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The shrimp cocktail came on a plate with a piece of wilted lettuce, and our waiter had to go back to get the cocktail sauce, as he forgot to bring it the first time. I had a cup of lobster bisque, which was creamy/tasty and hot enough but had almost no discernible lobster meat in it. He said the 2 small cakes were "mushy" and they came on a piece of wilted lettuce. so he settled for the crab cake appetizer. My friend then attempted to order an entrée off the menu, but the waiter said they were out of it. pour of house merlot wine, and it cost him $8.00. I wasn't impressed, and just ordered water. I asked him to tell me about the dry/sweet factor of the two hard ciders they had on the menu. Maybe its just that the place was really busy, but at times it was frustrating that we couldn't get his attention. He was nice enough during our meal, but disappeared for long periods of time in-between visits. A different server: 30-something thin man in very casual attire came over to take our order. The server basically gave up and just let us stay. but the party did not want to be squeezed into such a small table, so they asked for another. When the server spotted us, bringing over her party of 6 to our small table, she attempted to shoo us away. little did we know, they were apparently taking names on a waiting list.
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It was crowded, though we walked right in and sat ourselves at a table on the far end of the deck, overlooking the harbor and the full moon- gorgeous ! But Oops. A friend and I came here tonight to attend the Guerilla Queer Bar event. You can't beat the location right on the Portland working waterfront- fish smell and all. They're primarily known for their cheap eats breakfasts, and I've been a number of times during both breakfast and lunch.
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It reopened last year or the year before following code or cleanliness violations. The Porthole has been around a long time. This entry was posted in News From the Hill by Munjoy Hill News.
#Porthole restaurant portland license
It has received its liquor license as well. The Porthole is open seven days a week, three meals a day. “Opening this landmark restaurant wasn’t on my bucket list, but I made the decision very quickly after Keithley closed last year.”
“There is so much waste in restaurants these days.” he said. Macgowan said one of his priorities is to serve healthy size meals. Brochu formerly was a sous-chef at the Black Point Inn and has worked in Boston as well. Now it’s polished,” the soft-spoken Brochu said. It’s his job to slowly introduce customers to a new idea about food – it’s not the same old burger and fries that it used to be. I sought out artists, because I’m an artist and I know what artists can produce,” he said. “Some we hired are students at MECA studying design and painting. Brochu is responsible for making certain that everything in the kitchen runs smoothly.īrochu and the chef Jesse Poirer, hired ten people for the kitchen. But all the fresh produce comes from within a 400 mile radius of Portland. Neil Brochu, the chef-du-cuisine, explained that as the season progresses the chef will change the ingredients used in salads.
All the fresh produce came together to create a bouquet of tastes highly recommended.
MHN.com was immediately impressed by the presentation it was a colorful work of art the likes of which can’t be found anywhere around here for such a reasonable price. MHN.com ordered a veggie salad for $6.00 for lunch today. The Porthole has been completely rennovated, and has retained its rustic, waterfront charm.
However, the then owner Oliver Keithley shut it down permanently late last fall because he believed he could not overcome the negative publicity that resulted. The Porthole was reopened within several days. It is widely believed the reopening was due to political pressure from city hall. It was a move that many say should have happened years ago.However, the city overruled Sturgeon’s decision. Last September, the city’s health inspector closed it down for failue to pass inspection due to numerous serious health code violations. Although he has never been a restaurant owner and never expected to, it was the natural thing for him to do following the closing of the original Porthole late last year. I love to go out to restaurants, critique them and basically figure out what I’d do differently,” said Ken Macgowan, at his recently opened Porthole Restaurant on Custom House Wharf earlier today. Neil Brochu, chef-de-cuisine: “One of my jobs is to create old favorites here in a new style.”
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