EVENTIDE OYSTER CO.
Though they had modest expectations for their “little local spot” when they opened Eventide in 2012, chef-owners Mike Wiley and Andrew Taylor, along with co-owner and GM Arlin Smith, had an almost-instant hit on their hands. Business has been booming, and accolades have included James Beard Award nominations three years running — but most impressive may be the fact that in 2017, Eventide will export its sophisticated take on seafood-shack cooking to a Boston location. The showstopper at its Portland home base is the old-fashioned raw bar, packed with pristine oysters on the half shell (many pulled from Maine waters) and presented on a massive slab of Maine granite; however, we recommend leaving room for Eventide’s famous brown butter lobster roll, served on a house-made steamed bun.
