REGARDS

Walk into REGARDS on Congress Street and you're not in the Northeast anymore - at least not culinarily. The room hums with an energy that feels borrowed from a Los Angeles wine bar: exposed brick, a confident bar program, a menu that treats Mexican, Japanese, and Californian influences as equal partners. What makes it work is the anchor: Maine seafood, local producers, and a kitchen that knows when to rein in the ambition and when to let it loose.

This is not a taco stand or a seafood shack dressed up. REGARDS draws from the eclecticism of LA's food scene - the kind of place where a ceviche sits next to a tamale, where a fried chicken dish shows up in a coffee rub, where the wine list includes natural bottles and the mezcal selection runs deep. The kitchen reads as genuinely curious, not just novel for its own sake. Most nights, the room fills with a mix of locals celebrating occasions and travelers who've heard the buzz.

The menu rewires what you expect from seafood. Diver scallops arrive raw, razor-sharp with acid. Octopus shows up el pastor, spiced and grilled. Hamachi gets cured in mezcal. Maine crab becomes crab rice, dark and umami-forward. This isn't nostalgia cooking; it's seafood asking questions it's never asked before.

Small plates mean you're not committed to regret. Everything comes as a share - 4 to 6 dishes per two people is the rough guide. One guest loved the burrata salad with thick toasted bread; another couldn't stop thinking about the chicken wings stuffed with chorizo. You can pivot mid-meal if something isn't landing.

Named staff elevate the experience. Mena works the bar and knows the menu inside out - allergy-aware, genuine, good at recommendation. Jin, Neville, and Jordan have all earned mentions from guests who felt seen, not just seated. That matters at a place this ambitious.

The cocktails are a real program, not an afterthought. Clarified lime margaritas with eucalyptus. Gin and sotol martinis with hibiscus. Mezcal and citrus drinks with names like Motivator and LA Nights. They pair obsessively with the food and stand alone as reason enough to come back.

It's become a destination for occasions. Anniversaries, Valentine's dates, celebrations with friends. The room feels special without being stuffy. Guests travel from Boston, New York, Washington DC to eat here.

The menu rotates seasonally, but certain dishes have become signature moments - the kind you come back for, that stay in your head. All dishes are meant for sharing; the kitchen paces them so conversation doesn't stall.

• Diver Scallop Ceviche - Maine diver-caught scallops raw, bright with acid, a clean opener that tastes like confidence.
• Octopus el Pastor - Grilled, spiced, unexpected. One guest was still thinking about it 24 hours later.
• Masa Fried Chicken - Coffee rub or chorizo-stuffed wings; crisp exterior, tender inside, substantial enough to anchor a meal. This dish converts skeptics.
• Tamales - Macadamia mole or other variations shift seasonally. Rich, carefully balanced, never heavy.
• Crab Rice - Dark, umami-forward, builds on the plate as you eat. Can skew salty; ask about the level.
• Grilled Cabbage with Caesar - Charred, unexpected, a palate-clearer that works harder than it sounds.
• Burrata with Herbs and Tomatillo Salsa - Simple, but the tomatillo salsa has teeth, and the bread is thick-sliced and toasted.

Plan to spend time here. Dishes arrive spaced over the meal, never rushed. Cocktails are as much part of the experience as the food.

The room is intimate without feeling cramped - exposed brick, warm lighting, a bar that's a natural gathering point. It's casual dining dressed up just enough; smart casual works perfectly, and no one will blink at jeans. The space fills up quickly on weekends; the energy shifts from calm early service to lively and energetic after 7 p.m. Noise is moderate to energetic when full - laughter, conversation, the clatter of small plates. If you prefer quiet, aim for an early seating or a weeknight visit. The vibe suits date nights, groups of friends, and solo diners who want to sit at the bar and watch the kitchen work.

Dinner: Tue–Sat 5:00 pm–9:00 pm
Sunday: 5:00 pm–8:30 pm
Closed: Mondays

Reservations: Book ahead, especially weekends. This place is consistently full, and walk-ins may wait 45 minutes or longer. OpenTable is your best bet. Phone (207) 747-5940 if you have special requests - dietary needs, allergies, occasion celebrations. The kitchen is responsive to gluten-free and other dietary restrictions. Valentine's Day, holidays, and tourist season (July–August) fill up weeks in advance. Weeknight early seatings (5:00–5:30 pm) are easier to snag same-day.

"Quite possibly the best restaurant I have ever dined at. Small plates to share, so no more wishing you ordered what the other person did. The scallop ceviche, grilled octopus, coffee rub fried chicken, miso short ribs - every dish cooked to perfection."

• Dan, Maine · 5★

"Regards never fails to be a great experience. Menu constantly changing, and I have at least one life-changing item every visit. The chicken wings stuffed with chorizo with an amazing sauce - unforgettable."

• Alex, New York City · 5★

"We felt disconnected from some of the very negative reviews. Our server Neville was cordial, informative, and efficient. The food came spaced out perfectly, and they kept service going well even when the restaurant was full."

• Kevin, Greater Boston · 5★

"Really interesting food with great flavor combinations. Several dishes were a bit spicier than expected, and a bit too seafood-oriented for my palate. But if those appeal to you, Regards is wonderful."

• Elizabeth, Maine · 5★

"The food was just not that good. Portions were preposterously small. I paid nearly $380 for two and many servings were only one. We went next door for a snack after dinner."

• Michael, Maine · 1★

"Very unique tapas dishes never encountered elsewhere. Great preparation, presentation, and helpful, knowledgeable waitstaff."

• Charles, Maine · 5★

The honest take: Most guests leave energized and eager to return. The consistent pattern is strong service and adventurous food that lands more often than not. The main caveat is value - prices run high for small plates, and a couple diners will spend $70–$100 before tip. Some dishes occasionally miss (oversalted crab rice, undercooked chicken, inconsistent tamales on off nights). These are the outliers, not the norm. The restaurant's ambition sometimes outpaces execution, but the kitchen seems aware and responsive.

REGARDS sits in downtown Portland, a few blocks from Congress Street's arts and culture corridor. The neighborhood has shifted dramatically over the past decade - galleries, theaters, coffee roasters, and restaurants now line the street where empty storefronts used to be. Reny's is across the street; the Maine College of Art, Portland Stage Company, and several live music venues (Empire Comedy Club, Blue Jazz Club, State Theatre) are within walking distance.

• 2 miles from the Midcoast region; part of the broader Portland restaurant scene that's become a destination in its own right.
• Street parking is available but can be tight on weekend nights; arrive early or plan to circle. City parking garages are a block away.
• 10 minutes drive to Cape Elizabeth lighthouses and coastal walks.
• 25 minutes to Yarmouth and the Freeport outlet mall and nature preserves.
• 60 minutes to Camden and Rockland for full-day coastal exploration.
• Within walking distance of dozens of other restaurants, bars, and galleries. Congress Street is the dining and culture spine of downtown.

What's the dress code in practice? Smart casual. Jeans are fine; athletic wear is not. Most diners wear business-casual or nicer casual. No jacket or tie required.

Can I get in without a reservation? Rarely on weekends. Weeknights in shoulder seasons (April–May, September–October) sometimes have walk-in availability, but don't count on it. Reserve through OpenTable or call ahead.

Are there vegetarian and gluten-free options? Yes to both. The menu rotates, but multiple dishes are vegetarian, and the kitchen is notably accommodating to gluten-free requests. Mention allergies and dietary needs when you book.

What if I don't like spice? Some dishes are intentionally spicy (certain ceviches, sauces). Ask your server which plates are mild and which pack heat. The kitchen can adjust if you communicate early.

Is there outdoor seating? Not listed as a primary feature. Confirm with the restaurant when you book if weather seating matters to you.

How far in advance should I book for a special occasion? Valentine's Day and New Year's Eve: 3–4 weeks. Regular weekends: 1–2 weeks. Weeknights: same week is often fine. Mention the occasion when you book; the kitchen and staff like to know.

Is the restaurant wheelchair accessible? The restaurant is on the ground floor of a downtown building. Confirm accessibility details when you call, as some older buildings have uneven entrances or limited ADA facilities.