Cuisine:

• Diner
• Fine Dining
• Eclectic
• Fusion
• Sea food
• American
• New American
• Others
• Contemporary

Hugo's Restaurant Description:
Chef Rob Evans has created an inventive Eclectic/Fusion restaurant, that is considered one of the top three restaurants in Portland.
Chef Rob Evans has brought his cuisine a bit more down to earth, abandoning his prix-fixe menu model for an à la carte menu. There's still the opportunity to put yourself in the chef's hands with an eight-course blind tasting menu or, with 24 hours' notice, Evans will develop a 12-course chef's menu for parties as small as two, based on their tastes. The more casual regular menu still has moments of the molecular gastronomy flair we're used to from Evans, but it's now more tuned into heartier fare made with local ingredients. Meat from Wolfe's Neck Farm, organic produce from Skylandia Farm and mushrooms foraged in Scarborough form the foundation for pork belly in three layers and textures---crisp, shredded and melting with rich fat---alongside shiitake mushroom purée and basmati rice fried to a crunch outside, steaming with herbal aromatics within. You'll also see some alternative dishes as in a grilled beef heart Caesar with anchovy or pan-fried lamb's tongue with mint and cilantro. The staff is enthusiastic about details, telling you, say, how Evans snips the microgreens to order. They also know the topnotch wine list well. If you prefer to hit the bar for a cocktail fizzing with house-made ginger beer alongside inexpensive gastropub fare instead, you're likely to find yourself next to the chef himself, dreaming up his next experiment.


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