{"id":14111,"date":"2017-11-22T18:24:28","date_gmt":"2017-11-22T23:24:28","guid":{"rendered":"http:\/\/www.portlandmonthly.com\/portmag\/?p=14111"},"modified":"2017-11-22T18:24:28","modified_gmt":"2017-11-22T23:24:28","slug":"bluefin","status":"publish","type":"post","link":"https:\/\/www.portlandmonthly.com\/portmag\/bluefin\/","title":{"rendered":"BlueFin"},"content":{"rendered":"

December 2017 | view this story as a .pdf<\/a><\/p>\n

Catch of the Season<\/b><\/span><\/h2>\n

Discover BlueFin<\/b> at the Portland Harbor Hotel<\/b>,\u00a0an enchanted oasis in the heart of the hectic holiday Old Port.<\/span><\/h4>\n

By Claire Z. Cramer<\/span><\/p>\n

\"Restaurant-Review-Dec17\"It\u2019s a whirlwind day of holiday shopping on the Portland waterfront. Suddenly our feet hurt and we\u2019re starving. We sweep up the plush carpeted staircase in the foyer of the Portland Harbor Hotel, past the crackling fire by the bar, and into BlueFin<\/b>. <\/span><\/p>\n

In no time, we\u2019re settled into cushy wing chairs, glasses of prosecco and Mohua Sauvignon Blanc in hand (each $10), overlooking what used to be known as Eve\u2019s at the Garden, a serene, landscaped space used for outdoor dining in summer. A pretty little stone nymph perches at the edge of the decorative pool outside our window. Things are definitely looking up.<\/span><\/p>\n

The name has changed to BlueFin, but the executive chef at this restaurant is still the talented Tim Labonte, and his menu still makes seafood the star. We can\u2019t resist Maine Crab Cakes <\/b>($18) laced with spinach, presented on a bed of greens with a delicious grilled-corn tartar sauce and a silken slice of cured lemon. Swooshes of smoked paprika oil race around the edge of the plate. Fresh flavors join forces on the platter to complement the fresh crab without stealing the show.<\/span><\/p>\n

The crab cakes, like many dishes here, appear on both the lunch and dinner menus. Our Shrimp in the Weeds<\/b> is another: a salad of tender sweet beets, dressed ribbons of Atlantic kelp, and baby greens ($18). Ginger vinaigrette brightens the sliced beets and greens into something special\u2013the seaweed is a tasty surprise, and it\u2019s all topped with a tempting row of cold poached shrimp.<\/span><\/p>\n

This is turning into just the sort of fancy lunch treat we were looking for.\u00a0 <\/span>When we return for dinner, we\u2019ll try the Sea Scallop Bucatini<\/b> with sherry butter sauce and hazelnuts ($34) or the \u201cClean Shirt Lobster\u201d<\/b> with split tail and picked claws (market price), or the Grilled Pork Loin Chop<\/b> with goji barbecue sauce, grilled shishito pepper relish, and farro pilaf ($29). Bluefin is also a tuna-friendly spot, as you\u2019d imagine, with seared rare tuna creations served lunch and dinner.<\/span><\/p>\n

For this lunch, we share a Maple Chicken Reuben <\/b>($14). It\u2019s a highly evolved take on this sandwich, made with local chicken, Morse\u2019s sauerkraut, and a truly delicious Thousand Island dressing. It\u2019s all layered between slices of rye bread that\u2019s maple-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\u2019s presented on a wooden board with a basket of just-fried Maine potatoes and a Morse\u2019s sour pickle.<\/span><\/p>\n

Settled in this serene hotel spot, we\u2019re so happy to be here instead of elsewhere, standing in line with the herd for oysters. We\u2019ve lucked into the way holiday celebrations should be. <\/span>n<\/span><\/p>\n

BlueFin at the Portland Harbor Hotel, Lunch Mon.-Sat. 11: 30-2; Sun. Brunch 11-2; Dinner daily 5:30-9:30 468 Fore St., 775-9090, portlandharborhotel.com<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

December 2017
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