Chef-owner Matt Louis has racked up James Beard nominations for the best chef in Northeast, and the Franklin, his stylish but relaxed raw-bar-and-then-some, is one of several restaurants in his Portland dining mini-empire. I’d argue it’s the most fun, with a menu that offers more than half-a-dozen oyster varieties, mostly from Massachusetts, but isn’t too reverent about serving them raw on the half-shell—have them grilled with bacon jam! have them chicken-fried in a po’ boy! have them on a platter with French fries! The rest of the entrees are comfort-y—think buttermilk fried chicken with hush puppies—and everything is exquisitely plated (Instagram-happy diners, you’ve come to the right place). Since you’re on a Maine trip, after all, you should get a Blueberries for Sal cocktail, a dangerously quaffable sipper of vodka, prosecco, lemon, and blueberry shrub.