Maine Cuisine - Sam Hayward Fore Street

Fore Street: Unique Décor and Nose-to-Tail Cooking

After training on-the-job at various eateries, he opened Fore Street in 1999. The décor features "no faux textures—everything is genuine, lived with. The tables are made of copper or wood from old barns. The restaurant is one big room with an open kitchen as if it were a theater. You can watch as the staff cooks in front of a glowing, wood-burning oven or turns a spit with big joints of meat."

His most consistently popular appetizer is the wood oven-roasted mussels. Hayward also loves "the braised, sugary sweet late winter root vegetables." And he's especially proud of "the Maine island lamb. It's nose-to-tail cooking with the lamb prepared three ways: a slowly smoked shoulder cut, a marinated leg of lamb turn-spit roasted, and a loin or rib chop, grilled."

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• Street
• Portland
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• lobster