12 editor picks in Portland.
12 restaurants in Portland, editor-picked for restaurants open monday. Open on monday, the day most kitchens go dark. All restaurants in Portland.
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.
OrderThe brown butter lobster roll on a Bao bun, plus a dozen oysters from the granite bar.
TipWalk-up only for the bar; tables open online via Resy 30 days ahead.
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.
OrderRoasted Maine mussels in almond, garlic and vermouth from the wood oven.
TipSame-day walk-ins fill the bar from 17:00; book online up to two months ahead for tables.
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.
OrderTrofie al pesto Genovese with potatoes and green beans, the canonical Ligurian plate.
TipAwarded due forchette by Gambero Rosso in 2025. Reservations through their site; lunch from 12:00.
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.
OrderWhatever fish crudo the kitchen is cutting tonight, plus the pork belly small plate.
TipFirst-come walk-in only downstairs; upstairs takes reservations via Resy. Plan dinner around 17:30 to beat the queue.
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.
OrderHand-pulled noodles with the kitchen's daily sauce, plus the coconut curry mussels.
TipDaily 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.
OrderLarge duck fat fries with the truffle ketchup, plus the meatloaf panino.
TipOpen daily 11:00-22:00. Long lines weekend lunch; the Frites Shack on Washington Avenue is the quicker takeout.
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.
OrderThe pho ga chicken broth, then banh xeo with shrimp and pork.
TipWednesday to Saturday 17:00-21:00.
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.
OrderThe whole local fish of the day, plus a half dozen Glidden Point oysters.
TipLunch 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.
OrderGrilled chicken with sticky rice and nam jim jaew, plus a bowl of khao soi.
TipDaily 16:00-22:00; bookings via their site for the dining room, walk-up only at the bar.
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.
OrderThe lox bagel with whipped cream cheese, plus a cup of matzo ball soup.
TipDaily 07:30-14:00. Counter ordering; takeout moves fast at peak weekend brunch.
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.
OrderTonkotsu ramen with the soft-boiled egg upgrade, then yakitori from the charcoal grill.
TipDaily lunch and dinner; reservations via OpenTable for dinner, walk-ins for lunch.
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.
OrderThe Maine lobster roll on a New England top-split bun, plus a cup of fish chowder.
TipDaily lunch and dinner; the deck fills early summer evenings.
