It’s perfectly acceptable to take a day trip to Portland for a lobster roll alone, but don’t stop there. Try the fresh crudo and oysters (ten varieties are from Maine) at Eventide Oyster Co., where the chef/owner duo just took home the James Beard award for Best Chef: Northeast.
Eventide Oyster Co.'s Brown Butter Lobster Roll comes nestled in a steamed bun.
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)...
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