Another nightlife venue has quietly entered the fray in downtown Bangor. Thai One On Main Street has opened next door to Thai Siam, the ethnic restaurant at 1 Main St. Jira Rustana, son of owner Chinda Rustana, runs the bar end of the business, which opens at 5 p.m. Wednesday through Sunday. The red-and-black-colored bar sports atmospheric lighting, comfortable leather couches and a diverse array of music, from DJs to acoustic performers. It also offers a small appetizer menu until 11 p.m., with sushi and Thai offerings for a quick late-night snack. Judging by weekend crowds, Thai One has quickly become a staple of downtown Bangor nightlife. For more information, call 262-8787, or become a fan of Thai One on Facebook. Meanwhile, across the river, another new eatery will open on Friday, Aug. 21, in Brewer. Yoshi Japanese Restaurant, at 373 Wilson St., is the new venture of Vin Luc, aka Ting, the former owner and sushi chef of Ichiban in Bangor; it boasts not only a full sushi menu, but also offers Japanese and Thai entrees. It will feature a tatami section — a Japanese style of dining, with traditional raised benches and cushions. The grand opening is set for 11 a.m. Friday. For more, visit www.yoshi09brewerme.com.
New menu for venue
Luna Bar & Grill, formerly the New Moon Cafe, has revamped its menu. Amber Bloom, who was head chef of the restaurant before leaving the position several years ago, has returned to Bangor and to her former position. The new menu features a number of more casual, lower-priced items, such as several kinds of burgers, a pulled-pork sandwich and fish tacos, along with finer dining fare such as an oven-roasted duck breast, miso-glazed sea bass and a variety of steaks. New items on the appetizer menu include Thai-style red curry steamed mussels, yellowfin tuna Hawaiian poke and shrimp and corn fritters (the last two of which I can personally attest to being quite tasty). Dinner is served from 5 to 9 p.m. Tuesday-Saturday; Luna is located at 49 Park St. For reservations, call 990-2233.
Squash recipe quest
Lock your doors, close your curtains, and don’t answer your phone: It’s zucchini and summer squash season. As bucket loads of the yellow and green vegetables are harvested from farms and gardens across the state, cooks try to find new and interesting ways to use them. What’s your favorite way to cook zucchini or summer squash? Do you and your friends and family have a special recipe? Send an e-mail to email@example.com with your suggestions, and we’ll print the staff’s favorites.
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