Eventide Oyster Co is a seafood restaurant in India Street, Portland.
Editorially verified June 5, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Brown butter lobster roll, Oysters on the half shell, Smoked bluefish pate
Must order: The brown butter lobster roll on a Bao bun, plus a dozen oysters from the granite bar.
Tip: Walk-up only for the bar; tables open online via Resy 30 days ahead.
Address: 86 Middle Street, Portland, ME 04101
The Honey Paw on Middle Street opened 2015, the Big Tree Hospitality pan-Asian noodle counter from Andrew Taylor, Mike Wiley and Arlin Smith next to Eventide.
Signature: Hand-pulled noodles, Coconut curry mussels, Fried rice with house kimchi
Order: Hand-pulled noodles with the kitchen's daily sauce, plus the coconut curry mussels.
Tip: Daily 11:00-22:00. Counter walk-ins move fast at lunch; book tables via Resy for dinner.
Duckfat on Middle Street opened 2005 from Rob Evans and Nancy Pugh and rebuilt the Portland sandwich shop around twice-fried Belgian frites in duck fat.
Signature: Duck fat fries, Panini sandwiches, Beignets
Order: Large duck fat fries with the truffle ketchup, plus the meatloaf panino.
Tip: Open daily 11:00-22:00. Long lines weekend lunch; the Frites Shack on Washington Avenue is the quicker takeout.
The Honey Paw on Middle Street opened 2015, the Big Tree Hospitality pan-Asian noodle counter from Andrew Taylor, Mike Wiley and Arlin Smith next to Eventide.
Signature: Hand-pulled noodles, Coconut curry mussels, Fried rice with house kimchi
Order: Hand-pulled noodles with the kitchen's daily sauce, plus the coconut curry mussels.
Tip: Daily 11:00-22:00. Counter walk-ins move fast at lunch; book tables via Resy for dinner.
Twelve at Portland Foreside since 2022, now led by Chef Hannah Ryder, runs a Maine-ingredient tasting menu around an open kitchen on Thames Street.
Signature: Multi-course chef tasting, Hyper-seasonal fish course, Bread course
Order: The full chef's tasting; choose the supplement courses if the kitchen is running uni or sea urchin.
Tip: Tuesday to Sunday from 17:00; bookings open six weeks out via Resy.
Chaval on Pine Street in the West End opened 2017 from Damian Sansonetti and Ilma Lopez of Piccolo, with a Spanish-French menu around the wood oven and bar.
Signature: Spanish tortilla, Steak frites, Wood oven pizza
Order: The Spanish tortilla with caramelized onions, then the steak frites.
Tip: Monday to Saturday 16:30-21:00. Book via OpenTable; bar seats hold for walk-ins.
Solo Italiano on Commercial Street opened 2016 from Chef Paolo Laboa, with Ligurian cooking, hand-cut trofie pesto and house bread from a Genovese-style oven.
Signature: Hand-cut trofie al pesto, House-made trenette, Whole roasted fish
Order: Trofie al pesto Genovese with potatoes and green beans, the canonical Ligurian plate.
Tip: Awarded due forchette by Gambero Rosso in 2025. Reservations through their site; lunch from 12:00.
Duckfat on Middle Street opened 2005 from Rob Evans and Nancy Pugh and rebuilt the Portland sandwich shop around twice-fried Belgian frites in duck fat.
Signature: Duck fat fries, Panini sandwiches, Beignets
Order: Large duck fat fries with the truffle ketchup, plus the meatloaf panino.
Tip: Open daily 11:00-22:00. Long lines weekend lunch; the Frites Shack on Washington Avenue is the quicker takeout.
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: Cured fluke crudo, Beef tartare, Pork belly with pickled vegetables
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.
