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Why Eventide Oyster Co. Is on Our Top 50 Seafood Worldwide

Eventide Oyster Co., under Andrew Taylor and Mike Wiley's direction, is ranked #19 on our Top 50 Seafood Restaurants Worldwide. The seafood style: Modern Maine oyster bar.

The signature catch: Brown-butter lobster roll on bao bun, oysters on granite slab. The sourcing: Maine oyster sourcing (Glidden Point, Pemaquid, Wawenauk).

The oyster program: Maine native oyster slab (10+ varieties daily). The raw bar / grill technique: Granite slab raw bar; brown-butter lobster roll on bao.

The award lineage: James Beard Best New Restaurant 2014; Best Chef Northeast.

How to Order at Eventide Oyster Co.

The booking lead time: 4 to 8 weeks for prime summer time. Reserve through OpenTable, Resy, or the restaurant's own booking line where applicable; institutional walk-in oyster bars accept no reservations and run a queue from opening.

Order what came in that morning. The kitchen's strongest expression at Eventide Oyster Co. is the Brown-butter lobster roll on bao. The Modern Maine oyster bar register is structural; the sourcing and the technique are what reward the booking effort.

The dress code: Smart casual; the Old Port institution. The dinner spend: 60 to 120 USD per person at dinner. The kitchen at Eventide Oyster Co. is rated 10/10 for food and 9/10 for ambience in our editorial scoring.

Why Eventide Oyster Co. Is Worth the Pilgrimage

"Andrew Taylor and Mike Wiley's Old Port flagship. James Beard Best New Restaurant 2014. The brown-butter lobster roll on a steamed bao bun is the most-cited modern lobster roll in America; the granite oyster slab anchors the raw bar."

Our editorial scoring places the food at 10/10, ambience at 9/10, and value at 9/10. The Modern Maine oyster bar register is structural; the sourcing standard and the regional seafood tradition produce the meal that rewards the pilgrimage.

Address: 86 Middle Street, Portland
Founded: 2012
Chef: Andrew Taylor and Mike Wiley
Seafood style: Modern Maine oyster bar
Signature catch: Brown-butter lobster roll on bao bun, oysters on granite slab
Sourcing: Maine oyster sourcing (Glidden Point, Pemaquid, Wawenauk)
Oyster program: Maine native oyster slab (10+ varieties daily)
Best dish: Brown-butter lobster roll on bao
Booking lead: 4 to 8 weeks for prime summer time
Dinner price: 60 to 120 USD per person at dinner
Best for: Seafood Pilgrimage, Anniversary, Family Dinner, Coastal Travel, Oyster Bar Brunch

View Eventide Oyster Co. on Restaurants for Kings →

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