Restaurante El Corazon Mexican food from the heart. Authentic family reci- pes passed down through generations. We serve large and small plates and an “oversized tequila selection.” Try Port- land’s own “Marisco”– a Mexican seafood cocktail of shrimp, bay scallops, clams, octopus, and, of course, Maine lobster. Open lunch and dinner, Tues.-Sat. 11:00 a.m.-9:00 p.m., 190 State St. Portland. elcorazonportland.com, 536-1354 Rivalries Sports Pub & Grill Now with two fun and comfortable upscale sports bar locations. Known for great casual pub food, Rivalries’ menu has something for everyone. And, with 30+ HD TVs and every major pro and college sports package, you won’t miss a game! Located at 11 Cotton Street in Portland’s Old Port (774-6044) and 2 Hat Trick Drive, Falmouth (747- 4020), rivalriesmaine.com Sea Salt Lobster Restaurant delivers an authentic Maine dining experience using fresh, locally harvested seafood to create delicious dishes that will leave you wanting more. Visit us on Route 1 in Saco and try our fresh Maine lobster rolls, renowned Angus beefburgers, clams, haddock, or fish tacos. Open from 11 a.m.-10 p.m., 365 days a year. 660 Main St, Saco, seasaltlobsterrestaurant. com, 494-1178. D e c e m b e r 2 0 1 7 5 9 Restaurant Review sliced beets and greens into something spe- cial–the seaweed is a tasty surprise, and it’s all topped with a tempting row of cold poached shrimp. T his is turning into just the sort of fan- cy lunch treat we were looking for. When we return for dinner, we’ll try the Sea Scallop Bucatini with sherry but- ter sauce and hazelnuts ($34) or the “Clean Shirt Lobster” with split tail and picked claws (market price), or the Grilled Pork Loin Chop with goji barbecue sauce, grilled shishito pepper relish, and farro pilaf ($29). Bluefin is also a tuna-friendly spot, as you’d imagine, with seared rare tuna creations served lunch and dinner. For this lunch, we share a Maple Chick- en Reuben ($14). It’s a highly evolved take on this sandwich, made with local chick- en, Morse’s sauerkraut, and a truly deli- cious Thousand Island dressing. It’s all lay- ered between slices of rye bread that’s ma- ple-kissed and toasted to buttery perfection on the grill. The sum of the parts is like the love child of a panini and French toast. It’s presented on a wooden board with a basket of just-fried Maine potatoes and a Morse’s sour pickle. Settled in this serene hotel spot, we’re so happy to be here instead of elsewhere, standing in line with the herd for oysters. We’ve lucked into the way holiday celebra- tions should be. n BlueFinatthePortlandHarborHotel,LunchMon.-Sat.11: 30-2;Sun.Brunch11-2;Dinnerdaily5:30-9:30468ForeSt., 775-9090,portlandharborhotel.com