Fore Street – Portland, ME

• Fore Street has been at the forefront of farm-to-table dining since it opened in 1996
• The restaurant features an open kitchen with a wood burning oven
• Roasted meats and farm fresh produce are the highlights of their menu
• Reservations can be very difficult to get, so plan ahead

Chef Sam Hayward has been a leader in the farm-to-table movement in Portland and beyond since he helped open Fore Street back in 1996. The restaurant sources much of its meat and produce from local farms and prepares them in front of guests in their open kitchen. The wood-burning oven, grill, and turnspit prepare some of their signature dishes like roast pork loin and marinated chicken. The setting is rustic and diners are rarely over dressed, but the service is excellent.

Fore Street has been exceptionally popular for more than two decades and remains a difficult reservation to get. They do reserve several tables and bar seating for walk-ins. Having twice been named to Gourmet Magazine’s Top Fifty Restaurants of the United States and with a James Beard award winning chef, Fore Street has the hardware to back up their reputation as the best restaurant in the state.

Pro Tip: Below Fore Street sits the very excellent Standard Baking Co. It’s part of the Fore Street operation and a great place to get a morning pastry.

Fore Street
288 Fore Street
Portland, Maine

For more see our travel bites page.