hatcheries.

“The way we farm oysters, we spawn them in special tanks and rear them through about a two-week larval period … until they’re big enough so that they can be transferred out into the river as the water warms up,” explains Bill Mook, founder of Mook Sea Farm. Around 2009, he noticed problems with production of early-stage larvae. “It was a catastrophe. We lost several hundred thousand dollars’ worth of production,” he says.

Ultimately, the problem was identified as the low pH of the water that was being brought in: The water was too acidic. The farm’s initial strategy, a common practice in oyster farming, was to buffer the water by adding sodium bicarbonate. The new approach avoids the use of chemicals or minerals.

“A lot of researchers are studying direct air capture, but very few are working in the ocean-capture space,” explains Hatton. “Our approach is to use electricity, in an electrochemical manner, rather than add chemicals to manipulate the solution pH.”

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The method uses reactive electrodes to release protons into seawater that is collected and fed into the cells, driving the release of the dissolved carbon dioxide from the water. The cyclic process acidifies the water to convert dissolved inorganic bicarbonates to molecular carbon dioxide, which is collected as a gas under vacuum. The water is then fed to a second set of cells with a reversed voltage to recover the protons and turn the acidic water back to alkaline before releasing it back to the sea.

Maine’s Damariscotta River Estuary, where Mook farms is located, provides about 70 percent of the state’s oyster crop. Damian Brady, a professor of oceanography based at the University of Maine and key collaborator on the project, says the Damariscotta community has “grown into an oyster-producing powerhouse … [that is] not only part of the economy, but part of the culture.” He adds, “there’s actually a huge amount that we could learn if we couple the engineering at MIT with the aquaculture science here at the University of Maine.”

“The scientific underpinning of our hypothesis was that these bivalve shellfish, including oysters, need calcium carbonate in order to form their shells,” says Simon Rufer PhD ’25, a former student in Varanasi’s lab and now CEO and co-founder of CoFlo Medical. “By alkalizing the water, we actually make it easier for the oysters to form and maintain their shells.”

In trials conducted by the team, results first showed that the approach is biocompatible and doesn’t kill the larvae, and later showed that the oysters treated by MIT’s buffer approach did better than mineral or chemical approaches. Importantly, Hatton also notes, the process creates no waste products. Ocean water goes in, CO2 comes out. This captured CO2 can potentially be used for other applications, including to grow algae to be used as food for shellfish.

Varanasi and Hatton first introduced their approach in 2023. Their most recent paper, “Thermodynamics of Electrochemical Marine Inorganic Carbon Removal,” which was published last year in journal Environmental Science & Technology, outlines the overall thermodynamics of the process and presents a design tool to compare different carbon removal processes. The team received a “plus-up award” from ARPA-E to collaborate with University of Maine and further develop and scale the technology for application in aquaculture environments.

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Brady says the project represents another avenue for aquaculture to contribute to climate change mitigation and adaptation. “It pushes a new technology for removing carbon dioxide from ocean environments forward simultaneously,” says Brady. “If they can be coupled, aquaculture and carbon dioxide removal improve each other’s bottom line.”

Through the collaboration, the team is improving the robustness of the cells and learning about their function in real ocean environments. The project aims to scale up the technology, and to have significant impact on climate and the environment, but it includes another big focus.

“It’s also about jobs,” says Varanasi. “It’s about supporting the local economy and coastal communities who rely on aquaculture for their livelihood. We could usher in a whole new resilient blue economy. We think that this is only the beginning. What we have developed can really be scaled.”

Mook says the work is very much an applied science, “[and] because it’s applied science, it means that we benefit hugely from being connected and plugged into academic institutions that are doing research very relevant to our livelihoods. Without science, we don’t have a prayer of continuing this industry.”

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New York homicide suspect arrested in Maine

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New York  homicide suspect arrested in Maine


WATERVILLE, Maine (WGME) — A 19-year-old wanted for homicide in connection with multiple gang-related shootings in New York has been arrested in Maine.

Police say they searched a home at 439 West River Road in Waterville on Friday around 11 a.m. and found 19-year-old David McCadney of New York.

According to police, McCadney was wanted in New York for second degree homicide in connection with multiple gang-related shootings.

McCadney was arrested and charged with fugitive from justice and is being held without bail at the Kennebec County Correctional Facility.

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McCadney is expected to be extradited back to New York at a later date.



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