Best Restaurants, Must Try Places in Sebago Lake

"At The Honey Paw, communal tables and pretty mismatched plates show off vibrant New England–influenced Asian dishes like rare beef salad with smoked oyster mayo, peanuts, and pickled carrots, fried wings with lime, chili, and coconut; and lobster wontons in a seafood curry with cauliflower and basil. Don't miss the fry bread with ssamjang butter, smoked lamb khao soi, mapo tofu; and whatever vegetables or noodles are being wok-fried or wok-charred that day. End with soft serve or a slice of the ever-changing layer cake."

"If you walked past The Honey Paw by chance, you’d probably think it was just another brightly-colored bar. And then you’d walk inside, hear the music, and see that they also play great vinyl. And once the door closed behind you, you’d notice that everyone inside is actually eating bowls and plates of papaya salad, noodles, and fried chicken."

"Right next to the trendiest (and busiest!) restaurant in town—Eventide—the same folks offer up a completely different vision of Portland with Honey Paw. Asian street food meets small plates meets Maine seafood meets noodle bar. If you’re having a hard time imagining what that looks like, it’s understandable."

"The gist: In a gorgeous, soaring space overlooking one of Portland’s busiest working waterfronts, you can watch the boats go by while you tuck into chef Fred Eliot’s French inflected seafood-centric menu. The food: Scales employs one the city’s best bar crews, so start with an icy martini (or your favorite beverage) and a plate of smoked bluefish pate, fried whole belly clams, raw oysters or crudo before moving onto larger dishes like local Bang’s Island mussels with a mustardy cider cream sauce or pan roasted halibut with brown butter and hazelnuts. Desserts include a butterscotch sundae with vanilla frozen custard, maple cream, and caramel popcorn."

"Scales, set in a bustling, post-industrial warehouse space on an wharf in Portland’s Old Port neighborhood, sports a wall of floor-to-ceiling windows that overlook one of the city’s busiest working waterfronts. In front of a sprawling open kitchen, ice falls from a ceiling-affixed metal chute—fish packing-plant-style—into a large open bin. The cubes keep the raw bar—a striking display of freshly caught whole fish, including octopus, oysters, and clams—appropriately icy cold."

"Dana Street’s wood-fired altar of farm-to-table dining, Fore Street, has been plating up rustic, locally sourced dinners for more than 20 years. The same team has recently added a new restaurant to their portfolio—Scales. A paean to the long-gone, boisterous, and sawdust-filled oyster bars and fish houses of New York and New England, Scales crams an impressive commitment to quality and attention to detail into a busy and fast-paced dining room."

"At Central Provisions, chef and co-owner Chris Gould organizes small plates into simple designations: Raw, Cold, Hot, and Sweet. You might mix a few dishes from each, opting to stick to light fare like an exquisite stone fruit salad, lightly dressed with chili vinegar and topped with nigella seeds and crumbled smoked gouda cheese. Or, veer richer with Gould's signature suckling pig (crisped up in brown butter and served with marcona almonds and cooked apple) and French fries seasoned with Korean-chili spice."

"One of the most-appealing things about Central Provisions is that it houses two styles of dining experiences. There is a pronounced difference in ambience between the softly lit upper floor, at the heart of which is the entirely open kitchen, and the more casual tavern feel of the lower level. Regardless of where you decide to perch and down a few Corpse Revivers, you can order the full menu, even the traditional full caviar service."

"Located in a Federal-style brick building on the corner of Fore and Dana streets, this rustic-chic restaurant can likely deliver whatever you’re in the mood for. There’s a raw bar, cold and hot plates, sweets, bar snacks, cocktails and punches, plus a full brunch and lunch menu."

"The gist: This buzzy neighborhood brasserie, housed in a storied mid-century modern space,tweaks classic French and American fare with contemporary Maine flair, and delivers one of the warmest hospitality games in town.The food: It’s tempting to put together a meal of starters when choices include smoked trout mousse with house-made potato chips, icy seafood plateaus, deviled eggs with smoked bacon, and pickled crudité. They’re all terrific with cocktails like the Emergency Margarita (Reposado tequila, Grand Marnier, Aperol, grapefruit, chipotle salt) or expertly prepared Negroni. But don’t miss out on larger plate offerings like Parisian gnocchi, spicy shrimp & grits with fried pickled okra, meaty pork chops with a buttery potato and cabbage mash, or one of Portland’s most beloved burgers."

"In Woodford's lovingly restored mid-century modern space, Douglas fir accents and orb lighting draw your eye to a multi-peaked ceiling that recalls a vintage Howard Johnson’s motel. A long zinc bar suited for drinking and dining is the heart of the restaurant, its central mirror reflecting the buzzy dining room and the traffic lights of the bustling five-point intersection outside. Tuck into a comfy booth and look out onto the illuminated "Hopeful" sign that sits atop Speedwell Projects, the art gallery across the street."

"A while back, we’re not entirely sure when, the neighborhood bistro just kind of disappeared. Gastropubs and New American raged red hot, crashed and burned, and hipster sushi joints with record players took their spot. Somewhere in that timeline the bistro up and left."

"Nestled in what was once a bustling Italian neighborhood between Portland's historic Old Port and East End districts, Ribollita is a traditional Italian restaurant that serves artisanal Italian food in an intimate, unpretentious setting. Chef/Owner Kevin Quiet uses fresh locally sourced ingredients to fuse traditional Italian cuisine with modern culinary innovations to create dishes of fresh local seafood, homemade pasta and sauces, fresh salads, and Italian favorites like veal Osso Bucco, and the signature namesake dish, ribollita. The cuisine is accompanied by an exclusively Italian wine list, with a wide range of offerings from Orvietos to Brunellos, which are paired with dishes by friendly and knowledgeable staff."

"Isa Bistro is a cozy neighborhood joint with exposed brick walls, tiled floorings, and tin ceilings that offers a warm and welcoming place for gathering with friends over great food and wine. The contemporary restaurant specializes in casual Mediterranean fare with Italian, Spanish, and English influences, using fresh locally sourced ingredients and regional produce. Seasonal menus boast signature dishes like local rabbit pot pie with leeks and steak au poivre in a whiskey cream sauce, and brunch plates of eggs benedict and croque madame."

"Tucked into Portland’s East Bayside neighborhood, Isa is an urban oasis of sorts, co-owned by husband-and-wife team Isaul Perez and Suzie St. Pierre. St. Pierre brings with her not only extensive front-of-house experience but also an impressive background in wine, while Perez impeccably combines training in French and Italian cookery with dishes inspired by his Mexican heritage. This means dishes like tagliatelle Bolognese, lobster tostada and their shaved-fennel salad with grapefruit, pecorino and mint."

"It’s winter with a capital W in Portland, Maine—with cold temps and COVID challenges combined—but in true Portland style, our resilient restaurant community powers on, cooking up creative world-class fare along with inventive ways to serve us lucky diners. From curbside pick-up, takeout, and special pantry offerings to cook-at-home kits, to-go cocktails, and heated outdoor patios, there are many delicious ways to support the local food scene while following state guidelines and keeping safety top of mind. Here is our salute to Portland’s best new restaurants, including brave new stars, as well as faves from the past five-ish years."

"Boone’s Fish House and Oyster Room serves the finest Maine seafood in a historic setting on Portland’s Commercial Street, which has been named one of the best streets in America by the American Planning Association. Boone’s has been a seafood restaurant since 1898 and is currently owned by Harding Lee Smith, a Culinary Institute of America trained chef with experience in Italy and Hawaii. Harding’s faithful restoration of Boone’s includes original Douglas fir beams with a roaring wood fire and tables and booths in beautiful cherry wood."

"There’s no wrong place to eat pizza, except for maybe in your bed or an empty bathtub. But you won’t find a more ideal spot to have a few slices in Portland than at Flatbread Company, which overlooks the Casco Bay. The Portland location of this Northeast chain has a huge dining room that’s good for groups and families with kids, but you’ll want to try to get a table on their dock when it’s nice enough to be outside (which, by Portland standards, is anytime there isn't snow falling from the sky)."

"When you visit the Flatbread Company, you can expect great pizza while overlooking Casco Bay. The atmosphere and food are perfect. There are a handful of seating options to fit the needs of their guests."

"DiMillo’s On the Water is a floating seafood restaurant with a colorful history. In 1965, local restaurateur Tony DiMillo opened a popular, successful restaurant on Portland’s waterfront and later, in 1978, bought a disused wharf and transformed it into DiMillo’s Marina. In 1980 Tony purchased The New Yorker, a former car ferry and in 1982 the boat became home to the relocated DiMillo’s restaurant, boasting beautiful outside decks with stunning harbour views."

"Four miles southeast of Portland on Cape Elizabeth, 90-acre Fort Williams Park is worth visiting simply for the panoramas and picnic possibilities. Stroll around the ruins of the fort, a late-19th-century artillery base, checking out the WWII bunkers and gun emplacements that still dot the rolling lawns (a German U-boat was spotted in Casco Bay in 1942). The fort actively guarded the entrance to Casco Bay until 1964. A favorite feature of the park is the Portland Head Light."

"It’s located within Fort Williams State Park and well worth a visit. The Press Hotel is a member of Autograph hotels so naturally everything about this place is immaculately designed!. Formerly a printing plant, the hotel redesigned the space with spacious rooms, (comfy king size beds and huge bathrooms!)."

"Just under a half hour from Kennebunkport is Fort Williams State Park and the Portland Head Light guarding the entrance to Portland Harbor. Commissioned by George Washington, the Portland Head Light is a Maine icon, and worth a selfie for sure."

"Not quite a zoo but a great place to view native Maine wildlife, this park is a bucolic reserve with picnic tables, short walking trails and animal enclosures. Residing here are various animals (30 species, including bears, moose, lynx, eagles, cougars and a beaver) that can't be released back into the wild because they were injured, orphaned, or raised in captivity."

"Four miles southeast of Portland on Cape Elizabeth, 90-acre Fort Williams Park is worth visiting simply for the panoramas and picnic possibilities. Stroll around the ruins of the fort, a late-19th-century artillery base, checking out the WWII bunkers and gun emplacements that still dot the rolling lawns (a German U-boat was spotted in Casco Bay in 1942). The fort actively guarded the entrance to Casco Bay until 1964. A favorite feature of the park is the Portland Head Light."

"It’s located within Fort Williams State Park and well worth a visit. The Press Hotel is a member of Autograph hotels so naturally everything about this place is immaculately designed!. Formerly a printing plant, the hotel redesigned the space with spacious rooms, (comfy king size beds and huge bathrooms!)."

"Just under a half hour from Kennebunkport is Fort Williams State Park and the Portland Head Light guarding the entrance to Portland Harbor. Commissioned by George Washington, the Portland Head Light is a Maine icon, and worth a selfie for sure."

"Based on Munjoy Hill in Portland’s East end, Blue Spoon is a chef-owned restaurant that focuses on fresh market-driven ingredients and regional produce to create seasonal Italian and American cuisine. The vibrant, social restaurant is owned by chef/owner Will Lavey and his wife Liz Koenigsberg and has a comfortable dining space with modern décor and large windows that flood interiors with natural light. The menu features signature dishes like Angus Beef Tartare, Pan-seared Bavette Steak, Seafood Stew, and Risotto, and a variety of casual wines, craft beers, and classic cocktails are available to enjoy with the food."

"Though the name seems somewhat vague at first, after your first meal here "Hot Suppa" starts to make a lot more sense. The menu is essentially the definition of comfort food, inspired by places as varied as Maine, Montreal and Louisiana, and it is a rare occasion to arrive for brunch — served seven days a week, at any hour — and not experience a wait for a table. Eggs Benedict with velvety BBQ pulled pork, sweet Belgian waffles, and country sides like fried green tomatoes and proper stone-ground grits anchor the brunch offerings."

"A Southern kitchen and bar, Hot Suppa is always there when you need it - whether you had a late night of brewery hopping in Bayside or have a big day of walking around the Old Port ahead of you. Just make sure to follow their number one rule found in the entryway: Be nice or leave!. Fill up on French-style rolled omelets, corned beef hash, and buttermilk waffles for breakfast, or the fried green tomato BLT and poutine with local cheese curds at lunch."

"Hot Suppa sure isn’t new to Portland; they’ve been serving breakfast, lunch, dinner, and brunch in a West End brick Victorian since 2006. But at every step of the way, Hot Suppa has been ahead of the trends. They’ve been partnering with local farms before it was cool."

"Tucked in an out-of-the-way location away from the hustle and bustle of Portland's more touristy neighborhoods, Back Bay Grill is a quiet, contemporary spot that has been serving refined American and European cuisine for the past 20 years. Chef/Owner Larry Matthews presents an ever-changing seasonal menu of fresh seafood, prime meats and poultry, and organic salads and vegetables, using fresh locally sourced ingredients and regional produce. Signature dishes include seared foie gras, beef tartare, and handmade pasta plates, and the cuisine is accompanied by an indulgent wine list with vintages from around the world, as well as craft beers and craft cocktails."

"Chef-Owner Larry Matthews is revered among diners and colleagues alike, as there are few restaurants as iconic in Portland as The Back Bay Grill. Although the menu changes with the seasons, there are certain elements, like seared Hudson Valley foie gras, that always remain (albeit with different accompaniments), lest their disappearance start a riot among the loyal patrons. Technique-driven dishes like the sausage-stuffed chicken leg and the grilled rack of lamb conjure up a lost era of supper club dining that befits the supple leather banquettes, and the level of service and hospitality here is second to none throughout the city."

"The Back Bay Grill may be the perfect spot to go for a fancy evening out. This high-end restaurant is well known for its hand-rolled pasta and fantastic seafood dishes. Pop open a bottle of wine and enjoy an elegant dinner in low lighting for your next anniversary dinner in Portland, Maine."