Hype is a dangerous thing. Hype can lead to elevated disappointment. And, in the case of my family, it can cause heads to butt and food tantrums to spontaneously occur. Fore Street is probably the most well-known restaurant in a sea of fine establishments in the farm-to-table-loving town of Portland, ME. There is some serious hype here, but it’s backed up by a wealth of accolades, including chef/partner Sam Hayward’s 2004 James Beard Award. With an ever-changing menu of seasonal selections, noteworthy desserts and housemade chocolates, three flavor-making heating elements (wood grill, wood oven and turnspit) and a shed-sized in-house vegetable crisper to boot, Fore Street is a restaurant I have wanted to experience for several years now. I have been hilariously unsuccessful in making this happen.

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