CuisineItalian
Price$$$$
Tasting menu$45 to $90 a la carte
HoursSun 16:00-22:00, Fri-Sat 16:00-23:00
ChefVia Vecchia kitchen team
Book aheadResy 30 days ahead
Last verified

Location

Address: 10 Dana Street, Portland, ME 04101

More fine dining in Portland

Izakaya Minato ★ 4.1

JapaneseChef Thomas Takashi Cooke$$$$$50 to $90 a la carteMon Closed; Tue-Thu 17:00-21:00; Fri-Sat 17:00-22:00; Sun ClosedBook Resy 30 days ahead ahead

Izakaya Minato on Washington Avenue, since 2017, from Thomas Takashi Cooke. A small izakaya with binchotan-grilled yakitori, donburi and a sake list.

Fore Street ★ 4.8

New AmericanChef Frederic Eliot$$$$$80 to $130 plated, no fixed tastingDaily 16:30-22:00Book Up to 2 months online; same-day walk-ins fill the bar ahead

Fore Street has been Portland's flagship wood-fired dining room since 1996, with a wood-burning oven, open hearth and turning spit at the kitchen's heart.

Twelve ★ 4.7

Tasting menuChef Hannah Ryder$$$$$150 multi-course chef's menuMon Closed; Tue-Thu 17:00-21:00; Fri-Sat 17:00-22:00; Sun 17:00-21:00Book 6 weeks via Resy ahead

Twelve at Portland Foreside, opened 2022 by Prentice Hospitality and now led by Chef Hannah Ryder, runs a Maine tasting menu on Thames Street.

Central Provisions ★ 4.6

New AmericanChef Chris Gould$$$$$60 to $110 small platesDaily 11:00-14:00; 17:00-22:00Book Walk-in downstairs; Resy 28 days ahead upstairs ahead

Central Provisions at the top of Fore Street, opened 2014 by Chris and Paige Gould (Beard nominee), with rotating small plates of crudo and pork belly.

Chaval ★ 4.2

French fine diningChef Damian Sansonetti$$$$$60 to $100 a la carteTue-Sat 16:30-21:00Book OpenTable 30 days ahead ahead

Chaval on Pine Street in the West End, since 2017, from the Piccolo team of Damian Sansonetti and Ilma Lopez. Spanish-French cooking around the wood oven.

Leeward ★ 4.5

ItalianChef Jake Stevens$$$$$60 to $90 pasta-led platesMon Closed; Tue-Sat 17:00-21:00; Sun ClosedBook Resy 28 days ahead ahead

Leeward on Free Street, since 2020, from Jake and Raquel Stevens, with a chef-driven fresh-pasta program inside a brick-and-tile Italian dining room.

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