From guest contributor, Noella Schink:

The restaurant culture in Portland, Maine is thriving and always changing. Surpassed only by San Francisco in restaurants per capita, we have a singular vibe where organic and locally sourced ingredients are the norm instead of the exception. In recent years, there have been a few spots that have truly taken fresh, thoughtfully prepared dinners to the next level.

The Farmer’s Table

Their motto here is “you don’t need a lot of ingredients—just the right ones.” Chef Jeff Landry showcases his simple, recipes in the form of Mediterranean style comfort food. A member of MOFGA and Portland Buy Local, the cooks at the Table are always on the look out for new ingredients from local fishermen and farmers; they only use humanely raised meats, eggs and fish. As you’ll find with any locally-sourced kitchen, the menu changes often. From season to season you’ll find risotto made to order with mushrooms or freshly made pasta, unique salads, hand carved meats and of course, plenty of seafood.

Don’t Miss Dish: Sweet potato gnocchi with toasted pecans, Great Hill Farms bleu cheese, rosemary and spinach.

Hugo’s

Chef Rob Evans has been touted in the culinary community for years, but more importantly he is renowned among his diners. A chef committed to the regional flair and also to regional produce, seafood and ‘wild flora’, his dishes are gorgeous and unforgettably tasty. The blind tasting menu is the best way to get a feel for every food group in Hugo’s; You’ll be treated to course after course of dishes all sourced from local farms like Thirty Acre, North Star and Archer Angus, as well as fresh fish from Brown Trading and Three Sons.

Don’t Miss Dish: Butter poached Maine lobster with chestnuts, oyster mushrooms and carrots.

Five Fifty-Five

A romantic and warm atmosphere, along with exceptional food make 555 a Portland go-to for any important dinner date. You’ll find artful platings of everything from oxtail to decadent lamb Wellington to salads that are decked out in a kaleidoscope of colorful trimmings on this menu. The best part is dessert; pastry chef Erin Swan churns their “interesting” ice cream flavors in house and weakens your knees with black pepper ice cream, candied nuts and other off-beat concoctions.

Don’t Miss Dish: Hangar steak with chive popover, roasted brussel sprouts and cauliflower and Parmesan cream.

Cinque Terre

At this traditional Italian restaurant, they don’t just buy local produce, they grow their own. Chef Lee Skawinski insists that his kitchen staff help in the cultivation of the gardens at Grandview Farm so that the level of care and dedication to the menu stays superb. Named one of the top ten farm to table restaurants in the US by Epicurious.com, Cinque Terre surpasses its guests’ expectations with simple, flavor packed dishes. Homemade pasta, fine cheeses and free range meat really make a difference in dishes like traditional ravioli and polenta.

Don’t Miss Dish: Melanzane- grilled vegetables, polenta frites, tomato ragu and Bra Duro cheese.

Bresca

Owner and chef Krista Desjarlais focuses on French cuisine at this tiny, 20-seat restaurant in the Old Port. She visits Portland’s farmers’ markets herself in the summer and says she feels like she’s throwing a dinner party for friends every night. She experiments with novel flavor pairings and unconventional additions to traditional dishes. The plates are small in the hopes that you’ll try many of the day’s offerings during your meal. A former pastry chef in Paris, Krista creates amazing desserts that change daily, to her whims.

Don’t Miss Dish: Chorizo and gorgonzola stuffed dates appetizer.

Noella Schink is a travel writer from right here in Portland, Maine. She loves to share stories of her travels and the delicious eats she finds along the way, but is always excited to come back to Portland’s amazing restaurants. She writes a blog for Excellent Hotels and recommends you check them out for your stay in a hotel in Portland.

Tags: best restaurants, Food, local ingredients, Maine, noella schink, Portland