Pai Men Miyake is a japanese ramen restaurant in Old Port, Portland.
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 dishes: Tonkotsu ramen, Yakitori, Buta no kakuni pork belly
Must 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.
Address: 188 State Street, Portland, ME 04101
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.
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.
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.
