“I’ve only been to a handful of real clambakes in my life,” said Mike Wiley, co-chef and co-owner of three restaurants in Portland, Maine. “I mean the kind by the ocean, cooked with fresh seaweed and seawater. But I’ve tested countless clambake recipes at our restaurants.”
Cod has a mild, firm flesh that lends itself to a wide range of preparations. But Maine chef Mike Wiley is especially partial to poaching the fillets in olive oil. “The green, grassy oil perfumes the fish,” he said, “and the texture this technique achieves is remarkably luscious and light.”
As the days grow colder, scallops are the silver lining: The lower the water temperature, the plumper and sweeter they get. Mike Wiley, co-chef and co-owner of Eventide Oyster Co., Hugo’s and the Honey Paw in Portland, Maine, will be serving them liberally from here on in.
Chef Thomas Pisha-Duffly and his team at the Honey Paw in Portland, Maine, won the title of the James Beard Foundation’s “Lamb Jam Master” for this smoked lamb khao soi with egg noodles, Burmese coconut curry, fermented mustard greens, crispy noodles and lime at the American Lamb Board finale in NYC.
By Katie Chang
Summer might be effectively over, but there are plenty of good reasons why you should still pay a visit to Portland, Maine. Since the months of June, July, and August are peak tourist season for the charming coastal town, the crazy crowds have finally started to thin out, making accommodations more affordable and restaurants easier to get into.
The Honey Paw
The latest venture from the guys behind Hugo’s and Eventide Oyster Co. next door, this lively joint uses the bold, bright, and totally addictive flavors of Asia for inspiration. And since the menu relies heavily on carbs, come hungry. The wok-fried rice noodles with cumin-spiced beef are earthy and hearty, and the chilled somen — you’ll chase every last drop of the bright ramp dashi — fills you up without weighing you down. And of course, there’s a fried chicken sandwich. Available only at lunch, the meat for this one is Korean style (lacquered in a sweet and spicy glaze) and topped with pickled daikon and melty American cheese.
By Suzanne MacNeille
There’s more to this maritime city than great food: gracious parks, Victorian architecture and a thriving arts scene.
ASIAN LUNCH, MAINE STYLE
The seating is communal, the dishes are mismatched and the menu is irresistible at Honey Paw, from the team behind Eventide Oyster Co. and Hugo’s. Honey Paw’s East-meets-New England approach is evident in recent dishes, including smoked lamb khao soi, with house-made noodles, fermented mustard greens, lime and Burmese coconut curry, and lobsterwon tons with confit mushrooms (lunch, about $40).
By Kurt Soller
Did someone say summer Fridays? It’s three-day-weekend season, but a short trip is no time to tackle a giant like SF or NYC, where you won’t get your bearings before heading home. Instead, you want a smaller city, where you can hit every great restaurant without getting near a rental car or subway. (And it’s summer, so it’d be nice to see some coastline.) In 2016, that spot is Portland, Maine...
The Honey Paw
The owners of Eventide created this modern pan-Asian joint next door, where handmade noodles or New England ingredients make it into every dish, whether it’s congee or Korean fried chicken. Restore yourself with smoked lamb khao soi, loaded with crispy egg noodles buried in coconut curry with fermented mustard greens.
Black-and-white photos of Italian noodle-makers and vintage menus from Hong Kong dim sum parlors decorate the Honey Paw, billed as a “nondenominational” noodle joint and the latest relatably cool restaurant from one of Portland’s most winning chef-restaurateur teams, Andrew Taylor and Mike Wiley. Along with their managing partner Arlin Smith, they had already colonized a stretch of Middle Street, near the Old Port, with the critical favorites Hugo’s and Eventide Oyster Co. When the Honey Paw opened next door in April 2015, it quickly delivered on the expectation of success...