10 Best Restaurants in Portland, Maine

The design and overall atmosphere here—part rustic Maine hunting lodge, part chic ski Aspen lodge, all beneath soaring ceilings and in front of a real roaring fire—keep crowds coming back, but the craft beer is very good (pale ales, IPAs, pilsners—you name, they’re pouring it), as are the cocktails (the carefully made spirits include a slightly sweet vodka made from corn; a bourbon, and a gin, among others). And, the food deserves kudos, too—snacks like duck fat cornbread with hot honey, and mains, like the lobster mac ’n cheese with Boursin, do not miss. There are three other locations in Kennebunk, Biddeford, and Wells.

Small plates take center stage at Old Port’s award-winning, always-busy bôite, with chef Chris Gould, who co-owns the place with his wife Paige Gould, cheekily pairing stalwart Maine ingredients with luxurious and  global ones. Witness creations like the confit of tomato salad with smoked duck, rice noodles, and Lanzhou oil, or the bone marrow toast with red onion jam, horseradish cream, and fontina. If the rhubarb honey cake is on the menu, don’t even think twice.

The emphasis at this cozy neighborhood restaurant is on the superb food rather than the atmosphere, which isn't surprising, given that the owners formerly served their tasty, no-fuss fare from a truck. Lunch and dinner feature locally sourced, sustainable ingredients in dishes that reflect the seasons. The lobster roll, made with big chunks of knuckle and claw meat, is so good deserves its own cult. 

Not only does Eventide have fresh, tasty oysters from all over Maine and New England, artfully prepared with novel accoutrements like kimchi, ginger ices, and cucumber-champagne mignonette, it also serves delicious crudos and ceviches with unique ingredients like blood orange and chili miso. The menu constantly changes, depending on what's in season. So it's best to order a handful of small plates, a glass of bubbly or one of the signature tiki-style cocktails, and, of course, a dozen oysters.

In opening this pitch-perfect bagel shop, chef-owner Chad Conley filled a long-neglected gap in Portland's food scene. Here you'll find spot-on New York-style bagels (made in-house every morning) with both expected and unusual add-ons, including pastrami nova, chopped liver, and whitefish salad. 

In the Press Hotel, Union Restaurant has a sophisticated but unpretentious air that is reflected in its menu, which focuses on local ingredients, many of which are foraged and fished, or gathered from its on-site greenhouse. Most dishes are modern comfort food; breakfast and brunch are a treat: you'll find maple pain perdu served alongside smoked-salmon tartines and classic dishes like eggs Benedict.

The casual, retro vibe at this charming restaurant about 2 miles north of the Old Port makes it worth the journey, as do chef Courtney Loreg's superb offerings—all of them spotlighting locally sourced ingredients from land and sea. There's something for everyone on the menu, including steak tartare, sumptuous deviled eggs, croque madames and monsieurs, homemade pâtés and charcuterie, and killer brisket burgers that are to die for. Meanwhile, the craft cocktail program out of the gleaming zinc bar is worth a visit in its own right.

There's an infectious vibe at this eclectic, Spanish-inspired Arts District hot spot that's accentuated by its 2,000-square-foot space, lofty tin ceilings, worn maple floors, and mismatched chandeliers. Regulars chat with servers about which just-caught seafood will decorate the paella or which organic veggies will star in the tortillas, one of several tapas choices.

Don't pass up a chance to try these sweet and savory, all-natural, Maine potato-based doughnuts glazed in flavors such as dark chocolate--sea salt, maple, pomegranate, triple berry, and chai, or stuffed with delicious fillings like bacon and cheddar, or ricotta. There are always new inventions, too, such as salted chocolate caramel and key lime pie.

Come for the salty wontons, piping-hot broths, and wok-fried noodles; stay for the turntable music, the well-stocked cocktail bar, and the soft-serve ice cream that comes in flavors like orange curd, moxie, and charred corn. If you order one thing here, make it one of the daily fresh fish creations---à la bluefin tuna tartare with miso, shiso, and fermented chili; or the halibut crudo with rhubarb and Meyer lemon.