555 Congress Street
Portland, ME 04101
(207) 761-0555
www.fivefifty-five.comHours: Sun-Thurs 5pm-9:30pm; Fri-Sat 5pm-10:30pm; Sun 10:30am-2:30pm
At Five Fifty-Five, Chef Steve Corry and Wine Director/GM wife Michelle have created a small, seasonal restaurant that combines rusticity and elegance. Chef Corry’s dishes are simple and unpretentious but packed with flavor. In Steve’s hands, the classic (and often over-played) combination of beets and goat cheese gets new life in the form of a delicious beet-topped tarte tatin, and scallops are treated like steak au poivre, crusted in cracked black pepper and seared.
Recommended Dishes:Summer Beet Tarte Tatin with Freedom Farm’s Organic Beets, Melted Leeks, Horseradish-Spiked Chevre, Bibb Lettuce, and Candied WalnutsPan-Seared Pepper-Crusted Diver Scallops with Aromatic Fennel-Potato Puree, Butter-Glazed Pearl Onions, Organic Baby Carrots, and Vanilla Emulsion
