Solo Italiano is an italian restaurant in Old Port, Portland.
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 dishes: Hand-cut trofie al pesto, House-made trenette, Whole roasted fish
Must 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.
Address: 100 Commercial Street, Portland, ME 04101
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.
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.
Signature: Whole local fish, Maine lobster roll, Raw bar oysters
Order: The whole local fish of the day, plus a half dozen Glidden Point oysters.
Tip: Lunch from 11:30, dinner from 17:00. Resy reservations recommended; bar seats hold for walk-ins.
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.
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.
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.
Signature: Whole local fish, Maine lobster roll, Raw bar oysters
Order: The whole local fish of the day, plus a half dozen Glidden Point oysters.
Tip: Lunch 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.
Signature: Thai grilled chicken, Pad see ew, Pork satay
Order: Grilled chicken with sticky rice and nam jim jaew, plus a bowl of khao soi.
Tip: Daily 16:00 to 22:00; bookings via their site for the dining room, walk-up only at the bar.
Leeward on Free Street opened 2020 from Jake and Raquel Stevens, with a chef-driven fresh-pasta program inside a brick-and-tile Italian dining room.
Signature: House-made pasta, Wood-roasted vegetables, Daily seafood crudo
Order: Whatever shape the pasta-maker is rolling today, paired with a glass from the natural-wine list.
Tip: Wednesday to Sunday 17:00 to 22:00. Resy reservations open 28 days ahead.
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.
Signature: Pho ga, Banh xeo, Cha gio spring rolls
Order: The pho ga chicken broth, then banh xeo with shrimp and pork.
Tip: Wednesday to Saturday 17:00 to 21:00. Walk-in only; queue forms before the door opens.
