Fore Street

Reserve

Fore Street Review

One of Maine's best chefs, Sam Hayward, opened this restaurant in a renovated warehouse on the edge of the Old Port. The menu changes daily to reflect the freshest local ingredients. Every copper-top table in the main dining room has a view of the enormous brick oven and hearth and the open kitchen, where sous-chefs seem to dance as they create entrées such as three cuts of Maine island lamb, Atlantic monkfish fillet, and breast of Moulad duckling. Desserts include artisanal cheeses. Reservations are strongly recommended—in fact, if you want to dine in July or August, book two months in advance, and a week or more at other times. But last-minute planners take heart: each night a third of the tables are reserved for walk-in diners.