Fore Street has emerged as one of northern New England's most celebrated restaurants. Chef Sam Hayward has been profiled in Saveur and House Beautiful, and his restaurant has been listed among Gourmet's 100 Best and so forth. Hayward's secret is simplicity: Local and organic ingredients are used whenever possible, and the kitchen avoids overly fussy presentations. The dining space centers on a busy open kitchen where a team of chefs constantly stoke the wood-fired brick oven and grill. The menu changes nightly; the best entrees utilize the grill and oven to the fullest, such as spit-roasted pork loin and chicken or grilled marinated hanger steak. Wood-roasted mussels are also a big hit. Finish with a dessert of chocolate soufflé, hand-dipped chocolates, or gelato; these are often accented in summer by seasonal Maine berries and fruits. During the long summer evenings, light floods in through the loftlike space's huge windows; later at night, soft lighting against the brick walls, maple floors, and coppery tables lends a more intimate glow to the place, which is always bustling. Though it can be mighty hard to snag a reservation here, particularly on summer weekends, managements sets aside a few tables each night for walk-ins.
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