David's 388

When a restaurant seats 42 people and half the reviews mention the chef's name and the server's name in the same breath, you're looking at something rare. David's 388, on Cottage Road in South Portland, is Chef David Turin's second act - a deliberately small, deliberately personal space where the menu changes weekly and the kitchen takes requests. It's the kind of place where regulars arrive early to claim the chef's counter, and visitors from Boston and New York make the drive back.

The room is cozy in the truest sense. No grand dining room, no noise to shout over (most nights). Just 42 seats arranged so you can taste the care in every plate and actually hear the people across your table. The menu pivots with the season and the chef's mood: seafood pappardelle one week, duck potstickers the next, a haddock special with feta and truffle that lands on enough plates to become legendary. And the prices - $31 to $50, with portions that don't require a box - make the whole thing feel like a secret.

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The chef cooks for chefs - and it shows. David Turin's mantra is "by the chef, for the chef," which means the kitchen isn't trying to please everyone equally. It's trying to be interesting. Seafood pappardelle with light pasta sauce and perfectly cooked shellfish. Haddock with feta and truffle. Duck breast. Lamb specials that prompt reviews describing the meat as abundant and tender. The menu is inventive without being fussy; seasonal without being pretentious.

Service that remembers your name. Riley, Nealand, Morgan, Lexi - servers show up by name in reviews often enough that it's clear this isn't an accident. Guests describe the staff as attentive without hovering, friendly, gracious, willing to accommodate dietary needs (gluten-free, vegan, allergies). One regular visits 10 times a year and has never been disappointed. Another described being seated at the chef's counter as "savoring every step of the preparation" while the staff provided "just the right balance of attentiveness."

A genuine neighborhood restaurant, even if you're visiting from Boston. The room has a living-room quality. Wood, intimacy, a kind of warmth that doesn't require forced charm. Regulars walk in; visitors feel adopted. On New Year's Eve, the kitchen held the door open for a party running late on a delayed flight. On ordinary Thursdays, strangers at neighboring tables end up comparing bites.

The chef's counter is worth planning around. Seats 6 or 7 overlooking the kitchen. Book one if you can. One diner sat at the counter and described it as watching a small orchestra: haddock being finished, salmon being plated, sides being perfected. Another party swapped their counter seats for a quiet table at the back after five minutes and left happy either way.

Wine isn't marked up. This detail appears in multiple reviews. The list is thoughtful, the prices fair, and staff can pair without lecturing.

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The kitchen's signature is seafood - pappardelle, haddock prepared three or four different ways across the menu, salmon cooked so the flesh stays moist. But Turin also excels at meat: duck, lamb, filet mignon cooked to a precise temperature. Appetizers matter. Sides matter (Brussels sprouts, asparagus, risotto, potatoes with truffle). Desserts rotate, and when the passion fruit crème brûlée or orange-infused version lands on the table, it's worth the calories.

• Seafood pappardelle - The most-mentioned dish across all reviews. Light, briny, cooked pasta with generous (sometimes skimpy, one critic noted) Maine seafood. Order if available; it's the restaurant's calling card.
• Haddock special - Prepared differently each visit: with feta and truffle, with stuffing, perfectly moist, plated beautifully. Reliable.
• Duck breast or duck potstickers - Crispy potstickers with a nice sauce; duck breast cooked with precision and tender meat.
• Lamb special - Described as having "plenty of meat" and earning 10/10 praise. Seasonal rotation; ask if it's on the menu.
• Filet mignon - One guest reported it was so tender it pulled apart with a bread knife. Medium-rare arrives medium-rare.
• Beef carpaccio, tuna crudo - Raw fish and beef applications that appear on prix-fixe menus and special dinners.
• Appetizers: potato croquettes, arancini, mussels, Brussels sprouts, Caesar salad with protein - Each substantial enough to anchor a conversation.
• Desserts - Crème brûlée (rotating flavors), cheesecake, chocolate-covered cherries. Weekly rotation.

The portions are elegant, not enormous. Sharing appetizers is natural. Plan for three courses if you can.

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The room is small, intimate, with a neighborhood-bistro warmth. Casual dress is the norm. Decor is understated - focus is on the food and the conversation at your table. The chef's counter runs along the kitchen and seats 6–7; regular tables seat 2–6 comfortably. Most nights are quiet or moderate in noise; the kitchen is visible and working, but not loud.

One candid note: space is tight. A few reviews flagged the seating as crowded and close, and one mentioned the room runs cool temperature-wise. These are real trade-offs of a 42-seat restaurant. If you want more elbow room, this isn't it. If you value intimacy and proximity to the chef's work, you'll love it. One night in December, an energetic crowd lifted the noise level enough to send one diner away unhappy; most other evenings sit in the quiet-to-moderate range. Book early seating (5:00 p.m.) if you prefer calm.

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Mon–Thu, Sun: 5:00 p.m.–8:30 p.m.
Fri–Sat: 5:00 p.m.–9:00 p.m.
Closed: None listed (open seven days a week).

Reservations are strongly recommended. The restaurant is small and regularly booked, especially Fridays and Saturdays. During restaurant week and the holidays, book two to three weeks ahead. Regular weeknights in January or September are easier, though one local noted the menu doesn't rotate as often as they'd like. Call (207) 347-7388 or reserve through OpenTable. Walk-ins are accepted if space exists, but don't count on it.

The kitchen is willing to accommodate dietary restrictions and special requests. One guest brought a party of five with different preferences and each plate was thoughtfully prepared. Make notes in your reservation.

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"We wanted to lick our plates! Every course was totally delicious and satisfying. The service was exceptional thanks to Riley and Nealand." - Joyce, Greater Boston · 5★

"The seafood pappardelle is one of the best dishes I've had any time, anywhere." - Susan, Maine · 5★

"David's 388 is the perfect neighborhood restaurant when a special meal is needed. Fairly priced & cozy with exceptional staff, why wouldn't one treat themselves?" - Liz, Greater Boston · 5★

"The entire dinner was exquisite - especially since we sat at the chef's counter and savored every step of the preparation. The feta and truffle haddock was sumptuous." - John, Greater Boston · 5★

"We've always had a very good experience at David's 388. The server, atmosphere and food were as expected and we look forward to our next visit!" - Lisa, Greater Boston · 5★

"I had the lamb special and it was a 10! We had a lovely repeat experience. David's never disappoints." - Elizabeth, Greater Boston · 5★

Most guests are regulars or repeat visitors from Greater Boston, New York, and San Francisco, drawn by word-of-mouth. A handful of critical reviews noted occasional oversalting (one dish on one night), inconsistent bread quality, and portions that sometimes feel skimpy for the price. These are exceptions; the overwhelming pattern is consistency and care.

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South Portland, just across the Casco Bay Bridge from Portland, is home to this Cottage Road address. The neighborhood has become a dining and shopping destination in its own right over the past decade - walkable, local-friendly, and minutes from beaches, Bug Light Park, and the trail system along the coast.

• 10 min drive from downtown Portland - take Route 9 south across the bridge.
• 30 min from Cape Elizabeth - scenic coastal loop; pair dinner with lighthouse views at Cape Elizabeth Light.
• 5 min walk to Cottage Road shops - independent cafes, galleries, bookstores. Stroll after dinner if the night is mild.
• 15 min to Old Orchard Beach - arcade, pier, summer crowds; good for day-trip planning.
• Street parking on Cottage Road and side streets - free, typically easy to find; a few reserved spots. Small lot nearby.
• Walking distance from residential neighborhoods - locals from Pleasantdale and South Portland proper often walk or bike.

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Do I need a reservation?
Yes. The restaurant is small and regularly full, especially weekends. Reserve two to three weeks ahead for peak times; weekday dinners in slower months are easier. Call (207) 347-7388 or book on OpenTable.

What's the dress code?
Casual. No jacket required. Jeans are fine.

Is it wheelchair accessible?
The JSON does not specify. Call ahead at (207) 347-7388 to confirm accessibility and arrange seating if needed.

Does David's 388 have vegetarian or vegan options?
Yes. The menu rotates weekly and includes dietary accommodations. One guest praised the gluten-free and vegan options. Mention dietary needs when you reserve.

Is there a prix-fixe or tasting menu?
Not regularly listed, but the kitchen offers special menus for restaurant week and holidays (Valentine's Day, New Year's Eve). À la carte is the standard.

Is there parking?
Street parking on Cottage Road and nearby side streets, typically easy to find and free. A small lot is nearby. Not metered; arrive early for the closest spots.

Is David's 388 good for families with kids?
The restaurant is casual and welcoming, and the menu has options for all palates. The noise level is moderate to quiet most nights, so young diners won't be overwhelmed. No high chairs or kids' menu are mentioned; call (207) 347-7388 to confirm accommodations.

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