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It’s pricey by Portland standards, but Fore Street is currently the city’s hottest kitchen. Quite literally, too - many fans credit the restaurant’s excellence to its 900-degree wood-fired oven, though surely the James Beard Award-winning chef Sam Hayward deserves some credit, too. He helms the cozy spot in Portland’s Old Port District and remains devoted to creating fresh, seasonal, inspired cooking. Local producers provide the ingredients, everything from day-boat scallops to organic arugula. We like the wood-oven roasted mussels, though other standouts include the marinated hangar steak and lamb. Be sure to save room for the delicious housemade desserts, especially the ice cream and cakes.