Eventide Lobster Bake

New England Lobster Bake


Dig in & get your hands dirty with this quintessential New England experience. Served family style at one of our communal tables, our lobster bake features: Eventide Green Salad, Whole Maine Lobster, Steamer Clams, Mussels, Potatoes, Salt Pork, Knackwurst, Steamed Buns, a Selection of Traditional and Non-Traditional Accompaniments and an Array of Housemade Desserts.

NOTE: Requires 72 hours advance booking. Only available for 6 0r more people.



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.

PLEASE NOTE: We will be closed January 13th at 4pm and will remain closed through Thursday the 17th. We will reopen Friday January 18th at 11am.

Please email us at info@eventideoysterco.com with any inquiries during this time.


Reservations are accepted for parties of 6 or more.

Private Events

We can accommodate Large Groups · Private Parties · Special Events




Owner & Chef
Andrew Taylor is bearded, has four 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.


Ryan Smith

Bar Manager

Hailing from scenic Buffalo, NY, Ryan’s lilting accent is beloved by all our Eventide regulars. As our Bar Manager, she is known for her professionalism, an abiding love for fried baloney sandwiches, and a bar presence evocative of Billy Idol himself.


Director of Operations

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 info@eventideoysterco.com