Fodor's Expert Review Fore Street
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, as well as the tremendous creativity of the staff. 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 sunroot purée, and Maine mussels oven roasted in garlic and almond butter. Desserts include artisanal cheeses, homemade chocolate truffles, and pastries. 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.
288 Fore St.
Portland, Maine 04101, USA