Fore St: A Review — William Charleton

A few weeks ago I found myself in New Hampshire with my friend Jesse. It was a really hot, sunny Saturday and we went skeet shooting at Green Mountain Shooting Preserve. That’s not the point of the story. We detoured on our way back to Boston, in Portland, ME.

I’ve not spent too much time in Portland, but I’ve been before. It’s got a reputation on the east coast. So we went to dinner. Jesse called his dad to ask for recommendations, who said we had to go to Fore St. Jesse asked for a plan B, his dad said there is no plan B.

So simple, yet perfect. Potentially, the best tomatoes I’ve ever had.

We call to make reservations, but they’re booked. However, it turns out they have an interesting system for seating. The restaurant opens at 5:30, but the bar opens at 5:00. They also save a certain number of tables for walk-ins. So you go at 5:00 and put your name in at the bar.

When we got there, the bar was full, so I put my name down and we moved to the back. At 5:30 pretty much everyone form the bar migrated to the dining room, and Voila! seats appeared.

The beet and carrot salad was amazing. The dressing was, I don’t even remember what. But It was so good. Very herby. The textures were great.

The menu was funny, I thought. It was broken down by classification: “Pan Seared Seafoood, Wood Oven Roasted Seafood, Wood Grilled Meats, Turnspit Roasted Meats” and last, but not least, “Plants and Vegetables.” Plants and vegetables were actually separate categories. “Plants” was for vegetarian entrees, of which there was one, and Vegetables were sides.

So the first thing that stuck out at me, was the bread and butter. They brought over a basket with 4 slices for the two of us. Perfect. What really did it for me was, they gave us enough butter. More than enough. And salt and pepper. Great way to start the meal, if you ask me.

The corn cake entree sounded alright, but not what I was looking for. I opted for a salad and some smaller plates.

Anyway, it was so long ago at this point I don’t think I can accurately describe everything. But here are photos for your viewing pleasure.

The broccoli was cooked to perfection. Al-dente. Just the way I like it, The mustard sauce was phenomenal. I’ve attempted recreation at home several times.