Fore Street Restaurant

Fore Street's open kitchen centers on a wood-fire grill and spit that give the upscale American menu its backbone of smoke and char. Regulars and walk-ins alike crowd the dining room most nights, drawn to a kitchen that sources carefully and changes the menu daily. Service tends to be attentive without fuss. It's the kind of place where a server named Lucas remembers your drink order and the kitchen will work with dietary needs.

• Wood-fire grill and spit create genuine smoky depth.
• Menu changes daily, built on seasonal availability.
• Accommodating with gluten-free and dietary requests.
• Walk-ins seated promptly; no reservation required most nights.

Start with the smoked salmon and potatoes with horseradish, or the squid if it's on the menu that night. For mains, the hangar steak with collard greens is reliable, or go for the spinach and feta pie if you want something less conventional. Scallops appear regularly and hold up to the high-heat treatment. Finish with the creme brulee.

Rustic and warm without feeling fussy. You're looking at brick walls and an active fireplace, with sightlines into the kitchen. It's quieter on slower nights, busier when word gets out.

The menu shifts with what's available, so you won't find the same dishes twice. But expect refined takes on straightforward proteins. A recent visitor called the squid, scallops, and steak "fresh and cooked perfectly," and noted the portions run generous for Portland pricing. The kitchen handles special diets seriously, not as an afterthought.

Guests consistently praise the freshness and technique. One recent visitor noted portions run larger than expected and prices compete well with coastal restaurants. Service earned repeated mentions for attentiveness and informed suggestions. One diner called the server "attentive" throughout a meal that hit on squid, scallops, and steak.