![]() ![]() #Family restaurants near me plusHusband-and-wife duo Thomas Takashi Cooke and Elaine Alden opened this popular Japanese spot on Washington Avenue in 2017, and today keep its menu lean and mean with Japanese specialties like sashimi, udon noodles with duck breast, and okonomiyaki, plus super-interesting plates like mochi “bacon” and broiled oysters with miso custard. (There’s also a surprisingly extensive caviar selection, dignified with the menu header “Make It Boujiee.”) Waits are common, but you can always head downstairs to the buzzy bar to pass the time.Ĥ14 Fore Street, Portland, 20,. From there, though, the menu unfurls to accommodate wide-ranging selections-Spanish chopped salad with candied chorizo, bluefin tuna crudo, amaranth-crusted scallops, to name a few-making it an ideal place to bring a group of adventurous eaters up for a little bit of everything. Central ProvisionsĬhef Chris Gould’s wildly popular Central Provisions has a very simple organizing principle for its menu of small plates: snacks, hot, cold, and raw. Dishing out nearly a dozen top-notch varieties of ramen-the paitan, made with chicken and pork broth, is its signature-plus bao buns, donburi, and sushi, Pai Men offers unfussy and yet expertly-executed fare that’s sure to comfort after a long day of seeing the sights.ġ88 State Street, Portland, 20, /paimen. Pai Men is no second-fiddle spot, though. ![]() Pai Men Miyake, the second Portland restaurant from Japan-born chef Masa Miyake, is temporarily his only one: His first, the more upscale Miyake, is under renovation until 2022. Photo courtesy of Pei Men Miyake Pai Men Miyake They have wonderful salads too, but come on, live a little.Ĥ3 Middle Street, Portland, 20,. The rest of the menu is great, too-the paninis cover everything from Oaxacan-style smoked brisket to a banh mi with duck confit, plus you’ll find milkshakes in flavors like vanilla bean and blueberry-and-buttermilk. Hand-cut, fried in duck fat, and served up in a cone of delightfully grease-soaked parchment, they’re delicious enough to build a reputation on alone-although it certainly doesn’t hurt to serve ‘em with sauces like truffle ketchup and “atomic horseradish” mayo, or to proffer them in the form of poutine, replete with duck gravy and locally-sourced cheese curds. This small sandwich spot in the Old Port sets itself apart by centering the most beloved deep-fried potato product: the French fry. (On the dessert side, meanwhile, don’t let the cold weather stop you from ordering the caramelized honeycomb soft-serve.) Take note, the space might be best for small parties: It’s built around a large communal table and bar seating, which can make it a little challenging for big groups to sit together.ħ8 Middle Street, Portland, 20,. How? With flavor-packed noodle and grain dishes inspired by cuisines from across Asia, from the Sichuan mapo tofu to Japanese pork shoyu ramen to a coconut-flecked, Thai-style lamb khao soi. Honey Paw could be couched as just a crunchier, vinyl-spinning younger sibling to Eventide-it’s owned by the same team and is basically right next door-but the restaurant has made a name for itself distinct from its pedigree. (Think: a ginger-scallion tuna crudo with tare, a sweetened and thickened soy sauce, and sides of house-made kimchi that balance the richness of Eventide’s famed brown butter lobster roll.) Its indoor dining room and outdoor heated patio are open for business, but wherever you plan to pull up a seat, reservations are highly recommended.Ĩ6 Middle Street, Portland, 20,. First and foremost, Eventide pays homage to traditional American oyster bars with 18 varieties of ‘em available on the half-shell-but the rest of the menu is really destination-worthy, too, offering elevated New England seafood dotted with pan-Asian influences. But to this day, no food fan’s trip to southern Maine would be complete without a visit to the original. ![]() It’s been almost a decade since co-owners Andrew Taylor, Arlin Smith, and Mike Wiley made a splash on the restaurant scene of Portland (and, arguably, the entire region) with Eventide Oyster Co., and four years since the team opened a much smaller Boston branch in the Fenway. Photo by Zack Bowen Eventide Oyster Co. ![]()
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