Central Provisions is a new american restaurant in Old Port, Portland.
Central Provisions at the top of Fore Street, opened 2014 by Chris and Paige Gould (Beard nominee), runs small plates of crudo and pork belly.
Signature dishes: Cured fluke crudo, Beef tartare, Pork belly with pickled vegetables
Must order: Whatever fish crudo the kitchen is cutting tonight, plus the pork belly small plate.
Tip: First-come walk-in only downstairs; upstairs takes reservations via Resy. Plan dinner around 17:30 to beat the queue.
Address: 414 Fore Street, Portland, ME 04101
Scales on Maine Wharf opened March 2016 from Sam Hayward, Dana Street and Victor Leon (the Fore Street team) with whole local fish, oysters and a raw bar.
Signature: Whole local fish, Maine lobster roll, Raw bar oysters
Order: The whole local fish of the day, plus a half dozen Glidden Point oysters.
Tip: Lunch from 11:30, dinner from 17:00. Resy reservations recommended; bar seats hold for walk-ins.
Piccolo on Middle Street opened 2013 from Damian Sansonetti and Ilma Lopez, a 28-seat Roman trattoria with house-made tonnarelli and saltimbocca.
Signature: Cacio e pepe, Saltimbocca, House-made tonnarelli
Order: Tonnarelli cacio e pepe finished tableside, plus a glass of Sangiovese.
Tip: Tuesday to Saturday from 17:30. Reservations via OpenTable; bar seats hold for walk-ins.
Scales on Maine Wharf opened March 2016 from Sam Hayward, Dana Street and Victor Leon (the Fore Street team) with whole local fish, oysters and a raw bar.
Signature: Whole local fish, Maine lobster roll, Raw bar oysters
Order: The whole local fish of the day, plus a half dozen Glidden Point oysters.
Tip: Lunch from 11:30, dinner from 17:00. Resy reservations recommended; bar seats hold for walk-ins.
Boda on Congress Street opened 2010 from Bob Wongsaichua and Dan Sriprasert, with Thai street food: grilled meats, curries and noodles in the Arts District.
Signature: Thai grilled chicken, Pad see ew, Pork satay
Order: Grilled chicken with sticky rice and nam jim jaew, plus a bowl of khao soi.
Tip: Daily 16:00 to 22:00; bookings via their site for the dining room, walk-up only at the bar.
Leeward on Free Street opened 2020 from Jake and Raquel Stevens, with a chef-driven fresh-pasta program inside a brick-and-tile Italian dining room.
Signature: House-made pasta, Wood-roasted vegetables, Daily seafood crudo
Order: Whatever shape the pasta-maker is rolling today, paired with a glass from the natural-wine list.
Tip: Wednesday to Sunday 17:00 to 22:00. Resy reservations open 28 days ahead.
Cong Tu Bot on Washington Avenue opened 2017 from Vien Dobui and Jessica Sheahan, a tight Vietnamese menu of pho ga, banh xeo and cha gio in a small space.
Signature: Pho ga, Banh xeo, Cha gio spring rolls
Order: The pho ga chicken broth, then banh xeo with shrimp and pork.
Tip: Wednesday to Saturday 17:00 to 21:00. Walk-in only; queue forms before the door opens.
Piccolo on Middle Street opened 2013 from Damian Sansonetti and Ilma Lopez, a 28-seat Roman trattoria with house-made tonnarelli and saltimbocca.
Signature: Cacio e pepe, Saltimbocca, House-made tonnarelli
Order: Tonnarelli cacio e pepe finished tableside, plus a glass of Sangiovese.
Tip: Tuesday to Saturday from 17:30. Reservations via OpenTable; bar seats hold for walk-ins.
Rose Foods on Forest Avenue opened 2017 from Chad Conley, a Jewish deli with hand-rolled bagels, house-cured lox, smoked whitefish and matzo ball soup.
Signature: Lox bagel, Matzo ball soup, Pastrami sandwich
Order: The lox bagel with whipped cream cheese, plus a cup of matzo ball soup.
Tip: Daily 07:30 to 14:00. Counter ordering; takeout moves fast at peak weekend brunch.
