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Eat & Drink

To Eat our menu changes daily—this is a sample of typical offerings


Oysters on The Half Shell
From Maine
  • Winter Point Selects
  • Norumbega
  • John's River
  • Basket Island
  • Pemaquid
  • Flying Point
  • North Haven
  • Glidden Point
  • Otter Cove
  • Ebenecook
From Away
  • Kusshi
  • Kumamoto
  • Island Creek
  • Duxbury
  • Katama
  • Beau Soleil
  • Littleneck Clams
  • Stuffed Mahogany Clam
  • Baked Stuffed Lobster Tail
  • Peekytoe Crab Chawanmushi


  • Cocktail Sauce
  • Red Wine Mignonette
  • Cucumber Ginger
  • Tabasco Ice
  • Pickled Ginger Ice
  • Kim Chee Ice
  • Pickled Red Onion
  • Horseradish Ice


  • Tuna Crudo Ginger-Scallion, Tare, Radish
  • Duck Confit SaladHoisin, Chinese Mustard, Baby Kale
  • Crispy BrusselsTonnato, Turnip, Frank's Puff
  • Fried OctopusSweet Potato, Tamarind, Sesame
  • Smoked Littleneck EscabecheTabbouleh, Confit Lemon, Harissa
  • Greens Nori Vinaigrette, Pickled Vegetables
  • Marinated SquidRoasted Pepper Relish, Lentil Sprouts, Lemon

Buns & Rolls

  • Eventide Brown Butter Lobster Roll
  • Fried Winter Point Oyster Bun Tartar, Pickles
  • Peekytoe Crab Roll Mayo, Lemon, Dill
  • House Pastrami Bun Sauerkraut, Swiss, 1000 Island
  • Buttermilk Fried Chicken Bun Ranch, Pickled Watermelon, Cole Slaw
  • Hot

  • Dashi Chowder Miso, Seafood, Potato, Charred Onion
  • Lobster Stew Coconut, Green Curry, Maitake
  • Battered Gulf of Maine Hake House Tartar
  • Broiled Jumbo Winter Point Oysters Korean BBQ, Fried Potato
  • Fried Panisse  Hummus, Mostarda, Chickpeas
  • The Fish Sandwich Shredded Iceberg, Tartar, Pickles, Tare
  • Eventide Burger Tallow Mayo, Pickles, American Cheese

New England Clam Bake

Dig in and get your hands dirty with this quintessential New England experience.

Steamers, mussels, lobster tail, potatoes, salt pork and a hard boiled egg nestled into a bed of rock seaweed. Served with drawn butter. Enjoy.


  • Cole Slaw
  • Kim Chee
  • Biscuits
  • Potato Chips


  • Ice Cream Sandwich Chocolate Chip Cookie, Vanilla Ice Cream
  • Frozen BananaPeanut Brittle,Puffed Rice, Maldon Salt
  • Whoopie Pie
  • Pie of the Day Sure to delight

To Drink

Our beverage menu is always changing, but this is a reliable sample of what to expect. We offer a collection of fine spirits in addition to our renowed cocktail list. Wines are carefully chosen to complement our menu offerings and vast selection of oysters. For a more complete list of wines by the bottle, please ask to see our "Cellar List" that is shared with our sister restaurant, Hugo's. A special stash of large format bottles are perfect for a crowd at holidays and other special occasions. Draught beers change seasonally and are always local. We look forward to raising a glass - Cheers!


  • BLOODY MARIA Easy like Sunday morning. house mix - tequila – pickled jalapeno
  • BUBBLY MARY Don’t knock it ‘til you try it. bloody mix – cava
  • DIRTY DIRTY MARTINI You kiss your mother with that mouth? vodka or gin – olive brine – oyster brine – hot sauce
  • CELERY GIMLET Practically health food. gin --celery -- lime 
  • TESTAROSSA Exotic and Oh So Fast.  tequila -- jalapeño -- blood orange soda
  • GREEN MIMOSA What can we say? celery -- bubbles -- Berg & Hauck's celery bitters
  • NEGRONI BIANCO Bittersweet symphony. gin – Cocchi Americano – Dolin Blanc vermouth – grapefruit twist
  • Persephone Queen of the Underworld, In Bubbly Form. bubbles – lavendar – St. Germaine – lemon twist
Old Friends
  • ET & G Just like grandma used to make. Eventide house tonic – gin
  • MUDDLED OLD FASHIONED In an old fashion. bourbon -- Luxardo cherry -- orange -- bitters -- sugar, no soda...
  • ET MANHATTAN Warmly Metropolitan Eagle Rare -- Dolin Rouge sweet vermouth -- warm spice
Island Style
  • MAI TAI South Pacific romance. rums -- orgeat -- bitters -- lime
  • WALKING DEAD Humans are limited to 2 per visit. Rums – pineapple – orange – tiki seasoning
  • SINGAPORE SLING That's right... gin -- Cherry Heering -- juices -- bitters
  • SCORPION BOWL Serves 2-4 Brave Souls. rums -- juices -- spices -- love
Unusual Suspects
  • COFFEE AND CIGARETTES Damn, Bill Murray! espresso infused vodka -- Fernet Branca -- scotch
  • KENTUCKY CYCLIST Old School Doping. bourbon -- Bonal -- Chartreuses -- bitters
  • EUROPEAN UNION Fair and Balanced. Oloroso Sherry -- Byrhh -- Aperol
  • FERNET SOUR Your mom won’t like this. Fernet Branca – Angostura bitters – lime – soda  
  • "TWISTED TEA" Delightfully Trashy. Hanger One Manderin Orange Blossom -- black tea infused vodka -- lemonade


  • Bunker Hombre
  • Dogfish Head 90 Minute
  • Murphy's Irish Stout
  • Allagash Black
  • Domaine Dupont Cidre
  • Oxbow F.P.A.


  • Maine Beer Co. Peeper Ale Portland, ME
  • XXXX I.P.A. Shipyard Pugsley Portland, ME
  • Miller High Life Milwaukee, Wisconsin
  • Allagash White Portland, ME
  • Old Speckled Hen England
  • Founder's Grand Rapids, MI
  • Narragansett Lager Providence, RI
  • Pacifico Mexico
  • Hitachino Japan


  • Reissdorf Kölsch Germany
  • Six Point Resin Brooklyne
  • Lagunitas Censored Petaluma, Cali.
  • Samuel Smith Oatmeal Stout England
  • Anchor Porter San Fran.
  • Dulle Teve 10° Tripel, Belgium
  • Trappistes Rochefort 8Belgium
  • J.W.Lees Harvest Ale England
  • Belhaven Scottish Ale draught can. Scotland
  • Sierra Nevada Pale Ale California


  • Dogfish Head Midas Touch Delaware
  • Unibroue Trois Pistoles Quebec
  • Oud Beersel Oude Geuze Belgian Lambic
  • Dry Cidah, Urban Farm Fermantory Portland ME
  • Cidre Bouche, Etienne Dupont Normandie
  • Sir Perry Pear CiderEngland


  • Gruner Veltliner Gobelsburger, Austria
  • AlbariñoRías Baixus, Spain
  • RieslingMosel, Germany
  • Chenin Blanc Alexandre Monmousseau, Vouvray
  • SoaveVento, Italy
  • Muscadet Sèvre et Maine Cuvee Classique, France
  • Chardonnay Domaine La Croix Belle, France
  • TxakoliSeñorio de Astobiza, Spain
  • Vin Gris de Cigare Santa Cruz, California
  • Muller-Thurgau Dolomiti, Italy


  • Mencia, FuscoGalacia, Spain
  • RiojaHermanos Pecina, Spain
  • Gamay & Grolleau Noir Loire, France
  • "Abbott's Table" Owen Roe, Washington
  • "Two Left Feet" Molly Dooker, South Australia
  • Alvaro Palacios "Camin de Priorat," Spain
  • St. Innocent Pinot Noir Temperance Hill, Oregon
  • Paydirt Red Paso Robles, California
  • Barolo Damilanao Cannubi, Piemonte, Italy
  • Givry D.Choffet, Pinot Noir, Burgundy


  • Secco Rosé Leo Hillinger, Austria
  • Steininger Riesling Austria
  • Henry Vornay Brut Blanc de Blancs, France
  • Ya Cuvee 23 Cava Spain
  • Schramsberg Blanc de Noirs Brut California
  • Vilmart E Cie Brut Premier Cru, Champagne
  • Cabernet Rosé Sekt Steininger, Austria
  • "Biutiful" Brut Rosé Cava, Spain
  • Crémant de Bourgogne Cuvée Prestige Brut, France
  • Pol Roger "Pure", "Brut", "Brut Rosé", Champagne
  • Prosecco Superiore Bisol Crede Brut, Italy

Large Format

  • Steinninger Grand Grü Grüner Veltliner, Austria 2003, 2010 Magnum
  • Tegernseerhof Grüner Veltliner, Wachau, Austria 2007, 2008 Magnums
  • The Transcendentalist Grenache Blend, Sans Liege, Santa Maria, California, 2009-10-11 Magnum
  • Pol Roger Réserve, Pure Champagne, France NV 1.5L Magnum, 3L Jeroboam, 6L Methuselah


  • VOSS Water Sparkling or Still Liter, Norway
  • Einbecker Non-Alcoholic beer, Einbeck, Germany
  • Coke Stuff
  • "Maine Root" Root Beer & Ginger Beer
  • San Pellegrino Sodas, Italy Orange, Blood Orange, etc.
  • Harney & Sons Tea & Iced Tea See server for loose leaf options
  • Tandem Coffee French Press


Open Daily 11am - Midnight

Brunch and Happy Hour

Eventide marks the transition between day and night, a time that calls for refreshment and rejuvenation. Eventide Oyster Co. offers a variety of restoratives—we welcome you to join us at any time of day for satisfying food, spirits and good cheer.

A revival of the great American oyster bar, Eventide Oyster Co. offers pristine shellfish and a fresh take on classic New England fare—such proximity to the Gulf of Maine provides the sharpest seafood money can buy. A wine list chosen to complement shellfish, craft cocktails, and a warm sense of hospitality bring laid-back extravagance to Portland’s Old Port.

Sunken into the concrete bar sits an enormous block of Maine granite that serves as the shellfish display, home to an ever-changing array of oysters and shellfish. The restaurant’s bright colors, picnic table seating and reclaimed nautical lighting encourage a playful experience.


Andrew Taylor

Owner & Chef

Andrew Taylor is bearded, has two cubs and lives with his wife just outside of Portland. He worked briefly as Rosie O’Donnell’s stunt double.

Arlin Smith

Owner & General Manager

Arlin Smith has a beard, a daughter, and a hiatal hernia. He crushes wings every chance he gets.

Mike Wiley

Owner & Chef

Mike Wiley was born in Portland, Maine and educated at Colby College where he majored in pomposity. Magna Cum Laude. He believes this is the way life should be.

Graeme Miller

Sous Chef

After squandering a promising badminton career and burning out on x-ray technology, Graeme or Graham (depending on which form of ID you look at) settled into a culinary career. Graeme has been with the company since the summer of 2013 — and has been overly excited about virtually everything since.

John R. Myers

Bar Manager

Despite hailing from the wrong side of the Androscoggin and achieving a Blutarsky-esque college GPA, John excels at making fine cocktails, growing a lustrous mustache and generally being an exceptional bartender.

Kira Butera


A smug Vermonter, Kira "The Dragon" Butera immigrated to Maine in 2010. As Front of House Manager, she relishes every opportunity to discipline and reprimand her colleagues. Her rage is terrible to behold, quelled only by calming visits to her private shrine to Patrick Dempsey, located in the underground catacombs of Eventide Oyster Co.


We are always interested in connecting with potential employees. Ideal candidates will demonstrate a genuine sense of hospitality, eagerness to learn, and a strong work ethic. Bring a resume and cover letter to 86 Middle Street or inquire at


FOOD & WINE Magazine

The People's Best New Chef 2013

March 23, 2013

New England Region Winners Andrew Taylor and Mike Wiley. Why they're amazing: Their restaurant combines the best of old-school Maine oyster bars with updates like cleverly flavored sauces (kimchi ice) and fried oysters served in steam buns, Korean style. Culinary School: Both are self-taught. Background: Taylor - Daniel's Broiler, Rover's (Seattle), Clio (Boston), Hugo's (Portland, ME). Wiley - Elk Creek Lodge (Meeker, CO), Black Cat (Boulder, CO), Hugo's (Portland, ME)...

Portland Press Herald

Portland Chefs Nominated for 'Best New Chef'

March 11, 2013
Meredith Goad

Food & Wine magazine runs the annual contest, which allows the public to vote for one of 100 outstanding chefs from 10 different regions. Chefs Andrew Taylor and Mike Wiley of Eventide Oyster Co. in Portland are in the running for the title "The People's Best New Chef". The nominees are allowed to campaign for votes, and the Eventide group is taking the challenge seriously - kind of. They produced a humorous, professionally done  video for their website, with a link that goes to the contest's voting page. 

Portland Press Herald

Stout Stuff: Portland's newest brew adds notes of bivalve

May 22, 2013
Meredith Goad

Slurp down a half dozen oysters on the half shell and chances are you'll be washing them down with a beer. But how many people have tried oysters in their beer? You'll soon get your chance, becasue Arlin Smith of Eventide Oyster Co. and Chresten Sorensen of Bunker Brewing Co. have been collaborating on an oyster stout using Maine Winter Point oysters...

Portland Press Herald

Dine Out Maine: At Eventide Oyster Co., Hugo's team sets the bar high

October 7, 2012
Shonna Milliken Humphrey

Eventide Oyster Co. is impressive for its variety of oysters and clever oyster accoutrements, as well as the carefully prepared non-oyster menu items. The Eventide oyster bar concept is as cool as the team of owners, and I recommend this restaurant for any oyster lover seeking a step left of ordinary. The price point skews a little high, but so does the quality.

The Boston Globe

Portland oyster bar lovingly tweaks Maine’s classic dishes

October 7, 2012
Jonathan Levitt

Kitchens here were once flush with emblematic dishes — chowder, baked beans, fried whole belly clams — elemental foods prepared for generations in the same way. Not anymore. These days a trip along the coast in search of real cooking is too often met with overcooked lobsters, fries from the freezer, and chowder as thick as mashed potatoes. But times are changing. At Eventide, a new oyster bar in the Old Port here, the good Maine food is once again made from scratch.

James Beard Foundation Blog: Delights and Prejudices

JBF Trip Planner: Portland, Maine

September 17, 2012
Anna Mowry

The new owners of Hugo's knew what they were doing when they opened this sibling oyster bar next door. There they offer a daily list of more than a dozen raw oysters from Maine and beyond, as well as a smartly edited menu of seafood standbys like New England clam chowder with salt pork; lobster rolls dressed with hollandaise, house mayo, or brown butter vinaigrette; and crudi.

Highlights: Raw oysters with accoutrements like Tabasco ice or tomato water; special of cucumber-cured Arctic char with melon, mint, and kasha

Wall Street Journal

Oysters Ascendant

November 3, 2012
Sarah Karnasiewicz

Since opening this summer, this bright, inviting spot has quickly established itself as the pearl of Portland's Old Port. Grab a seat at the bar hewn from cement and Maine granite, nosh on house-made pickles and a cup of chowder, and browse the selection of oysters arrayed on crushed ice: 18 enticing varieties, nine from Maine and nine "from away." Don't neglect the top-notch cocktails, like the surprising and simple celery gimlet.

Downeast Magazine

The New Masters of Hugo's

April 9, 2012
John Golden

This trio is already looking beyond the confines of Hugo's with another restaurant in the works. It will be a venture called Eventide, which is revving up in the newly vacated Rabelais books store space next door. Essentially it's an oyster bar, and as Arlin Smith pointed out, "Most people don’t realize that Maine has some really great local oysters."

The Portland Phoenix

Eventide Brings It For Oyster Lovers

July 2, 2012
Susan Axelrod

Dark, serious Hugo's is all about exquisitely prepared food, plated with precision. Its brand new sibling just next door, however, is bright and bold, with a great granite trough of oysters as its centerpiece and a rustic, casual menu. Owners Andrew Taylor, Arlin Smith and Michael Wiley say they had the concept for Eventide Oyster Company in mind when they bought Hugo's in May from Rob Evans.

FOOD & WINE Magazine

America's Best Oyster Bars

March 29, 2013
F&W Staff with Eric Steinman

This restaurant in the Old Port district specializes in Maine oysters, including Winter Point Selects, a variety raised by the renowned harvester John Hennessey, in West Bath. “The Winter Points are about an inch and a half in size and have a very clean, bright and briny taste,” says Eventide co-owner Arlin Smith. “A smaller oyster is special because it has amazing salinity.” Hennessey also provides the restaurant with big, meaty seven- to 10-year-old oysters, which chefs Andrew Taylor and Mike Wiley roast in a thick, Korean-style barbecue sauce. The caramelized oysters are served in their shells, topped with coleslaw, crispy fried potato strings and a drizzle of chile oil.

Saveur Magazine

Maine's Latest Seafood Star

June 27, 2014
By Sophie Nelson

In Maine, cold is good for a lot of things: wood stoves, snow, lobster, and, as it turns out, oysters all year long. As traditional growing areas to the South peter out, this clean, remote corner of the country is generating a plethora of delicious options for oyster lovers, from big, creamy, coppery Belons (a European transplant that took) to a buttery Maine original from Tauntin Bay north of Acadia National Park...

Condè Nast Traveler

A Beginner's Guide to Maine Vacations

June 24, 2014

The first thing to know about Maine is that it’s not one fantasy... but many. Its pleasures are as subjective as they are abundant. But you don’t have to be a fifth-generation Maine visitor to feel at home here—just follow our suggestions [...]Stop here for what might be the most perfect lobster roll ever. It’s worth coming just for that, but everything else is amazing too, including the lobster stew and clam chowder.

Bon Appétit Magazine

Where to Eat and Drink in Maine, a.k.a. Vacationland U.S.A.

July 7, 2014
Andrew Knowlton, Malcom Bedell and Genevieve A. Morgan

Slurp a (Few) Dozen: Oysters are the new lobster. They are what you must binge on during any trip here. Start at Portland’s Eventide Oyster Co., ground zero for Maine’s half-shell revolution. The two-year-old restaurant features a dozen of the state’s many varieties—from Glidden Points to Pemaquids—displayed in a massive granite trough. If raw is not your thing, try ’em roasted, Korean BBQ–style, even fried on a Chinese bao...

Eater National

The National Eater 38: Where to eat in 2015

January 8, 2015
Bill Addison

Lobster will always be Maine's king crustacean, but this nonstop-crowded bar in Portland specializes in the state's other seafood star. The menu divides the oysters, displayed over ice on a counter cut from rugged granite, into categories using local parlance: "From Maine" and "From Away." Start by slurping local gems like citrusy Pemaquids from the Damariscotta River. Accoutrements go traditional (cocktail sauce, mignonette) and inventive (ices flavored with blasts of cucumber and ginger or kimchi).

Maine Today

Eventide and 5 other great Portland Oyster Bars

February 1, 2014
Heather Steeves

Adding to its numerous accolades, Portland’s Eventide Oyster Co. was recently named to Food & Wine magazine’s list of “America’s Best Oyster Bars,” coming in at #2 out of 21. The oysters at Eventide, all on display in a granite trough on the bar with wooden markers to tell you what’s what, are $16 for six or $29 for 12 ($2.30 each). Eventide will give it to you fancy, pure, raw, roasted, local — any way you could want your slimy, briny treats. Food & Wine got it right, but we have suggestions for some additional places to slurp. Roughly in order:

bon appétit

Top 50 New Restaurants

August 12, 2013
Doug Merriam

In a state where lobster is king, Eventide’s dedication to the mighty oyster is a bold move. The menu lists around 20 different varieties displayed in a massive trough of Maine granite on the bar. All are pristine and offered raw with creative “accouterment” like kim chee ice or a mimosa mignonette (yes, you can still get cocktail sauce). There is lobster here too, only Eventide’s take on a lobster roll comes in a Chinese bun and is offered with not just mayo, but a brown butter vinaigrette or hollandaise.

Andrew Zimmern Newsletter

Modern Take on the Classic Oyster Bar

June 9, 2015
Andrew Zimmern

This is an amazing raw bar that serves a couple dozen varieties of fresh oysters and shellfish with innovative accoutrements like pickled ginger or kimchi ice. Dishes like the house-cured herring with beet ice amiably remind you that the kitchen is jamming on all cylinders and knows what it’s doing. The Eventide menu has Asian and Mediterranean flavors stamped all over it and, charmingly, it all works. Take their lobster rolls served in Chinese-style steamed buns with brown butter vinaigrette.....