The James Beard Award-winning chef was the first in Portland to incorporate ingredients from local farmers, fishermen and foragers. His rustic, seasonal menu changes daily. [Eater 18 Member]
Miyake serves only fish from Maine waters or flown in from Japan. Chef Masa Miyake’s tasting menus paired with sake offer a world-class experience. [Eater 18 Member]
A wide-open kitchen, Spanish-inspired menu and quirky, shabby-chic decor define chef/owner Jay Villani's West End institution. Eater 38 Member]
