Portland, ME Guide

PORTLAND, MAINE FIND EAT - RESTAURANTS EAT - RESTAURANTS BOOKS BAR LOLA NOSH KITCHEN & BAR "Relentlessly organic and simple approach to "From the Pig Belly Reuben to the Meatloaf, to the RABELAIS BOOKS straight-up tasty food." Apocalypse Now Burger (an artery missile built "Don and Sam Lindgren are really unique in their - Chef Erik Desjarlais (Formerly of Evangeline) from foie gras, pork belly, bacon, American cheese) ability to combine the literature, art and East End / Contemporary American these guys know how to bring the delicious." personalities that are part of our food culture." 100 Congress Street - Chef Erik Desjarlais (Formerly of Evangeline) - Stella & Guy Hernandez (Bar Lola, Portland) T: 3207.775.5652 Downtown / American cafe Old Port / Culinary Book Store www.barlola.net 551 Congress Street 86 Middle Street T: 207.553.2227 T: 207.774.1044 BRESCA www.noshkitchenbar.com www.rabelaisbooks.com "One of our top choices." Don and Sam Lindgren (Rabelais Books, Portland) PORTLAND LOBSTER COMPANY CHEESE "My wife, chef Krista Kern Desjarlais, cooked in "They have an outdoor deck right on the water, some of the best kitchens in the world: Le Cirque, freezing cold beers, and a lobster roll worthy of a THE CHEESE IRON Gotham, and Guy Savoy." James Beard award." Cheese, Charcuterie, Wine and Chocolates - Chef Erik Desjarlais (Formerly of Evangeline) - Chef Erik Desjarlais (Formerly of Evangeline) 200 US Route One, Suite 300 Downtown / Italian, Provencal Downtown / Seafood Scarborough 11 Middle Street 180 Commercial Street T: 207.883.4057 T: 207.772.1004 T: 207.775.2112 www.thecheeseiron.com www.restaurantbresca.com www.portlandlobstercompany.com SEAFOOD DUCKFAT THANH THANH 2 "Truffled ketchup, curry mayo, local Raye’s mustard "For their raw beef salad." BROWNE TRADING COMPANY and even a heart stopping, liquid love sopping, -Chef Masa Miyake (Miyake, Pai Men Miyake, "Always pristine seafood." duck fat gravy. Praise the lard." Portland) - Chef Krista Kern Desjarlais (Bresca, Portland) - Chef Matt Jennings (Farmstead) Portland / Vietnamese Downtown / Seafood Purveyor & Gifts Old Port / East End / American 782 Forest Avenue 262 Commercial Street 43 Middle Street T: 207.828.1114 T:207.775.7560 T: 207.774.8080 www.thanhthanh2.com www.brownetrading.com www.duckfat.com DRINK WALKS FIVE FIFTY-FIVE (555) "Steve and Michelle Corry came with experience THE ARMORY LOUNGE AT THE REGENCY THE EASTERN PROMENADE from Domaine Chandon and The French Laundry, "Ben will pour the best Martini in Maine, and the "An amazing view of the bay." respectively." room looks like it came from a Scooby-Doo - Chef Erik Desjarlais (Formerly of Evangeline) - Chef Erik Desjarlais (Formerly of Evangeline) episode. Bookshelf wallpaper, dim lighting and a lot East End / Park overlooking Casco Bar Downtown / New American of mahogany. We call it "The Scooby Doo Bar." Eastern Promenade 555 Congress Street - Chef Erik Desjarlais (Formerly of Evangeline) T:207.761.0555 Old Port / Hotel Lounge EAT - BREAKFAST www.fivefifty-five.com 20 Milk Street T: 207.774.4200 BECKY'S DINER MIYAKE www.theregency.com "Bump elbows with lobstermen and restaurant "One of Portland’s jewels." workers recovering from a rough night. The coffee Don and Sam Lindgren (Rabelais Books, Portland) ROSIE'S is hot; the eggs are cooked right." Also recommended by seafood purveyors Browne "They have free popcorn and darts. Order the - Chef Erik Desjarlais (Formerly of Evangeline) Trading Company burger and ask for mayo for the fries." Downtown / American, Diner West End / Japanese / Sushi - Chef Erik Desjarlais (Formerly of Evangeline) 390 Commercial Street 129 Spring Street Downtown / Dive Bar T: 207.773.7070 T: 207.871.9170 330 Fore Street T: 207.772.5656 158 PICKETT STREET CAFE www.miyakerestaurants.com "For a bagel in New England." FORE STREET NOVARE RES BIER CAFE - Stella & Guy Hernandez (Bar Lola, Portland) "Chef Sam Hayward goes to all ends of the world "They have Maine beers, but consider the world South Portland / American, Bagels to find the best ingredients." local. Their keg system is more complex than 158 Pickett Street - Chef Ana Sortun (Oleana, Cambridge) most computer hard drives." T: 207.799.8998 Downtown / New American - Chef Erik Desjarlais (Formerly of Evangeline) 288 Fore Street Old Port District / Beer Bar EAT - RESTAURANTS T: 207.775.2717 4 Canal Plaza www.forestreet.biz T: 207.761.2437 BACK BAY GRILL www.novareresbiercafe.com "His Duck Two Ways is a lesson in flavor HUGO'S composition." "The chef’s tasting menu at Hugo’s is always - Chef Erik Desjarlais (Formerly of Evangeline) outstanding. It's for the adventurous who aren’t Bay Side / American afraid to eat a little cod sperm." 65 Portland Street -Chef Masa Miyake (Miyake, Pai Men Miyake, T: 207.772.8833 Portland) www.backbaygrill.com Downtown / American 88 Middle Street T: 207.774.8538 www.hugos.net