Izakaya Minato is a japanese izakaya restaurant in East Bayside, Portland.
Izakaya Minato on Washington Avenue opened 2017 from Chef Thomas Takashi Cooke, with binchotan-grilled yakitori, donburi bowls and a deep sake list.
Signature dishes: Yakitori skewers, Karaage chicken, Donburi rice bowls
Must order: A flight of yakitori from the charcoal grill, then the chicken karaage.
Tip: Tuesday to Saturday 17:00 to 21:30. Resy reservations open 30 days ahead.
Address: 54 Washington Avenue, Portland, ME 04101
Tipo on Ocean Avenue opened 2017 from Chris and Paige Gould of Central Provisions, a Neapolitan-themed Italian room in Portland's Back Cove neighbourhood.
Signature: Wood-fired pizza, House-made pasta, Wood-roasted vegetables
Order: The margherita from the wood oven, then a bowl of cacio e pepe.
Tip: Tuesday to Saturday from 17:00; dinner only. Resy reservations recommended.
Pai Men Miyake on State Street opened 2009 from Chef Masa Miyake of Miyake, with tonkotsu ramen, charcoal yakitori and izakaya plates from the open bar.
Signature: Tonkotsu ramen, Yakitori, Buta no kakuni pork belly
Order: Tonkotsu ramen with the soft-boiled egg upgrade, then yakitori from the charcoal grill.
Tip: Daily lunch and dinner; reservations via OpenTable for dinner, walk-ins for lunch.
The Purple House in North Yarmouth, 20 minutes from Portland, opened 2018 from Krista Desjarlais with Montreal-style wood-fired bagels and sourdough pizza.
Signature: Wood-fired Montreal-style bagels, Sourdough pizza, Egg sandwiches
Order: An everything bagel with cream cheese and house-cured gravlax, plus a pizza by the slice.
Tip: Friday to Sunday only; opens 08:00, closes when the bagels run out (usually early afternoon).
Evo Kitchen + Bar at the Hyatt Place Old Port opened 2016, with a Mediterranean and Middle Eastern menu of wood-fired flatbreads, mezze and grilled kebabs.
Signature: Wood-fired pita, Lamb kefta, House mezze plate
Order: The full mezze plate with wood-fired pita, plus lamb kefta off the grill.
Tip: Daily from 17:00. Reservations via OpenTable; bar seats hold for walk-ins.
Boone's Fish House on Custom House Wharf reopened 2014 on the site of the 1898 original, with Maine lobster rolls, halibut and fish chowder on the deck.
Signature: Lobster roll, Pan-roasted halibut, Fish chowder
Order: The Maine lobster roll on a New England top-split bun, plus a cup of fish chowder.
Tip: Daily lunch and dinner; the deck fills early summer evenings.
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: Wood-grilled local fish, Roasted Maine mussels, Wood-fired pork loin
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.
