Since 2001, Hugo’s has been building a vocal consensus among farmers, foragers, and Mainers—Hugo’s restaurant offers an unforgettable dining experience. Critics too have taken note: in 2004, Food and Wine’s Top 10 Best New Chefs, and more recently, the James Beard Foundation’s Best Chef Northeast, 2009. Chef Rob Evans and his wife, Nancy Pugh have since passed the restaurant on to their colleagues, General Manager Arlin Smith and Chefs Andrew Taylor and Michael Wiley. Committed to continuity, the Hugo’s team maintains the restaurant’s award winning standard—and anticipates an exciting future.
Located at the edge of Portland’s historic Old Port District, Hugo’s is just steps away from Casco Bay. As such, we are committed to New England seafood, produce, livestock, and wild flora, our kitchen offers a menu that is both an expression of region and personality. Bar snacks and à la carte offerings greet diners with the opportunity to navigate for themselves between whimsy and refinement. The ever-changing blind tasting menu, offered in both six and eight courses, forgoes the burden of choice: it is the purest distillation of Hugo’s cuisine.
With its soft wood tones, fresh floral arrangements, and wrought iron railings, our intimate open dining room will set the stage for your meal of a lifetime. Likewise, our pressed cork bar plays host to those thirsty for the most refreshing and exciting kitchen cocktails in town.
Whether it is an evening of gastronomic indulgence, or a casual cocktail and a board of craft charcuterie, Hugo’s staff welcomes the occasion. Abandoning the stiff formality of fine-dining, we cultivate a sense of warmth and hospitality measured not by a mission statement, but in an interaction, a conversation.