One of Maine's best chefs, Sam Hayward, opened this restaurant in a renovated warehouse on the edge of the Old Port in 1996. The menu changes daily to reflect the freshest ingredients from Maine's farms and waters. Every copper-top table in the main dining room has a view of the enormous brick oven and soapstone hearth that anchor the open kitchen, where sous-chefs seem to dance as they create such dishes as turnspit-roasted dry-rubbed pork loin, wood-grilled Maine island
lamb chop with sun-root puree, and Maine mussels oven roasted in garlic and almond butter. Desserts include artisanal cheeses. In July or August, book two months in advance; otherwise, a week is usually fine. Last-minute planners take heart: a third of the tables are reserved for walk-ins.
Mar 6, 2011
Fore Street may be the best restaurant in Maine. I was on business in Maine during 2011 "Maine Restaurant Week" (a lucky stroke, by accident)and stayed the weekend enjoying several really outstanding restaurants in Portland and Kennebunkport (555 or "Five-fifty five in Portland is really one Fodors should include! Service, Atmosphere and Truffled Lobster Mac N Cheese is awesome). The atmosphere at Fore Street is reminiscent of many of the new Portland
restaurants with open kitchens, brick hearths etc. The food was outstanding and I enjoyed the overall experience immensely.