September 22, 2014
Fore Street, located one block from the waterfront in Portland's Old Port District, opened in June, 1996.
Fore Street's interior surrounds a unique brick, and soapstone hearth consisting of a wood-burning oven, grill, and turnspit, visible from most tables. Hardwood and apple wood fires cook and flavor the seafood, meats, game, and vegetables
that have made Fore Street a New England destination.
We believe that good food travels the shortest possible distance between the farm and the table. Our menu is founded upon the very best raw materials from a community of Maine farmers, fishermen, foragers, and cheesemakers, who are also our friends and neighbors. Most of these Maine foods are organically grown or harvested wild, each brought to us at the peak of its season. Our cooks are constantly inspired and excited by the variety and taste of these local ingredients.
In 2002, Fore Street was named Number 16 in Gourmet Magazine's Top Fifty Restaurants of the United States. In 2004, Chef-partner Sam Hayward was named Best Chef: Northeast by the James Beard Foundation.
Fore Street is part of a family of restaurants and bakeries that includes Street & Company, Standard Baking Company, Scales at the Public Market, and Two Fat Cats. All are located in Portland.