A former barn with a wall of floor-to-ceiling windows is the setting for Maine food that is 180 degrees from the lobster shack. [Eater 18 Member]
The James Beard Award-winning chef was the first in Portland to incorporate ingredients from local farmers, fishermen and foragers. His rustic, seasonal menu changes daily. [Eater 18 Member]
The cool blue raw bar was an instant success, making its mark with a granite trough of pristine oysters, and a menu ranging from crudo and charcuterie to baked beans and biscuits [Eater 18 Member]
Chef/owner Rob Evans won a James Beard Award and "Chopped" but left high-end Hugo's to concentrate on his palace of poutine and duck confit panini. The wait will be well worth it. [Eater 18 Member]
The newly remodeled old standby made modern by current co-owners Andrew Taylor, Mike Wiley and Arlin Smith provides a fine dining experience unlike any other in the city. [Eater 18 Member]
Miyake serves only fish from Maine waters or flown in from Japan. Chef Masa Miyake’s tasting menus paired with sake offer a world-class experience. [Eater 18 Member]
Now ten years in, the award-winning restaurant from Steve and Michelle Corry is still going strong, providing a complete dining experience that isn't hip or trendy, just excellent. [Eater 18 Member]
In this tiny bistro, Eater Award-winner Cara Stadler and her mother Cecile create some of the state's most exciting Asian-inspired food using seasonal and largely local ingredients. [Eater 18 Member]
Chef Brian Hill's romantic, yet energy-charged, 25-seat bistro has a menu that changes daily, featuring four appetizers, a salad and four entrees. [Eater 18 Member]
Ravin “Bas” Nakjaroen uses Maine ingredients to transform the street food of his native Bangkok into dishes that have wowed locals and The New York Times. [Eater 18 Member]
A modern yet warm gastro pub offering inventive cocktails, an impressive beer and wine list, a menu that includes “deviled eggs three ways” and poutine with duck confit. [Eater 18 Member]
Jason Paul is cooking up modern dishes with local ingredients. In a bank from the 1870s, the beautiful building houses a sophisticated dining area that preserves the classical style. [Eater 18 Member]
Damian Sansonetti puts his spin on country Italian food while his wife, Ilma Lopez, elevates traditional desserts with advanced techniques in an intimate setting. [Eater 18 Member] Daha fazlasını oku.
Today, Kelly and Kushner grow or raise the ingredients for nearly everything on the menu. Upstairs, dining is more casual and affordable than in the main floor dining room. [Eater 38 Member]
Jay Villani's latest spot brings legit Southern barbecue to Portland in a spacious, casual atmosphere. There's also a huge selection of local draft beer available by the pint, half gallon and gallon.
With a crew of female chefs, focus on Maine seafood and reasonable prices, chef/owner Keiko Suzuki Steinberger breaks the mold on sushi expectations at this humble little spot. [Eater 18 Member] Daha fazlasını oku.
The food is 100% locally sourced, organic, & gluten-free. That means there are no kitchen staples like black pepper, olive oil, or lemons. There are creative plates served from the open kitchen. Daha fazlasını oku.
In a rustic brick space off the cobblestones of Wharf Street, past the thumping bass and strobe lights of Portland's night club strip, you'll find fresh seafood prepared perfectly. Daha fazlasını oku.
