Fore Street's wood-roasted menu has been bringing diners in steadily since 1996. Locally harvested mussels, diver scallops, turnspit-roasted chicken and pork loin, marinated hanger steak, and other basics, accompanied by vegetables grown or foraged from nearby farms and fields, are the staples of the seasonally changing menu here. Fore Street is all about hearth, rustic charm, and a lack of artifice. The open kitchen center stage fascinates, its chefs behind a vast butcher block working the brick oven as open flames lick the meat that turns on a rotisserie, embers flying. Co-owner and chef Sam Hayward was a pioneer in locally derived, simply cooked restaurant fare at Fore Street. While this farm-to-table location brings the freshest menu to the north side of town, Hayward’s Portland restaurant family has grown to include Street & Company and Standard Baking Company, and there are plans for him to open a new seafood spot with restaurateur Dana Street on Portland's Maine Wharf this summer.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015