As you may know from my previous two posts, I am an expert on Portland, Maine after visiting only one time. Read up on why I went and the coffee/bakery scene if you feel like it, but now let’s get to what we’ve all been waiting for:
I ate more lobster in Portland than most people would be comfortable with. Being from the Chicago area and living in Texas, it’s odd that I came to love lobster as I do. It probably began on a childhood trip to Alaska when my family ate king crab legs like candy. (And we eat a lot of candy). Now I don’t have many opportunities to indulge this lifelong love and it’s not even worth attempting most of the time. But, when in Maine. (LOBSTER, was the subtext there. In case you didn’t catch it. When in Maine: LOBSTER.)
The lobster roll above is from J’s Oyster and was the fruit of much last minute lunch research. J’s is a dive bar right off the water that smells of beer and seafood. It sports some framed boat paintings and looks like nothing, including the carpet, has changed since the 80’s. When I arrived a couple minutes before noon there were already several blue collar type guys, possibly retired, clearly local, drinking beer at the bar. The middle aged waitress seemed to be laughing at me for some reason (maybe my stupid glasses or turquoise pants? she probably saw me taking that indulgent food plate photo). I am still feeling the victory that was deciding to eat at J’s Oyster.
If I choose a bad restaurant while traveling, I have the most crippling food regret of anyone I know. I cannot let it go–it will ruin whole days for me; it is what I will remember when thinking about a trip. J’s gave me the opposite. It was exactly what I wanted. The lobster was exactly what I wanted (the best I had)–perfectly complimented by a toasted hot dog bun, one lettuce leaf, and a hint of packet mayo. The beer was exactly what I wanted, perfectly average but local–Gritty’s seasonal, called Vacationland. The atmosphere was exactly what I wanted: I sat in a window looking out at boats, with those guys telling old work stories at the bar, the waitress humoring me, and the lunch crowd only getting started when I left. Everyone go, but don’t be there with your stupid glasses and bright pants, bringing the whole place down with Instagram photo shoots when I come back.
My second lobster experience started with the best seafood chowder that I have ever had. It was so good–full of big, recognizable pieces of lobster and fish. This was at Gilbert’s, a more touristy dive on Commercial Street, with a big deck in back, looking out towards the water:
Seafood chowder and then whole lobsters. Because we’re on diets. But anyway, when consuming an ocean bug that looks at you while you gruesomely tear its body apart to eat in pieces, Liz and I decided it best to name the lobster. Because we’re adults. So, meet Ernest and Keith: two regular lobster guys who were just trying to make it in the world. They did not succeed.
The following night, we wanted something light and healthy so we decided to go to a restaurant called Duckfat. It’s basically a little sandwich shop that makes incredible fries, fried in duck fat and served with different kinds of house-made mayonnaise and my favorite: truffle ketchup. Liz, Brian, and I are usually fully capable of finishing an order of fries, but there were more than a few leftover by the time our duck fat shakes came to the table. You heard me: duck fat shakes. The vanilla and Maine honey shakes that Liz and Brian ordered were too sweet for us, but the duck fat salted caramel I got was lovely. I was more than willing to share. Mainly due to my high intake of duck fat, as you might imagine. Our rich food comas did not quell Liz and Brian’s unquenchable love though:
We had a great time perching at their shared high tables, basking in duck fat and the small space’s perfect lighting, inadvertently eavesdropping on our neighbors’ conversation and trying to figure out their (business? dating?) relationship after they left. I could have done with some chair backs, but that might also have had something to do with all the duck fat.
And now I promise to stop saying duck fat. But I won’t stop talking about duck probably, because we ate a lot of it and my favorite extended joke from the trip started with duck. It wasn’t a joke really; we just got stuck on the wording of a dish we shared at the amazing Fore Street restaurant: Duck Two Ways. So, that’s not a strange name, but Liz, Brian, and I can tend towards investigative, Jerry Seinfeld (“what’s the deal with…”) type humor. ‘Finding absurdity in the everyday’ might be a subtitle to the biography of our friendship. Anyway, the ambiguity got us at first: “duck which ways–can’t they be a little more descriptive?”; “how many ways can we get other ingredients?”; “can we have dessert two ways?” And then we just started applying it to everything. I bought Boots Two Ways because the L.L. Bean flagship was having a sale. I’m not sure how funny this is, objectively, but we thought it was hilarious. And it came up a surprising number of times: Coffee Two Ways, Bradbury Mountain Two Ways (via different trails), Breweries Two Ways (which ended up being only one way, since we ran out of time). Sidenote: Maine has amazing beer. I wanted a Maine beer tour, and looked into visiting the Maine Beer Company and Oxbow taprooms, but we only made it to Allagash Brewery for a tour. It was more than pleasant:
Anyway, more importantly: Fore Street Restaurant. To preface: Liz, Brian, and I have a tradition of an extravagant Fancy Dinner once a year. The rules of Fancy Dinner are simple: order everything; share everything; try things you wouldn’t normally try; don’t think about the money just this one time. It’s a ‘spare no expense’ situation, but without any any man-eating dinosaurs.
Fore Street was a great choice for Fancy Dinner. The space is what I’d call industrial-rustic-classy; there’s a lot of wood, exposed brick, and iron fixtures. It feels really open, with tall ceilings and short walls around raised seating areas, but the lighting is warm and intimate. It’s got a good vibe. And they have a really cool open kitchen–basically in the middle of the restaurant, with a beautiful wood oven that winks at you as cooks pass in front of the flames.
I think I’d hate working in an open kitchen–you have to look calm and like you’re enjoying yourself all the time without swearing or laughing or yelling too much–but I enjoyed watching the cooks. Some sous chefs probably thought I was flirting with them, but I was really just flirting with the food. Their menu is not experimental or flashy, but everything is made really well. We ordered quail, soft shell crab, duck (two ways), scallops, hake, fiddleheads, parsnips, mashed potatoes, lemon herb creme brulee, chocolate torte, and several Maine beers. See what I mean about Fancy Dinner?
The quail was heaven in the form of a tiny bird. I don’t usually order quail due to the price/riskiness of overcooked poultry, but oh man. This quail. The only thing better was the scallops, which were the best scallops I have ever had. I tend to over-use the “best I’ve ever eaten” compliment (which is easy, while eating something good), but this time the compliment is just clear fact. They earned the nickname butter-meat (or meat-butter).
That said, the side vegetables were delicious in theory but disappointing in experience. They were either not made to order or something went wrong with ours because they had clearly been sitting around a little too long.
For dessert, I was far more excited to try a weird new creme brulee than a boring chocolate torte; but even after eating to the point of pain and having no genuine interest in dessert aside from Fancy Dinner rules, I couldn’t get enough of the thing. The creme brulee was good and unusual but that chocolate torte was inappropriate noises good. Like, food seizure good.
In the past, Fancy Dinners have occurred at restaurants with a little more swank, or at least pretension, but Fore Street was the perfect place for the Maine edition: it’s fine dining in a flannel button-down. I’ve thought about the restaurant many times since leaving and I’ll probably make Liz and Brian take me there (and order fewer dishes/spare some expense) when I visit again.
…Which I will do as soon as possible. Though I hate having most of my favorite people scattered in so many strange cities all across the country, it’s less painful when they live in places I love to go.