Chef Nick Krunkkala announced as head of Liquid Riot’s Resto-Bar

Chef Nick Krunkkala announced as head of Liquid Riot’s Resto-Bar

Chef Nick Krunkkala announced as head of Liquid Riot’s Resto-Bar has hired Chef Nick Krunkkala as Executive Chef at its Resto-Bar, housed in the same Commercial Street building as its bustling brewery and distillery.

Krunkkala had served as a consulting chef with Liquid Riot for several months and in this new position will continue to work on developing the resto-bar’s beer- and spirit-driven menu. He is particularly focused on using Liquid Riot’s house beers and spirits as ingredients, which is demonstrated in current offerings, including smoked mushrooms served with Straight to Black mayo; charred carrots with Sour Trouble rosemary emulsion and Old Port Bourbon gastrique; and Liquid Riot’s house-blend half-pound cheeseburger, topped with Mocha Stout bacon jam, aged cheddar, pickled red onion and lettuce.

“Nick is an exciting addition to the Liquid Riot team,” noted owner Eric Michaud. “It’s been great to have Nick working with our kitchen staff over the past several months, and we’re looking forward to seeing what he has in store now that he’s with us full time.”

Krunkkala comes to Liquid Riot from The Thistle Inn in Boothbay Harbor, where he was Executive Chef. In 2015, he won the top prize in both categories of People’s and Judges’ Choice at the 4th Annual Claw Down – Chef’s Lobster Bite Competition, which earned him an entry into Harvest on the Harbor’s Maine Lobster Chef of the Year competition featuring five of Maine’s best lobster chefs. Krunkkala attended culinary school at the Culinary Academy of Long Island. He spent 9 years working in the kitchens of New York City and Long Island before moving to Rockland, Maine to help open up FOG Bar café and Oscar’s New American in Yarmouth.

The Resto-Bar at Liquid Riot is open Tuesday – Thursday 3 – 11 p.m., Friday and Saturday 12 p.m. – 1 a.m. and Sunday 12 p.m. – 11 p.m.

About Liquid Riot
Liquid Riot’s roots date back to 2001 when Eric Michaud’s home-brewing filled his parents’ basement in Yarmouth, Maine, with batch after batch of newly created beers.Today his passion for brewing authentic beers and distilling unique spirits pairs perfectly with the great food served at Liquid Riot Bottling Company, opened in 2013. Liquid Riot’s mission is to share the passion for brewing and distilling and to educate curious customers about the art of transforming ingredients into exceptional beers and spirits. Liquid Riot is named for the Portland Rum Riot and Chicago Beer Riot, both in 1855. Other Liquid Riot spirit brands include the “Old Port” line-up of Rye, Single Malt, Bourbon, and Oat whiskies, as well as Old Port White Oat Whiskey, Well… Vodka, Rhum Blanc, and Dow’s Demise Aged Rum, available at select bars and restaurants in Maine and at Liquid Riot’s resto-bar.

Liquid Riot’s Old Port Rye earned a silver medal at the 2016 Great American Spirits Festival. The brand earned the coveted 2016 Great Lost Bear “Brewpub Cup” and the 2015 Phoenix Best-Of Award, for Best Brewpub in Portland, Maine. has named Liquid Riot the Best Brewpub in Maine the past two years. Liquid Riot maintains 16 of its own beers on tap at its 250 Commercial St. resto-bar. Liquid Riot currently cans five varieties of its beers with limited availability and periodically releases barrel-aged and specialty beers in bottles, which are available at Liquid Riot, 250 Commercial St., in Portland, Maine.