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Eat & Drink

To Eat our menu changes daily—this is a sample of typical offerings

Raw

Oysters on The Half Shell
From Maine
  • Winterpoint Selects
  • Norumbega
  • John's River
  • Basket Island
  • Pemaquid
  • Flying Point
  • North Haven
  • Glidden Point
  • Wild Belon
  • Ebenecook
From Away
  • Hama Hama
  • Fire River
  • Kusshi
  • Kumamoto
  • Blue Pool
  • Duxbury
  • Katama
  • Beau Soleil
  • Fisher Island
Shellfish
  • Littleneck Clams
  • Stuffed Mahogany Clam
  • Raw & Dressed Lobster Tail

 

Accoutrements 
  • Cocktail Sauce
  • Red Wine Mignonette
  • Cucumber Ginger
  • Tabasco Ice
  • Pickled Ginger Ice
  • Kim Chee Ice
  • Pickled Red Onion
  • Horseradish Ice
  • Mimosa Mignonette

Cold

  • Yellowfin Tuna Crudo Ginger-Scallion, Tare, Radish
  • Bangs Island Mussel Salad Curry, Fried Shallot, Rice Cakes
  • Peekytoe Crab Celeriac, Pear, Horseradish
  • Confit Albacore Tuna Crispy Potato, Orange, Brussels Slaw
  • Arctic Char Crudo Miso, Radish, Rice Noodles
  • Greens Nori Vinaigrette, Pickled Vegetables
  • Fried Winter Point Oysters Peanut-Chili Sauce, Tamago, Pickled Cabbage
  • House Cured Corned Beef Tongue Mustard, Gruyere, Breadcrumb

Cooked

  • Eventide Lobster Roll Choice of: Hollandaise, House Mayo, or Brown Butter Vinaigrette
  • Roasted Jumbo Winterpoint Oysters Korean BBQ, Fried Potato
  • New England Clam Chowder Salt Pork, Potato, Biscuit
  • Lobster Stew Sherry, Paprika, Biscuit
  • Battered Gulf of Maine Hake House Tartar
  • Fried Oyster Bun Tartar, Pickles
  • Fried Chicken Bun Ranch, Pickled Watermelon, Cole Slaw

Dinner Only daily after 5:30

  • Steamed Atlantic Fluke Mussels, Barley, Omelette
  • Fried Lamb Braise  Black Lentils, Salsa Verde, Egg Yolk
  • Seafood Stew Aromantic Broth, Squid, Braised Daikon
  • Eventide Ramen Bowl Smoked Ham Hock, House Noodle, Cabbage

New England Clam Bake

Dig in and get your hands dirty with this quintessential New England experience.

Steamers, mussels, lobster, potatoes, salt pork and a hard boiled egg nestled into a bed of rock seaweed. Served with drawn lemon butter. Enjoy.

Sides

  • Cole Slaw
  • Kim Chee
  • Biscuits
  • Baked Beans
  • Glazed Carrots
  • Squash Fritters
  • Bonito Potatoes
  • Potato Chips

Sweets

  • Ice Cream Sandwich Chocolate Chip Cookie, Vanilla Ice Cream
  • Fried Banana Split Pudding Cake, Trio of Ice Cream
  • Whoopie Pie
  • Pie of the Day Sure to delight

To Drink

Our bevergage menu is always changing, but this is a reliable sample of what to expect. We offer a collection of fine spirits in addition to our renowed cocktail list. Wines are carefully chosen to complement our menu offerings and vast selection of oysters. For a more complete list of wines by the bottle, please ask to see our "Cellar List" that is shared with our sister restaurant, Hugo's. A special stash of large format bottles are perfect for a crowd at holidays and other special occasions. Draught beers change seasonally and often, with one exception: We always have Murphy's Irish Stought. (We know some of you understand.) We look forward to raising a glass - Cheers!

Cocktails

Savory
  • BLOODY MARIA Easy like Sunday morning. house mix - tequila – pickled jalapeno
  • BUBBLY MARY Don’t knock it ‘til you try it. bloody mix – cava
  • MICHELADA Cerveza preparada. lager – lime – Tapatio salt rim
  • DIRTY DIRTY MARTINI You kiss your mother with that mouth? vodka – olive brine – oyster brine – hot sauce
  • CELERY GIMLET Practically health food. gin --celery -- lime 
Refreshing
  • TESTAROSSA Exotic and Oh So Fast.  tequila -- jalapeño -- blood orange soda
  • GREEN MIMOSA What can we say? celery -- bubbles -- Berg & Hauck's celery bitters
  • NEGRONI BIANCO Bittersweet symphony. gin – Cocchi Americano – Dolin Blanc vermouth – grapefruit twist
Old Friends
  • ET & G Just like grandma used to make. Eventide house tonic – gin
  • MUDDLED OLD FASHIONED In an old fashion. bourbon -- Luxardo cherry -- orange -- bitters -- sugar, no soda...
  • ET MANHATTAN Warmly Metropolitan Eagle Rare -- Dolin Rouge sweet vermouth -- warm spice
Island Style
  • MAI TAI South Pacific romance. rums -- orgeat -- bitters -- lime
  • WALKING DEAD Humans are limited to 2 per visit. Rums – pineapple – orange – tiki seasoning
  • SINGAPORE SLING That's right... gin -- Cherry Heering -- juices -- bitters
  • SCORPION BOWL Serves 2-4 Brave Souls. rums -- juices -- spices -- love
Unusual Suspects
  • COFFEE AND CIGARETTES Damn, Bill Murray! espresso infused vodka -- Fernet Branca -- scotch
  • FERNET SOUR Your mom won’t like this. Fernet Branca – Angostura bitters – lime – soda  
Bottled...
  • "TWISTED TEA" Delightfully Trashy. Hanger One Manderin Orange Blossom -- black tea infused vodka -- lemonade
  • ROSEMARY'S BABY All Grown Up. gin -- rose -- lime -- rosemary
  • SILVER FOX Whataya thoughts? tequila blanco -- Rhum Clement Shrub -- Dolin Blanc -- lemon 

Draught

  • Bunker Hombre
  • Dogfish Head 90 Minute
  • Murphy's Irish Stout
  • Allagash Black
  • Domaine Dupont Cidre
  • Oxbow F.P.A.

Bottles

  • Maine Beer Co. Peeper Ale Portland, ME
  • XXXX I.P.A. Shipyard Pugsley Portland, ME
  • Miller High Life Milwaukee, Wisconsin
  • Allagash White Portland, ME
  • Old Speckled Hen England
  • Founder's Grand Rapids, MI
  • Narragansett Lager Providence, RI
  • Pacifico Mexico
  • Hitachino Japan

 

  • Reissdorf Kölsch Germany
  • Six Point Resin Brooklyne
  • Lagunitas Censored Petaluma, Cali.
  • Samuel Smith Oatmeal Stout England
  • Anchor Porter San Fran.
  • Dulle Teve 10° Tripel, Belgium
  • Trappistes Rochefort Belgian Ale Belgium
  • J.W.Lees Harvest Ale England
  • Belhaven Scottish Ale draught can. Scotland

 

  • Dogfish Head Midas Touch Delaware
  • Unibroue Trois Pistoles Quebec
  • Oud Beersel Oude Geuze Belgian Lambic
  • Unibroue Éphémère Apple Quebec
  • Dry Cidah, Urban Farm Fermantory Portland ME
  • Cidre Bouche, Etienne Dupont Normandie
  • Poiré Cidre de Christian Drouin Pear cider, France

White

  • Godello Castelo do Papa, Spain
  • Sämling Strauss, Austria
  • Vermentino La Cala, Italy
  • Aligote "Shooting Star", Washington
  • Chenin Blanc Alexandre Monmousseau, Vouvray
  • Moschofilero Spiropoulos, Greece
  • Muscadet Sèvre et Maine France
  • Grüner Veltliner Gmork, Anton Bauer, Austria
  • Txakoli Ametza, Spain
  • Roussanne "Writer's Block" California

Red

  • Xinomavro "Young Vines", Naoussa, Greece
  • Cabernet Sauvignon "Mother's Ruin," First Drop Wines, Australia
  • Graciano "Gra 2," Rioja, Spain
  • "Abbott's Table" Owen Roe, Washington
  • "Two Left Feet" Molly Dooker, South Australia
  • Alvaro Palacios "Camin de Priorat," Spain
  • St. Innocent Pinot Noir Temperance Hill, Oregon
  • Paydirt Red Paso Robles, California
  • Barolo Damilanao Cannubi, Piemonte, Italy
  • Givry D.Choffet, Pinot Noir, Burgundy

Sparkling

  • Secco Rosé Leo Hillinger, Austria
  • Steininger Riesling Austria
  • Henry Vornay Brut Blanc de Blancs, France
  • Ya Cuvee 23 Cava Spain
  • Schramsberg Blanc de Noirs Brut California
  • Vilmart E Cie Brut Premier Cru, Champagne
  • Cabernet Rosé Sekt Steininger, Austria
  • "Biutiful" Brut Rosé Cava, Spain
  • Crémant de Bourgogne Cuvée Prestige Brut, France
  • Pol Roger "Pure", "Brut", "Brut Rosé", Champagne
  • Prosecco Superiore Bisol Crede Brut, Italy

Large Format

  • Steinninger Grand Grü Grüner Veltliner, Austria 2003, 2010 Magnum
  • Tegernseerhof Grüner Veltliner, Wachau, Austria 2007, 2008 Magnums
  • The Transcendentalist Grenache Blend, Sans Liege, Santa Maria, California, 2009-10-11 Magnum
  • Pol Roger Réserve, Pure Champagne, France NV 1.5L Magnum, 3L Jeroboam, 6L Methuselah

Non-Alcoholic

  • VOSS Water Sparkling or Still Liter, Norway
  • Einbecker Non-Alcoholic beer, Einbeck, Germany
  • Coke Stuff
  • "Maine Root" Root Beer & Ginger Beer
  • San Pellegrino Sodas, Italy Orange, Blood Orange, etc.
  • Harney & Sons Tea & Iced Tea See server for loose leaf options
  • Tandem Coffee French Press

About

Open Daily 11am - Midnight

Brunch and Happy Hour

Eventide marks the transition between day and night, a time that calls for refreshment and rejuvenation. Eventide Oyster Co. offers a variety of restoratives—we welcome you to join us at any time of day for satisfying food, spirits and good cheer.

A revival of the great American oyster bar, Eventide Oyster Co. offers pristine shellfish and a fresh take on classic New England fare—such proximity to the Gulf of Maine provides the sharpest seafood money can buy. A wine list chosen to complement shellfish, craft cocktails, and a warm sense of hospitality bring laid-back extravagance to Portland’s Old Port.

Sunken into the concrete bar sits an enormous block of Maine granite that serves as the shellfish display, home to an ever-changing array of oysters and shellfish. The restaurant’s bright colors, picnic table seating and reclaimed nautical lighting encourage a playful experience.


Team

Andrew Taylor

Owner & Chef

Andrew Taylor is bearded and has a baby. He worked briefly as Rosie O’Donnell’s stunt double.

Arlin Smith

Owner & General Manager

Arlin Smith has a beard, a daughter, and a hiatal hernia. He crushes wings every chance he gets.

Mike Wiley

Owner & Chef

Mikey Wiley was born in Portland, Maine and educated at Colby College where he majored in pomposity. Magna Cum Laude. He believes this is the way life should be.

Courtney Hill

Sous Chef

After hanging up the pom-poms and leaving Texas for the United States, Courtney received a degree from the Culinary Institute of America and worked at Blue Hill at Stone Barns, Primo and Bar Lola before coming to Eventide. Goooo EVENTIDE!!!!

John R. Myers

Bar Manager

Despite hailing from the wrong side of the Androscoggin and achieving a Blutarsky-esque college GPA, John excels at making fine cocktails, growing a lustrous mustache and generally being an exceptional bartender.

Employment

We are now hiring oyster shuckers and dishwashers. Ideal candidates will demonstrate a genuine sense of hospitality, eagerness to learn, and a strong work ethic. Bring a resume and cover letter to 86 Middle Street or inquire at info@eventideoysterco.com

Press

FOOD & WINE Magazine

The People's Best New Chef 2013

March 23, 2013

New England Region Winners Andrew Taylor and Mike Wiley. Why they're amazing: Their restaurant combones the best of old-school Maine oyster bars with updates like cleverly flavored sauces (kimchi ice) and fried oysters served in steam buns, Korean style. Culinary School: Both are self-taught. Background: Taylor - Daniel's Broiler, Rover's (Seattle), Clio (Boston), Hugo's (Portland, ME). Wiley - Elk Creek Lodge (Meeker, CO), Black Cat (Boulder, CO), Hugo's (Portland, ME)...

Portland Press Herald

Portland Chefs Nominated for 'Best New Chef'

March 11, 2013
Meredith Goad

Food & Wine magazine runs the annual contest, which allows the public to vote for one of 100 outstanding chefs from 10 different regions. Chefs Andrew Taylor and Mike Wiley of Eventide Oyster Co. in Portland are in the running for the title "The People's Best New Chef". The nominees are allowed to campaign for votes, and the Eventide group is taking the challenge seriously - kind of. They produced a humorous, professionally done  video for their website, with a link that goes to the contest's voting page. 

Portland Press Herald

Stout Stuff: Portland's newest brew adds notes of bivalve

May 22, 2013
Meredith Goad

Slurp down a half dozen oysters on the half shell and chances are you'll be washing them down with a beer. But how many people have tried oysters in their beer? You'll soon get your chance, becasue Arlin Smith of Eventide Oyster Co. and Chresten Sorensen of Bunker Brewing Co. have been collaborating on an oyster stout using Maine Winter Point oysters...

Portland Press Herald

Dine Out Maine: At Eventide Oyster Co., Hugo's team sets the bar high

October 7, 2012
Shonna Milliken Humphrey

Eventide Oyster Co. is impressive for its variety of oysters and clever oyster accoutrements, as well as the carefully prepared non-oyster menu items. The Eventide oyster bar concept is as cool as the team of owners, and I recommend this restaurant for any oyster lover seeking a step left of ordinary. The price point skews a little high, but so does the quality.

The Boston Globe

Portland oyster bar lovingly tweaks Maine’s classic dishes

October 7, 2012
Jonathan Levitt

Kitchens here were once flush with emblematic dishes — chowder, baked beans, fried whole belly clams — elemental foods prepared for generations in the same way. Not anymore. These days a trip along the coast in search of real cooking is too often met with overcooked lobsters, fries from the freezer, and chowder as thick as mashed potatoes. But times are changing. At Eventide, a new oyster bar in the Old Port here, the good Maine food is once again made from scratch.

James Beard Foundation Blog: Delights and Prejudices

JBF Trip Planner: Portland, Maine

September 17, 2012
Anna Mowry

The new owners of Hugo's knew what they were doing when they opened this sibling oyster bar next door. There they offer a daily list of more than a dozen raw oysters from Maine and beyond, as well as a smartly edited menu of seafood standbys like New England clam chowder with salt pork; lobster rolls dressed with hollandaise, house mayo, or brown butter vinaigrette; and crudi.

Highlights: Raw oysters with accoutrements like Tabasco ice or tomato water; special of cucumber-cured Arctic char with melon, mint, and kasha

Wall Street Journal

Oysters Ascendant

November 3, 2012
Sarah Karnasiewicz

Since opening this summer, this bright, inviting spot has quickly established itself as the pearl of Portland's Old Port. Grab a seat at the bar hewn from cement and Maine granite, nosh on house-made pickles and a cup of chowder, and browse the selection of oysters arrayed on crushed ice: 18 enticing varieties, nine from Maine and nine "from away." Don't neglect the top-notch cocktails, like the surprising and simple celery gimlet.

Downeast Magazine

The New Masters of Hugo's

April 9, 2012
John Golden

This trio is already looking beyond the confines of Hugo's with another restaurant in the works. It will be a venture called Eventide, which is revving up in the newly vacated Rabelais books store space next door. Essentially it's an oyster bar, and as Arlin Smith pointed out, "Most people don’t realize that Maine has some really great local oysters."

The Portland Phoenix

Eventide Brings It For Oyster Lovers

July 2, 2012
Susan Axelrod

Dark, serious Hugo's is all about exquisitely prepared food, plated with precision. Its brand new sibling just next door, however, is bright and bold, with a great granite trough of oysters as its centerpiece and a rustic, casual menu. Owners Andrew Taylor, Arlin Smith and Michael Wiley say they had the concept for Eventide Oyster Company in mind when they bought Hugo's in May from Rob Evans.

FOOD & WINE Magazine

America's Best Oyster Bars

March 29, 2013
F&W Staff with Eric Steinman

This restaurant in the Old Port district specializes in Maine oysters, including Winter Point Selects, a variety raised by the renowned harvester John Hennessey, in West Bath. “The Winter Points are about an inch and a half in size and have a very clean, bright and briny taste,” says Eventide co-owner Arlin Smith. “A smaller oyster is special because it has amazing salinity.” Hennessey also provides the restaurant with big, meaty seven- to 10-year-old oysters, which chefs Andrew Taylor and Mike Wiley roast in a thick, Korean-style barbecue sauce. The caramelized oysters are served in their shells, topped with coleslaw, crispy fried potato strings and a drizzle of chile oil.

Photos

Photos

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Events

Join us any weekday afternoon, Monday-Friday from 4:00pm - 6:00pm and order from our Happy Hour-only menu: $7 cocktails, beer and wine specials and snacks for $3.