Back Bay Grill

Frommer's Review

Back Bay Grill has long been one of Portland's consistently best restaurants, with an upscale, contemporary ambience; the only trouble is finding it, in a rather pedestrian neighborhood near the city's central post office. There's light jazz on the stereo and bold artwork on the walls that goes several notches above the usual bistro atmosphere. Chef Larry Matthews has been cooking here since 1997, and he bought it from founder Joel Freund in 2002; his menu, revamped seasonally, emphasizes local produce and meats as much as possible. Diners might start with some Maine crab cakes in a Thai chile aioli sauce, beef carpaccio, crispy duck confit, or roasted acorn squash soup. Among the main courses, look for such dishes as a sausage of locally raised lamb, grilled filet mignon in red-wine sauce, monkfish with pesto-whipped potatoes, or salmon crusted in horseradish and served with roasted beets and basmati rice. Memorable, too, are the fresh pastas, such as hand-rolled fettuccini with truffles or lobster tortellini with lobster foam.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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