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] En savoir plus .
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] En savoir plus .
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. En savoir plus .
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. En savoir plus .
