Maine Course

Shucking and jiving on the Atlantic coast

Maine means lobsters, yes. But also oysters, clams, steamers, diver scallops, sea urchin and plenty of gorgeous, craggy coastline to explore. Here’s our guide to eating your way through one of the country’s most scenic oceanfronts, with the salty town of Portland serving as home base.
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Food Factory Miyake
This is no run-of-the-mill sushi joint: Chef Masa Miyake harvests his own clams (and serves them sashimi-style) and keeps live sea urchin on hand when available, making for the freshest uni you’ve ever eaten.
Go: This summer, the restaurant will move into a new space at 470 Fore St., complete with liquor license.

129 Spring St.; 207-871-9170 or

Browne Trading Market
Portland’s top fish purveyor also has one of the city’s largest selections of wines. Buy whole fish for the grill, or pick up smoked pastrami salmon on rye for an afternoon picnic.
Do: Lunch at Crescent Beach State Park, which has outdoor barbecues, picnic tables, and views of schooner-studded Casco Bay.

262 Commercial St; 207-755-7560 or

Glidden Point Oyster Company
Drive 50 miles to this mom-and-pop oyster farm, where you can subsidize your meal of littleneck clams and lobster with Damariscotta oysters that you’ve shucked yourself.
Do: Talk oyster provenance, culture techniques and zoology with proprietor Barb Scully and her teenage children.

707 River Rd., Edgecomb; 207-633-3599 or

Chebeague Island Inn
For all its fantastic restaurants, Portland is short on great accommodations. Take a 15-minute ferry from the mainland, however, and you’ll find this just-renovated Greek Revival inn. Its 21 rooms channel L.L.Bean in the best possible way.
Order: Chef Justin Rowe, formerly of White Barn Inn, serves up the ideal purist’s lobster roll: just lobster, sea salt, mayo and lettuce on a potato bun.

61 South Rd., Chebeague Island; 207-846-5155 or