A modern yet warm gastro pub offering inventive cocktails, an impressive beer and wine list, a menu that includes “deviled eggs three ways” and poutine with duck confit. [Eater 18 Member]
Robert’s is a fine option for traditional and not-so traditional Maine seafood served in an open, airy, riverfront setting. [Eater 18 Member]
This sleek version of the neighborhood bistro boasts an impressive cocktail list and a seasonal menu; sources are listed on a large chalkboard in the airy dining room. [Eater 18 Member]
The French bistro by husband and wife team Steve and Michelle Corry and their partner Liz Koenigsberg, who also own Portland’s Five-Fifty-Five, exudes modern Gallic charm. [Eater 18 Member]
John’s menu, which changes frequently, is firmly Greek, characterized by vibrant flavors and bright seasonings. [Eater 18 Members]
Miyake serves only fish from Maine waters or flown in from Japan. Chef Masa Miyake’s tasting menus paired with sake offer a world-class experience. [Eater 18 Member]
He and chef-de-cuisine Ethan Tobey offer a southwestern and Central American-influenced menu featuring bold flavors. [Eater 18 Member]
Chef Lee Skawinski’s modern Italian menu features a selection of house-made charcuterie, local cheeses and a list of his sources, including the restaurant’s own farm. [Eater 18 Member]
Nothing fancy here, just straightforward Maine seafood served with sass on Portland’s working waterfront. [Eater 18 Member]
Her son, Scott, makes a superb bibimbap; the menu also includes sushi. A small bar is behind the simply furnished dining room. [Eater 18 Member]
The James Beard Award-winning chef was the first in Portland to incorporate ingredients from local farmers, fishermen and foragers. His rustic, seasonal menu changes daily. [Eater 18 Member]
All ingredients are locally sourced and every item is made in-house. The funky décor reflects the high spirits of its trio of owners and their staff. [Eater 18 Member]
Chef Tony Lavelle’s menu has hints of Asia in its locally sourced dishes. [Eater 18 Member]
There’s a lively bar on the ground floor; upstairs is tiny oyster bar and a snug dining room. In addition to Maine seafood, the menu features pub stalwarts such as steak and ale pie. [Eater 18 Member]
Today they grow or raise the ingredients for nearly everything on the Italian-inspired menu. Upstairs, dining is more casual and affordable than in the main floor dining room. [Eater 18 Member]
This huge menu swings from pizza to Thai to BBQ. Indulge in oddball combos like “Fries Jerry style", sweet potato fries and sweet chili sauce, blue cheese, onion, cilantro and lime. [Eater 18 Member]
Hartstone has the benefit of an owner/chef Michael Simon, who offers two prix-fixe options: 3-courses for early evening dining and 5-courses at primetime. [Eater 18 Member]
Inventive gastro pub style cuisine. Alive and fun with an awesome party atmosphere.-Rick Moonen, Top Chef
Another winner from Chef John Besh. Great bistro style food in a comfortable atmosphere. -Rick Tramonto, Top Chef
Classic restaurant with rich history and flavors. Southern traditional flavors executed perfectly throughout each course. -Tiffany Derry, Top Chef
Cute, hole in the wall with good pizza, and great steamed mussles. -Tania Peterson, Top Chef Just Desserts
So cool, so hip, so packed…every night. But the food is good and groovy musical acts make the too-cool-for school service. -Tania Peterson, Top Chef Just Desserts
This Chinese restaurant has a great bar area that has the best Mai-Tai in the East. -Ed Cotton, Top Chef
Great meat and some of the best lamb chops. Ask for Ronnie and he will treat you right. -Ed Cotton, Top Chef
