Virtuoso Traveler - October/November 2017 - 44
(CENTRAL PROVISIONS AND EVENTIDE) PETER FRANK EDWARDS/REDUX, (LITTLE
GIANT) ERIN LITTLE. (CARMEL MARKET) COSMO CONDINA MIDDLE EAST/ALAMY
New England's locavore nexus.
he largest city in "Vacationland" combines access to the bounty of the sea
with an urban flair for experimentation.
Those lobster boats and fishing trawlers
stationed in downtown's Casco Bay harbor are
more than Instagram stars - they're working
vessels, supplying fresh seafood to local chefs
and the warren of portside restaurants along
"Portland is quintessential New England: historic buildings, a seaside setting, and outstanding
seafood," says Myrna Arroyo, a Virtuoso advisor
and certified sommelier based in Baton Rouge,
Louisiana, who visits Portland every summer. "It's
been revitalized, but it's not a resort; it's real."
Her first stop is always Eventide Oyster Co. (86
Middle Street), a contemporary oyster bar with
dozens of bivalve varieties, as well as venturesome
dishes such as lobster stew with coconut and
green curry. The bar overlooking the open kitchen
at Central Provisions (414 Fore Street), from owners Chris and Paige Gould, offers the best views of
bluefin tuna crudo and linguiça and clams in the
works. Away from the downtown waterfront in the
West End neighborhood, newcomer Little Giant
(211 Danforth Street) applies local ingredients to
Breweries add another tasty draw, from Portland's
long-standing Shipyard Brewing Company (86
Newbury Street) to small-batch master Rising Tide
Brewing Company (103 Fox Street), which makes
Daymark, an American pale ale, with local rye.
At the 61-room beachfront Inn by the Sea on
Cape Elizabeth, seven miles south of Portland,
chef Andrew Chadwick specializes in sustainable
and underutilized seafood in dishes such as roast
hake; his hit lobster tacos also come with the assurance that lobsters are plentiful in these parts.
Twelve new two-bedroom cottage suites include
living rooms, fireplaces, and full kitchens. Doubles
from $199; Virtuoso travelers receive breakfast
daily and a $100 spa credit.
4 4 V I R T U O S O T R AV E L E R
Clockwise from top left: Edible flowers embellish Central Provisions' North
Atlantic sea bream, arctic char crudo served with a smile at Eventide
Oyster Co., chef Andrew Chadwick's local oysters with American caviar,
Little Giant's dining room, and a beer flight from Rising Tide Brewing.