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.
After hearing and reading about the great restaurant fore st. we were severly disappointed. Our least memorable meal in maine.
Apps seem to have some creativity, but the entrees were just bland and plain. A piece a meat, with a very small side, no creativity. Actually, you need to pay extra for sides like mash or zucchini. Find that absurd, especially after ordering a $27 duck dish. The duck dish was not very special at all. I can't really explain our feelings nor the hype about fore st.
Dessert was good. Wine list overpriced for Portland, found better deals in Bar Harbor and mid-coast.