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]
This always-packed oyster bar, which sits along one of Portland’s most progressive restaurant rows, combines foods from Maine and "from away" in dazzling mash-ups. En savoir plus .
Go with the omakase and the set menu if you are going on a date. You'll pretty much have tried everything on the menu after that... Which is pretty awesome
This spot features a wide-ranging small plates menu, cocktails, a wine program, and local craft beers on tap, all in a beautiful, historic space. En savoir plus .
Imagine eating a croissant, slathered with sweet marinara and robust cheese. That's a Slab slice.
Best eggs benedict I have ever had! Get it with fried green tomatoes, Ahhhh-mazing! Can't wait to go back
Oysters for appetizer, mussels w/white wine butter & garlic for second course, Lobster grilled & served over linguini w/garlic cream sauce for main course. Bourbon Pecan Pie, and great service!
Try the cavatelli with lamb neck ragu, simply amazing! Don't forget to call for a reservation, they fill up quickly! Once you've tried the restaurant, you'll understand why!
"Mussels & gin gimlets are fantastic here. You won't be able to get a reservation, but if you arrive 4:40 (doors at 5:00) you can usually get a seat in the lounge. Don't be shy to ask for more bread!"
"Strong craft cocktails. The Crack Pop is to die for! It's a speakeasy, so: hard to find. It's the door between Etian Lingerie and the fitness center."
