Fore Street is a new american restaurant in Old Port, Portland.
Fore Street opened 1996 in a converted Old Port warehouse and built modern New England cooking around a wood oven, open hearth and turning spit.
Signature dishes: Wood-grilled local fish, Roasted Maine mussels, Wood-fired pork loin
Must order: Roasted Maine mussels in almond, garlic and vermouth from the wood oven.
Tip: Same-day walk-ins fill the bar from 17:00; book online up to two months ahead for tables.
Address: 288 Fore Street, Portland, ME 04101
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.
Eventide Oyster Co on Middle Street opened 2012 from Big Tree Hospitality, rebuilding the Maine oyster bar around a brown-butter lobster roll on a bao.
Signature: Brown butter lobster roll, Oysters on the half shell, Smoked bluefish pate
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.
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 to 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 to 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 to 22:00. Long lines weekend lunch; the Frites Shack on Washington Avenue is the quicker takeout.
