By Carol McCracken (Post # 2,531)
“We don’t go out and buy tables, bar stools, wine coolers, booths, and their tables,and serving tables” said Mike Burke, general manager, of the much-anticipated Scales restaurant. “We make them all here,” Burke said grinning late last week at the waterfront building Scales shares with the Portland Science Center on Commercial Street.
The list of the Plourde brothers creations, Gil and Pat, is probably much longer. But what’s noteworthy here is the high regard in which these two are held by the owners of Scales – restaurateur Dana Street and chef Sam Haywood – both as nice as their reputations claim – and long-time business partners in the restaurant business in the Old Port area. (See paperback “Portland Food,” by Kate McCarty for more on them.)
Pat and Gil played a role in the design and build-out of Street & Co. as well as Fore Street – a duo known for their creative and artistic woodworking. Burke says the two are “really detail oriented.” The serving table seen in the background in the top, left photo was made off-site by Pat’s son, Vic. Most of the stunning cabinetry is made of antique barn siding from Kentucky. This talented duo of brothers have lent their creative skills to many other food venues in the area, including Timber.
Burke, a former wine salesman who always wanted to be in the restaurant business, said he has hired all of the staff that will be needed. That’s a little over thirty (30) and includes wait staff, bartenders, and hostesses. Mike Smith, Executive Chef, has hired sixty (60) percent of his staff. That includes Tony Pasteur, his sous chief. Despite that no opening date has been set.
“We want Scales to have a classic waterfront appeal as though its been here for years,” said Burke. :We want it to be warm, inviting and fun. It’s understated elegance in design.”