Name: Fore Street
Address: 288 Fore St, Portland, ME 04101, USA, Portland, 04101, US
Price range: $$$
Rating: 4.6

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Mike Smith

Google review • 2 months ago

Google

The last 2 times we have visited Portland, we didn't make it here. This was our first time and we were blown away at the quality of food. The attention to detail was bar-none. All of the flavors perfectly aligned. We can't say one dish was a favorite - you can close your eyes and place a finger on any option; you can't lose. I left appreciative but wanting to cook more fish at home! The Cod was a standout. So delicately prepared and moist beyond belief!

Chris P

Google review • 2 months ago

Google

Fore Street was one of the highlights of our trip to Portland. The open kitchen creates a great atmosphere, and the service was warm, attentive, and professional throughout the evening. We loved the fresh bread from the downstairs bakery, and the ribs and fresh Maine tuna were incredible starters. Our steak and pork loin were both perfectly cooked and full of flavor, the cocktails were excellent, and the strawberry shortcake for dessert was a fantastic way to end the meal. A memorable dining experience that absolutely lives up to its reputation. Yes, it’s a very busy spot, reservations highly recommended, and walk-ins should arrive at opening.

Weston Martinez

Google review • 5 months ago

Google

Fore Street absolutely delivered a flawless experience from start to finish. Sidney, our server, couldn’t have been better, warm, attentive, and genuinely knowledgeable about every detail on the menu. Her birthday was also a day before mine! The charcuterie board was a standout right away. The pork rillettes were rich and perfectly textured, and the foie gras mousse paired beautifully with what felt like an endless supply of fresh bread. The Lambrusco ended up being a surprisingly perfect pairing across much of the meal, tying everything together. Another major highlight was the seared foie gras, easily one of the best dishes of the night. The scallion crumpet underneath soaked up that incredible apricot duck jus, creating a combination that was both balanced and indulgent. The mussels can’t be forgotten either, an electric pairing with the wine and packed with flavor. Finishing with the Haddock,featuring smoked oyster chowder and morels, brought everything full circle with deep, savory notes. From Sidney’s exceptional service to the precision of the wood fired food and the atmosphere of the space, Fore Street didn’t miss a beat. Easily a five star experience. I will certainly be returning for more exceptional Maine cuisine!

Samantha Holmes

Google review • 4 months ago

Google

Only stopped in for dessert on mother's day. So was very busy. But was really craving creme brulee. They only had one that also had rhubarb in it also. I did not care for it. Staff was very friendly. We also ordered a maple sundae cake thing, which was delicious. And a chocolate cake type thing, which was ok. Pricing is high end.

Jea Kim

Google review • 2 months ago

Google

Historic restaurant with hearty wood-grilled dishes. 1990s primitive-hearth concept. Fore Street always comes up as one of Portland's top three, but the legendary status is really about Chef Hayward's reputation and his pioneering of Maine's first local-sourcing movement. My parents and I walked in expecting a seafood restaurant. The focus here was wood-fire roasting, and the best dishes weren't seafood at all. Chef Hayward explicitly stated that he wanted to serve simple dishes without adding “extraneous stuff”. While their wood-fired technique is phenomenal at rendering fat out of heavy meats, subjecting subtle, sweet fish to inconsistent, aggressive heat feels somewhat counterintuitive. The smoke and the hard sear flatten exactly the things you want from good Maine seafood, the brine and the sweetness, and most of the seafood apps and entrées came out hearty but plain. Wood Grilled Moulard Foie Gras was the best dish of the night, and probably the only thing on the table built for that kind of fire. Reservations are hard to get, and on weekends people are lined up half an hour before opening. The food may not be worth the wait, but a piece of Maine culinary history might be.

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