Sunday, April 20, 2014
By SHONNA MILLIKEN HUMPHREY
I needed a fish place. Friends were visiting from the Mid-Atlantic, and they were hungry for a seafood-based dinner with mixed drinks, table service and a water view. Something "Maine-y," but not over-the-top with tourists -- a location between "fancy" and "beach shack" where food enthusiasts could experience high-quality casual dining.
Boone’s Fish House & Oyster Room in Portland is the latest of restaurateur Harding Lee Smith’s “Rooms,” joining The Front Room, The Corner Room and The Grill Room.
Gordon Chibroski/Staff Photographer
BOONE'S FISH & OYSTER HOUSE, 86 Commercial St., Portland. 774-5725; boonesfishhouse.com
HOURS: 11 a.m. to 11 p.m. daily
PRICE RANGE: $3.50 to market, with dinner entrees in the $20 to $35 range
BAR: Full bar
CREDIT CARDS: Yes
KIDS: No kid's menu
WHEELCHAIR ACCESS: Yes
BOTTOM LINE: Boone's Fish House & Oyster Room is a great addition to Portland's list of seafood restaurant options. With (limited) on-site parking, two outside decks and a cavernous interior that manages to feel intimate despite its depth, this is the place to go for downtown seafood.
Ratings follow this scale and take into consideration food, atmosphere, service and value:
* Poor ** Fair *** Good **** Excellent *****Extraordinary.
The Maine Sunday Telegram visits an establishment twice if the first dining experience was unsatisfactory. The reviewer dines anonymously.
Putting his colorful reputation aside, I suggested we try Harding Lee Smith's newest "room," and I am glad we did. While I did not meet Smith himself, manager Kathy was happy to give us a tour of the newly renovated space. Although her demeanor was no-nonsense, she was clearly enthusiastic, and I watched her extend a level of welcoming energy not just to my party, but to those around us, too.
The space itself is impressive, with two completely remodeled levels of gorgeous wood floors and exposed beam ceilings. Upstairs is the oyster bar, and downstairs with its stone fireplace is the dining room proper. Each level offers indoor or outside deck seating.
We chose upstairs, outside seating, and while I recommend this arrangement for the view and the ambience, it is important to note that if there's a party next door on the Porthole's patio, or a booze cruise docks, it can get very loud.
Not just loud, but like a weird and impromptu parking lot fiesta, part frat party and part wedding reception. That said, it was fun to people watch (and people-listen) on a still-warm evening, but if you want quiet, choose a table inside. Even though the interior is vast, the seating itself feels very intimate.
Oh, and parking? Get there early for a free on-site spot and take advantage of this rare Commercial Street perk. Arriving early has other perks, too, as seating is first come, first served, with no reservations.
While the upstairs and downstairs are, technically, separate spaces with separate menus, diners can overlap them, and we did.
We waited for our table at the upstairs bar and were passed a little slip of paper -- think a la carte sushi shops or yakitori joints -- that listed 20 snack-sized options, including 12 varieties of oysters, ranked by price, with space for writing in quantity. Also on the paper grid were tasting notes, which I appreciated because it is very, very difficult to accurately describe an oyster's nuances in words.
We tasted Bagaduces from Brooksfield ($2.80 each) that were "mild and creamy with low salinity" as well as John's River ($3.10) from Damariscotta that were, as promised, "sweet up front with a briny finish."
Cocktails were pricy, but very well constructed. ($9.50 for the La Paloma made with Herradura Silver Tequila, grapefruit, lime, agave and Ilegal Mezcal.)
After we were seated, the bread server stopped by with her basket to offer a biscuit or piece of blueberry cake. I asked about trying one of each, and while I appreciate restaurant expenses, it was a little unsettling to be told it's an extra dollar to do so. It felt vaguely accusatory, but sprung for the extra dollar, and both biscuit and blueberry cake were moist, light, flaky and lovely.
Also lovely? Tuna Tartare (market price) with its fan of five vertical crostini separated by raw diced yellowfin tuna, and scallions with a ginger and miso-flavored dressing.
Clever points go to the Oysters on Piggy Back. ($12) Again on crostini (this time six and horizontal), these were fat, breaded and fried oysters topping a layer of pork confit. The mix of crisp crostini, smooth pork spread, and rich oysters made a fun pre-dinner treat.
While there are plenty of sandwich options, try the Fish Dog ($12), a lobster-scallop sausage with saffron and pickled cabbage. I ordered it for the novelty factor because I wondered what an oyster and scallop sausage might taste like. The answer? Good. Spongy, for sure, with a mild saffron flavor and slightly unsettling pale white color, but in a buttered and toasted hot dog roll with spicy pickled cabbage, the effect was tasty.
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