Portland, Maine's restaurant scene showcased in new dining guides

Two recent guides highlight Portland, Maine as a top small‑city food destination, emphasizing its strong ties to the ocean, local farms and independent chefs. The lists feature long‑standing favorites such as Duckfat, known for Belgian‑style fries cooked in duck fat, and newer concepts like Terlingua, offering smoked meats and Mexican‑inspired dishes. Asian‑inspired noodle bar The Honey Paw brings house‑made noodles and seasonal small plates to the Old Port, while other establishments continue the city’s reputation for inventive seafood, wood‑fired cooking and handmade pasta.

The guides note that Portland’s culinary reputation, first put on the map in the 1990s by chefs like Sam Hayward and Dana Street of Fore Street, now spans a range of casual to upscale venues, attracting visitors seeking high‑quality, locally sourced meals.