The James Beard Award-winning chef was the first in Portland to incorporate ingredients from local farmers, fishermen and foragers. His rustic, seasonal menu changes daily. [Eater 18 Member]
The cool blue raw bar was an instant success, making its mark with a granite trough of pristine oysters, and a menu ranging from crudo and charcuterie to baked beans and biscuits [Eater 18 Member]
Chef/owner Rob Evans won a James Beard Award and "Chopped" but left high-end Hugo's to concentrate on his palace of poutine and duck confit panini. The wait will be well worth it. [Eater 38 Member]
Miyake serves only fish from Maine waters or flown in from Japan. Chef Masa Miyake’s tasting menus paired with sake offer a world-class experience. [Eater 18 Member]
