“The daily rotating menu highlights Maine's seasonal haul, and simple, wood-fired preparations let natural flavors shine. ”
– Tasting Table
Concierge
"When people who don't have a date with the bingo table start lining up for dinner at 5 pm, you've probably found a first-rate restaurant."
Fodor's
"One of Maine's best chefs, Sam Hayward, opened this restaurant in a renovated warehouse on the edge of the Old Port in 1996."
Full review
Frommer's
"Fore Street has emerged as one of northern New England’s most celebrated restaurants."
Full review
i
Hayward's secret is simplicity: Local and organic ingredients are used where possible, and the kitchen avoids fussy presentations.
Gayot
15.0
"Foragers, farmers and fishmongers have been supplying local food to Fore Street since 1996, making it the pioneer of farm-to-fork restaurants in Portland."
Full review
Zagat
"The scent of roasting meat, fish and game greets diners at this venerable Old Port American celebrated for its refined, seasonal farm-to-table dinners."
Full review
Concierge
Fodor's
Frommer's
Gayot
Zagat
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