our menu changes daily—this is a sample of typical offerings
Oysters on The Half Shell
Ginger-Scallion, Tare, Radish
Pique De Piña, Cilantro, Lime
Napa Cabbage, Shiso, Sesame
Hazelnut, Citrus, Beets, Potato Chip
Tuna Floss, Turmeric, Spinach
Nori Vinaigrette, Pickled Vegetables
Fines Herbes, Trout Roe, Mustard Puffs
Eventide Brown Butter Lobster Roll
Fried Winter Point Oyster Bun
Peekytoe Crab Roll
Mayo, Lemon, Dill
House Pastrami Bun
Sauerkraut, Swiss, 1000 Island
Buttermilk Fried Chicken Bun
Ranch, Pickled Watermelon, Cole Slaw
Miso, Seafood, Potato, Charred Onion
Coconut, Green Curry, Maitake
Battered Gulf of Maine Hake
Fried Maine Oysters
Thai Apple Slaw, Mint, Local Turmeric
Fried Chicken Sandwich
Maple Chinese Mustard, Lettuce, Pickles
The Fish Sandwich
Shredded Iceberg, Tartar, Pickles, Tare
Tallow Mayo, Pickles, American Cheese
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.
Ice Cream Sandwich
Chocolate Chip Cookie, Vanilla Ice Cream
Oatmeal Cream Pie
Better than Little Debbie
Pie of the Day
Sure to delight
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!
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.
Owner & Chef
Andrew Taylor is bearded, has three cubs and lives with his wife just outside of Portland. He worked briefly as Rosie O’Donnell’s stunt double.
Owner & General Manager
Arlin Smith has a beard, a daughter, and a hiatal hernia. He crushes wings every chance he gets.
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.
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.
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.
A smug Vermonter, Kira "The Dragon" Butera immigrated to Maine in 2010. As General 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 email@example.com.
When I visited Portland, ME for the first time this March, I was instantly charmed by the way the city seemed the perfect marriage of old school and new. On one hand, it was quintessentially New England with its stunning seascapes, cobblestone streets and everyone-knows-everyone warmth. On the other hand, the city’s rich cultural offerings, eco-friendliness and diverse community lent Portland a distinctly modern feel.
And the food.
Fore Street and The Honey Paw, both in Portland, are among the restaurants named, and five chefs from four restaurants are in the running for Best Chef: Northeast.
Nine Maine restaurants, chefs and brewmasters are among this year’s semifinalists for James Beard Awards, considered the most prestigious in the American food world.
Maine’s 2016 semifinalists cover seven categories – there are 21 restaurant and chef categories in all – including Best New Restaurant and Outstanding Restaurant. The group was selected from more than 20,000 online entries.
The Honey Paw in Portland is a semifinalist in the Best New Restaurant category, which is given to a restaurant opened in 2015 that “already displays excellence … and is likely to make a significant impact in years to come.”
The 2015 James Beard Awards, hosted by Alton Brown, will be held at Lyric Opera of Chicago on Monday, May 4. Carla Hall will host our Book, Broadcast, and Journalism Awards Dinner, taking place at New York City's Pier Sixty at Chelsea Piers on Friday, April 24. Tickets to the main gala go on sale April 1, while BBJ ceremony tickets are now available online.
Karen Akunowicz, Myers + Chang, Boston
Barry Maiden, Hungry Mother, Cambridge, MA
Masa Miyake, Miyake, Portland, ME
Cassie Piuma, Sarma, Somerville, MA
Andrew Taylor and Mike Wiley, Eventide Oyster Co., Portland, ME
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).
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)...
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.
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...
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
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.
Reservations are accepted for parties of 6 or more.