Whether slicing fresh deli meat, preparing artisan cheeses, or layering savory burger patties on sauce-slathered locally baked bread, Nosh delivers a menu of flavorful bites until late into the night. Featured on the Travel Channel’s Man v. Food, Nosh is known for its giant burgers smothered in cheese, bacon, and even foie gras. All of Nosh’s tasty cuts are butchered, brined, and roasted in-house, guaranteeing a gourmand experience from this casual urban feasting ground. Nosh’s creative sandwiches are all salad-convertible, meaning you can enjoy your duck confit or pig-belly Reuben over a bed of chopped greens, a duvet of fresh veggies, and a mosquito netting of salad dressing.
Frothy mugs of nine different draft beers and a belief that you can never use too many peppers complement chef Jon Russell's surfeit of steak, seafood, and pasta. He tosses hot peppers into his Peppers chicken dish and sprinkles peppercorns onto his signature steak, which is then flambéed in brandy. When taste buds are craving the saltiness of seafood and licking snowplow trails won't suffice, he grills Atlantic salmon, rubs sesame onto sushi-grade tuna steak, and weaves fettuccine around bits of lobster, shrimp, and scallops. He rounds out his menu with a selection of burgers, Mexican fare, and homemade desserts that guests can enjoy on the restaurant's patio or in the casual dining room with exposed brick and tropical stained-glass artwork.
Like a zoo for alcoholic beverages, Tully's Beer & Wine gathers thousands of exotic specimens from around the world in one convenient spot. Specialty beers crowd shelves, and a 40-foot 16-door cooler chills imports and craft beers alike. The rainbow of suds ranges from the chaff-brown of Rogue Voodoo Doughnut Maple Bacon Porter with smoked malt and applewood bacon to the sunny hue of Ommegang’s witte, a Belgian-style ale in which citric notes and coriander gleam.
In addition to the selection of more than 700 beers, 1,000 wines from around the world are arranged by region or varietal for quick perusal. The ranks of colorful labels hint at grapes from Italy, California, and France. The Argyle Nuthouse pinot noir, for example, seems to spill fistfuls of fruit that have consistently earned it rankings in the 90s from _Wine Spectator. The shop also stocks beer glasses, bottle openers, and T-shirts, and inside five cigar humidors, guests experience what it was like to sniff Winston Churchill's hair.
Distiller Ned Wight can trace his heritage through a long line of distillers, starting with his great-great-great-grandfather John Jacob Wight, who ran the Sherwood Distillery in Hunt Valley, Maryland in the 1850s. The family business shuttered in 1958, and the legacy seemed lost to the annals of time. That is, until Wight—a former brewer at Allagash Brewing Co.—moved the operation and opened New England Distilling in Portland. Wight has filled his distillery with a blend of new and old-fashioned equipment, from a custom-built traditional copper pot still to barrel racks salvaged from his ancestral distillery.
Wight's spirits, like his distilling process, are an exercise in creative fusion. Each spirit's unique flavor comes from New England grain combined with recipes from around the world. This trio of craft spirits includes Gunpowder Rye, a spicy Maryland-style whiskey caramelized in the copper pot still, Ingenium Gin, a Dutch-style sipping gin made with exotic Southeast Asian botanicals, and Eight Bells Rum, crafted with Caribbean molasses and aged in bourbon barrels. Their unusual characteristics—and Wight's unorthodox operation—have earned praise from publications such as Maine Magazine.
The food at Mediocre Deli & Pub isn’t mediocre; in fact, it’s “well above mediocre” according to the Portland Press Herald, which added that its unique name is “a badge of deli confidence, eye-catching and ironic.” Owner Aaron Plourde and his wife Cindy may have a sense of humor about the deli’s name, but his deli’s food is downright serious.
They stock their sandwich station with five kinds of cheese and a huge variety of fresh breads. Design-your-own pizzas heap savory meats, cheeses, and veggies atop freshly made crusts. They also dish lighter eats, such as salads, kids' meals, and Maine-style italian sandwiches.
Tia’s Topside—sister to Tia's Boston—is a waterfront restaurant overlooking Lower Village. Dine al fresco on the deck with views of the harbor. Tia's offers innovative New England cuisine, a firepit, porches, as well as Brunch and Happy Hour specials. The drink selection includes plenty of mixed drinks and specialty ales, and Tia's caters to formal seated dinner parties as well as casual lunches out with the kids.