The dim sum menu is best enjoyed with a Dragon Milk, made with jasmine-infused gin, cream of coconut, pandan syrup and club soda. Seasonal salads and larger dishes might include Maine halibut with runner beans, spruce yogurt, and Iberian XO sauce. A multi-award winning Portland institution since 1996, this high-ceilinged, brick-walled warehouse space overlooking the historic Old Port is known for its large, open kitchen and live-fire cooking. If you are looking for a perfect base of operations to explore the citys reputable food scene, it doesnt get much more convenient than Commercial Street. If you're a scraper, please click the link below :-) The holy grail of all breakfast sandwiches may be the Diner's Deluxe, composed of a griddled, buttery and slightly crispy English muffin that's topped with bacon and a perfect square of baked egg omelet, then covered with melted cheddar, mayo and spicy pickled jalapeno. In front of a sprawling open kitchen, ice falls from a ceiling-affixed metal chutefish packing-plant-styleinto a large open bin. First and foremost, Eventide pays homage to traditional American oyster bars with 18 varieties of em available on the half-shellbut the rest of the menu is really destination-worthy, too, offering elevated New England seafood dotted with pan-Asian influences. The minimalist space, highlighted by the muted pastels that are quite common in the many noodle shops of Saigon, provides a perfect backdrop for updated Vietnamese classics at Cong Tu Bot.

The small, unassuming bar is true to form, and while regulars cant get enough of the sashimi plates or kimchi fried rice, most will tell you that the first time you visit, the preferred way to fly is the Omakase. / Photo courtesy of Baharat. At Central Provisions, chef and co-owner Chris Gould organizes small plates into simple designations: Raw, Cold, Hot, and Sweet. It did not take this restaurant long to attain national recognition, and with good reason. As for the food, welcome to cosmopolitan Italy by way of Maine.

Anything you order will go well with sides of the slow-cooked rosado beans with pork belly or the crispy-edged, honey-buttered, jalapeno cornbread. Honey Paw could be couched as just a crunchier, vinyl-spinning younger sibling to Eventideits owned by the same team and is basically right next doorbut the restaurant has made a name for itself distinct from its pedigree.

91 Anderson Street, Portland, 207-613-9849, baharatmaine.com. It is worth making the climb to the second floor for a seat at the bar, where one can indulge in a variety of draft beer paired with exquisite soft pretzels or a plate of braised pork belly with kimchi, grits and roasted peanuts. Don't miss the fry bread with ssamjang butter, smoked lamb khao soi, mapo tofu, and whatever vegetables or noodles are being wok-fried or wok-charred that day. Of all the places that you can find a lobster roll in Portland, what makes The Highroller Lobster Co. stand apart? After visiting all the waterfront restaurants in Portland, youll probably need a solid break from seafood. Reservations are limited herethey will only take them for six or more and even then there are a number of dates they won't accept reservations at all. Long." In a brick building on a cobblestoned side street, Street & Co. embraces Old Ports historic New England graces and gives them a rustic Mediterranean flavorin both atmosphere and food. This is your guide to making every single meal count, and in the process enjoying the most diverse array of foods that Forest City has to offer. At Solo Italiano, Genoa-born chef Paolo Laboa turns out an impressive menu that changes daily and reflects a perfect balance of both his Northern Italian background and adopted Maine home. Ad Choices. Much like proper Italian cooking, the decor at Tipo is simple and clean, its wood and chrome accents meant to conjure up Roman Holiday-esque imagery and impart a light, airy feel to the atmosphere. If you order the hot-and-sour soup, be sure to ask for a side of the housemade chili sauce. You'd also be wise to order the juicy turnspit-roasted pork loin (or anything else that's cooked on the turnspit, wood oven, or wood grill). portland maine lobster shack tripadvisor

With so few ingredients involved, it goes without saying that they have to be of very high quality. The ribs, pork shoulder, brisket and chicken are rubbed down with the house spice mix and slow-smoked until insanely tender and have become so popular that the locals know to arrive in the early evening to make sure they get their fix before its all gone. Lastly, the most-critical thing to know is that you are going to want more than one of the Asian-style steamed bun lobster rolls, so order wisely. But to this day, no food fans trip to southern Maine would be complete without a visit to the original. Spicy and sweet abound here, as with the seared salmon with black lentil salad, Moroccan olives, fennel, and sumac vinaigrette, and the house favorite: lamb kofta with tangy tzatziki and pomegranate molasses. In contrast, the restaurants rendition of the chop salad, complete with iceberg lettuce, goes nicely with an order of bone marrow toast. Though it may seem off the beaten path, nestled out in the woods of North Yarmouth, the consistent line spilling out of the door at Chef Krista Desjarlais small wood-oven bakery should signal that its worth the drive. Regardless of where you decide to perch and down a few Corpse Revivers, you can order the full menu, even the traditional full caviar service. The former home of Maine's biggest newspaper transformed into a beautiful boutique hotel downtown. A sampling of dishes includes local lamb with cranberry beans and artichokes as well as fresh swordfish with marinated eggplant, tomatoes, cucumbers and basil. Its easy to see why Chaval has quickly acquired a hungry following in Portlands quaint West End neighborhood. When Chef Lee Farrington closed her beloved East End restaurant, Figa, in 2014 she vowed she would be back. If you love food and live in New England, youve got to make your way to Portland, Maine, which has been a nationally-noted culinary destination for years thanks to the countless food-scene innovators that have called the city home.

There are rich-as-can-be pastas served in rustic-meets-modernist bowlsa la the fragrant campanelle, studded with local smoked mussels and shrimp, cherry tomatoes, and a piquant nduja cream sauce. Even utterly un-Italian dishes like the (American classic) Statler chicken taste like an afternoon in Amalfi. from an assortment of freshly made juices, superfood smoothies and high-quality coffee. Hand-cut, fried in duck fat, and served up in a cone of delightfully grease-soaked parchment, theyre delicious enough to build a reputation on alonealthough it certainly doesnt hurt to serve em with sauces like truffle ketchup and atomic horseradish mayo, or to proffer them in the form of poutine, replete with duck gravy and locally-sourced cheese curds. From there, though, the menu unfurls to accommodate wide-ranging selectionsSpanish chopped salad with candied chorizo, bluefin tuna crudo, amaranth-crusted scallops, to name a fewmaking it an ideal place to bring a group of adventurous eaters up for a little bit of everything. Finally, it would be unthinkable to conclude the meal with anything but the seared foie gras nigiri with warm plum wine sauce. 414 Fore Street, Portland, 207-805-1085, central-provisions.com. Regular specials like Mamas Fried Chicken, served with sticky rice, and the decidedly moreish Khao Soi pay homage to the street vendors of Bangkok. The menu is essentially the definition of comfort food, inspired by places as varied as Maine, Montreal and Louisiana, and it is a rare occasion to arrive for brunch served seven days a week, at any hour and not experience a wait for a table. Discovery, Inc. or its subsidiaries and affiliates. Emilitsa thrives on modernizing Greek cuisine while staying true to the same delicious ingredients found throughout Greece. That said, when you want the complete dining experience of a sit-down-and-linger meal that will haunt your dreams, these are the restaurants to be reckoned with. A long zinc bar suited for drinking and dining is the heart of the restaurant, its central mirror reflecting the buzzy dining room and the traffic lights of the bustling five-point intersection outside. / Photo courtesy of Pei Men Miyake. House signatures like the scallops in Pernod and cream still shine after all these years in the spotlight, thanks to expert sauting and a silken sauce. Up in the Pine Tree States largest city, the offerings really run the gamut: pan-Asian noodles, Middle Eastern street food, Southern barbecue, Japanese-style izakayas, and more are all awaiting if you seek them out. The reason for its popularity will quickly become apparent once youve tried the charred beet kebab, harissa-marinated swordfish shishlik, or savory delicata squash donuts. A cocktail at Baharat. innenstadt coxx vacations ed2go boulos flygstolen Eventide Oyster Co. Consider sampling it all with the $40 per-person omakase, a multi-course, family-style meal at the whim of the chefjust dont forget to order a sharable carafe of sake for the table. The New Haven-inspired white clam pizza with spicy soppressata is not to be missed. These days, Portland is a jumble of creative and scrappy spots that make snacking your way around town an utter delight. All rights reserved. The newly remodeled and revamped Palace Diner has developed a cultlike following for its sandwiches, including a gargantuan tuna melt and the Palais Royale double cheeseburger. portland night maine port nightlife tour packed liquid district dance floor boston globe approaches midnight saturday The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Though the name seems somewhat vague at first, after your first meal here "Hot Suppa" starts to make a lot more sense. 78 Middle Street, Portland, 207-774-8538, thehoneypaw.com. 54 Washington Avenue, Portland, 207-613-9939, izakayaminato.com. Waitstaff and hosts bearing tablets buzz around the suede banquettes, a lustrous marble bar, and the subway-tiled open kitchen. On a charming residential street in Portlands gorgeous West End, Chaval's Iberian-influenced menu offers snacks, small plates, and larger dishes, and you can build your meal in whatever fashion you like.

This isn't a great place for a big groupspace is tightso come with one or two other people you can (or hope to) snuggle up to. The crowds are here for the same meticulous cooking and delicatealbeit more casualdishes embodying Japan by way of coastal Maine: remarkably fresh and inventive sushi, from-scratch steamed bun creations; and most of all, a glorious roster of ramen that takes the kitchen days to make. Just a few steps beyond is a small open kitchen where Alden's husband, chef Thomas Takashi Cooke, and his merry band of cooks welcome you with the traditional Japanese greeting: "Irasshaimase!" Dishing out nearly a dozen top-notch varieties of ramenthe paitan, made with chicken and pork broth, is its signatureplus bao buns, donburi, and sushi, Pai Men offers unfussy and yet expertly-executed fare thats sure to comfort after a long day of seeing the sights. Scales, set in a bustling, post-industrial warehouse space on a wharf in Portlands Old Port neighborhood, sports a wall of floor-to-ceiling windows that overlook one of the citys busiest working waterfronts. The house-made ice creams and a chocolate souffl cake also have well-deserved followings. Named after a small mining town in southwest Texas, which just so happens to be the home of Americas foremost chili cook-off, Terlingua focuses on small-batch BBQ and Tex-Mex fare. (On the dessert side, meanwhile, dont let the cold weather stop you from ordering the caramelized honeycomb soft-serve.) Tuck into a comfy booth and look out onto the illuminated "Hopeful" sign that sits atop Speedwell Projects, the art gallery across the street. Sign up for our newsletters to receive the latest and greatest on all things travel.

It may be housed in the tony Press Hotel, but Union is very much its own entity and destination. The rest of the menu is great, toothe paninis cover everything from Oaxacan-style smoked brisket to a banh mi with duck confit, plus youll find milkshakes in flavors like vanilla bean and blueberry-and-buttermilk. All rights reserved. There is a pronounced difference in ambience between the softly lit upper floor, at the heart of which is the entirely open kitchen, and the more casual tavern feel of the lower level. Now that, my friend, is a lobster roll. In July and August keep your eye out for sweet, tender soft-shelled lobster and a tomato and goat cheese tart. The cubes keep the raw bara striking display of freshly caught whole fish, including octopus, oysters, and clamsappropriately icy cold. Or, veer richer with Gould's signature suckling pig (crisped up in brown butter and served with marcona almonds and cooked apple) and French fries seasoned with Korean-chili spice. The wine list has unique selections from every corner of the boot, and wine director Jesse Bania can regale you with a story about almost every one of them. If you're looking for a chance to cross something off your culinary bucket list, youre in the right place. To keep diners coming during the pandemic, the two keep heat lamps and a fire pit on their large outdoor patiomeaning its now an all-season spot for enjoying their seasonal, Spanish and French-inspired menu. Chef Chris Goulds wildly popular Central Provisions has a very simple organizing principle for its menu of small plates: snacks, hot, cold, and raw. End with soft-serve or a slice of the ever-changing layer cake. At the Honey Paw, communal tables and mismatched plates show off vibrant New Englandinfluenced Asian dishes like rare beef salad with smoked oyster mayo, peanuts, and pickled carrots; fried wings with lime, chili, and coconut; and lobster wontons in a seafood curry with cauliflower and basil. You might mix a few dishes from each, opting to stick to light fare like an exquisite stone fruit salad, lightly dressed with chili vinegar and topped with nigella seeds and crumbled smoked gouda cheese. Don't miss the gonfietti, a lightly fried sage focaccia topped with paper-thin prosciutto and creamy burrata cheese, and be sure to try one of each of the gorgeous crudos and salads. That ethos was amplified by Portlands gastronomic forefatherschefs like Sam Hayward (Fore Street, Street and Co., Scales) and Rob Evans (Hugos, Duckfat)who first got the countrys attention back in the mid 90s, and have since opened the floodgates. Izakaya Minato. This is apparent from the menus invitation to "Drink. / Photo by Ryan David Brown. How? This means pistachios imported from Sicily and hazelnuts from Piedmont, for example. This chefs choice menu, the low price of which borders on the obscene, serves as the perfect Izakaya 101. 15 Best Foods to Eat in Maine and Where to Find 2022 Warner Bros.

After beginning its life as a food truck called CN Shawarma, Baharat has recently gone brick-and-mortar in Portlands East End, where it has expanded its repertoire of Middle Eastern favorites like kofta, falafel and, obviously, shawarma. Once you arrive, though, just sit back, relax, and feast on the cuisine thats kept Fore Street in the forefront of Portlands dining scene for decades. Save room for the sweets from James Beard Award nominee Ilma Lopez, like Spanish Bar, a chocolate pudding with smoky serrano ice cream, and a drizzle of salty dark caramel. Dinner features equally bold choices, such as fried catfish and the nuclear inferno that is the Nashville Hot Chicken. Some favorite tapas include patatas bravas, served with spicy tomato sauce and aioli; deviled eggs with boquerones, queen olives with pimenton, and local wild mushrooms served with a lightly fried duck egg, crisped chorizo, and sherry vinegar. Tandem Coffee Roasters. Baharat is an ambitious but unpretentious brick-and-mortar bote, where the attitude is cool (note the garage door walls that stay open to the street in warm weather) and the street food-meets-elegant dishes are hot. Weekends practically demand a special trip for buttermilk-brined fried chicken sandwiches. Minato serves all of the benchmarks, from okonomiyaki, a griddled cabbage pancake, to kara-age, the traditional style of fried chicken made popular in Japan. And his game is equally well-balanced, giving familiar ingredients adventurous twists and turns: The squid-ink bigoli pasta with lobster is straight-up sumptuous, the richness of the buttery, saffron-spotted crustacean cut with sweet acid from cara cara and Seville oranges. To help, weve pulled together our top picks in Portland, with something to please both newbie tourists and return visitors hankering for something unexpected. This beloved brasserie off the beaten path in the West End is the second from the married team of Damian Sansonetti and two-time James Beard Award nominee Ilma Lopez. For more than 30 years the seafood-centric bistro has been a gem in Portlands ever-widening crown of marquee restaurants, and even in our current fickle food culture, the crowds still spill in to see what the enduring fuss is all about. These Are the 10 Best Places to Live in the World, The Most Underrated European Cities, According to Seasoned Travelers, 8 Chic Seaside Hotels Where You Can Live Out Your Coastal Grandmother Dreams.

From the giant crystal chandeliers suspended above dark emerald velvet banquettes and flashes of gold accents, Via Vecchia feels like youve entered another dimension. 43 Middle Street, Portland, 207-774-8080, duckfat.com. The states proud lack of pretense and its close-knit community of small farms, working waterfronts, and independent restaurants are long-held traditions that predate (and frankly, eclipse) hype phrases like locavorism. And it means not only widespread access to far better food for everyone, but that celebrated fine dining here tends to eschew anything high-concept, and instead just keep it real. All. The beer list features a whos who of Maines small breweries, and each of their selections will pair nicely with a plate of the fried chicken wings with chile, lime and coconut. In the meantime, nibble on one of the days superlative pastries, such as chocolate financier cakes and blackberry-peach galettes. It's perfect with a side of smashed, fried Palace potatoes and coffee from nearby Tandem Roasters. Impressive pockets of eateries have sprouted up in places like Longfellow Square, the east side of Washington Avenue and the historic West End. Her Montreal-style wood-fired bagels go fast, but those who wait patiently for another batch to come out of the fire are rewarded. Most Portlanders have memorized the best times of day to procure their breakfast sandwich on a biscuit, which goes quite well with one of the lattes steamed with housemade almond milk. / Photo by Caroline Alden.

Those who cant decide can opt for the All-In, a shareable platter that encompasses the entire menu. 58 Pine Street, Portland,207-772-1110, chavalmaine.com. Its indoor dining room and outdoor heated patio are open for business, but wherever you plan to pull up a seat, reservations are highly recommended. Pai Men is no second-fiddle spot, though. Even with 150 seats and a huge bar open to first-come first-serve diners, reservations are strongly recommended. For that, turn to Terlingua in East Bayside, which combines Texas barbecue and Latin American cuisine to great effect: Think tacos with smoked brisket and pork carnitas on homemade tortillas, or a BBQ board of house-smoked meats and sides of bacon-dotted corn with lime aioli. Technique-driven dishes like the sausage-stuffed chicken leg and the grilled rack of lamb conjure up a lost era of supper club dining that befits the supple leather banquettes, and the level of service and hospitality here is second to none throughout the city. Settle into one of the cozy booths and enjoy French brasserie staples like mussels and fries, country pat, and frise salad with poached egg, which blend seamlessly with the pure Americana of the thick, smoky brisket cheeseburger and classic deviled eggs. The old truck favorites, like their cold-smoked burger with Jack cheese and shishito peppers, came along for the ride, but the new menu is far more than that, spanning from Vadouvan-spiced chicken wings to handmade cavatelli pasta with pea shoot-walnut pesto and locally foraged mushrooms. The sleek, urban feel of the bar makes it the rendezvous of choice for those in need of a post-work, icy-cold martini alongside a plate of equally chilled, briny oysters. The sister restaurant to Portland hotspot Miyake, Pai Men is no second-fiddle sibling. The assortment of sake runs the gamut stylistically and includes a few hard-to-find gems. In the tradition of great Italian gelaterias, there is a full selection of aperitifs, and espresso to pull it together afterward. This means dishes like tagliatelle Bolognese, lobster tostada and their shaved-fennel salad with grapefruit, pecorino and mint. Read our completePortland, Maine travel guide here. Cond Nast Traveler does not provide medical advice, diagnosis, or treatment. By subscribing to our newsletter(s) you agree to our User Agreement and Privacy Policy & Cookie Statement. They have wonderful salads too, but come on, live a little. The alluring crisp and chew of fresh warm baguette, inundated with crushed tomatoes, garlic and olive oil, eaten in tandem with a plate of salty, melt-in-your-mouth Jamon Iberico de Bellota and chased down with a sea of manzanilla sherry: These are the basic human needs that Chaval fulfills. Its been almost a decade since co-owners Andrew Taylor, Arlin Smith, and Mike Wiley made a splash on the restaurant scene of Portland (and, arguably, the entire region) with Eventide Oyster Co., and four years since the team opened a much smaller Boston branch in the Fenway. Chef Chris Gould, who also owns Central Provisions, teams up with Chef Mike Smith to offer modern interpretations of classic Italian dishes, such as black pepper tagliatelle en brodo, meatballs and "gravy" spiked with harissa, and luscious rabbit saltimbocca. Bun cha, chilled vermicelli noodles, are augmented with umami-rich sausage patties laced with bacon, burnt caramel and mushroom powder, plus a hint of chicken schmaltz to make it extra rich, while the pho ga (chicken pho) is built in a style more typical of ramen, using a very focused, intense chicken broth and you guessed it more schmaltz. Chef Courtney Loreg, a wizard at refining classic bistro cuisine, consistently nails seasonally inspired salads and pts, though choosing between the legendary brisket burger, stacked with smoky bacon, cheddar, house-made pickles, and dijonaise, and a perfectly cooked steak with warm bone marrow butter presents a welcome challenge. The inviting warmth and aromas that permeate the dining room at Boda are the siren song that has been luring hungry patrons to Longfellow Square for years. The food offerings include a variety of bowls, such as The Saturday, made with pesto farro, fried egg, housemade ricotta, bacon and coconut oil, while one of the most-popular dishes is The Avocado Addiction, which is essentially avocado toast on (natural, good-for-you) steroids. The sweet, succulent lobster meat is piled high, undressed, with fresh lettuce, and then drizzled with your choice of flavors of their fresh mayo, with choices such as roasted red pepper and jalapeno.

Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. 40 Washington Avenue, Portland, 207-956-7573, terlingua.me. If youve ever heard that the quality of great sushi is predominantly based on the quality of the sushi rice, there is no better place to find proof of this theory than at Chef Masa Miyakes flagship downtown restaurant. Favorites at the always packed Eventide Oyster Co. include oysters on the half shell (obviously) served with traditional accoutrements, like cocktail sauce and red wine mignonette, or umami-forward granita-like ices in flavors like horseradish and kim chee. A bustling bar opens into the main dining room where, from tables on two levels, you can watch a team of chefs as they man a wood-burning oven, grill, and turnspit fire, open dozens of fresh local oysters, and reach into a glass-windowed vegetable humidor to pick locally farmed and foraged fruit, herbs, and vegetables. This gallery has been updated with new information since its original publish date. Get your claws on amazing bites that go well beyond lobsters with this guide to the freshest flavors in Forest City. Gone are the days when everyone flocked to the waterfront district of Old Port. 288 Fore Street, Portland, 207-775-2717, forestreet.biz. Not to be missed are the signature rope-cultured mussels cooked in garlic-almond butter and dry vermouth. The mainstay handkerchief pasta, rolled thin and bathed in the smoothest, greenest, most vibrant basil pesto youve likely ever seen, has become his calling card; but the rest of the menu sings, too. The appetizer of chicken livers sauteed with Greek oregano and white balsamic beurre blanc is truly a landmark dish and not to be missed. Day. At Izakaya Minato the first thing you may notice is owner Elaine Alden's megawatt smile as you line up to put your name on the waitlist. The late-night menu and extensive drink selection make Boda the preferred haunt for the citys restaurant workers in need of sustenance. She kept that promise by opening LB Kitchen, an oasis of cuisine that both tastes good and is geared toward making you feel good. Chef Norris employs the Middle Easts superstarsa cardamom-laced zhoug sauce and smoked paprika on the zaatar deviled eggs, for exampleto deftly elevate nearly every dish. The all-Greek wine list is thoughtfully put together and serves as a great intro to a wine culture that most people associate primarily with retsina. Next, the team commissioned Southside Bakery in South Portland to make custom brioche hot dog rolls, which are, of course, griddled in butter. Think: deviled eggs with house-smoked scallops, green olives, and chile oil; smoked bluefish tostadas; guajillo-glazed smoked pork ribs; brisket burnt ends with coffee-agave barbecue sauce; and haddock cakes with spicy aioli. A half step to your left is a snug, lively bar, and to the right, a large communal table. As you could fairly expect with a name like Baharat (it translates to "spices in Arabic), the kitchen here knows its way around a spice rack. If you're eating solo though you may be able to snag a seat at the bar without much of a wait.