Chefs Andrew Taylor and Michael Wiley of Hugo’s - Portland, ME

88 Middle Street
Portland, ME 04101
(207) 774-8538
Hours: Mon-Sat 5:30pm-9:30pm

Formerly a Rob Evans institution, and now helmed by Eventide Oyster Co. Chefs Andrew Taylor and Michael Wiley, Hugo’s has been setting the bar for fine dining in Portland’s restaurant scene for a long time. The menu is technique and ingredient driven with infusions of Asian flavor here and there that freshen up and revitalize ingredients like swordfish or veal breast. Hugo’s kitchen, shared with Eventide Oyster Co,.and with the help of Arlin Smith, the general manager, is continuing to be a beacon for the possibilities of cuisine in coastal New England. Most of Hugo’s space is taken up the kitchen, where there’s counter seating. There are also comfy banquettes and tables in the dining areas with dark colors, copper, and leather—like dining in a captain’s cabin.

Recommended Dishes:
  • Lobster Sashimi, Sea Bean, Daikon, Nori Vinaigrette, Frozen Ramp Purée, Ginger Scallion Sauce, and Fried Garlic
  • Blue Fin Toro, Black Sesame Purée, Gold Tomatoes, Pickled Peppers, Black Trumpet Mushrooms, and Chermoula Oil

  • + Click image to enlarge