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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 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 land chop with sun-root puree, and Maine mussels oven-roasted in garlic and almond butter. Desserts include artisanal cheeses. In July or August, try to book reservations 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.
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