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]
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]
This spot features a wide-ranging small plates menu, cocktails, a wine program, and local craft beers on tap, all in a beautiful, historic space. 続きを読む
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]
Damian Sansonetti puts his spin on country Italian food while his wife, Ilma Lopez, elevates traditional desserts with advanced techniques in an intimate setting. [Eater 18 Member] 続きを読む
The oyster bar of everyone’s dreams also sneaks in surprises like dashi chowder and green curry lobster stew. 続きを読む
Chef/owner Rob Evans won a James Beard Award and "Chopped" but left high-end Hugo's to concentrate on his palace of poutine and duck confit panini. The wait will be well worth it. [Eater 18 Member]
With a crew of female chefs, focus on Maine seafood and reasonable prices, chef/owner Keiko Suzuki Steinberger breaks the mold on sushi expectations at this humble little spot. [Eater 18 Member] 続きを読む
Chef Brian Hill's romantic, yet energy-charged, 25-seat bistro has a menu that changes daily, featuring four appetizers, a salad and four entrees. [Eater 18 Member]
Ravin “Bas” Nakjaroen uses Maine ingredients to transform the street food of his native Bangkok into dishes that have wowed locals and The New York Times. [Eater 18 Member]
A vegetarian restaurant with a devoted, even cult-like, following, Chase's serves breakfast and lunch; dinner is available just one night a week. [Eater 38 Member]
Largely self-taught chef Erin French serves fresh modern food in a distinctive Gothic building downtown. They don't take reservations so the wait may be long, but it's well worth it. [Eater 38 Member]
