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...
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.