Celebrating at Eventide
Surely by now you’ve heard about the fresh, creative seafood dishes coming out of the kitchen at Eventide Oyster Co. in Portland. The restaurant hasn’t even been open for a year and has attracted the attention of the James Beard Foundation, the editor of Food & Wine magazine, and several other national press outlets.
Food & Wine magazine published their Best Chef nominees for 2012, and Chefs Andrew Taylor and Mike Wiley have been nominated for Best Chef in New England. The magazine describes Eventide as “the best of old-school Maine oyster bars with updates like cleverly flavored sauces (kimchi ice) and fried oysters served in steamed buns, Korean style.” The Best Chef is determined by a popular vote, so be sure to support our favorite shuckers by giving them your vote.
Chef/owners Andrew Taylor, Arlin Smith, and Mike Wiley recently took over Hugo’s from their mentor Chef Rob Evans, and have begun extensive renovations of the Portland fine dining mainstay. If Eventide is any indication, we’re excited to see the direction Hugo’s will take after its face lift.