Last week, Kathleen Pierce of Bangor Daily News took some time to walk around the shell that will soon become Fork Food Lab. In her article, she talks about both the building and what it will turn into after construction is complete.
At first glance it looks decrepit. The windows are boarded up, the floors uneven. Holes here and there are pitfalls for twisted ankles.
But come summer the tantalizing bouquets of hand pies, Southern fried chicken and squid ink pasta will waft through the industrial brick bunker on Parris Street. In an exciting new turn, a culinary hub is about to overtake this West Bayside relic, former site of an old-school bakery and bare-knuckle boxing gym. When it opens in July, Fork Food Lab, conceived by Neil Spillane, former CEO of Urban Farm Fermentary, and Brooklynite Eric Holstein, will be “the spot to get cool, innovative food products before they go to market,” said Spillane.
What is a food lab? A shared kitchen space, incubator and test kitchen rolled into one.....