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Went on a whim got right in. Was with some friends, some had the bends. Thought an unusual desert might be bright....boy was I right and the server wa…
MaineBunz
Hugo’s
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The restaurant that put Portland on the culinary map for many, originally opened in the 80s and still a destination despite being sold to new ownershi…
Michael U.
Hugo’s
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Hugo's has been serving us great food for years. The service is exceptional and the food is beautiful and excellent. We are from Milwaukee and compare…
Danderson63
Hugo’s
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Hugo's serves American. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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8 Reviews on “Hugo’s”
The restaurant that put Portland on the culinary map for many, originally opened in the 80s and still a destination despite being sold to new ownership in 2012, Hugos Restaurant at 88 Middle Street was the final stop on a Must Visit American Bucket List created in 2010, the group having since expanded to include The Honey Paw and Eventide Oyster Co. which had been visited on consecutive days before.Described as Embracing tradition and pursuing innovation, the interior featuring leather, rich woods and accents that embody Maines rugged coast, Hugos currently offers three tasting menus priced at $90 for five courses, a group of three capable of enjoying everything the restaurant offers for just under $350 all-inclusive with items coming from sections labeled Foraged & Farmed, From the Sea, and Forest & Field.Toqued by Andrew Taylor, a veritable army of Chefs at their posts working in relative silence as light music plays overhead, service at Hugos strikes the rare balance of professional yet personable with gifts from the kitchen plus one extra dessert turning into a 22 plate degustation of items described as minimally or in-depth as individual tables deem appropriate.Passing on wine and spirits, though the beverage menu and sommelier are well regarded, it was with an Everything Bagel that the evening got started, the smoky topnotes and umami fully opening the palate to opening courses that saw Asian style Pork presented alongside charred Broccolini and Halibut crudo plus fluffy Garlic Biscuits that were fortunately served only once as any more would have made filling up on bread more than just a minor problem. Offering more pork for course two, this tamale quite different from the norm with fresh cheese and cabbage, additional plates included tender Octopus meant to be eaten in Lettuce cups with black beans and pickled Ramps, a gift from the kitchen offered in the form of crisp Sweetbread nuggets while the Lebanese bread salad was mezze at its highest level with crumbled Cheese, Flatbread and broad leaves of Lettuce dancing atop what was essentially emulsified Olives whipped to froth.A truly diverse menu, the ability to select ones five courses from anywhere on the menu allowing for almost unlimited combinations of the plates, three plates presented mid-service globetrotted from tender Rabbit Sausage, Loin and Leg confit in a salad of strawberries and tender grains peaked by vinegar while Tuna found surprising flavor from Kumquates and Smoke, the meaty Oyster Mushroom perhaps the meals most surprising star with a gooey Gnocchi and fresh Peas.Again offering a treat simply called breakfast the custard of Eggs, Bacon and Red Onion delicious with Sourdough and a smear of cultured Butter, savories wrapped in Venison Ragu over hand-cutTagliatelle with Rhubarb and Quinoa showing the Chefs passion for textures, the Wild Sockeye Salmon mild while the seaweed Soil and Togarashi were a bit too briny for some at the table, though the XO Tofu was another undeniable Asian-inspired hit.Offering four desserts, the decision to add one extra an easy choice, those looking for creativity with complex flavors will be happy to see items such as a Matcha Profiterole, Rye Ice Cream, Arugula Cake, and Toasted Chamomile Meringue dialing up flavors like Strawberry and Chocolate, the cheese offering of a Monte Cristo with crispy Pork and Wild Bay Ice Cream best reserved for more adventurous diners while Rhubarbs sourness was focused on rather than muted by way of Apricot, Orange and Candied Almond bits. endoedibles.com
Hugo’s has been serving us great food for years. The service is exceptional and the food is beautiful and excellent. We are from Milwaukee and compare to Sanford and Ardent for quality, concentrated flavor and presentation.
The Best Meal I Have Eaten. Easily the best meal I have ever enjoyed! There we four of us, and we each had the five course price fixed. Since we were a party of four, we had the option of choosing the special, (sixty day aged New York strip) for our fourth or fifth course, and this was truly an amazing cut of beef. The service was great, and we would not hesitate to dine at Hugo’s again
Heirloom tom salad. After renovation / redo food is still great
Asta of Boston North….use the 33% savings for a room by the hahbah….Tiny plates of great food.Menu changes but the octopus was a 10 plus!
Eat here before you die. This restaurant is one of the best – top 5 in the US. Had the tasting menu matched with the wine, the shrimp flan was the most awesome dish ever – essence of shrimp. Staff is fantastic and the price while high was worth every penny.
Amazing. My wife and I decided to treat ourselves to a nice dinner, and we were very glad we chose Hugo’s. The interior was warm and inviting, a perfect spot for a night out. The wait staff was helpful, knowledgeable, and eager to promote their tasting menu as well as their array of in-house specialty drinks. While some might have taken this as being a bit overbearing, I found it refreshing to see restaurant staff excited about the menu.My wife and I had the 6 course tasting menu with the wine accompaniment. Unfortunately, we weren’t able to sample the 8 course, as it typically is reserved for later seatings. I would definitely call ahead and make sure the tasting you want is available.As for the food, it was some of the best I’ve ever had, and was expertly explained by the wait staff. The wine pairings were spot on as well.The a la carte menu looked great for those who are picky eater, or don’t like surprises, but in my opinion, the best way to enjoy Hugo’s is set aside a couple hours and dive into the tasting menu and wine pairing, and let the staff do all the work.And a word of etiquette advice for the obnoxious couple clearly from ‘away’: next time, please do not insist on being told what exactly is on the chef’s tasting menu. Especially when there are other parties around you clearly enjoying the unknown.