Katahdin Kitchen

03/18/2026

Tomorrow, GO!

Good morning!

🚨 PRE-ORDER OPEN (10% OFF)

Tomorrow (Thursday) is Billy & Mao day 🐾

Pre-orders are now open
Limited quantity available

✔️ 10% OFF for pre-orders
✔️ Gluten-free & vegan options available
✔️ DoorDash available

👉 Reserve now
Message / Call / Email

03/13/2026

Come with us as we join Maine Humanities Celebration on June 13th at Chocolate Church!

There will be an array of passionate curators will dive into the intersection of music, art, and food. Excited to explore new ideas and connections with everyone.

This event will be in reflection on how human experience and cultural exchanges can help us shape the state of folklife. This event will be immersive and we are delighted to be working with this talented group of makers.

SAVE THE DATE for our upcoming event as part of the By the People: Conversations Beyond 250 on June 13, 2026!

How are folklives an expression of our place in the world? How do community traditions inform where we’ve been and where we’re going?

Save the date to join Maine Humanities and Chocolate Church Arts Center () for a special public event celebrating the stories we tell through music and foodways, and what they say about our connections to the past and our hopes for the future.

The event will include a community meal, performances, dance, and a panel discussion. Guests will include Blues musician Samuel James (), Al-Mashreq Ensemble: Music of the Arab East, Penobscot Nation performer .the.hybrid , and Jasmine Tintor (Penobscot) co-founder of .

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This event is part of By the People: Conversations Beyond 250, a series of community-driven programs created by humanities councils in collaboration with local partners. The initiative was developed by the Federation of State Humanities Councils () and the Smithsonian Center for Folklife and Cultural Heritage ()

03/03/2026

✨UPDATED MENU: 💫

We’re delighted to announce our collaboration withL'Atelier: Pasta & Gelato, featuring their Italian Gelato🍨Not only do they specialize in gelato, but they also produce handmade pasta! You can find them at the Orono and Bangor Farmers’ Market. We love to support local and cannot wait to bring these flavors to your attention.

Now to our next menu adjustments…
Instead of topping our risotto and pizza with braised pork, porchetta will be making it’s way into the mix. And yes, our last pizza pop-up at Korean Dad is gonna be a blast - GF & vegan pizza options on deck!

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We are looking forward to slinging some pies. The pizza special curated by our lovely chefs is the Kim-cheese Pizza. The scallion dough is going to be layered in a kimchi base with braised pork and a soy molasses drizzle with fresh basil 🌿

We also will have a risotto dish made with roasted garlic, wild mushrooms, asparagus, roasted red pepper, braised pork, topped with romano cheese, fresh cracked pepper and basil oil.

Last but not least, we will have some homemade gelato and Italian wedding cookies!

We will have vegan and gluten free options available! Please ask and you shall receive.

Caaaan’t wait 💛🌟

03/01/2026

Kkwey Nitaps,

We would like to announce our next Pop-up at Korean Dad! Vecchia Pietra will be making it last appearance at Korean Dad for this coming season. With the many projects on the rise, we decided to switch up our pop-up game.
With Vecchia Pietra hitting the road... Katahdin Kitchen will be holding it down at Korean Dad.

Keep an eye out for collaborations, pop-ups, and of the like. We look forward to continue working with the many fresh producers!
As always, we are thankful to operate in the unique way that we do. We love food, we have fun making it and love to serve it.

Zelmol’ ❤️

Stayed tuned for a menu, later this week 😊

02/23/2026

Kkwey Folks 👋
It’s been awhile since we have had a presence on social media. We apologize, and wanna update everyone on a few things.

First thing’s first: We’ve stepped away from the cafe life and decided to close the operation. As a team we felt it wasn’t aligning with the times, we also wanted to take a chance on the location and keep other food options available to the community. It was fun and exciting to see what space we could curate in the time being there.

Now, we have more flexibility to be creative and focus on projects within our personal lives that are going to propel us in a direction we feel honored to explore. We will have details about our progress around the outdoor kitchen posted this Spring!

We also want to express how thankful we are to still have space within Korean Dad. It has allowed our operations to run smoothly. We plan to be slowing down on all fronts while we focus on a few large events this coming season.

We look forward to updating you more with informations surrounding outdoor kitchen and pop-ups.

Much love,
Katahdin Kitchen Team💚💚💚

01/22/2026

We can’t say it enough/ go try them tonight for dinner! Next week they’ll have a new item on the menu! We had lunch there today, beef cheese rice and pork scallion noodle, we are blown away by the simplicity and yet such bold flavors 10/10
Go now!

01/07/2026

Check out this crew at Korean Dad on Fridays

Guten Morgan!!

We are enjoying our snowy day here by making some Consommé, which is a highly clarified soup. What will we be putting is the soup? Why thin strips of pancakes of course! Trust me, don't knock it until you've tried it.

We are also going to be making some German meatballs served with a cranberry sauce. (ok they are basically Swedish meatballs but I couldn't find any lingonberry)

For dessert, we'll be serving our popular Pfeffemusse Cookies that flew out the door last time. We will also have parfait cups with either German Chocolate cake or Black Forest cake. Lastly and most deliciously, we'll have Frankfurter Kranz cake which is a vanilla cake with black current jam and candied pecans.

The website is updated and open for preorders. You can order online, through messenger or come in on Friday and order in person.

We'll be open 11am-7pm on Friday Korean Dad

Take care, be safe and see you soon!

01/07/2026

Can’t wait 😝

12/30/2025

We had some Somkey’s the other night and we’re still thinking of the Slaw and Brisket and Sauces! Give them a visit!

12/23/2025

January 15th is their opening day! Let’s show em some love and support! We can’t wait!

11/21/2025

We will be open on Monday’s in December 4-8pm for preorders and walk-in orders at 1492 State St. Veazie. We’re posting our menu next week and we’ll be live Monday 12/1 at 4pm with the best Pizza and Pasta in the Bangor area!