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W W W. M A I N E B I Z . B I Z 15 JA N UA R Y 2 3 , 2 0 2 3 S O U T H E R N M A I N E EVO's lease at 443 Fore St. and keep Ginn in place there and deploy Wyatt to Twelve. Prentice paid $5 mil- lion to buy Building 12 and another $5 million on the fit-out for a restaurant. "Matt and Colin are both superheroes in their own respects," Prentice says. "Matt's superpower is that he can make you a decadent five course wine-paired menu using two matchsticks and a pot in the middle of the woods. Colin's superpower is he is very talented at reviewing floor plans and more of the cerebral element that goes into an operation. He really was instrumental in redoing the design" of Building 12 to create Twelve. e Prentice Hospitality Group also owns a cater- ing business called 58 Culinary and the Chebeague Island Inn. Twelve generated buzz long before it opened, making Vogue magazine's list of America's most anticipated restaurant openings a year ago and Esquire's tally of America's best new restaurants pub- lished in November. Like Stevens at Leeward, Prentice says he pays competitive wages and benefits, as well as equity stakes to key staff members, noting: "Our philosophy has always been that sure we're cooking and serving food, but it's a profession, and if you treat your team like pro- fessionals, they'll act like professionals." Plans for Twelve include turning the outdoor patio into a three-season option by installing a clear plastic roof over the existing steel structure. Not ruling out another restaurant if the right opportunity presents itself, Prentice says: "We're looking both in Portland and outside of Portland." Maine's credit unions are here for you. mainecreditunions.org Open the door to a better financial life. Maine credit unions have the keys to your financial success. • Checking & savings accounts • Better loan rates & lower fees • Digital banking & remote deposit • Personalized financial relationships. Open an account today. C O N T I N U E D O N F O L L OW I N G PA G E » P H O T O / C O U R T E S Y O F L E E WA R D F O C U S At Leeward, one dish features Bangs Island mussels with fennel, spinach, and saffron cream.