Located in Portland's Old Port District, Fore Street opened in June, 1996. The interior surrounds a unique brick and soapstone hearth with a ... More
Located in Portland's Old Port District, Fore Street opened in June, 1996. The interior surrounds a unique brick and soapstone hearth with a wood-burning oven, grill and turnspit; visible from most tables. We believe that good food travels the shortest possible distance between the farm and the table. Our menu changes every day and is founded upon the very best raw materials from a community of Maine farmers, fisherman, foragers and cheese makers. Most of the Maine foods are organically grown or harvested wild, each brought to us at the peak of its season. In 2002 and again in 2007, Fore Street was named by Gourmet Magazine as one of the Top Fifty Restaurants in the United States. In 2004, Chef-Partner Sam Hayward was named Best Chef: Northeast by the James Beard Foundation.
Not sure why the reviews are mediocre for this restaurant. We just went and had a great meal with some friends, and while it was pricey, the quality of the food was worth it. As far as the ambience, it has exposed brick and some pipes, but I believe they are going for an urban vibe. The service was excellent, which you would expect, but it's all about the food. From the salad and bread, to the steak, garlic mash and beets for our main, we really enjoyed the meal and the experience. The desserts will also very, very good.