By Peggy Grodinsky, Food Editor
Law and academia lost out to oysters and fine dining for the two chefs and part-owners of Hugo's, Eventide and soon, Honey Paw.
Savvy restaurant-going Mainers could not have been surprised that Mike Wiley and Andrew Taylor were nominated for a James Beard award as Best Chefs: Northeast this year. If anything, we wondered what took the Beard Foundation so long. In partnership with general manager Arlin Smith, the pair owns Portland’s beloved Eventide Oyster Company and the adjacent Hugo’s restaurant on Middle Street. As locals who have waited for a coveted seat know all too well, even in the dead of winter, even on a Sunday night, even at an odd, sleepy hour of the afternoon, Eventide will be jumping. Then there’s Hugo’s (previously owned by Rob Evans), where the space and service are simultaneously posh and relaxed, the cooking intricate, elegant and assured. Hugo’s, an admiring chef friend of mine said after a recent meal, “is the real deal.” Both restaurants regularly make national and regional Best of and Where to Eat lists. And within the next few weeks, Wiley, Taylor and Smith plan to open the noodle-focused Honey Paw in a contiguous space.
