Fore Street

Fore Street is a landmark Portland, Maine restaurant opened in 1996 by chefs Sam Hayward and Dana Street, built around a wood-burning oven, grill, and turnspit that anchor an open kitchen inside a 19th-century maritime warehouse. Chef Hayward won the James Beard Award for Best Chef Northeast in 2004 — Maine's first-ever James Beard chef winner — and Fore Street was named among Gourmet Magazine's Top 50 U.S. Restaurants in 2001 and 2006. The daily-changing menu is grounded entirely in ingredients sourced from Maine farmers, fishermen, foragers, and cheesemakers.

Steak