Cuisine:

• American
• Others
• Regional

Fore Street Description:
Chef and part owner Sam Hayward has created an upscale New American restaurant, with a wood burning oven. The menu changes daily, and emphasizes fresh ingredients. Fore Street is considered one of the top three restaurants in Portland and was rated number 26 in the Country by Gourmet Magazine in 2006.
Appearances are deceiving at this well-established eatery, occupying a restored warehouse in Portland's Old Port: the expansive yet Spartan exposed brick interior is in fact the perfect foil to Sam Hayward's first-rate fare, which starts off with freshly baked artisanal breads from Standard Baking Co., Fore Street's downstairs neighbor. Though the menu changes daily, some dishes are always available, such as the wood-oven roasted mussels, bathed in a garlicky broth. You're also likely to find turnspit-roasted pork loin and chicken, as well as grilled marinated hanger steak---all tender, smoky and filled with flavor. An intriguing charcuterie plate might offer duck rillettes or even smoked veal hearts. The warm, gooey signature dessert---a version of the ubiquitous chocolate soufflé cake---is not to be missed. Fore Street was a local pioneer in its use of fresh, local ingredients---organically grown vegetables, seafood straight from the nets and farm-raised meats---and in its focus on preparations that let their natural flavors shine. The friendly, white-shirt-and-jeans-clad staff sets a relaxed tone. Be sure to keep an eye on the behemoth soapstone hearth, as the chefs in their backwards baseball caps work the fires with deft hands.


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