Absolutely amazing. Who would have thought you could get food like this outside of NYC or Chicago. Hugo's is fine dining for foodies. Originally started and owned by Rob Evan's a James Beard award-winning chef, it was sold in 2012 to the team that had being running the restaurant for the prior 3 years. They still seem to have the creative magic. The menu is whimsical and inventive. If you like beautiful, out of the ordinary food creations and you are anywhere near Portland Maine, it doesn't get much better.
(5)
John C.
Having been to several high end restaurants around the world, Hugo's has it figured out. The service is first class, ambience is crooners and cocktails, and the food is beautifully prepared and delectable to the palette. Three restaurants, one kitchen, all different tastes of the world. We didn't go with the wine tasting. We selected our own. The wine list was well represented. A must try for Portland. Great job!
(5)
Peter S.
One of the best meals and service my wife and I ever had Everything was exceptional Keep it going
(5)
Ajay R.
Are you at that point in life where dinner conversation is no longer necessary? Then stop whatever you're doing, and get yourself a reservation at Hugo's. Ask for a bar seat next to the open kitchen and you'll be set for the evening. You'll spend hours watching the staff meticulously assemble mouth watering dishes using tweezers to delicately place flower petals on them, or watching them sharpen a knife so carefully it conjures images of Bill Door sharpening his scythe** This restaurant concept is brilliant. I've not seen a high caliber restaurant like this do an open kitchen before, so this was a unique experience for me. If you're lucky, you'll be seated at a plating station (and if you're extra lucky, you'll get desserts... oh glory day). The staff are very friendly and interactive, yet are still able to churn out beautiful dishes with machine-like precision. The wait staff is gracious, patient and knowledgeable. They are resolved to not let anything interfere with your dining experience. Get the 5 course tasting menu. These folks have no idea how to count, and that will work out entirely in your favor. It is a veritable assault on your taste buds. The dishes were unique and imaginative and precisely paced, but here, is where the pictures below will probably do a better job than I at visualizing the experience. This was, without a doubt, the most outrageous dining experience to be had in Portland. I might not have agreed with every dish put in front of me, but the flawless execution of this meal will make it one to remember. Well done. ** Ref: Reaper Man by Terry Pratchett. RIP good sir.
(5)
Michelle C.
Food 4.5 Service 2 Decor 3 Food was well cooked and executed perfectly. However, service lacked attention and focus as we poured wine for ourselves the entire night and dessert took 35-40 minutes to come out...
(3)
Kirin L.
I came here a couple of years back, and I remembered enjoying myself. I came back with a few friends recently, and I'm extremely glad I did. The food, the service, and the ambiance all worked together to great a truly inspiring experience. The new (since my previous visit) renovations gave the restaurant a sense of understated maturity. Or perhaps, it was the confidence and generous hospitality of the people who gave it that feel. My friends and I had the pleasure of experiencing some amazing dishes that night! All those adjectives I used in the previous paragraph? Apply them here. We had an offering of new, modern, traditional, and eccentric dishes. The deconstructed pot pie was an assortment of perfectly executed ingredients. Each component stood out, yet they all worked so well together to create a really heartwarming and soulful dish. The soba was simple and delicate, yet undeniably satisfying. And, the octopus... Yes, it's all in my mind, but that's the point. The dopamine and endorphins released in my brain during that particular course has left a permanent impression on me. As of this posting, best dish I've ever experienced. Hoping to visit again soon!
(5)
Jacob L.
One of the most unique restaurants I've ever been to. It's always exciting getting food that you've never tasted or even thought of tasting before and the entire staff is clearly excited about and proud of the amazing things they're sending out to hungry customers. I've eaten here three times and given the fact that the menu changes nearly daily I won't make specific recommendations about dishes since they probably will be different when you, the reader, goes (and you definitely should try it at least once). Yes the prices are higher than most in Portland but it clearly shows why when you get your dishes - they are complex, refined and incredibly beautiful, a sign of the many hours I'm sure spent working on each and every item that gets put on the menu.
(5)
Jonathan D.
I started with a Sicilian Sour and my wife a Kir Royale. We did the five course tasting menu which also happened to have nice amuse bouches between a number of the courses. The lamb tartare to start was very nice. For courses, I though the BLT, steak & eggs and salmon were all excellent. My wife had the consomme, steak & eggs and tempura. For dessert, I had something that looked like a garden but was sweet and very tasty. We went with the Maine wine tasting which was a nice way to try some local wines, recognizing that you cant really compare them to most wine regions. But when in Portland... Overall we had a very nice dinner here and its a great couples spot
(4)
Adam S.
This place was a ton of fun. No point in describing the menu, as it changes daily. Not pretentious at all. For us, three dishes were enough. There are many in between course nibbles that were brought out for our delight! All things considered, it's not crazy expensive either. Definitely a food event.
(5)
Greg P.
Should be ashamed of themselves!!! My wife and I tried to eat at Hugo's on a Saturday night around 5:30PM. No, we did not have reservations but there were plenty of open tables and open seats at the bar. We had our 6 month old daughter with us. When my wife asked for a table, the hostess took one look at the baby carriage and told my wife "Sorry we're booked for the night." There were literally two or three empty tables in eye-shot and plenty of room at the bar. We left and walked next door to Eventide where they were much much busier than Hugo's and where they accommodated us including our daughter and her carriage in about 10 minutes. We have never been turned away by a restaurant because of our little munchkin. Every other place has loved having baby as a guest. We'll remember this. We come back to Portland from time-to-time. We won't be dining at Hugo's. Ever.
(1)
Sweaters W.
Hugo's offers an incredible experience - knowledgable, courteous and warm staff. My wife and I went for her birthday and everyone was so pleasant. They made the occasion special, delivering us champagne before we even had menus. We always highly recommend to anyone staying in our summer rentals. And last but not least, the food is what it's all about. The flavors, the scents, the colors, the presentation, the TASTE - all professionally and artistically done.
(5)
John H.
Many people, myself included, get mad at the idea of a restaurant review written by someone who's never actually eaten at the restaurant in question. Why should I care what a person like that has to say? Why did he/she write a review in the first place? Well guess what, this is one of those reviews. To be fair to me, I tried to eat at Hugo's. And not in a "I called to make a reservation and got answering machine! If they can't be bothered to pick up the phone I can't be bothered to give them my business" kind of way. I really tried. But I'm getting ahead of my self. First I voted. That's not really relevant. But participating in democracy is important, and it gives us an exact date for this event. The first Tuesday of November, 2013. After fulfilling my civic duty, (and grabbing a quick beer at Novare) I walked over to Hugo's to meet a friend for drinks and some food. He had a gift certificate for $75 which we figured would cover a round of drinks and couple small plates to share. This is where things started going poorly. The door was locked. It was about 6:30 so theoretically they had been open for an hour. We could see the staff inside, finishing up their side work, chatting. The hostess walked past the door and gave us a wave and a smile. She didn't seem to realize that we weren't just loitering on the stoop for fun. We backed off and checked the website on our phones to make sure we had the hours right. We did. After about ten minutes someone let us in. They were very surprised and apologetic about the door being locked. And I have to say that all of the staff there were excellent. Warm, friendly, knowledgeable. I have no complaints there. But the thing is, they still didn't unlock the door. Not out of spite or laziness or anything. They just couldn't seem to figure it out. The same little scene, customer pulls on the door, staff finally realize it's still locked, staff stand around trying figure out how the lock works, staff decide they've really got it this time, customer pulls on the door, was played out at least four more times over the course of the next hour before they finally got it reliably open. Is this a core competency on which a restaurant should be judged? Perhaps not. But being incapable of allowing customers onto the premises seems bad for business. Anyway, the cocktails were great. A short list of genuinely interesting twists on some classics, on top of a very well stocked bar. The bartender was friendly but not overly familiar, made good recommendations on liquor choices and poured them strong. Again. Nothing bad to say about the service. This would be the point to mention that the place is lovely. I never saw the inside before the renovations, but the bar is nice and big and timelessly classy. The whole place is dark wood and warm lighting. The bathrooms share some kind of long modernist sink trough. All very expensive looking. After the first round of drinks we asked to see a food menu. It's split into three sections that basically boil down to meat, fish, veg. Except, at least on the night we were there, I think 3 of the 5 courses on the vegetable section also had a bit of meat in them. So maybe not a great place for vegetarians? Not a problem for me though and most everything sounded great. The bartender came back over after we had had a few moments to look and explained how the menu worked. This is when things really got really annoying. So obviously they want you to order 5 courses for $90. And obviously that wasn't going to happen for us that night. No problem, it says here you can get one course for $22. "Ah, but there is a minimum of two courses" Ok, still not a problem. We'll share two courses. "The minimum is per person". So, because there are two of us. If we want anything at all but liquor it's going to cost us a minimum of $90? "Correct". I'm not naive. And I'm not a dining lightweight. I have no problem with a pre fixe menu. I (and the same friend I was with that night!) have worked my way through a dozen courses at weird restaurants in Spain. I've spent way more than $90 on food for two. But we're sitting at a bar, on a Tuesday in November, and this is Portland, ME. I just want a snack. Sitting at the bar and having a drink and a small amount of food is my go to method for determining whether or not I want to come back to a place later for a full dinner. If the bar snacks impress enough they might even evolve into an unexpected meal. I get that Hugo's is a destination restaurant of sorts. It has it's James Beard award, and it gets mentioned in every. single. article. ever. about the food scene in Portland. But if you don't want people to come in and have a drink and a bit of food at the bar, why is half your restaurant taken up by the huge 20+ seat bar??? Anyway, we drank our way through the rest of the gift card and moved on. I think we finally ended up eating a bowl of Ramen at Pai Men much later. It's a bit of a blur after that.
(2)
Ambreen D.
Hugo's has become an annual trip for us (because its a 2 hour drive!). My husband loves the place and we end up there on his birthday each year. This past weekend was delicious as expected. We ordered their land, and the sea menus. The standouts were the roasted quail (best I've ever had) and their desserts (I'm already craving the dark chocolate ice cream they had w the tiramisu) . Other dishes were a bit more adventurous but great experience all in all. Their service is great too and because they knew we were celebrating his birthday, they added an extra fish course free of charge! Overall you come out very happy. Including the delicious breads, we had an 11 course meal!!!
(5)
Vishal R.
Good food and ambiance, didn't like my window seating that much, but others loved it. From the tasting menu we ordered both the land and sea courses, it was great. Lots of new flavor combinations, and desert was great. Good service, Overall pricy but good. $265 total bill for two.
(4)
James M.
It was terrible, avoid at all costs
(1)
Taylor H.
I'm not sure where the bad rap comes from at all- maybe the old restaurant, but this place is exquisite. Perfect service, perfect flavor combination and beautiful display. Will recommend to anyone wondering what the best fine dining in Portland is.
(5)
Mike G.
What a perfect way to be introduced to Portland! Having just arrived in town for the first time, to visit a friend, he suggested we eat here for a great meal. It was perfect. The atmosphere is very stylish, comfortable and conducive to focusing on the art made in the kitchen. My cocktail ordered lived up to my high expectations and we ordered the 5-course tasting menu with a strategy of sharing and experiencing 2/3's of the entire menu. Rather than list it, dish by dish, I'll testify that every dish was a foodie dream with new, layered flavors each time. Often combinations were surprising which kept it an adventure. The amuse bouche flavors were as wonderful, punctuating almost every course. There were additional surprises with the various delicious bread courses with cultured butters. The service was impeccable, making this the most perfect meal I've had in quite a while.
(5)
Laura P.
WOW!! Everything was amazing! Everyone takes pride in their job here and it comes through in the food. Amazing!
(5)
Jared L.
Enjoyed my dinner at Hugo's where my wife took me for my birthday, We sat at the bar toward diner's right which turned out to be the best seats in the house because you could watch two of the cold plate chefs at work right in front of you. These guys were masters of their craft and were happy to answer questions too. Overall this was a true foodie experience and I enjoyed it very much. I'm glad we went and am comfortable recommending it to food lovers. However, it loses one star for me personally for being a little overly- contrived at times. As an Olympic judge you award points for difficulty, but as a diner, sometimes you just want a good meal. I found myself wishing I had larger potions of the dishes I liked (the duck breast was succulent), and fewer of the dishes that were fascinating but just not as satisfying (the tuna appetizer). But still, for that special night out where you are looking for a great overall experience (and don't mind a large tab), I would recommend trying Hugo's. Be sure to order an after-dinner drink as well-ask them for a recommendation. They have a great and interesting selection.
(4)
Tricia D.
My husband & I had a very causal elopement in Portland and went to Hugo's for our special dinner together. The staff was amazing and treated us with such warmth and attention. We sat at the bar which was fun because you feel like you are seeing the show with a view into the open kitchen. The food was outstanding, every bite is meant to be savored. We did the 5 course menu with wine pairing. It is a great place to spend our special night because it was upscale but not at all stuffy, very good vibe. It's a place to eat slowly, enjoy each morsel, drink amazing wine & cocktails, and have a romantic dinner. We were warned that we would leave hungry but we went for a shared entree option of duck and it was way more then I could eat and filled up my husband who is a good eater. Highly recommended.
(5)
Ne D.
Simply amazing food. Attention to all details. Beyond interesting food creations with great taste, texture and The extra indescribable touch. Staff is friendly. Really really good place . Very happy I went here
(5)
Kevin M.
Came here on a Saturday night on a trip to Portland. The restaurant is gives you a very intimate feel as its small and scenic. By scenic, I mean you can see directly into the kitchen and have a view of one of the nicer bars you'll see in a restaurant. The menu is set up as a prix-fixe, so you choose a total of 5 dishes for 2 people and they come out as they are ready. Every dish we had was very good, the standouts being the stuffed cabbage and roasted monkfish. If I had to nitpick, I would say the flavor of the meals could been just slightly better, but overall I thought each was delicious. Aside from the food, the best thing about this place is the vibe. Very laid back, excellent service and delicious drinks. My old fashioned was outstanding and likely the best that I've ever had. Definitely more of a date spot as it presents an intimate setting. Overall very good place.
(4)
Joe C.
Review only based on having wines at the bar. Strong focus on interesting wines, such as a open barrel fermented white Rioja that is more like a fino sherry. Bartender allowed me to try one of the pairing wines. Fascinating stuff. Older crowd, 40+ Elegant, AOR soundtrack, not too loud, allows for conversation with the locals about their no doubt grand waterfront homes!
(4)
Lindsay L.
Pros: They nail restaurant feng-shui, between the public bar, private booths, and big table. It feels wonderful wherever you're sitting. Cons: The food does not reflect mastery of ingredients, pairings, or technology. It's just not delicious, and it should be for what they're charging and the reputation. I want to love this place for its role in Portland's food economy, but mostly I just feel ripped off every time I go. Things are a bit chaotic here, from the service (I've had as many as 4 people dropping things at the table) to the food, which was totally unbalanced and had way too many flavors/textures competing in each dish. Technology is great, but when the server spends ten minutes having to explain the 7 or 8 (!) unidentifiable elements on a plate, it's overkill. Especially when the flavors/textures seem mostly about novelty and not making the ingredients sing. I've had several tasting menus and the most memorable thing from any of the meals was the biscuits.
(2)
Whanza P.
We had a dinner here last night as a pre-birthday dinner for me. After settled ourselves at the bar, we felt super awesome that we got a good spot to watch the entire open-kitchen: chefs were working hard to make every single dish like an art work... actually I felt kinda like in a food competition and we were judges...lol. The atmosphere was so classy, yet comfortable. My friend ordered a tasting menu with 5 courses and a wine paring, for me I got 3 courses and a cocktail. I liked how hard they work on every single details in order to make your dinner exceptional...every dishes came out at the perfect time....all of them looked fantastic...we also had a complimentary small dish between our course. The severs were knowledgeable and attentive. The food was fantastic. We had such a great experience here last night.
(5)
Mitch M.
For somewhere that is supposedly one of Portland's "premiere dining experiences" I was thoroughly disappointed by the overall attitude of the employees. The staff repeatedly made my girlfriend and I not feel welcome because we are younger than their usual crowd. Don't waste your hard earned money here.
(1)
Kerie D.
Amazing. One of the best meals I've ever had. We did the 5 course menu with the wine pairings. Its pricey, but we're on vacation so decided to splurge. The 5 course meal is really a 7-8 course meal because they bring you stuff in between courses. House made sourdough, muffins, etc. So much food. The duck was absolutely fantastic.
(5)
Mc S.
Pricey though but worth it. I like their different samples of local foods they serve. The quail and monk fish was one of the best I had.
(4)
Ben L.
Everything was delicious and the plates were an absolute work of art. We did the 5 plate tasting menu each and everything was perfectly spaced out and there were a few amuse bouches in between some of the plates that took extra time to come out. We sat in the bar by the open kitchen and it was exciting to see everything being prepared. The service was exceptional. Everyone was knowledgable and took the time to explain the dishes and the concept of the restaurant. Some must try's include the Grilled Octopus, Smoked Carrot, Fluke Tartare and the Malted Milk & Cookies. It was pricy but worth the money for the quality of the food, the expert preparation and the experience.
(5)
Shanna W.
I was skeptical of the hype around this place but left with my expectations exceeded!!! Service, food, wine...you're not eating out, you're having a serious dining experience. We did the five course wine pairing and the presentation and knowledge of the staff was fantastic. Also great at reading their crowd, the same waiter was very sassy with us (which we adore), then with the next table over, a more maturely aged couple, the waiters were polite and business-like. This place has it all and SO worth every penny!
(5)
Pat B.
We were a group of four and each of us ordered two tasting plates from the menu. I think the tasting menu here at Hugo has simply been taken too far. The servings are very artful presentations delivered to the table very thoughtfully by the servers. The chef has been careful about choosing ingredients and the combinations are interesting. All this in mind, the plates are minuscule. Call this very expensive experience "precious".
(3)
Mike V.
May 9, 2014. Where to begin.....hmmm, is there ANYTHING great about this place? Oh...I know....they have real cloth towels at the lav sink. They also have some very nice wines. Flew in from Portland (Oregon) for the weekend and was excited to experience the best of Portland (Maine). One word sums this place up....PRETENTIOUS! Look it up....What a complete waste of energy and time and money. Their staff (the best part) must be ashamed of having to feed people those sparse portions of tasteless salted down absurdities. Shame on you Hugo for pretending to be something! Shame on me for not walking out on this ridiculousness. At 60 years old and considering myself well travelled, this is the weirdest experience I've EVER had anywhere. Seriously folks, save yourselves from throwing $250 (2 people) away on this over bloated farce of a " fine dining" restaurant. Feel better about yourself as a human being folks and donate the money to charity instead......
(1)
Sam P.
We went here on a trip to Portland from Boston. We have been to Portland several times before and LOVED the food at all the great local restaurants, so we were very excited to try out Hugo's, given all the great reviews. We were very disappointed. We did not get anything that we hadn't had before, nothing stood out or was spectacular. Granted nothing was "bad" and we did leave full (we both got the 5 course tasting menu), but the next morning we agreed it would not be a place we would return to. I would say to people who still want to eat there... set your expectations low and you might be pleasantly surprised, however if you have high hopes for this restaurant you will probably be sorely disappointed.
(3)
Roberta A.
Holly crap. They are hand painting the alioli onto my food. Setting it up with tweezers. Theres as many people in the kitchen as are seated dinning. And every plate is timed to perfection. The kitchen is like a swiss clock and the staff is fantastic. Its a culinary orgasm!
(5)
Matthew F.
Our meal at Hugo's was quite good despite its shortcomings. We had a late dinner on a weeknight (8:45pm), and sat at one of the few booths along the right-hand wall. The restaurant has a hipster vibe, with an organic textured modernist interior layered over a nice early-twentieth-century tin ceiling. I wish they had used edison bulbs in the lights, the lamp over our table giving off a fairly bright glare that kind of took away from Hugo's's earthy ambience. We had two of their craft cocktail: silver and diamonds, and another with rye whiskey and campari - both were very good. We did the full five-course menu with wine pairings, and we each chose different dishes from their three themed menus emphasizing meats, seafood, and vegetarian dishes. She had the goose confit, which we both loved, the whelks (served in a flavorful dashi broth, but whelks were too chewy), lamb shoulder (best dish of the night), the crepe with mussels (also good with verdant layered flavor), and the Filipino Halo-Halo dessert. I had the halibut ceviche - very light and subtly complex, but not necessarily innovative, the beef and oyster tartar - tasty, but a bit slimy and hard to eat, the chedder custard - custard too eggy and not cheddary enough, the sirloin - sous-vided and seared - very flavorful but quite tough and hard to cut, and the continental dessert, with was neither very sweet, nor that big. the wines were all pretty good, though most of the pairings did not seem well thought through. the best wine of the night was a classically cask-conditioned Rjoja, and a delicious Morgon. Service was very attentive and accommodating. Total bill for two was over $400. this restaurant is worth trying if you have money to spend.
(4)
Jimmy H.
Ambience is good.beers are great! Oysters fresh and a wide variety but I guess living in Maine u have to at least have a variety and fresh! Lobster bun was delicious but I think they try too hard to do Asian fusion. My boss and I had a bowl of clear noodles with a fish broth and it was not only a tiny portion but also bland and tasted like bad miso soup...we paid $120 + for our meals but felt like we needed to get a burger after. Waitstaff is nice though....
(3)
Jason C.
The restaurant is under new management and it has taken a huge step backwards. We ate there last night and the food was very underwhelming and the the bill was $310 for a couple. There are many great restaurants in Portland and this is no longer one of them.
(2)
Harry M.
One of the best restaurants I've ever been to. The food is amazing the waiters are wonderful and the location is perfect. The chefs are so talented they will even take special requests if it's a quiet night. If you are spending a night in Portland and have money to spend, this should be your number one choice.
(5)
Andrea Q.
Visited from Texas after seeing it on TV. It was packed in the middle of winter on a week night. A fantastically constructed meal and excellent presentation. I was pregnant and they did an outstanding job catering to me as I had to be careful with food safety issues. They knew exactly what I could have and designed a menu specifically for me.
(5)
Christine P.
Phenomenal meal and dining experience that my husband and I did not want to end. This is not hyperbole when I say this is one of the best restaurants I have ever been too. It may seem pretentious from the outside or just by scanning the menu, but trust me, it it not. I could go on and on about Hugo's; I'll limit myself to the top 5 reasons why this meal was so memorable: 1) Even though the menu is technically 3 tasting menus, we were encouraged to mix and match and choose what we preferred. This was fun since my husband and I each created our own preferred 4 dishes (plus dessert). 2) They are old school and scientific with cocktails and coffee - this is fin to watch, even more fun to drink their creations. We loved the Test Match, a gin and cucumber concoction, which is quite popular. 3) The restaurant is gorgeous: modern but approachable. Most of the seating is at the bar, so like the cocktails you can watch the food prep and chat with other diners. 4) The wine - definitely go for the pairing if you can. Everything our server Tony (who was awesome) selected matched well and elevated the food. My favorite was a Russian River Sauvignon Blanc. 5) The food of course!!! The highlights: fluke crudo gazpacho; tuna; veal sashimi; the rolls with coffee butter; the duck breast with duck leg carpaccio; summer corn soup; beef carpaccio; coffee ice cream with chocolate. Just really all impeccable. How soon can we go back?
(5)
Angie H.
It was a very interesting meal. 2 tasting menus with beverage parings. Appears to be something very cool when you sit down. Service was decent. Their a couple awkward moments. The food was just not delicious. The plates look really awesome. Some of the dishes are just ok tasting. This place could be very great.
(3)
Kevin S.
Visiting from NY and just wanting a couple of drinks after a fantastic dinner at Fore Street , our party of 4 was referred to Hugo. Upon entering Hugo and asking the hostess if we could just have a few drinks at the bar , we were unceremoniously told that there was no room at the bar and given a list of "bars " that we could try. The hostess even stopped mid- sentence to ask an arriving couple if they had a reservation. When they said they just wanted to have a drink at the bar they received the same treatment. The food may be great here but the staff needs to take a ride to a real city like Boston or NY City and take a few lessons In customer service from a real restaurant.
(1)
David B.
Easily the best restaurant in Portland. If you really know food, this is it. The real deal. The portions are appropriately sized, although maybe not for Mainers used to getting 3 lbs worth of eggplant slathered in red sauce and generic cheese. Hugo's is the kind of place where you try foods that you might ordinarily dislike. Here, every ingredient achieves greatness.
(5)
Michael H.
One night in Portland -- where to eat? We chose Hugo's based on reputation and it did not disappoint. We made a reservation well in advance. The good: it was nearly all good. Edmond our waiter was terrific, attentive but not obtrusive. He was fine with us ordering from the ala carte menu. Ceviche of rhode island squid was fresh and outstanding, probably our favorite dish of the night. Veggies like squash blossom,corn peas, onions were incredibly fresh and perfectly prepared. The bread and butter small rolls were delicious and memorable. Wine selection and pricing were fine. The bad or less than wonderful: tuna was odd in that it was salty and marinated in a soy sauce that darkened it and dried it. Beef short rib was more like a nice prime rib cut than the fork tender rib meat I craved. The verdict: this is a very fine restaurant and deserves its good reputation. We debated 4 vs 5 stars. The accompaniments-- sauces and veggies were top rate. We had a few misgivings about the tuna, beef short rib, and some of the rabbit. Still, I would recommend you try this place and see what you think. If you are a foodie, I bet you will rate it highly.
(5)
Jeff F.
I would have come to Portland just for the 1/2 price tasting menu at Hugo's. Found out about the special they are running in April at the Allaghash Brewery. Probably the best thing I learned on that brewery tour. I won't bore you with details about the food (it was one of the best meals I've had in a long time) or the service (perfection). I'll say this, if you appreciate precious food and/or tasting menus, this is your spot. P.S. I don't like biscuits of any kind, but ate 5 of theirs....
(5)
T.H. J.
Hugo's just makes me angry. I would not pay for a meal here ever. I would rather set my money on fire. Somebody else was paying, so I went back. Now that the original chef has sold the place, it is just as pretentious and expensive. It's unnervingly tone deaf to what it is serving. On top of that, the waiter screwed up the order, we were seated in the draft of the main entrance on a 15 degree night. Save your hard-earned cash and choke a pigeon with it instead. It's money better spent.
(2)
Bill M.
Since the re-opening easily the best restaurant in Portland! Extravagant menu, private club elegant.
(5)
T. L.
This place made me angry. I left feeling infuriated about how much money we spent for food that was truly awful, not to mention how much this place missed the mark from the very high expectations that I had based on reviews and accolades. The food was either unseasoned and flavorless or just honestly disgusting. The menu was deceiving and the food poorly cooked. I ordered parsnips that were meant to be the main component of the dish, but were raw and literally impossible to bite into. I have made better parsnips by chopping one up and sticking it in my oven for an hour. Save your money and don't waste it on this pretentious joke.
(1)
Dana W.
I found Hugo's to be uneven. We had one meat and one seafood tasting menu. Many of the small dishes were lovely and the ingredients top notch, including my olive oil poached rouget with tiny shaved jalapenos. One of the best bites of fish I've had! But the beef tartare with Frank's red hot sauce (really) and blue cheese was downright weird; maybe I "didn't get it." And my monkfish entree was like biting into a piece of salt pork. I could not eat it, and I love salt. The lamb was delicious and the Zinfandel pairing was lovely. Desserts were rather gelatinous and not to my taste, but at that point, I was annoyed, I admit. The service was wonderful at first, but the waiter became overwhelmed with an extremely high maintenance couple next to us and rather abandoned us, never commenting on the fact that I didn't touch my salty monkfish. So, 25% of my $90 tasting menu was inedible. I would definitely give Hugo's another chance, but it goes to show that even high-quality restaurants with talented chefs and earnest staff can make missteps.
I've been here two times now for a special occasion dinner. This most recent visit my boyfriend brought me here for my birthday. The blind tasting menu is the way to go, AMAZING. Big props to Patrick our wonderful server, and an extra special thanks for his efforts to secure the recipe to their potato biscuits for me.
(5)
Bobby S.
If you're looking for a very casual setting for a quick meal, this is absolutely a great place. My partner and I were stopping in Portland on our way back to the airport. We followed Yelpers advice and tried Hugo's. Don't be worried when people say "fast food" on here. They actually mean "quick". You order at the counter and they bring you your food. But it is all fresh, very tasty, on the healthy side and not your standard fare. The menu is pretty much sandwiches, soups and salads but they are all original and very delicious. My only complaint is the portions. You don't get a lot of food for your money. So you might want to consider it a "light lunch"
(4)
Matt F.
Went to Portland for the first time this past weekend and started out by going to Hugo's with my girlfriend. We have eaten at many highly rated restaurants in Boston an NYC plus other places in between. I can honestly say that Hugo's was on par with the best. We love the vibe, the decor, the concept, the service, and most of all the food and beverage! We sat at the bar which is basically an extended chefs counter where you watch the food being prepared. If you are a foodie of any level this expands the experience. The servers are quite knowledgable and excited to share all sorts of details in a very laid back and friendly way - no gourmet snobbery at all! We were one of the later seatings which meant the kitchen slowed down enough to allow us to engage with the chefs, all of them were friendly and eager to explain what they were preparing. Menu has great meat, seafood, and vegetable options. We mixed it up quite a bit and enjoyed every dish. I had the "beverage pairing" which incorporated wine, beer, cider, and dessert wine. My girlfriend had the wine pairing which was different for each course and was very unique and enjoyable. They clearly put a lot of effort into choosing great wines that are also rare. Bravo to Hugo's, keep up the great work! I will prob visit Portland again this year just to eat there during a different season and enjoy a full slate of new dishes.
(5)
James C.
A romantic dinner for two, on a Thursday evening, where we enjoyed the 8 course tasting menu and wine accompaniments. The service was precise and pleasant, the courses were an excellent series of fish tastes ending with a lamb dish for accent. We were pleasantly surprised to learn that the tasting menu was 2-for-1 -- but we were never offered a standard menu so we'll never know what we missed. This wonderful dinner was marred by our seating. When we arrived the restaurant was 1/3 full and yet we were ushered to a 4 top set for two at the rear. This table was: with in eye and ear shot of the service station, the toilets, and the swinging kitchen doors. My partner was unfazed but he was facing the front of the restaurant, I spent the 2.5 hours watching folks scurry to the toilet (and hearing the flushing) or getting flashed by the bright white lights of the kitchen. Hugo's is closing for a remodel this spring, I really hope when we go back after the atmosphere is universally pleasant. Visited February 2013
(4)
Amy H.
After a lovely visit with the folks at the bookstore next door, we stopped by Hugo's for drinks and an appetizer to satisfy our curiosity. Afterward, we were a bit reluctant to keep our dinner reservations for our favorite local restaurant; we wanted to stay for more. Our group of three ordered the G & T, a gin and tonic made with homemade tonic, the "Fire and Ice", a jalapeno-infused vodka and herb drink and the "A German Affair" with Riesling spätlese, passion fruit ice cubes and garden herbs. All three were terrific but I give a slight nod to the G & T since it was the one and only handcrafted tea tonic I've ever had. Along with our drinks, we ordered the "cheese puffs" which were deep-fried balls of Asiago and bits of fresh black truffle. They were absolutely amazing and I am very much looking forward to having dinner here soon.
(5)
M M.
Hugo's is either a restaurant you'll love or hate. That's the way it goes when the meal is $90pp. There's no question about that. If your expectations are in the right place, then you will have an amazing experience. The majority of the seating at this restaurant (especially for 2) will be at the bar. Which is done very nicely with an awesome view of the open kitchen. Clearly a restaurant for the foodies who want to watch the the chefs prepare their meal in front of them. I love the menu, you really get to embrace the produce of Maine in all three of the menus. As with any restaurant of this caliber, they will cater to most dietary restrictions. The team of waiters are awesome, I say team because they don't work alone. We were taken care by everyone. They are professions and would love to engage you as much as you want to but will be happy to be a shadow if you want to go googly eyes with your date. I cannot really think of another restaurant that's like Hugo's. I want to say Per Se, but it's more like Per-Se lite. Less intimidating, smaller amount food, cheaper, no jacket policy, smaller intimate restaurant but high quality of food and service (minus the foie gras and caviar)
(5)
Becky M.
One of the best tasting menus I have ever experienced... I have spent a lot of my years in New York as a hotel concierge. I have eaten in a wide array of restaurants and many times for free. I have had numerous amazing, many mediocre and some down right terrible meals. I have eaten in so many different types of places and helped so many hundreds of people to happily find the "right restaurant" I feel like my palette is discerning enough to listen. I am very familiar with tasting menus, know what to expect and what not to expect. We ate here a little less than a year ago on vacation & I'm totally late for this review. We went all out, ordered the 8 course tasting menu and wine pairings. A pricey endeavor yes but hey, we enjoyed every bite and sip to it's fullest. I'm not going to go into everything we ate, 8 courses is a lot to mention. Some highlights were mini hot fresh biscuits, tuna nicoise, raw swordfish with a plum clam viniagrette that somehow magically killed the fishiness, rabbit medallions, cod cheeks & throat, lobster bisque and more. The preparations were beautiful, tiny and perfect. All the wine pairings complemented well and were heavy on the pour. Our server was a complete fountain of food wisdom with a wonderful personality which our meal that much more enjoyable. (sorry, i wish i remembered his name) We left the restaurant stuffed and crooked. I still look back as one of my favorite meals I have ever eaten - a definite culinary experience.
(5)
Lennie B.
This restaurant is THE place to dine if you want great food, great fun and exceptional service. Yes, I will admit it is a bit on the pricy side, but worth every cent. A misstep in the kitchen due to an allergy was quickly recognized by the wait staff and rectified. Thanks for being part of the Portland community.
(5)
Duke D.
Well, the new makeover is impressive. Previous owner Rob Evans did a great job, and took it as far as he wanted to. Now two of his chefs (Andrew and Michael) and his general manager (Arlin) have taken it to a new level. Some old comments like drafty and pretentious are overblown, but have kernels of truth. All that is gone. New style, younger approach to the atmosphere and to the menu have breathed nice new life to the place. Not pretentious, but classy and hip now. Remember, these are the same guys who run Eventide Oyster next door. The wait staff is very knowledgeable and helpful. They work together seamlessly, The kitchen staff - available to have conversations with over the tremendous bar area - are competent and engaging. Ask the staff about the art work, the lumber for the bar, the design of the bathrooms (I know, huh? A very European, unique design), the integration of the growers, purveyors, foragers and others and they will tell you the great thought that went into each detail. The sound level is louder than before, but not echo-like and intrusive like a certain place one block over on Fore Street. Again,a new and engaging place. Congratulations Arlin, Andrew, Michael, and all the staff on a job well done.
(5)
Frank N.
Hugo's is now included in one of my top 5 fine dining experiences. We sat at the bar and opted for the 5 course tasting menu and like how you could mix and match from the 3 categories "sea", "farm" and "forest" to create your own tasting menu. We did not opt for the wine pairing as we were in town for the half marathon the next day, but did enjoy a few cocktails nevertheless. The bartender was quite attentive until it got to full capacity and we had a hard time flagging him down after that. Our waiter was excellent--friendly, prompt and explained all of our portions. The servers (seemed like a lot of staff on hand with very specific duties) also were attentive. I had potatoes & clams, pork belly, duck bolognese, halibut and the rhubarb pie for dessert. The stand out for me was the duck bolognese--the pasta was killer. Could've eaten a whole bowl of it plain! The rhubarb pie was deconstructed (getting a little weary of the whole deconstructed food thing--but the stick of rhubarb was tart and tangy and offset by a sweet ice cream). To drink gad a Frieda's Dream (smoky and heavy) and a Seven Year Itch (beer-based and lighter). The atmosphere was intimate with an earthy casual decor. Definitely felt comfortable and welcomed there, but not a place you wander into from the street in flip-flops.
(5)
Linda G.
Awesome food awful ethics. We flew in from Tampa and had an excellent meal. Great service. Loved it so much we made reservations for a table on our next trip. Imagine you get off the plane after weather issues, arrive at the restaurant and you have been bumped to the bar. To add insult to injury they lie at least 6 times about how it Happened . We received a call confirming the reservation but not one the hostess claims she made explaining that we were at the bar . Said other reservations came in for larger parties but we looked around and it was all couples. No apology from the pompous hostess who did not need to tell us she was 7 months pregnant as if that excuses bad behavior!
(1)
Rox F.
Two words describe my recent experience at Hugo's: Extremely Disappointing. After having enjoyed happy hour at the bar and a few appetizers my husband decided we should head to Hugo's for dinner one night. We went on a Friday with another couple. We had reservations for 6:15. When we arrived our friends were at the bar and we were promptly moved to our table. The waiter explained the tasting menu (we were there in the first place because it was a buy one get one free tasting menu for $45 each and wine pairings for $35 each) and took our cocktail orders...and then things went South. We were about half finished with our cocktails when the next wine came out, followed by the amuse bouche - well enough but THEN more wine came out as did our first course. At this point some of us had 3 drinks on the table. We proceeded to feel rushed through the next 2 courses and drinks kept piling up. The next offense was when the waiter brought our a course and explained the dish when a person in our party was in the bathroom. Had this happened once it would have been annoying but it happened AGAIN with another course. Is it just me or does it seem wrong in a fine dining restaurant? The food its self was not bad. It was good - but in no way did it live up to all the talk, except for the fact that the portions were tiny. The fact that the portions were small really has nothing to do with why Hugo's only gets one star here. We knew they were small, we are used to it from a variety of other "fancy" restaurants and with so many courses it is generally better that way. The dishes themselves were just sort of blah. The deconstructed chowder dish was pretty good as was the short rib (but really, a short rib is a short rib is a short rib). The biscuits were tasty and the pineapple dessert was quite delicious. The wine pairings earned them another demerit. They were bland and uninspired. The muscato was good as was the rioja but the rest tasted like domestics with fancy names - in fact they tasted much like the box of Franzia we caught a glimpse of in the kitchen. The waiter mentioned the pours as being generous, sure maybe if you are used to drinking from a thimble. The whole experience was a let down and I can't see any reason to ever go back. I was irritated that we spent what we did on a lack luster meal. Thank god we hadn't paid full price! Don't believe the hype. James Beard....what has happened to your legacy? sheesh.
(1)
Andre V.
Going to Hugo's is like going on a culinary adventure. I don't have the most sophisticated dining experience, therefore half the things on the menu were a mystery to me. I decided to hold my nose and dive in head first and I am glad I did. The quality and presentation of the food was immaculate. The staff was helpful courteous and everything in between as they guided us through every item we had on the tasting menu (big kudos). Each successive dish we tried just kept getting better and better. The Kobe Beef croquette and the Prime Rib were especially amazing. It is a bit pricey, however, it is well worth the experience. One of the best dining experiences I've ever had.
(5)
Tim W.
I'm going to take it easy on Hugo's because I liked the food, but I was turned off initially and here is why. I call at 5pm for a 7:30 reservation. The reply is...how about 6:30...I say no 7:30 is all I can do....he says what about 6:45? I say no thanks. So my date and I go anyway at 7:30...and when we arrive...there is only 1 count 1 couple in the WHOLE restaurant. NO ONE at the bar, and NO ONE else other than the 2 of us and 2 at another table FINISHING their meal...so why could i not have a 7:30 reservation....anyway...after getting over that...I had the guinea fowl deconstructed soup...basically chicken noodle, but on a level far above...and the short ribs. Both were well done, but I have to say one can tell how HARD this chef is trying to be something "different" or say something in NYC... but dude you are in Portland where the food should be easy and good...Street and Co. had a wait on Tuesday night...you had nothing...take a lesson...
(3)
Eden M.
We prefer Hugo's to Per Se--which says a lot. We have enjoyed 11, 8 and 6 course meals and have never been disappointed. Hugo's will deight and surprise you with each new dish. The creativity, attention to detail and love of the medium makes each plate a work of art. Hugos is an experience. A meal there is an event to savour, so if you just want 'food' because you are 'hungry' save Hugo's for another time. Not everyone wants joy from their dinner, but if you do, then Hugo's is a must for anyone who is fortunate enough to find themselves in Portland. Be sure to ask for Patrick to be your waiter when you make your reservation, he is indispensable. ps. If you prefer huge plates of mediocre food this is not the place for you. I know that sounds tactless, but there's no point in people putting up bad reviews because this is not the dinner that makes them happy. Eat what you love. I love Hugo's.
(5)
Emmanuel M.
The tasting menu is the best way to appreciate the menu at hugo's. The dishes in this menu are blind and change everyday according to local produce. That alone should drive you to this place. But then taking these ingredients and through what is very obvious, good technique the chef delivers a dinner experience true to the city of Portland, refreshing, with no fuss and hesitations.
(5)
Victoria W.
We just came home from dinner at Hugo's and we feel like ordering a pizza. The tasting menu tonight was an (admittedly flavorful) endless series of pretentious offerings of the same insipid consistency. I wanted to inform the chef that I HAD brought my teeth with me this evening: could we please have the course that requires actual chewing? We are foodies with fairly sophisticated palates and dining experience but were reduced to misery after the fifth or sixth cloying white wine made its appearance. Most of the dishes were summery (except for a terrific assortment of root vegetable desserts that was the only plate we found truly interesting) -- hardly appropriate for early January. The ambience is lovely and the service brisk and attentive, but we came for Hugo's legendary food and left incredibly disappointed.
(2)
Sarina H.
As soon as Bon Apetit's Andrew Knowlton announced that Portland was the emerging foodie town for the Northeast, we were on the first car ride up there to see for ourselves. Really...Portland you say. Huh? So apparently, the James Beard Best Chef for the Northeast that year for 2009 was Rob Evans -- who is this cool cat I asked myself? And, why haven't we heard of him before? Our first stop was of course Duckfat (fabulous) for lunch. His more casual eatery. Dinner took us to Hugo's. Though casual, and not at all pretentious... was by far and away one of the best meals we've ever had. Serviced was great -- our waitress was lovely. She told me that I had the best top on out of all the customers. Hehehe. I love the concept of the menu. There really isn't an appetizer/first course selection process. There were three sections to choose from..a first course, an alternative, and a fish course. You select the ones that you want...same portions for all. Great! I started with the Farm raised Australian Hiramasa with sticky rice, daikon salad, and nestled in pickled ginger dashi . He had the Panko FRIED Pigs tail with leek, smoke dried tomato, and hand cut tagliatelle. The highlight of the evening....Molasses glazed pork belly with rutabaga, jalapeno-green apple marmalade & brussels sprouts, which I had as my second course. Brian had the parchment baked casco bay code with potato gnocchi, bacon crumble and cod milt chowder! Totally caught us off guard! Absolutely fantastic. For the third course, I had rib eye with red onion marmalade, short rib with fried onion, miso potato puree and grilled cippolini onion. Ridonculous! Brian had the crispy duck breast & stuffed neck with braised cabbage, flageolets beans and confit pumpkin salad. Outstanding all around. One of my favorite desserts of all time is made at Hugo's. "Peanut Butter Cup" warm bittersweet chocolate pudding cake, salted peanut ice cream, peanut butter powder. Oh, god...yes. Brian had thee apple turnover with compote, apple chip, vanilla ice cream and bacon praline crisp! We sat and nursed our coffee and wines for quite some time...in hopes of getting the chance to meet Rob himself. He eventually came out. Such a nice, relaxed, modest fellow. He truly believed in the idea of world class casual simple fare...mission accomplished I think. It was executed flawlessly. Truly, a meal worth driving all the way to Boston for!
(5)
Darrell P.
The menu here is truly inspired. This is the place for you if you enjoy tasting local seafood, meat, and vegetables through dishes that really let the flavors speak for themselves. The service was outstanding. The bartender was awesome. This was a dining experience that rivals what you'd find in Boston-- but without the pretentiousness and inflated prices.
(5)
Amy S.
Absolutely wonderful. Everything.. Well done! Will be back for more! The chocolate and beet dessert was my favorite dish of the night ;)
(5)
Shannon G.
I haven't tried every candidate in Portland, but if news channels can call elections early then I'm entitled to do the same here. Hugo's is the best restaurant in town. Tasting menu is very creative, we liked most of the courses. Server was interesting, giving background on the ingredients and their sourcing for some of the dishes. The bluefin sashimi was easily the best course. Rabbit A-Z was fun with all the different parts of the rabbit to explore. I liked the presentation of the fluke shabu shabu, having the quail egg and other ingredients on the side for you to add to the hot pot yourself. They also provided a print out of the tasting menu that day for us to take with us, an unusual parting gift. Kind of useful for writing a review after the fact though.
(4)
Jesse T.
I ate here a few years ago and never got around to writing the review. One of the best meal experiences of my life. It's every bit as good as Clio and l'Espalier in Boston.
(5)
David V.
I came here a few months ago and had one of their 7-course "blind" tasting menus - of course they tell you what everything is when they bring it out, but the meal is surprise after surprise. I loved every bite of this meal. Because it was a few months ago and I've been lazy about writing this review, I won't name everything I had, suffice to say there were a couple of seafood courses and a few meat courses as well. One standout was the duck confit with duck tongue, which was thankfully de-cartilaged (is that a word? it is now!), a luxury some servers of this dish have gone without. The name of our server eludes me as well, but he was very attentive and quick to answer any questions. I even recognized him on "Bizarre Foods" later when the episode that featured Hugo's re-aired. Would come back here in a heartbeat as I'm sure the tasting menus change regularly as the seasons change.
(5)
Bill E.
Wife's birthday - 8 course tasting menu with wine pairings! Amuse - Atlantic Fluke Ceviche in a Sangre de Tiger Sauce 1st - Local Yellow Fin Tuna Crudo 2nd - Lightly Pickled Mackerel 3rd - Slow Cooked Black Bass 4th- Swordfish Belly 5th - Mainely Poultry's Rabbit 6th - Island Lamb A - Z 7th - Poached Maine Pear 8th - Warm Chocolate & Coconut Pudding WOW! WOW! WOW! All of the wines were paired really well. Not a missed step that we could find. Most of the whites were very mellow with the reds being more fruit forward and aggressive. Two dessert wines - one a Spanish late harvest white and the second being a red French "Port". All really nice. My wife did not care for the mackerel but I thought it was well prepared. Just too oily a fish for her. I was not fond of the texture of the swordfish but the flavor of the broth it was served with was to kill for. The Sangre de Tigre sauce with the Ceviche was great and I will try to recreate it at home. The tuna was great, the black bass could not have been better prepared (my wife's favorite), the lamb was great (my favorite), the rabbit braise and bacon was some of the best rabbit I have ever eaten (my wife's first rabbit), and the desserts were a nice ending. If I could give more than 5 stars I would. I should mention that in addition to Chef Evans being a James Beard Award winner that he won on Food Networks Chopped this week! AGAIN WOW!
(5)
Stephanie P.
We ate dinner here. It was a last minute reservation which they graciously accepted. They were busy but we didn't feel it. We were treated wonderfully given all the attention we needed. Choices on the menu were explained and wine pairings were suggested. It was recommended that we get three of the choices we did just that- and got desert to share...as well as some fabulous wine. The food was Amazing! I know the menu here changes often so it probably wont do you any good if I spend too much time reviewing each item in detail. I will tell you I had the Carrot Soup, Butter Poached Lobster, and braised Beef Short Rib. All were Wonderful! When you get your dish I hope you feel as I did that is was a work of art on a plate. I will go back again, We were treated so well, and the food was an absolute treat! Next time we will do the tasting menu! Compliments to Chef Rob and his staff!
(5)
Emily W.
Very interesting take on local fish, meats and vegetables. Beautiful interior with lots of wood accents and warm lighting...all of which helped to offset the otherwise industrial and somewhat gritty neighborhood. Plates are supposedly in between a "large appetizer" and a "small entree" but are actually much closer to being just a regular appetizer. Order appropriately (e.g. the bf and I shared 6 dishes plus a dessert). The two standouts were undoubtedly the lobster and avocado salad and the monkfish with mushrooms. So good, so fresh. The pork leg was also done impeccably as was the dessert: ice cream float with rhubarb and woodruff? Weird stuff but very tasty. The rhubarb and woodruff soda is home made and the ice cream comes in tiny scoops with fresh rhubarb and edible flowers. Probably my favorite part of the meal! I found the rabbit sausage, goat and hake to good yet forgettable, so either that means there aren't enough solidly good dishes to try 6 or I missed out on some good ones. Pricey enough to warrant a second thought but not bad enough to have to be saved for a special occasion.
(4)
Simon G.
Overpriced art gallery. More Thomas Kincaid than Claude Monet. The chef is trying to pretend he belongs on Iron Chef but would have a hard time making the grade on Chopped. One word to the wise, have a big lunch because for $70 a person you will barely feel satisfied.
(1)
Christina N.
E and I came here excited and ready to try anything so we opted for the 8 course tasting menu and wine pairing. Each dish was a delicate and delightful treat which showcased the innovative and adventurous nature of a great chef. Highlights: 1. Lightly pickled Rhode Island sardine with little neck clam, cucumber gazpacho, and tomato 2. Mainely poultry's rabbit "a to z" with beet, carrot, and black trumpets Conclusion: If your not a picky eater and want to experience something unique, go for the tasting menu and wine pairing.
(4)
M B.
The food is very good. They could easily get 5 stars if it wasn't for two issues: 1. WAYYY overpriced. We spent 100$ for two starters and two main courses (not including tip) and still felt need for some more. Although good quality food, it was still not something out of this world that would make us crave specifically that place. 2. The hostess at that night started the evening with wrong foot. We overheard the couple before us saying they didn't make a reservation and she told them she has only room on the bar in that case, so they said no thanks and left. Then our turn, we indicated our name and that we did make a reservation - she takes us to seats on the bar although tables were available. I indicated again that we did have a reservation and we prefer table, so she looks in the computer and and says "mmmh yeah ok I can move you to a table" and while walking to a table she tries to explain "there is no difference in reservations - that's our concept here". Would be fine with a simple excuse (e.g. tables reserved for 3 or more) but I hate being lied to. Especially right after other couple got different excuse. At the very least ask first if we care sitting on the bar, instead of trying to sit us first and see if we care later... Other than that - great food and good staff (most of them).
(4)
jenilee p.
A great tasting menu is much like a great lover. Well-thought-out, but never over thought, spontaneous and evolving with the seasons and setting, clever and playful but always sincere, the perfect menu degustation begins slowly with hints of what is to come, arrives at a rich, savory crescendo, and ends with a soothing, sweet finish leaving one warm, fulfilled and a bit sleepy. Hugo's has delivered a night to remember, and I eagerly anticipate another taste. Just as with any memorable night out, an element of surprise is also at play. Once learning that there is a tasting menu, you are not given an agenda of courses. Instead, a warm staff member explains that the chef ventures out each day to various local farmers markets, retrieves exciting ingredients, and plans out a unique menu based on what is available. In other words, they encourage you to offer your trust to the maestro for the evening, and enjoy what he has in store. The plunge is worth taking, and your experience is presented to you post-nosh in a printed menu, just in case you have any concerns over being unable to remember your unique dinner on the town. So, though it's never polite for a girl to kiss and tell, I'll give you a taste: The Amuse: A house-cured, dashi-flavored cube of fatty salmon, topped with crispy rice, and sprinkled with a house-made mustard powder, all presented on an elegant Asian-style wooden spoon. Though only a bite, the salmon melts on the tongue, slight salt countered with the tang of the mustard powder. 1st: Thin-sliced, top round cut of beef carpaccio arrived in a long, olive-log type dish. Curried, diced peanuts, minced and fried garlic and shallots were sprinkled atop the protein, with paper thin cuts of pickled jalapenos to add an exciting splash of heat to the first dish. 2nd: Pulling on my Portuguese heartstrings, the second dish arrives in a shallow serving vessel with a foundation of kale, diced chorizo, lobster mushrooms, and juicy tomatoes. A perfect, shucked little neck clam, and a butter poached portion of swordfish belly sit atop the earthy greens. Three dollops of rouille, a mayonnaise like sauce normally seen with bouillabaisse are seen on the side, ready for dipping or swirling. Growing up with a neighborly vovó or two always ready with something to fill the stomach, this was a very sentimental dish for me. Salty and stew-like, with an elegant portion of seafood and the essence of clam throughout, anyone would fall in love with this course. 3rd: The chef shows his clever side. With tiny bits of lobster mushrooms in the previous dish, he decides to cook an innovative preparation of lobster. Medallions of butter-poached lobster tail meet ying-yang style with a portion of steamed scallop/lobster mousse. Fava beans and minced garbanzo beans serve as a bed. The sauce? Not more butter. Liquorish root and anise comprise a deep black sauce, an unexpectedly interesting new flavor to accompany a shellfish so important to Maine. The dish is beautiful, elegant and creative, far and beyond the "lobster salad" course they provide at the nosebleed-priced Oya in Boston. 4th: The chef is obviously a fan of guinea hen. He delves into the bird two ways; first, using meat glue to construct a white meat disk of guinea hen; second, creating his own guinea hen mortadella, seared on one side for texture. A farm egg salad dressing (grabiche), and tangy hazelnut sauce are provided for however you may enjoy them with the hen. Oh, by the way, the chef also removed the bones from one of the wings, and fried it up, for his take on fried chicken wing. Delicious wheat berries act as a bed, proving great chewy, grinding texture juxtaposed the guinea hen offerings. This was the savory climax we had been anticipating. And onto the sweet finish: 1: A play on a lemon float. I could not keep my hands off this dessert, a play off of a lemon soda ice cream float, using a sorbet flavored with thyme and soda, sweet honey jelly, and whipped marscapone to give a creamy note to a very clean dessert. 2: The smooth, classy satisfaction of a deep chocolate ganache pudding cake. Sprinkles of coffee crumbles, and a cube of hazelnut praline made this a wonderful finish to the meal. After careful observation of the high quality restaurants in this area, foodie runaways must come to Portland to hide from the rest of the world. I'd be honored to act as a siren for the city. Come to Portland, discretely ask about the tasting menu at Hugo's, indulge, and simply let yourself go. Whether a "one night stand", or if you plan to stay in the land of gourmet because you simply can't get what they have elsewhere, Hugo's guides you through a thoughtful love story constructed of and about food. And certainly, I can't wait to get my hands on the next volume.
(5)
Donna O.
My first review. Unfortunately not good for Hugo's. stopped in for a drink and check out the menu. We did not eat dinner so hard to review the food but would never eat hear any way. Very limited searing. Mostly bar searing which I kind of like eating at the bar BUT if you have mostly bar seating make it comfortable. Seats are low and bar is high very uncomfortable . Also had to wait a long time for our drink order . Just a G and T. Husband ordered a simple vodka drink he. Thought something was off with it. With so many good places to eat in Portland I would skip this one.
(2)
Michael R.
Friday before valentines day hoping for an excellent night out at 'famed' Hugos that is on the bucket list for world restaurants on Yahoo. The place looked like a bucket first of all. They tried to hide the shabby interior with IKEA trinkets and drapes. The place looks like a cafeteria. Service: I asked the waiter who he was and he said "I'm your server" in long drawn out words like I was a non english speaking slow person. My guest grabbed me before I could give a right cross to the now named "Andrew". Even the guests at the next table congradulated my guest for having a boyfriend that is restrained. Food: Andrew- "People come from all over the world to tast our menu"-whatever pompous. Tasting menu-not properly explained and lacked quality. Never checked back on us just pushed the tasting menu and pairing. We both took one sip of some mint spnach soup and pushed it aside. The back server just took it and didn't give us anything else. For both of us not to like something is really rare. I actually thought something was rancid in it. There are "People come from all over the world to try and never come back to Hugo's again" I ask everyone I know, true foodies, and none of them like Hugos Go to Walter's instead or Zapoteca
(1)
Michael J.
To be completely fair - Hugo's has an amazing, award winning chef. I bow to his powers, seriously. I wanted to try Duck Fat, but they were closed for repairs. Hugo's had been highly recommended by a Chef and a close Friend-Gourmand, so I was eager to try it out. My first two courses, salad and a fennel soup (if I am recalling correctly) were hands down amazing. My seared scallop entree with what I think was a sugar/caramel glaze was disappointing, perhaps because I found it to be viciously overpriced for the quality and - not to knock nouvelle cuisine - volume. Perhaps this is because I love scallops so much and sear/grill them on a regular basis myself. What really irked me was not the food, which I would certainly return for, but the dismissive, pretentious wait staff, who rushed us to order at 9:15 before the kitchen closed, and - when they realized were were not interested in four or five courses (I had three and my date two), didn't bother to check on us again. For the price we paid, I should expect better service. Having said all that, I would still recommend the place for its food highly. I'd just arrive earlier and perhaps try it on a weekday.
(3)
Justin H.
Outstanding meal, with a perfect (spring peeper!) beer pairing. The soup with the little cheese ball puffs floating in it was decadent as it was delicate. The pork belly was fluffy and light. Service was friendly, helpful, and patient.
(4)
Jeffrey F.
I read all the reviews, and I feel either jealous, or disgusted. Either we walked in on their worst day, or everyone has a bit of a case of the "Emperor's New Clothes" From the moment we walked in, apparently we didn't appear to be high rollers. Therefore we were not acknowledged. Not to base an entire experience on the greeting (or the goodbye for that matter) but I believe that is key to the overall night. Luckily we were only curious, and had intended to sit at the bar, so didn't need any guidance in that area. We ordered a glass of wine each, and 3 appetizers. We were told the cod/potato balls would take 25 minutes. They weren't kidding. I expected so much, the waiting was their downfall. We also ordered the Buffalo chicken balls (not a menu item I would have expected for such a high end place, but I was curious). They were three chicken forcemeat balls, sitting in a bullseye of hot sauce and bleu cheese sauce. When we were able to finally flag the bartender down, we got our bill and paid. The restaurant may offer so much, but I guess I would say don't waste your time stopping at the bar.
(1)
James R.
Very disappointing time at Hugos for false advertising on the tasting special.
(1)
Karmel K.
Dined here over the weekend. Tried the chef's tasting with wine pairing. Great experience. Everything was done really well and the service was very good. Reason I didn't give it a 5 is b/c i've been to other restaurants that are better, but Hugo's is still really great. Would definitely go back when in Portland but maybe do the a la carte menu next time.
(4)
Alex G.
Having been every summer since it opened, we've always been fans of Hugo's. This year was no exception. The menu itself, however, was greatly changed, with an almost too heavy emphasis on organ meats and "strange" offerings. Since I wasn't in the mood for pig's ear or beef heart (no joke), we opted for the secret "chef menu," with the wine tasting (half glass per course). As usual, it was amazing! Not too crazy, but creative and unexpected, with fresh local flavors. The Amuse was a beef carpaccio/crudo with Korean spices and peanut. It was light and refreshing; a perfect warm up. The first course was Fluke (fish) crudo with cucumber foam and cucumber granita, and some thin shredded cucumber underneath. Fresh, light, and super tasty. The second course was an unbelievable, fork tender swordfish with kale, chorizo and clam - wow! My wife, who never eats swordfish, wanted more. The third course was a crispy-skin salmon with pancetta and roasted local cherry-style tomatoes. My wife, who also dislikes salmon normally, loved it. Eaten with the tomatoes, the dish's flavors all came together. Next was pate with a brandied cherry and cherry liquor gelee. This was some of the best pate de foie gras I've had in a while. Absolutely scrumptious. Fifth was a guinea hen (medallion) with beets, zuchini, and crisp skin on the side - another knock out dish. Sixth course was my favorite, a pork duo - the loin with braised bok Choy and pressed rib meat (think boneless spare rib) with tamarind glaze and peanut; crazy good! The rib meat flavor was rich, semi-sweet, and delicious. The last 3 courses were excellent deserts. Final note: the service was professional, polite and truly top notch. The waiter knew every dish and every wine. Another amazing foodie experience.
(5)
John F.
As good as it gets in New England (don't take my word for it, check all the press). Have eaten here several times now and they are creative, fresh and have yet to disappoint. Try the tasting menu for some very interesting pairings. With the wine, heaven! Look forward to their coming expansion and Oyster Bar...
(5)
B S.
Rude and snotty for no reason. We were there on business, dressed nicely, nice to them, they were not busy,but for some reason, we were met with resistance at every turn. They pushed back on us talking to the sommelier even though the waiter said he knew nothing about the over $100 bottle of wine we were ordering. It took two people to discuss why they wouldn't giveus any pepper, we wanted to order another bottle of wine, and they still acted like getting the sommelier was an imposition. I could go on with a few other ridiculous snubs we were put thrrough by both the host and waiter, but I will not waste any more of my own time on this place. There are plenty of other places to enjoy and spend a lot of your money. I suggest to go there.
(1)
John L.
this has to be one of our favorite restaurants, anywhere. an inventive and ambitious menu that hits the mark on flavor as well as execution. i check their men all the time just to see what he is doing. we need to try the new restaurant, and if it is as good as hugo's, we may need to move.
(5)
David S.
This was my 3rd visit to what is "purportedly" the best dining experience in Portland, ME. It had been 3 years since I dined at Hugo's. I brought 2 out of town guests to what I anticipated would be a delightful and impressive gastronomic and quality evening. What a disappointment! The staff where incredibly rude and ill equipped. I don't know if Rob Evans is under great pressure due to the weak economy or something else is up (there have been rumors that Hugo's may be closing). This was one of the worst dinning experiences I have ever had - and i eat out at fine restaurants across the country and in Europe often. From the moment I arrived the staff was curt, cold and unfriendly. And they committed the worst sins possible, They pressured us to order quickly; when asked about wines, said we should consult the sommelier, then told us she was too busy to help us. The menu is now small plates and we asked how many should we order, the waiter said at least 4, then proceeded to tell us that there wasn't enough time to order 4 as they had another reservation in 1 hr and we would have to leave. At one point I asked for some fresh pepper and the waiter said they where too busy to get it - Can you imagine this?? We dropped over $300 here and this is the treatment we get in tough economic environment? A terrible experience and an embarrassment to Portland ME, which is renowned for down to earth people who are service oriented. Shame on you Rob Evans!
(1)
Hillary M.
Oh. My. God. I have been dreaming of the food I ate at this place. A friend is a chef in Boston and takes trips up to Portland just to eat here. I couldn't be happier she invited me along because it was one of the best food experiences of my life. Don't come if you're a vegetarian. There would be no point. The cocktails, appetizers, wine, food, dessert, bathrooms, everything was spectacular. Our waiter was knowledgeable and didn't even snicker at my utter ignorance in ordering a martini or asking about sweet bread (which was delicious). I am not much of a foodie. I am an eater. So I cannot describe what everything was. There was something with sunchokes. A beet risotto with grapefruit and goat cheese. A truffle soup. Liver mousse. A banana bread dessert with chocolate drizzle and peanut ice cream. Balsamic vinaigrette sorbet. The whole experience was out of this world. I left feeling fantastic, not stuffed to the brim, just deeply satisfied. I will definitely go back. We spent about $100 a person, shared 2 bottles of wine, had a cocktail and ate like kings. Considering the quality of everything at this restaurant, the price is well worth a trip out of Boston.
(5)
keith p.
As someone who eats a relatively large amount of good food -- and mostly in New York -- I was surprised to find myself wondering if Hugo's was the best meal I'd had this year. I think it was. Everything was executed so well. I don't know how often the menu rotates, but I would definitely recommend the Chicken Liver Agnolotti, the tomato and goat cheese salad, and any charcuterie available. As a party of four, we were able to taste maybe 18 total dishes, each one nearly flawless. The only dish I was a little lukewarm on was the pork three ways with caramelized cauliflower. On one of my last bites I felt like I had a bite balanced enough to understand what the point of the dish was, but before that I was slightly underwhelmed. However, that is a very minor complaint. The service was good; the wine list didn't blow my socks off; and the decor has limited appeal, but this place gets five stars because the food was as well executed -- and consistent in quality -- as any place I've been to in North America.
(5)
Steven B.
So my wife and I call ahead to see if there are any seats at the bar on a Friday night during restaurant week. A very pleasant woman answers the phone and indicates that there are seats at the bar, but they DO NOT reserve bars seats. We proceed to jump in the car and arrive 10 minutes later and see that there are still seats at the bar. I drop off the wife off and she hurries in to secure the seats. We ask the host if we can have the seats at the bar? He informs us that the owner of the restaurant has reserved 4 seats at the bar. I inform the host that we called ahead and were told that the restaurant has a policy of not taking reservations and it's a first come first serve basis. He restates " the owner has reserved 4 seats at the bar" and we'll have to wait until others become available. I guess restaurant week for Hugo's is more about the owner showing off to his friends than taking care of his paying customers. We will never go back......
(1)
Justin C.
I'll continue the perfect 5 star streak for Hugo's without a moment's hesitation. The meal here was one of the better food experiences I've had in recent memory, or really, ever for that matter. It's an unassuming but sleek, cool room, and the restaurant prides itself on warm service and presenting world class food in a laid back atmosphere. They even had a notation on their menu emphasizing that guests dress however they feel comfortable, which I thought was awesome because my be-blazered friend had chastised me for wearing shorts and a polo. I won that one, haha! The food is laid out in first, second, and third course recommendations, though you can order any item in any order, and all plates are between appetizer and entree size. There are tasting menu options, too, but we didn't go for it, though in the end I wished we had; I was certainly full after 3.5 plates and a dessert, but I could've had more, and the food was so good that I wish I had done so. I kicked things off by splitting a razor clam ceviche with my buddy, which had some grapefruit and scallion and incredibly fresh, juicy razor clams. Our excellent server mentioned that they get those once a month on the full moon, so we grabbed 'em, and that might've been the highlight dish. Continued with a roast sun gold tomato salad with frizee, bleu cheese, and olive oil panna cotta. It was simply dynamite - little roasted golden tomatoes dotted the plate, which had the thin panna cotta across the entire bottom. This was the most inventively plated offering and just rocked. I moved on the the meats at this point - pork belly followed by hangar steak. The braised belly was in a bit of savory broth with some minced veg, fell apart at the touch of a fork, and was really quite homey and pleasing, kind of like a Michelin star pot roast. The steak picked up where the salad left off with playful modern presentation - it was sliced into little pieces, laid about the plate and interspersed with some fried broccoli stew, and oxtail layered baked potato. The meat was perfectly medium rare - it had been done sous vide to perfection. Delish! We had 2 bottles of California wine - a pinot and a zinfindel. Both were nice, not too pricey, and the small wine list is really pretty decent. They've also got a house made cocktail menu - I kicked the meal off with a very nice dark & stormy. I had some chocolaty dessert which was also decadent and a great ending to a fantastic meal. I'll be going back a lot.
(5)
Dan M.
I recently did the 6 course tasting menu ($70) with wine pairing ($35). For that price it had better be outstanding, and it certainly was. The food was unique and fantastic. The value for the wine pairing was great. The service was exceptional. The atmosphere is nice. I recommend trying their cocktails. The bartender really knows what he's doing. Stop in during happy hour to take advantage of discounted drinks and snacks.
(5)
Dev M.
My husband and I have been to Portland, Maine 3 times all for Hugo's. Every time we come it is amazing. The first 2 times we had the prix fix menu and this last time we created our own. Chef Evans and his wife have created an amazing gem here in Portland that is worth every single penny. The food ranges from simple to elaborate and if you are expected Boston sized portions - forgetaboutit! This place is about the joy of food and the experience of eating perfectly cooked duck, scallops, pork belly (unbelivably good), as well as everything else on the menu. Go to this restaurant with an open mind and expect to be amazed and well taken care of. The staff is perfection that is only the icing on the cake for the food. We will miss our trips to Portland...
(5)
Missie K.
I visited my friend in Maine this past weekend and asked her to make reservations to Hugo's. I had heard about it from the Andrew Zimmerman's Maine episode. They recommend ordering 3 dishes since they're dishes are smaller portions. I ordered the asparagus with fiddles, lamb tongue, and pork belly. Everything was delicious and really fresh.
(4)
Kathryn R.
Though the menu was impressive and the ordered items delicious, my big issue here was the service. I went into the restaurant with a couple of co-workers, after a road trip up from MA. We noticed the 'casual' attire posted on Yelp and assumed we would be OK to walk in with what we were wearing but we did feel under dressed upon entering. We were placed at the table in the far back corner of the restaurant while there were many other tables open. We were offered the tasting menu but declined as we had other food stops planned for the evening and only wanted to sample some of their menu items. When we first placed out order for 4 plates (there were 3 of us) the waiter looked at us disapprovingly for such a small order. A comment was also made when the bread was brought out to bring to our attention that "the bread is free". They barely came to our table other than to bring over the food and took forever with our bill. I won't be returning.
(2)
Melanie T.
We had a blast doing the blind tasting menu here. They're running a 2 for 1 special through April, which makes it a really good deal at $45/person (regularly $90). I called the day of our reservation and asked if they could accommodate my dietary restrictions. They were happy to oblige. They were up front that they can't always meet all restrictions, but they were great with mine, and I heard them handling a neighboring table's requests, too. What's extra fun about the experience is seeing what other diners get. While a few courses were repeated at various tables, many were not. The food itself was really inventive. Lots of layered flavors and unique and surprising textures. The only miss for us was the dessert, but we didn't care. Plus, I did the wine pairing, which was excellent. Thoughtfully done and generous pours. I had already ordered an aperitif when I decided to do the wine pairing, and they kindly put the cost of my drink toward my wine pairing. Very fair and honest. The biscuits we had were amazing and our server was very friendly and attentive. We remarked that it was about 1.5 waiters/table. It was a romantic and cozy vide without feeling pretentious. We had a lot of fun with the blind tasting and would definitely return.
(5)
Alex E.
Fantastic tasting menu. Loved the foam proscuitto.
(5)
Bryant S.
Excellent! Had the monk fish and the short rib
(5)
Bob R.
To make this fair, I really have to go back and knock a star off of every other review I've written. Hugo's is a six! Everything is perfect from service to bar to food. Until April of this year, they are running a 2 for 1 on their tasting menu. It's really a bargain (not cheap but a bargain none-the-less) and can't be beat. This place is special.
(5)
Laurie A.
THE WORST DINNER EVER!!!!! The menu is bizarre and not tasty. They are trying way too hard! We will never go back there. This was our second time there. Started out with Patrick our server, a cranky, middle aged guy. Recommended we each get AT LEAST 3 to 4 dishes each ( times 10 people at our table) but highly recommended the chef menu for $105 per person plus $50 for 1/2 wine pairings. When one person started only ordering 2 dishes, Patrick was rude and pushy and finally went on to the next person utterly disgusted. After serving one course and not knowing what they placed in front of us, one diner realized it was not his dish. The manager and our server were angry that we "consumed" the dish and insisted we pay for it. Honestly, it was overpriced, very small plates, not good food and terrible service. Do not go to Hugo's!!!!!
(1)
Chris R.
I made the 125 mile trek up to Hugo's this past friday with the wife on the way to Peak's island for a few days. I had made reservations the week before anticipating a great meal and Rob Evans did not disappoint. As for the previous whiny review from KB the "foodie": 1) You sat at the bar so you should have been able to view the portions/dishes of other diners before comitting to the meal. B) The website, menu, and server recomend ordering at least 3 dishes. (this point is very clear unless your deaf, dumb, and blind) III) Go back to CA and eat some fish tacos from a roadside stand if you're too cheap to pay for a quality meal. on to the meal: Hugo's specializes in local produce, meats and seafood so the menu changes due to availability. I had the yellow fin tartar, sweetbread, and arctic char The tartar was wrapped with a thin slice of avocado and served maki style (10 out of 10) the sweetbread was served breaded and fried with steamed greens (tastes similar to upscale orange chicken for virgins 9/10) the arctic char was served over chef's version of seaweed slaw with fried english chips on the side 9/10 I also sampled other dishes at my table ribeye, watermelon gazpacho, and the pork belly all excellent. Our server was pleasant and knowledgeable and kept an eye on the table from afar. I will return to Hugo's in the near future.
(5)
Kristen B.
THE JOKE IS ON US!!! As a confirmed "foodie," I had looked forward to Hugo's for several years before finally arriving this June. I sat at the bar and was impressed by the friendliness of the host. The bartender was pleasant, though not overly solicitous. I DO give him credit for his honesty, however. When I ordered the "Grass-fed beef" for $25.00, he cautioned that the plates were small, and advised me to be prepared to order another. I am a huge fan of "Chez Panisse" in Berkeley, California, and have had the pleasure of dining in many of California's premier restaurants. In other words, I know good quality and service when I see it. Unfortunately, though Rob Evans did a wonderful job with taste and presentation, he ultimately fails by serving miserably small portions for astronomic prices. With today's economy being what it is, small portions at boutique high-end restaurants will need to satisfy. I spent $25.00 on a TINY plate that included 3 SMALL medallions of beef and a few specks of broccoli. The server neglected to serve the biscuits that normally accompany every meal, and not one person inquired as to my satisfaction during the meal. Sadly then, I must give this an abysmal review for those reasons. After one drink, tax and tip, the total came to $44.00. I left feeling very hungry, though impressed at the taste pairings I had encountered. Despite receiving the "James Beard" award, word will eventually get around that truly, the joke is on us for paying such exorbitant prices for such measly serving sizes. When I discussed my findings at the B&B where I stayed, the consensus was, from other diners' experiences, that Hugo's is consistently over-priced. One person spent over $700.00 on a large party, and all left feeling hungry. This cannot be the acceptable norm, and until more people are willing to tell the truth about this, Hugo's will continue to exploit those of us in search of excellence in dining.
(2)
NYkrr B.
overpriced and really not sure why the rave reviews....
(1)
Soumendra B.
Absolutely AMAZING. My girlfriend and I went here the night after our one-year anniversary, since we wanted to do a night in Portland, and every single thing I consulted implored me to come here. I could not have been more impressed. We did the six course chef's choice menu with the wine pairings and I absolutely recommend it. The eight course would have worked well, too, and the next time we go we'll absolutely do it. The courses are very small, hence the large number. Everything, with the exception of the rabbit, was absolutely phenomenal! Word to the wise: you get a full glass of wine with each course. This is a suggestion, not a mandate. You will be ridiculously drunk if you drink all of every glass. The courses are fast and furious, so don't hesitate to take your time with the wine or leave some with only a few sips. Absolutely do the pairing, though, because no one wine can possibly work with the range of flavors across the dinner. We loved the food and the ambiance (very, very casual... the waitstaff wore jeans, as did I). If you live in New England and have a car, or if you live near North Station and can take the Downeaster, go to Portland and go to Hugo's. You will not regret it. It's not cheap, but for the quality of food (comparable to the best restaurants in New York and Boston, superior to most if not all), it's a bargain.
(5)
Andrew E.
I moved to town about 6 months ago from Chicago and have been trying out all the bars and restaurants in search of the perfect Portland cocktail. I finally found it at Hugo's. I've had some great drinks at several other places in Portland (Local 188's Corpse Reviver and Bergeron Sidecar, Boda's Chef Bob Sour) but the Amaro Amore at Hugo's beat them all. To set the context first, Hugo's has a great atmosphere for sipping drinks. A heavy curtain creates a small vestibule as you walk in, setting a nice tone for the restaurant. The bar is to your left at the back. The lighting is well done and even the though the restaurant is open, the seats feel intimate throughout. As I sat down, I was reminded of the bar at the Drawing Room in Chicago, which also has a very intimate feel amidst aromas of orange, lemon, lime, basil etc. One thing tipped me off right away that I was going to have a good drink: the use of the coupe glass. I'm a bit of a snob in this regard but in the current landscape of cocktail culture, serving your drinks in a coupe glass is a sign that "you get it." (Another sign they were up on the scene was the presence of a Bacon Bourbon Old Fashioned by NYC's P.D.T. - which I'm actually not a huge fan of but it's "important" on the scene). The Amaro Amore itself was an amazingly smooth take on the Negroni. I really like the classic Negroni as is but the Amaro Amore convinced me that mellowing the Negroni out with a less bracing bitter may just be the better idea. Amaro Montenegro subs in for the Campari. Some complex bitters and some freshly grated nutmeg top off the drink. It's sweeter than the Negroni and I generally don't like that, but in this case the sweet was right on. I will definitely be heading back to Hugo's to drink more (the Flannel Sheets was also fantastic). I didn't eat there that night but everyone raves, and I can't wait to try their small plates. I've also seen Chef Rob Evans cook on Chopped, which he won. He knows what he's doing.
(5)
Bradley S.
My wife and I wanted to try Hugo's for a while and stumbled in one evening, without reservations, and what a meal it was. The application of unique tastes and combinations was wonderful, and thus the five stars. We are looking forward to going back again soon, and hope they remain a fixture in Portland!
(5)
Diane V.
This was one of the least enjoyable dining experiences my husband and I have ever had. Having told the waiter that we had only an hour and knew what we wanted, he continued to insist on educating us about the uniqueness of the restaurant: namely that, in addition to fresh local ingredients, all sections of the menu contained same sized--very small-- portions and that they highly recommended ordering 3-4 dishes (at $15-25 each). When we told him the one dish we each wanted, he pressured us several times, insisting that we really needed to order at least 1-2 more dishes. The menu was very un-appealing to us, and having a time constraint, we really did not want to order more but succumbed just to appease him. That was a mistake since the "first course" we ordered neither of us liked. The lobster tail (husband) and the duck (me) were good but not fabulous by any means. The quality-quantity to price ratio was very low. The pretentious waiter with an uppity attitude was infuriating and insulting (he never asked how everything was---just basically ignored us after taking the order and served us in a very officious manner). We would never go back and do not recommend this restaurant.
Takes Reservations : Yes Delivery : No Take-out : No Accepts Credit Cards : Yes Good For : Dinner Parking : Street Bike Parking : Yes Wheelchair Accessible : Yes Good for Kids : No Good for Groups : Yes Attire : Casual Ambience : Casual Noise Level : Average Alcohol : Full Bar Outdoor Seating : No Wi-Fi : No Has TV : No Waiter Service : Yes Caters : No
David T.
Absolutely amazing. Who would have thought you could get food like this outside of NYC or Chicago. Hugo's is fine dining for foodies. Originally started and owned by Rob Evan's a James Beard award-winning chef, it was sold in 2012 to the team that had being running the restaurant for the prior 3 years. They still seem to have the creative magic. The menu is whimsical and inventive. If you like beautiful, out of the ordinary food creations and you are anywhere near Portland Maine, it doesn't get much better.
(5)John C.
Having been to several high end restaurants around the world, Hugo's has it figured out. The service is first class, ambience is crooners and cocktails, and the food is beautifully prepared and delectable to the palette. Three restaurants, one kitchen, all different tastes of the world. We didn't go with the wine tasting. We selected our own. The wine list was well represented. A must try for Portland. Great job!
(5)Peter S.
One of the best meals and service my wife and I ever had Everything was exceptional Keep it going
(5)Ajay R.
Are you at that point in life where dinner conversation is no longer necessary? Then stop whatever you're doing, and get yourself a reservation at Hugo's. Ask for a bar seat next to the open kitchen and you'll be set for the evening. You'll spend hours watching the staff meticulously assemble mouth watering dishes using tweezers to delicately place flower petals on them, or watching them sharpen a knife so carefully it conjures images of Bill Door sharpening his scythe** This restaurant concept is brilliant. I've not seen a high caliber restaurant like this do an open kitchen before, so this was a unique experience for me. If you're lucky, you'll be seated at a plating station (and if you're extra lucky, you'll get desserts... oh glory day). The staff are very friendly and interactive, yet are still able to churn out beautiful dishes with machine-like precision. The wait staff is gracious, patient and knowledgeable. They are resolved to not let anything interfere with your dining experience. Get the 5 course tasting menu. These folks have no idea how to count, and that will work out entirely in your favor. It is a veritable assault on your taste buds. The dishes were unique and imaginative and precisely paced, but here, is where the pictures below will probably do a better job than I at visualizing the experience. This was, without a doubt, the most outrageous dining experience to be had in Portland. I might not have agreed with every dish put in front of me, but the flawless execution of this meal will make it one to remember. Well done. ** Ref: Reaper Man by Terry Pratchett. RIP good sir.
(5)Michelle C.
Food 4.5 Service 2 Decor 3 Food was well cooked and executed perfectly. However, service lacked attention and focus as we poured wine for ourselves the entire night and dessert took 35-40 minutes to come out...
(3)Kirin L.
I came here a couple of years back, and I remembered enjoying myself. I came back with a few friends recently, and I'm extremely glad I did. The food, the service, and the ambiance all worked together to great a truly inspiring experience. The new (since my previous visit) renovations gave the restaurant a sense of understated maturity. Or perhaps, it was the confidence and generous hospitality of the people who gave it that feel. My friends and I had the pleasure of experiencing some amazing dishes that night! All those adjectives I used in the previous paragraph? Apply them here. We had an offering of new, modern, traditional, and eccentric dishes. The deconstructed pot pie was an assortment of perfectly executed ingredients. Each component stood out, yet they all worked so well together to create a really heartwarming and soulful dish. The soba was simple and delicate, yet undeniably satisfying. And, the octopus... Yes, it's all in my mind, but that's the point. The dopamine and endorphins released in my brain during that particular course has left a permanent impression on me. As of this posting, best dish I've ever experienced. Hoping to visit again soon!
(5)Jacob L.
One of the most unique restaurants I've ever been to. It's always exciting getting food that you've never tasted or even thought of tasting before and the entire staff is clearly excited about and proud of the amazing things they're sending out to hungry customers. I've eaten here three times and given the fact that the menu changes nearly daily I won't make specific recommendations about dishes since they probably will be different when you, the reader, goes (and you definitely should try it at least once). Yes the prices are higher than most in Portland but it clearly shows why when you get your dishes - they are complex, refined and incredibly beautiful, a sign of the many hours I'm sure spent working on each and every item that gets put on the menu.
(5)Jonathan D.
I started with a Sicilian Sour and my wife a Kir Royale. We did the five course tasting menu which also happened to have nice amuse bouches between a number of the courses. The lamb tartare to start was very nice. For courses, I though the BLT, steak & eggs and salmon were all excellent. My wife had the consomme, steak & eggs and tempura. For dessert, I had something that looked like a garden but was sweet and very tasty. We went with the Maine wine tasting which was a nice way to try some local wines, recognizing that you cant really compare them to most wine regions. But when in Portland... Overall we had a very nice dinner here and its a great couples spot
(4)Adam S.
This place was a ton of fun. No point in describing the menu, as it changes daily. Not pretentious at all. For us, three dishes were enough. There are many in between course nibbles that were brought out for our delight! All things considered, it's not crazy expensive either. Definitely a food event.
(5)Greg P.
Should be ashamed of themselves!!! My wife and I tried to eat at Hugo's on a Saturday night around 5:30PM. No, we did not have reservations but there were plenty of open tables and open seats at the bar. We had our 6 month old daughter with us. When my wife asked for a table, the hostess took one look at the baby carriage and told my wife "Sorry we're booked for the night." There were literally two or three empty tables in eye-shot and plenty of room at the bar. We left and walked next door to Eventide where they were much much busier than Hugo's and where they accommodated us including our daughter and her carriage in about 10 minutes. We have never been turned away by a restaurant because of our little munchkin. Every other place has loved having baby as a guest. We'll remember this. We come back to Portland from time-to-time. We won't be dining at Hugo's. Ever.
(1)Sweaters W.
Hugo's offers an incredible experience - knowledgable, courteous and warm staff. My wife and I went for her birthday and everyone was so pleasant. They made the occasion special, delivering us champagne before we even had menus. We always highly recommend to anyone staying in our summer rentals. And last but not least, the food is what it's all about. The flavors, the scents, the colors, the presentation, the TASTE - all professionally and artistically done.
(5)John H.
Many people, myself included, get mad at the idea of a restaurant review written by someone who's never actually eaten at the restaurant in question. Why should I care what a person like that has to say? Why did he/she write a review in the first place? Well guess what, this is one of those reviews. To be fair to me, I tried to eat at Hugo's. And not in a "I called to make a reservation and got answering machine! If they can't be bothered to pick up the phone I can't be bothered to give them my business" kind of way. I really tried. But I'm getting ahead of my self. First I voted. That's not really relevant. But participating in democracy is important, and it gives us an exact date for this event. The first Tuesday of November, 2013. After fulfilling my civic duty, (and grabbing a quick beer at Novare) I walked over to Hugo's to meet a friend for drinks and some food. He had a gift certificate for $75 which we figured would cover a round of drinks and couple small plates to share. This is where things started going poorly. The door was locked. It was about 6:30 so theoretically they had been open for an hour. We could see the staff inside, finishing up their side work, chatting. The hostess walked past the door and gave us a wave and a smile. She didn't seem to realize that we weren't just loitering on the stoop for fun. We backed off and checked the website on our phones to make sure we had the hours right. We did. After about ten minutes someone let us in. They were very surprised and apologetic about the door being locked. And I have to say that all of the staff there were excellent. Warm, friendly, knowledgeable. I have no complaints there. But the thing is, they still didn't unlock the door. Not out of spite or laziness or anything. They just couldn't seem to figure it out. The same little scene, customer pulls on the door, staff finally realize it's still locked, staff stand around trying figure out how the lock works, staff decide they've really got it this time, customer pulls on the door, was played out at least four more times over the course of the next hour before they finally got it reliably open. Is this a core competency on which a restaurant should be judged? Perhaps not. But being incapable of allowing customers onto the premises seems bad for business. Anyway, the cocktails were great. A short list of genuinely interesting twists on some classics, on top of a very well stocked bar. The bartender was friendly but not overly familiar, made good recommendations on liquor choices and poured them strong. Again. Nothing bad to say about the service. This would be the point to mention that the place is lovely. I never saw the inside before the renovations, but the bar is nice and big and timelessly classy. The whole place is dark wood and warm lighting. The bathrooms share some kind of long modernist sink trough. All very expensive looking. After the first round of drinks we asked to see a food menu. It's split into three sections that basically boil down to meat, fish, veg. Except, at least on the night we were there, I think 3 of the 5 courses on the vegetable section also had a bit of meat in them. So maybe not a great place for vegetarians? Not a problem for me though and most everything sounded great. The bartender came back over after we had had a few moments to look and explained how the menu worked. This is when things really got really annoying. So obviously they want you to order 5 courses for $90. And obviously that wasn't going to happen for us that night. No problem, it says here you can get one course for $22. "Ah, but there is a minimum of two courses" Ok, still not a problem. We'll share two courses. "The minimum is per person". So, because there are two of us. If we want anything at all but liquor it's going to cost us a minimum of $90? "Correct". I'm not naive. And I'm not a dining lightweight. I have no problem with a pre fixe menu. I (and the same friend I was with that night!) have worked my way through a dozen courses at weird restaurants in Spain. I've spent way more than $90 on food for two. But we're sitting at a bar, on a Tuesday in November, and this is Portland, ME. I just want a snack. Sitting at the bar and having a drink and a small amount of food is my go to method for determining whether or not I want to come back to a place later for a full dinner. If the bar snacks impress enough they might even evolve into an unexpected meal. I get that Hugo's is a destination restaurant of sorts. It has it's James Beard award, and it gets mentioned in every. single. article. ever. about the food scene in Portland. But if you don't want people to come in and have a drink and a bit of food at the bar, why is half your restaurant taken up by the huge 20+ seat bar??? Anyway, we drank our way through the rest of the gift card and moved on. I think we finally ended up eating a bowl of Ramen at Pai Men much later. It's a bit of a blur after that.
(2)Ambreen D.
Hugo's has become an annual trip for us (because its a 2 hour drive!). My husband loves the place and we end up there on his birthday each year. This past weekend was delicious as expected. We ordered their land, and the sea menus. The standouts were the roasted quail (best I've ever had) and their desserts (I'm already craving the dark chocolate ice cream they had w the tiramisu) . Other dishes were a bit more adventurous but great experience all in all. Their service is great too and because they knew we were celebrating his birthday, they added an extra fish course free of charge! Overall you come out very happy. Including the delicious breads, we had an 11 course meal!!!
(5)Vishal R.
Good food and ambiance, didn't like my window seating that much, but others loved it. From the tasting menu we ordered both the land and sea courses, it was great. Lots of new flavor combinations, and desert was great. Good service, Overall pricy but good. $265 total bill for two.
(4)James M.
It was terrible, avoid at all costs
(1)Taylor H.
I'm not sure where the bad rap comes from at all- maybe the old restaurant, but this place is exquisite. Perfect service, perfect flavor combination and beautiful display. Will recommend to anyone wondering what the best fine dining in Portland is.
(5)Mike G.
What a perfect way to be introduced to Portland! Having just arrived in town for the first time, to visit a friend, he suggested we eat here for a great meal. It was perfect. The atmosphere is very stylish, comfortable and conducive to focusing on the art made in the kitchen. My cocktail ordered lived up to my high expectations and we ordered the 5-course tasting menu with a strategy of sharing and experiencing 2/3's of the entire menu. Rather than list it, dish by dish, I'll testify that every dish was a foodie dream with new, layered flavors each time. Often combinations were surprising which kept it an adventure. The amuse bouche flavors were as wonderful, punctuating almost every course. There were additional surprises with the various delicious bread courses with cultured butters. The service was impeccable, making this the most perfect meal I've had in quite a while.
(5)Laura P.
WOW!! Everything was amazing! Everyone takes pride in their job here and it comes through in the food. Amazing!
(5)Jared L.
Enjoyed my dinner at Hugo's where my wife took me for my birthday, We sat at the bar toward diner's right which turned out to be the best seats in the house because you could watch two of the cold plate chefs at work right in front of you. These guys were masters of their craft and were happy to answer questions too. Overall this was a true foodie experience and I enjoyed it very much. I'm glad we went and am comfortable recommending it to food lovers. However, it loses one star for me personally for being a little overly- contrived at times. As an Olympic judge you award points for difficulty, but as a diner, sometimes you just want a good meal. I found myself wishing I had larger potions of the dishes I liked (the duck breast was succulent), and fewer of the dishes that were fascinating but just not as satisfying (the tuna appetizer). But still, for that special night out where you are looking for a great overall experience (and don't mind a large tab), I would recommend trying Hugo's. Be sure to order an after-dinner drink as well-ask them for a recommendation. They have a great and interesting selection.
(4)Tricia D.
My husband & I had a very causal elopement in Portland and went to Hugo's for our special dinner together. The staff was amazing and treated us with such warmth and attention. We sat at the bar which was fun because you feel like you are seeing the show with a view into the open kitchen. The food was outstanding, every bite is meant to be savored. We did the 5 course menu with wine pairing. It is a great place to spend our special night because it was upscale but not at all stuffy, very good vibe. It's a place to eat slowly, enjoy each morsel, drink amazing wine & cocktails, and have a romantic dinner. We were warned that we would leave hungry but we went for a shared entree option of duck and it was way more then I could eat and filled up my husband who is a good eater. Highly recommended.
(5)Ne D.
Simply amazing food. Attention to all details. Beyond interesting food creations with great taste, texture and The extra indescribable touch. Staff is friendly. Really really good place . Very happy I went here
(5)Kevin M.
Came here on a Saturday night on a trip to Portland. The restaurant is gives you a very intimate feel as its small and scenic. By scenic, I mean you can see directly into the kitchen and have a view of one of the nicer bars you'll see in a restaurant. The menu is set up as a prix-fixe, so you choose a total of 5 dishes for 2 people and they come out as they are ready. Every dish we had was very good, the standouts being the stuffed cabbage and roasted monkfish. If I had to nitpick, I would say the flavor of the meals could been just slightly better, but overall I thought each was delicious. Aside from the food, the best thing about this place is the vibe. Very laid back, excellent service and delicious drinks. My old fashioned was outstanding and likely the best that I've ever had. Definitely more of a date spot as it presents an intimate setting. Overall very good place.
(4)Joe C.
Review only based on having wines at the bar. Strong focus on interesting wines, such as a open barrel fermented white Rioja that is more like a fino sherry. Bartender allowed me to try one of the pairing wines. Fascinating stuff. Older crowd, 40+ Elegant, AOR soundtrack, not too loud, allows for conversation with the locals about their no doubt grand waterfront homes!
(4)Lindsay L.
Pros: They nail restaurant feng-shui, between the public bar, private booths, and big table. It feels wonderful wherever you're sitting. Cons: The food does not reflect mastery of ingredients, pairings, or technology. It's just not delicious, and it should be for what they're charging and the reputation. I want to love this place for its role in Portland's food economy, but mostly I just feel ripped off every time I go. Things are a bit chaotic here, from the service (I've had as many as 4 people dropping things at the table) to the food, which was totally unbalanced and had way too many flavors/textures competing in each dish. Technology is great, but when the server spends ten minutes having to explain the 7 or 8 (!) unidentifiable elements on a plate, it's overkill. Especially when the flavors/textures seem mostly about novelty and not making the ingredients sing. I've had several tasting menus and the most memorable thing from any of the meals was the biscuits.
(2)Whanza P.
We had a dinner here last night as a pre-birthday dinner for me. After settled ourselves at the bar, we felt super awesome that we got a good spot to watch the entire open-kitchen: chefs were working hard to make every single dish like an art work... actually I felt kinda like in a food competition and we were judges...lol. The atmosphere was so classy, yet comfortable. My friend ordered a tasting menu with 5 courses and a wine paring, for me I got 3 courses and a cocktail. I liked how hard they work on every single details in order to make your dinner exceptional...every dishes came out at the perfect time....all of them looked fantastic...we also had a complimentary small dish between our course. The severs were knowledgeable and attentive. The food was fantastic. We had such a great experience here last night.
(5)Mitch M.
For somewhere that is supposedly one of Portland's "premiere dining experiences" I was thoroughly disappointed by the overall attitude of the employees. The staff repeatedly made my girlfriend and I not feel welcome because we are younger than their usual crowd. Don't waste your hard earned money here.
(1)Kerie D.
Amazing. One of the best meals I've ever had. We did the 5 course menu with the wine pairings. Its pricey, but we're on vacation so decided to splurge. The 5 course meal is really a 7-8 course meal because they bring you stuff in between courses. House made sourdough, muffins, etc. So much food. The duck was absolutely fantastic.
(5)Mc S.
Pricey though but worth it. I like their different samples of local foods they serve. The quail and monk fish was one of the best I had.
(4)Ben L.
Everything was delicious and the plates were an absolute work of art. We did the 5 plate tasting menu each and everything was perfectly spaced out and there were a few amuse bouches in between some of the plates that took extra time to come out. We sat in the bar by the open kitchen and it was exciting to see everything being prepared. The service was exceptional. Everyone was knowledgable and took the time to explain the dishes and the concept of the restaurant. Some must try's include the Grilled Octopus, Smoked Carrot, Fluke Tartare and the Malted Milk & Cookies. It was pricy but worth the money for the quality of the food, the expert preparation and the experience.
(5)Shanna W.
I was skeptical of the hype around this place but left with my expectations exceeded!!! Service, food, wine...you're not eating out, you're having a serious dining experience. We did the five course wine pairing and the presentation and knowledge of the staff was fantastic. Also great at reading their crowd, the same waiter was very sassy with us (which we adore), then with the next table over, a more maturely aged couple, the waiters were polite and business-like. This place has it all and SO worth every penny!
(5)Pat B.
We were a group of four and each of us ordered two tasting plates from the menu. I think the tasting menu here at Hugo has simply been taken too far. The servings are very artful presentations delivered to the table very thoughtfully by the servers. The chef has been careful about choosing ingredients and the combinations are interesting. All this in mind, the plates are minuscule. Call this very expensive experience "precious".
(3)Mike V.
May 9, 2014. Where to begin.....hmmm, is there ANYTHING great about this place? Oh...I know....they have real cloth towels at the lav sink. They also have some very nice wines. Flew in from Portland (Oregon) for the weekend and was excited to experience the best of Portland (Maine). One word sums this place up....PRETENTIOUS! Look it up....What a complete waste of energy and time and money. Their staff (the best part) must be ashamed of having to feed people those sparse portions of tasteless salted down absurdities. Shame on you Hugo for pretending to be something! Shame on me for not walking out on this ridiculousness. At 60 years old and considering myself well travelled, this is the weirdest experience I've EVER had anywhere. Seriously folks, save yourselves from throwing $250 (2 people) away on this over bloated farce of a " fine dining" restaurant. Feel better about yourself as a human being folks and donate the money to charity instead......
(1)Sam P.
We went here on a trip to Portland from Boston. We have been to Portland several times before and LOVED the food at all the great local restaurants, so we were very excited to try out Hugo's, given all the great reviews. We were very disappointed. We did not get anything that we hadn't had before, nothing stood out or was spectacular. Granted nothing was "bad" and we did leave full (we both got the 5 course tasting menu), but the next morning we agreed it would not be a place we would return to. I would say to people who still want to eat there... set your expectations low and you might be pleasantly surprised, however if you have high hopes for this restaurant you will probably be sorely disappointed.
(3)Roberta A.
Holly crap. They are hand painting the alioli onto my food. Setting it up with tweezers. Theres as many people in the kitchen as are seated dinning. And every plate is timed to perfection. The kitchen is like a swiss clock and the staff is fantastic. Its a culinary orgasm!
(5)Matthew F.
Our meal at Hugo's was quite good despite its shortcomings. We had a late dinner on a weeknight (8:45pm), and sat at one of the few booths along the right-hand wall. The restaurant has a hipster vibe, with an organic textured modernist interior layered over a nice early-twentieth-century tin ceiling. I wish they had used edison bulbs in the lights, the lamp over our table giving off a fairly bright glare that kind of took away from Hugo's's earthy ambience. We had two of their craft cocktail: silver and diamonds, and another with rye whiskey and campari - both were very good. We did the full five-course menu with wine pairings, and we each chose different dishes from their three themed menus emphasizing meats, seafood, and vegetarian dishes. She had the goose confit, which we both loved, the whelks (served in a flavorful dashi broth, but whelks were too chewy), lamb shoulder (best dish of the night), the crepe with mussels (also good with verdant layered flavor), and the Filipino Halo-Halo dessert. I had the halibut ceviche - very light and subtly complex, but not necessarily innovative, the beef and oyster tartar - tasty, but a bit slimy and hard to eat, the chedder custard - custard too eggy and not cheddary enough, the sirloin - sous-vided and seared - very flavorful but quite tough and hard to cut, and the continental dessert, with was neither very sweet, nor that big. the wines were all pretty good, though most of the pairings did not seem well thought through. the best wine of the night was a classically cask-conditioned Rjoja, and a delicious Morgon. Service was very attentive and accommodating. Total bill for two was over $400. this restaurant is worth trying if you have money to spend.
(4)Jimmy H.
Ambience is good.beers are great! Oysters fresh and a wide variety but I guess living in Maine u have to at least have a variety and fresh! Lobster bun was delicious but I think they try too hard to do Asian fusion. My boss and I had a bowl of clear noodles with a fish broth and it was not only a tiny portion but also bland and tasted like bad miso soup...we paid $120 + for our meals but felt like we needed to get a burger after. Waitstaff is nice though....
(3)Jason C.
The restaurant is under new management and it has taken a huge step backwards. We ate there last night and the food was very underwhelming and the the bill was $310 for a couple. There are many great restaurants in Portland and this is no longer one of them.
(2)Harry M.
One of the best restaurants I've ever been to. The food is amazing the waiters are wonderful and the location is perfect. The chefs are so talented they will even take special requests if it's a quiet night. If you are spending a night in Portland and have money to spend, this should be your number one choice.
(5)Andrea Q.
Visited from Texas after seeing it on TV. It was packed in the middle of winter on a week night. A fantastically constructed meal and excellent presentation. I was pregnant and they did an outstanding job catering to me as I had to be careful with food safety issues. They knew exactly what I could have and designed a menu specifically for me.
(5)Christine P.
Phenomenal meal and dining experience that my husband and I did not want to end. This is not hyperbole when I say this is one of the best restaurants I have ever been too. It may seem pretentious from the outside or just by scanning the menu, but trust me, it it not. I could go on and on about Hugo's; I'll limit myself to the top 5 reasons why this meal was so memorable: 1) Even though the menu is technically 3 tasting menus, we were encouraged to mix and match and choose what we preferred. This was fun since my husband and I each created our own preferred 4 dishes (plus dessert). 2) They are old school and scientific with cocktails and coffee - this is fin to watch, even more fun to drink their creations. We loved the Test Match, a gin and cucumber concoction, which is quite popular. 3) The restaurant is gorgeous: modern but approachable. Most of the seating is at the bar, so like the cocktails you can watch the food prep and chat with other diners. 4) The wine - definitely go for the pairing if you can. Everything our server Tony (who was awesome) selected matched well and elevated the food. My favorite was a Russian River Sauvignon Blanc. 5) The food of course!!! The highlights: fluke crudo gazpacho; tuna; veal sashimi; the rolls with coffee butter; the duck breast with duck leg carpaccio; summer corn soup; beef carpaccio; coffee ice cream with chocolate. Just really all impeccable. How soon can we go back?
(5)Angie H.
It was a very interesting meal. 2 tasting menus with beverage parings. Appears to be something very cool when you sit down. Service was decent. Their a couple awkward moments. The food was just not delicious. The plates look really awesome. Some of the dishes are just ok tasting. This place could be very great.
(3)Kevin S.
Visiting from NY and just wanting a couple of drinks after a fantastic dinner at Fore Street , our party of 4 was referred to Hugo. Upon entering Hugo and asking the hostess if we could just have a few drinks at the bar , we were unceremoniously told that there was no room at the bar and given a list of "bars " that we could try. The hostess even stopped mid- sentence to ask an arriving couple if they had a reservation. When they said they just wanted to have a drink at the bar they received the same treatment. The food may be great here but the staff needs to take a ride to a real city like Boston or NY City and take a few lessons In customer service from a real restaurant.
(1)David B.
Easily the best restaurant in Portland. If you really know food, this is it. The real deal. The portions are appropriately sized, although maybe not for Mainers used to getting 3 lbs worth of eggplant slathered in red sauce and generic cheese. Hugo's is the kind of place where you try foods that you might ordinarily dislike. Here, every ingredient achieves greatness.
(5)Michael H.
One night in Portland -- where to eat? We chose Hugo's based on reputation and it did not disappoint. We made a reservation well in advance. The good: it was nearly all good. Edmond our waiter was terrific, attentive but not obtrusive. He was fine with us ordering from the ala carte menu. Ceviche of rhode island squid was fresh and outstanding, probably our favorite dish of the night. Veggies like squash blossom,corn peas, onions were incredibly fresh and perfectly prepared. The bread and butter small rolls were delicious and memorable. Wine selection and pricing were fine. The bad or less than wonderful: tuna was odd in that it was salty and marinated in a soy sauce that darkened it and dried it. Beef short rib was more like a nice prime rib cut than the fork tender rib meat I craved. The verdict: this is a very fine restaurant and deserves its good reputation. We debated 4 vs 5 stars. The accompaniments-- sauces and veggies were top rate. We had a few misgivings about the tuna, beef short rib, and some of the rabbit. Still, I would recommend you try this place and see what you think. If you are a foodie, I bet you will rate it highly.
(5)Jeff F.
I would have come to Portland just for the 1/2 price tasting menu at Hugo's. Found out about the special they are running in April at the Allaghash Brewery. Probably the best thing I learned on that brewery tour. I won't bore you with details about the food (it was one of the best meals I've had in a long time) or the service (perfection). I'll say this, if you appreciate precious food and/or tasting menus, this is your spot. P.S. I don't like biscuits of any kind, but ate 5 of theirs....
(5)T.H. J.
Hugo's just makes me angry. I would not pay for a meal here ever. I would rather set my money on fire. Somebody else was paying, so I went back. Now that the original chef has sold the place, it is just as pretentious and expensive. It's unnervingly tone deaf to what it is serving. On top of that, the waiter screwed up the order, we were seated in the draft of the main entrance on a 15 degree night. Save your hard-earned cash and choke a pigeon with it instead. It's money better spent.
(2)Bill M.
Since the re-opening easily the best restaurant in Portland! Extravagant menu, private club elegant.
(5)T. L.
This place made me angry. I left feeling infuriated about how much money we spent for food that was truly awful, not to mention how much this place missed the mark from the very high expectations that I had based on reviews and accolades. The food was either unseasoned and flavorless or just honestly disgusting. The menu was deceiving and the food poorly cooked. I ordered parsnips that were meant to be the main component of the dish, but were raw and literally impossible to bite into. I have made better parsnips by chopping one up and sticking it in my oven for an hour. Save your money and don't waste it on this pretentious joke.
(1)Dana W.
I found Hugo's to be uneven. We had one meat and one seafood tasting menu. Many of the small dishes were lovely and the ingredients top notch, including my olive oil poached rouget with tiny shaved jalapenos. One of the best bites of fish I've had! But the beef tartare with Frank's red hot sauce (really) and blue cheese was downright weird; maybe I "didn't get it." And my monkfish entree was like biting into a piece of salt pork. I could not eat it, and I love salt. The lamb was delicious and the Zinfandel pairing was lovely. Desserts were rather gelatinous and not to my taste, but at that point, I was annoyed, I admit. The service was wonderful at first, but the waiter became overwhelmed with an extremely high maintenance couple next to us and rather abandoned us, never commenting on the fact that I didn't touch my salty monkfish. So, 25% of my $90 tasting menu was inedible. I would definitely give Hugo's another chance, but it goes to show that even high-quality restaurants with talented chefs and earnest staff can make missteps.
(3)Linnet T.
This was our first time at Hugo's. Very creative starting with the menu. Diners can select any two or five items from a menu that includes four offerings each of meats, seafood and vegetarian preparations. Food is very creative and beautifully plated. There are unusual combinations of ingredients that provide complexity of flavored and textures, some of which worked better than others. The corn soup and swordfish belly were particularly good. Desserts were "deconstructed" and included blueberry pie our and s'mores. The blueberry pie included a ribbon of blueberry purée in gelatin form, pieces of plain pie crust artfully arranged, a scattering of blueberries and some dollops of creme fraiche. Beautiful, but would much have preferred a slice of blueberry pie! In addition to the five courses we selected, there were three bread "courses" which were absolutely fabulous - biscuits, brioche rolls and a sesame sourdough bread. Diners were also given extra small courses from the kitchen so all told we had about 11 courses (including the 3 bread ones) which made for a fun, but very long dinner - over 3 hours. Luckily we were seated at the bar area overlooking the kitchen - we had plenty of entertainment watching the plates being assembled during the sometime long wait in between courses. Glad we went but not sure when we'll return. A lot of fanfare, definitely some very creative, excellent food, but overall not as satisfying as Fore Street.
(4)Danielle F.
I've been here two times now for a special occasion dinner. This most recent visit my boyfriend brought me here for my birthday. The blind tasting menu is the way to go, AMAZING. Big props to Patrick our wonderful server, and an extra special thanks for his efforts to secure the recipe to their potato biscuits for me.
(5)Bobby S.
If you're looking for a very casual setting for a quick meal, this is absolutely a great place. My partner and I were stopping in Portland on our way back to the airport. We followed Yelpers advice and tried Hugo's. Don't be worried when people say "fast food" on here. They actually mean "quick". You order at the counter and they bring you your food. But it is all fresh, very tasty, on the healthy side and not your standard fare. The menu is pretty much sandwiches, soups and salads but they are all original and very delicious. My only complaint is the portions. You don't get a lot of food for your money. So you might want to consider it a "light lunch"
(4)Matt F.
Went to Portland for the first time this past weekend and started out by going to Hugo's with my girlfriend. We have eaten at many highly rated restaurants in Boston an NYC plus other places in between. I can honestly say that Hugo's was on par with the best. We love the vibe, the decor, the concept, the service, and most of all the food and beverage! We sat at the bar which is basically an extended chefs counter where you watch the food being prepared. If you are a foodie of any level this expands the experience. The servers are quite knowledgable and excited to share all sorts of details in a very laid back and friendly way - no gourmet snobbery at all! We were one of the later seatings which meant the kitchen slowed down enough to allow us to engage with the chefs, all of them were friendly and eager to explain what they were preparing. Menu has great meat, seafood, and vegetable options. We mixed it up quite a bit and enjoyed every dish. I had the "beverage pairing" which incorporated wine, beer, cider, and dessert wine. My girlfriend had the wine pairing which was different for each course and was very unique and enjoyable. They clearly put a lot of effort into choosing great wines that are also rare. Bravo to Hugo's, keep up the great work! I will prob visit Portland again this year just to eat there during a different season and enjoy a full slate of new dishes.
(5)James C.
A romantic dinner for two, on a Thursday evening, where we enjoyed the 8 course tasting menu and wine accompaniments. The service was precise and pleasant, the courses were an excellent series of fish tastes ending with a lamb dish for accent. We were pleasantly surprised to learn that the tasting menu was 2-for-1 -- but we were never offered a standard menu so we'll never know what we missed. This wonderful dinner was marred by our seating. When we arrived the restaurant was 1/3 full and yet we were ushered to a 4 top set for two at the rear. This table was: with in eye and ear shot of the service station, the toilets, and the swinging kitchen doors. My partner was unfazed but he was facing the front of the restaurant, I spent the 2.5 hours watching folks scurry to the toilet (and hearing the flushing) or getting flashed by the bright white lights of the kitchen. Hugo's is closing for a remodel this spring, I really hope when we go back after the atmosphere is universally pleasant. Visited February 2013
(4)Amy H.
After a lovely visit with the folks at the bookstore next door, we stopped by Hugo's for drinks and an appetizer to satisfy our curiosity. Afterward, we were a bit reluctant to keep our dinner reservations for our favorite local restaurant; we wanted to stay for more. Our group of three ordered the G & T, a gin and tonic made with homemade tonic, the "Fire and Ice", a jalapeno-infused vodka and herb drink and the "A German Affair" with Riesling spätlese, passion fruit ice cubes and garden herbs. All three were terrific but I give a slight nod to the G & T since it was the one and only handcrafted tea tonic I've ever had. Along with our drinks, we ordered the "cheese puffs" which were deep-fried balls of Asiago and bits of fresh black truffle. They were absolutely amazing and I am very much looking forward to having dinner here soon.
(5)M M.
Hugo's is either a restaurant you'll love or hate. That's the way it goes when the meal is $90pp. There's no question about that. If your expectations are in the right place, then you will have an amazing experience. The majority of the seating at this restaurant (especially for 2) will be at the bar. Which is done very nicely with an awesome view of the open kitchen. Clearly a restaurant for the foodies who want to watch the the chefs prepare their meal in front of them. I love the menu, you really get to embrace the produce of Maine in all three of the menus. As with any restaurant of this caliber, they will cater to most dietary restrictions. The team of waiters are awesome, I say team because they don't work alone. We were taken care by everyone. They are professions and would love to engage you as much as you want to but will be happy to be a shadow if you want to go googly eyes with your date. I cannot really think of another restaurant that's like Hugo's. I want to say Per Se, but it's more like Per-Se lite. Less intimidating, smaller amount food, cheaper, no jacket policy, smaller intimate restaurant but high quality of food and service (minus the foie gras and caviar)
(5)Becky M.
One of the best tasting menus I have ever experienced... I have spent a lot of my years in New York as a hotel concierge. I have eaten in a wide array of restaurants and many times for free. I have had numerous amazing, many mediocre and some down right terrible meals. I have eaten in so many different types of places and helped so many hundreds of people to happily find the "right restaurant" I feel like my palette is discerning enough to listen. I am very familiar with tasting menus, know what to expect and what not to expect. We ate here a little less than a year ago on vacation & I'm totally late for this review. We went all out, ordered the 8 course tasting menu and wine pairings. A pricey endeavor yes but hey, we enjoyed every bite and sip to it's fullest. I'm not going to go into everything we ate, 8 courses is a lot to mention. Some highlights were mini hot fresh biscuits, tuna nicoise, raw swordfish with a plum clam viniagrette that somehow magically killed the fishiness, rabbit medallions, cod cheeks & throat, lobster bisque and more. The preparations were beautiful, tiny and perfect. All the wine pairings complemented well and were heavy on the pour. Our server was a complete fountain of food wisdom with a wonderful personality which our meal that much more enjoyable. (sorry, i wish i remembered his name) We left the restaurant stuffed and crooked. I still look back as one of my favorite meals I have ever eaten - a definite culinary experience.
(5)Lennie B.
This restaurant is THE place to dine if you want great food, great fun and exceptional service. Yes, I will admit it is a bit on the pricy side, but worth every cent. A misstep in the kitchen due to an allergy was quickly recognized by the wait staff and rectified. Thanks for being part of the Portland community.
(5)Duke D.
Well, the new makeover is impressive. Previous owner Rob Evans did a great job, and took it as far as he wanted to. Now two of his chefs (Andrew and Michael) and his general manager (Arlin) have taken it to a new level. Some old comments like drafty and pretentious are overblown, but have kernels of truth. All that is gone. New style, younger approach to the atmosphere and to the menu have breathed nice new life to the place. Not pretentious, but classy and hip now. Remember, these are the same guys who run Eventide Oyster next door. The wait staff is very knowledgeable and helpful. They work together seamlessly, The kitchen staff - available to have conversations with over the tremendous bar area - are competent and engaging. Ask the staff about the art work, the lumber for the bar, the design of the bathrooms (I know, huh? A very European, unique design), the integration of the growers, purveyors, foragers and others and they will tell you the great thought that went into each detail. The sound level is louder than before, but not echo-like and intrusive like a certain place one block over on Fore Street. Again,a new and engaging place. Congratulations Arlin, Andrew, Michael, and all the staff on a job well done.
(5)Frank N.
Hugo's is now included in one of my top 5 fine dining experiences. We sat at the bar and opted for the 5 course tasting menu and like how you could mix and match from the 3 categories "sea", "farm" and "forest" to create your own tasting menu. We did not opt for the wine pairing as we were in town for the half marathon the next day, but did enjoy a few cocktails nevertheless. The bartender was quite attentive until it got to full capacity and we had a hard time flagging him down after that. Our waiter was excellent--friendly, prompt and explained all of our portions. The servers (seemed like a lot of staff on hand with very specific duties) also were attentive. I had potatoes & clams, pork belly, duck bolognese, halibut and the rhubarb pie for dessert. The stand out for me was the duck bolognese--the pasta was killer. Could've eaten a whole bowl of it plain! The rhubarb pie was deconstructed (getting a little weary of the whole deconstructed food thing--but the stick of rhubarb was tart and tangy and offset by a sweet ice cream). To drink gad a Frieda's Dream (smoky and heavy) and a Seven Year Itch (beer-based and lighter). The atmosphere was intimate with an earthy casual decor. Definitely felt comfortable and welcomed there, but not a place you wander into from the street in flip-flops.
(5)Linda G.
Awesome food awful ethics. We flew in from Tampa and had an excellent meal. Great service. Loved it so much we made reservations for a table on our next trip. Imagine you get off the plane after weather issues, arrive at the restaurant and you have been bumped to the bar. To add insult to injury they lie at least 6 times about how it Happened . We received a call confirming the reservation but not one the hostess claims she made explaining that we were at the bar . Said other reservations came in for larger parties but we looked around and it was all couples. No apology from the pompous hostess who did not need to tell us she was 7 months pregnant as if that excuses bad behavior!
(1)Rox F.
Two words describe my recent experience at Hugo's: Extremely Disappointing. After having enjoyed happy hour at the bar and a few appetizers my husband decided we should head to Hugo's for dinner one night. We went on a Friday with another couple. We had reservations for 6:15. When we arrived our friends were at the bar and we were promptly moved to our table. The waiter explained the tasting menu (we were there in the first place because it was a buy one get one free tasting menu for $45 each and wine pairings for $35 each) and took our cocktail orders...and then things went South. We were about half finished with our cocktails when the next wine came out, followed by the amuse bouche - well enough but THEN more wine came out as did our first course. At this point some of us had 3 drinks on the table. We proceeded to feel rushed through the next 2 courses and drinks kept piling up. The next offense was when the waiter brought our a course and explained the dish when a person in our party was in the bathroom. Had this happened once it would have been annoying but it happened AGAIN with another course. Is it just me or does it seem wrong in a fine dining restaurant? The food its self was not bad. It was good - but in no way did it live up to all the talk, except for the fact that the portions were tiny. The fact that the portions were small really has nothing to do with why Hugo's only gets one star here. We knew they were small, we are used to it from a variety of other "fancy" restaurants and with so many courses it is generally better that way. The dishes themselves were just sort of blah. The deconstructed chowder dish was pretty good as was the short rib (but really, a short rib is a short rib is a short rib). The biscuits were tasty and the pineapple dessert was quite delicious. The wine pairings earned them another demerit. They were bland and uninspired. The muscato was good as was the rioja but the rest tasted like domestics with fancy names - in fact they tasted much like the box of Franzia we caught a glimpse of in the kitchen. The waiter mentioned the pours as being generous, sure maybe if you are used to drinking from a thimble. The whole experience was a let down and I can't see any reason to ever go back. I was irritated that we spent what we did on a lack luster meal. Thank god we hadn't paid full price! Don't believe the hype. James Beard....what has happened to your legacy? sheesh.
(1)Andre V.
Going to Hugo's is like going on a culinary adventure. I don't have the most sophisticated dining experience, therefore half the things on the menu were a mystery to me. I decided to hold my nose and dive in head first and I am glad I did. The quality and presentation of the food was immaculate. The staff was helpful courteous and everything in between as they guided us through every item we had on the tasting menu (big kudos). Each successive dish we tried just kept getting better and better. The Kobe Beef croquette and the Prime Rib were especially amazing. It is a bit pricey, however, it is well worth the experience. One of the best dining experiences I've ever had.
(5)Tim W.
I'm going to take it easy on Hugo's because I liked the food, but I was turned off initially and here is why. I call at 5pm for a 7:30 reservation. The reply is...how about 6:30...I say no 7:30 is all I can do....he says what about 6:45? I say no thanks. So my date and I go anyway at 7:30...and when we arrive...there is only 1 count 1 couple in the WHOLE restaurant. NO ONE at the bar, and NO ONE else other than the 2 of us and 2 at another table FINISHING their meal...so why could i not have a 7:30 reservation....anyway...after getting over that...I had the guinea fowl deconstructed soup...basically chicken noodle, but on a level far above...and the short ribs. Both were well done, but I have to say one can tell how HARD this chef is trying to be something "different" or say something in NYC... but dude you are in Portland where the food should be easy and good...Street and Co. had a wait on Tuesday night...you had nothing...take a lesson...
(3)Eden M.
We prefer Hugo's to Per Se--which says a lot. We have enjoyed 11, 8 and 6 course meals and have never been disappointed. Hugo's will deight and surprise you with each new dish. The creativity, attention to detail and love of the medium makes each plate a work of art. Hugos is an experience. A meal there is an event to savour, so if you just want 'food' because you are 'hungry' save Hugo's for another time. Not everyone wants joy from their dinner, but if you do, then Hugo's is a must for anyone who is fortunate enough to find themselves in Portland. Be sure to ask for Patrick to be your waiter when you make your reservation, he is indispensable. ps. If you prefer huge plates of mediocre food this is not the place for you. I know that sounds tactless, but there's no point in people putting up bad reviews because this is not the dinner that makes them happy. Eat what you love. I love Hugo's.
(5)Emmanuel M.
The tasting menu is the best way to appreciate the menu at hugo's. The dishes in this menu are blind and change everyday according to local produce. That alone should drive you to this place. But then taking these ingredients and through what is very obvious, good technique the chef delivers a dinner experience true to the city of Portland, refreshing, with no fuss and hesitations.
(5)Victoria W.
We just came home from dinner at Hugo's and we feel like ordering a pizza. The tasting menu tonight was an (admittedly flavorful) endless series of pretentious offerings of the same insipid consistency. I wanted to inform the chef that I HAD brought my teeth with me this evening: could we please have the course that requires actual chewing? We are foodies with fairly sophisticated palates and dining experience but were reduced to misery after the fifth or sixth cloying white wine made its appearance. Most of the dishes were summery (except for a terrific assortment of root vegetable desserts that was the only plate we found truly interesting) -- hardly appropriate for early January. The ambience is lovely and the service brisk and attentive, but we came for Hugo's legendary food and left incredibly disappointed.
(2)Sarina H.
As soon as Bon Apetit's Andrew Knowlton announced that Portland was the emerging foodie town for the Northeast, we were on the first car ride up there to see for ourselves. Really...Portland you say. Huh? So apparently, the James Beard Best Chef for the Northeast that year for 2009 was Rob Evans -- who is this cool cat I asked myself? And, why haven't we heard of him before? Our first stop was of course Duckfat (fabulous) for lunch. His more casual eatery. Dinner took us to Hugo's. Though casual, and not at all pretentious... was by far and away one of the best meals we've ever had. Serviced was great -- our waitress was lovely. She told me that I had the best top on out of all the customers. Hehehe. I love the concept of the menu. There really isn't an appetizer/first course selection process. There were three sections to choose from..a first course, an alternative, and a fish course. You select the ones that you want...same portions for all. Great! I started with the Farm raised Australian Hiramasa with sticky rice, daikon salad, and nestled in pickled ginger dashi . He had the Panko FRIED Pigs tail with leek, smoke dried tomato, and hand cut tagliatelle. The highlight of the evening....Molasses glazed pork belly with rutabaga, jalapeno-green apple marmalade & brussels sprouts, which I had as my second course. Brian had the parchment baked casco bay code with potato gnocchi, bacon crumble and cod milt chowder! Totally caught us off guard! Absolutely fantastic. For the third course, I had rib eye with red onion marmalade, short rib with fried onion, miso potato puree and grilled cippolini onion. Ridonculous! Brian had the crispy duck breast & stuffed neck with braised cabbage, flageolets beans and confit pumpkin salad. Outstanding all around. One of my favorite desserts of all time is made at Hugo's. "Peanut Butter Cup" warm bittersweet chocolate pudding cake, salted peanut ice cream, peanut butter powder. Oh, god...yes. Brian had thee apple turnover with compote, apple chip, vanilla ice cream and bacon praline crisp! We sat and nursed our coffee and wines for quite some time...in hopes of getting the chance to meet Rob himself. He eventually came out. Such a nice, relaxed, modest fellow. He truly believed in the idea of world class casual simple fare...mission accomplished I think. It was executed flawlessly. Truly, a meal worth driving all the way to Boston for!
(5)Darrell P.
The menu here is truly inspired. This is the place for you if you enjoy tasting local seafood, meat, and vegetables through dishes that really let the flavors speak for themselves. The service was outstanding. The bartender was awesome. This was a dining experience that rivals what you'd find in Boston-- but without the pretentiousness and inflated prices.
(5)Amy S.
Absolutely wonderful. Everything.. Well done! Will be back for more! The chocolate and beet dessert was my favorite dish of the night ;)
(5)Shannon G.
I haven't tried every candidate in Portland, but if news channels can call elections early then I'm entitled to do the same here. Hugo's is the best restaurant in town. Tasting menu is very creative, we liked most of the courses. Server was interesting, giving background on the ingredients and their sourcing for some of the dishes. The bluefin sashimi was easily the best course. Rabbit A-Z was fun with all the different parts of the rabbit to explore. I liked the presentation of the fluke shabu shabu, having the quail egg and other ingredients on the side for you to add to the hot pot yourself. They also provided a print out of the tasting menu that day for us to take with us, an unusual parting gift. Kind of useful for writing a review after the fact though.
(4)Jesse T.
I ate here a few years ago and never got around to writing the review. One of the best meal experiences of my life. It's every bit as good as Clio and l'Espalier in Boston.
(5)David V.
I came here a few months ago and had one of their 7-course "blind" tasting menus - of course they tell you what everything is when they bring it out, but the meal is surprise after surprise. I loved every bite of this meal. Because it was a few months ago and I've been lazy about writing this review, I won't name everything I had, suffice to say there were a couple of seafood courses and a few meat courses as well. One standout was the duck confit with duck tongue, which was thankfully de-cartilaged (is that a word? it is now!), a luxury some servers of this dish have gone without. The name of our server eludes me as well, but he was very attentive and quick to answer any questions. I even recognized him on "Bizarre Foods" later when the episode that featured Hugo's re-aired. Would come back here in a heartbeat as I'm sure the tasting menus change regularly as the seasons change.
(5)Bill E.
Wife's birthday - 8 course tasting menu with wine pairings! Amuse - Atlantic Fluke Ceviche in a Sangre de Tiger Sauce 1st - Local Yellow Fin Tuna Crudo 2nd - Lightly Pickled Mackerel 3rd - Slow Cooked Black Bass 4th- Swordfish Belly 5th - Mainely Poultry's Rabbit 6th - Island Lamb A - Z 7th - Poached Maine Pear 8th - Warm Chocolate & Coconut Pudding WOW! WOW! WOW! All of the wines were paired really well. Not a missed step that we could find. Most of the whites were very mellow with the reds being more fruit forward and aggressive. Two dessert wines - one a Spanish late harvest white and the second being a red French "Port". All really nice. My wife did not care for the mackerel but I thought it was well prepared. Just too oily a fish for her. I was not fond of the texture of the swordfish but the flavor of the broth it was served with was to kill for. The Sangre de Tigre sauce with the Ceviche was great and I will try to recreate it at home. The tuna was great, the black bass could not have been better prepared (my wife's favorite), the lamb was great (my favorite), the rabbit braise and bacon was some of the best rabbit I have ever eaten (my wife's first rabbit), and the desserts were a nice ending. If I could give more than 5 stars I would. I should mention that in addition to Chef Evans being a James Beard Award winner that he won on Food Networks Chopped this week! AGAIN WOW!
(5)Stephanie P.
We ate dinner here. It was a last minute reservation which they graciously accepted. They were busy but we didn't feel it. We were treated wonderfully given all the attention we needed. Choices on the menu were explained and wine pairings were suggested. It was recommended that we get three of the choices we did just that- and got desert to share...as well as some fabulous wine. The food was Amazing! I know the menu here changes often so it probably wont do you any good if I spend too much time reviewing each item in detail. I will tell you I had the Carrot Soup, Butter Poached Lobster, and braised Beef Short Rib. All were Wonderful! When you get your dish I hope you feel as I did that is was a work of art on a plate. I will go back again, We were treated so well, and the food was an absolute treat! Next time we will do the tasting menu! Compliments to Chef Rob and his staff!
(5)Emily W.
Very interesting take on local fish, meats and vegetables. Beautiful interior with lots of wood accents and warm lighting...all of which helped to offset the otherwise industrial and somewhat gritty neighborhood. Plates are supposedly in between a "large appetizer" and a "small entree" but are actually much closer to being just a regular appetizer. Order appropriately (e.g. the bf and I shared 6 dishes plus a dessert). The two standouts were undoubtedly the lobster and avocado salad and the monkfish with mushrooms. So good, so fresh. The pork leg was also done impeccably as was the dessert: ice cream float with rhubarb and woodruff? Weird stuff but very tasty. The rhubarb and woodruff soda is home made and the ice cream comes in tiny scoops with fresh rhubarb and edible flowers. Probably my favorite part of the meal! I found the rabbit sausage, goat and hake to good yet forgettable, so either that means there aren't enough solidly good dishes to try 6 or I missed out on some good ones. Pricey enough to warrant a second thought but not bad enough to have to be saved for a special occasion.
(4)Simon G.
Overpriced art gallery. More Thomas Kincaid than Claude Monet. The chef is trying to pretend he belongs on Iron Chef but would have a hard time making the grade on Chopped. One word to the wise, have a big lunch because for $70 a person you will barely feel satisfied.
(1)Christina N.
E and I came here excited and ready to try anything so we opted for the 8 course tasting menu and wine pairing. Each dish was a delicate and delightful treat which showcased the innovative and adventurous nature of a great chef. Highlights: 1. Lightly pickled Rhode Island sardine with little neck clam, cucumber gazpacho, and tomato 2. Mainely poultry's rabbit "a to z" with beet, carrot, and black trumpets Conclusion: If your not a picky eater and want to experience something unique, go for the tasting menu and wine pairing.
(4)M B.
The food is very good. They could easily get 5 stars if it wasn't for two issues: 1. WAYYY overpriced. We spent 100$ for two starters and two main courses (not including tip) and still felt need for some more. Although good quality food, it was still not something out of this world that would make us crave specifically that place. 2. The hostess at that night started the evening with wrong foot. We overheard the couple before us saying they didn't make a reservation and she told them she has only room on the bar in that case, so they said no thanks and left. Then our turn, we indicated our name and that we did make a reservation - she takes us to seats on the bar although tables were available. I indicated again that we did have a reservation and we prefer table, so she looks in the computer and and says "mmmh yeah ok I can move you to a table" and while walking to a table she tries to explain "there is no difference in reservations - that's our concept here". Would be fine with a simple excuse (e.g. tables reserved for 3 or more) but I hate being lied to. Especially right after other couple got different excuse. At the very least ask first if we care sitting on the bar, instead of trying to sit us first and see if we care later... Other than that - great food and good staff (most of them).
(4)jenilee p.
A great tasting menu is much like a great lover. Well-thought-out, but never over thought, spontaneous and evolving with the seasons and setting, clever and playful but always sincere, the perfect menu degustation begins slowly with hints of what is to come, arrives at a rich, savory crescendo, and ends with a soothing, sweet finish leaving one warm, fulfilled and a bit sleepy. Hugo's has delivered a night to remember, and I eagerly anticipate another taste. Just as with any memorable night out, an element of surprise is also at play. Once learning that there is a tasting menu, you are not given an agenda of courses. Instead, a warm staff member explains that the chef ventures out each day to various local farmers markets, retrieves exciting ingredients, and plans out a unique menu based on what is available. In other words, they encourage you to offer your trust to the maestro for the evening, and enjoy what he has in store. The plunge is worth taking, and your experience is presented to you post-nosh in a printed menu, just in case you have any concerns over being unable to remember your unique dinner on the town. So, though it's never polite for a girl to kiss and tell, I'll give you a taste: The Amuse: A house-cured, dashi-flavored cube of fatty salmon, topped with crispy rice, and sprinkled with a house-made mustard powder, all presented on an elegant Asian-style wooden spoon. Though only a bite, the salmon melts on the tongue, slight salt countered with the tang of the mustard powder. 1st: Thin-sliced, top round cut of beef carpaccio arrived in a long, olive-log type dish. Curried, diced peanuts, minced and fried garlic and shallots were sprinkled atop the protein, with paper thin cuts of pickled jalapenos to add an exciting splash of heat to the first dish. 2nd: Pulling on my Portuguese heartstrings, the second dish arrives in a shallow serving vessel with a foundation of kale, diced chorizo, lobster mushrooms, and juicy tomatoes. A perfect, shucked little neck clam, and a butter poached portion of swordfish belly sit atop the earthy greens. Three dollops of rouille, a mayonnaise like sauce normally seen with bouillabaisse are seen on the side, ready for dipping or swirling. Growing up with a neighborly vovó or two always ready with something to fill the stomach, this was a very sentimental dish for me. Salty and stew-like, with an elegant portion of seafood and the essence of clam throughout, anyone would fall in love with this course. 3rd: The chef shows his clever side. With tiny bits of lobster mushrooms in the previous dish, he decides to cook an innovative preparation of lobster. Medallions of butter-poached lobster tail meet ying-yang style with a portion of steamed scallop/lobster mousse. Fava beans and minced garbanzo beans serve as a bed. The sauce? Not more butter. Liquorish root and anise comprise a deep black sauce, an unexpectedly interesting new flavor to accompany a shellfish so important to Maine. The dish is beautiful, elegant and creative, far and beyond the "lobster salad" course they provide at the nosebleed-priced Oya in Boston. 4th: The chef is obviously a fan of guinea hen. He delves into the bird two ways; first, using meat glue to construct a white meat disk of guinea hen; second, creating his own guinea hen mortadella, seared on one side for texture. A farm egg salad dressing (grabiche), and tangy hazelnut sauce are provided for however you may enjoy them with the hen. Oh, by the way, the chef also removed the bones from one of the wings, and fried it up, for his take on fried chicken wing. Delicious wheat berries act as a bed, proving great chewy, grinding texture juxtaposed the guinea hen offerings. This was the savory climax we had been anticipating. And onto the sweet finish: 1: A play on a lemon float. I could not keep my hands off this dessert, a play off of a lemon soda ice cream float, using a sorbet flavored with thyme and soda, sweet honey jelly, and whipped marscapone to give a creamy note to a very clean dessert. 2: The smooth, classy satisfaction of a deep chocolate ganache pudding cake. Sprinkles of coffee crumbles, and a cube of hazelnut praline made this a wonderful finish to the meal. After careful observation of the high quality restaurants in this area, foodie runaways must come to Portland to hide from the rest of the world. I'd be honored to act as a siren for the city. Come to Portland, discretely ask about the tasting menu at Hugo's, indulge, and simply let yourself go. Whether a "one night stand", or if you plan to stay in the land of gourmet because you simply can't get what they have elsewhere, Hugo's guides you through a thoughtful love story constructed of and about food. And certainly, I can't wait to get my hands on the next volume.
(5)Donna O.
My first review. Unfortunately not good for Hugo's. stopped in for a drink and check out the menu. We did not eat dinner so hard to review the food but would never eat hear any way. Very limited searing. Mostly bar searing which I kind of like eating at the bar BUT if you have mostly bar seating make it comfortable. Seats are low and bar is high very uncomfortable . Also had to wait a long time for our drink order . Just a G and T. Husband ordered a simple vodka drink he. Thought something was off with it. With so many good places to eat in Portland I would skip this one.
(2)Michael R.
Friday before valentines day hoping for an excellent night out at 'famed' Hugos that is on the bucket list for world restaurants on Yahoo. The place looked like a bucket first of all. They tried to hide the shabby interior with IKEA trinkets and drapes. The place looks like a cafeteria. Service: I asked the waiter who he was and he said "I'm your server" in long drawn out words like I was a non english speaking slow person. My guest grabbed me before I could give a right cross to the now named "Andrew". Even the guests at the next table congradulated my guest for having a boyfriend that is restrained. Food: Andrew- "People come from all over the world to tast our menu"-whatever pompous. Tasting menu-not properly explained and lacked quality. Never checked back on us just pushed the tasting menu and pairing. We both took one sip of some mint spnach soup and pushed it aside. The back server just took it and didn't give us anything else. For both of us not to like something is really rare. I actually thought something was rancid in it. There are "People come from all over the world to try and never come back to Hugo's again" I ask everyone I know, true foodies, and none of them like Hugos Go to Walter's instead or Zapoteca
(1)Michael J.
To be completely fair - Hugo's has an amazing, award winning chef. I bow to his powers, seriously. I wanted to try Duck Fat, but they were closed for repairs. Hugo's had been highly recommended by a Chef and a close Friend-Gourmand, so I was eager to try it out. My first two courses, salad and a fennel soup (if I am recalling correctly) were hands down amazing. My seared scallop entree with what I think was a sugar/caramel glaze was disappointing, perhaps because I found it to be viciously overpriced for the quality and - not to knock nouvelle cuisine - volume. Perhaps this is because I love scallops so much and sear/grill them on a regular basis myself. What really irked me was not the food, which I would certainly return for, but the dismissive, pretentious wait staff, who rushed us to order at 9:15 before the kitchen closed, and - when they realized were were not interested in four or five courses (I had three and my date two), didn't bother to check on us again. For the price we paid, I should expect better service. Having said all that, I would still recommend the place for its food highly. I'd just arrive earlier and perhaps try it on a weekday.
(3)Justin H.
Outstanding meal, with a perfect (spring peeper!) beer pairing. The soup with the little cheese ball puffs floating in it was decadent as it was delicate. The pork belly was fluffy and light. Service was friendly, helpful, and patient.
(4)Jeffrey F.
I read all the reviews, and I feel either jealous, or disgusted. Either we walked in on their worst day, or everyone has a bit of a case of the "Emperor's New Clothes" From the moment we walked in, apparently we didn't appear to be high rollers. Therefore we were not acknowledged. Not to base an entire experience on the greeting (or the goodbye for that matter) but I believe that is key to the overall night. Luckily we were only curious, and had intended to sit at the bar, so didn't need any guidance in that area. We ordered a glass of wine each, and 3 appetizers. We were told the cod/potato balls would take 25 minutes. They weren't kidding. I expected so much, the waiting was their downfall. We also ordered the Buffalo chicken balls (not a menu item I would have expected for such a high end place, but I was curious). They were three chicken forcemeat balls, sitting in a bullseye of hot sauce and bleu cheese sauce. When we were able to finally flag the bartender down, we got our bill and paid. The restaurant may offer so much, but I guess I would say don't waste your time stopping at the bar.
(1)James R.
Very disappointing time at Hugos for false advertising on the tasting special.
(1)Karmel K.
Dined here over the weekend. Tried the chef's tasting with wine pairing. Great experience. Everything was done really well and the service was very good. Reason I didn't give it a 5 is b/c i've been to other restaurants that are better, but Hugo's is still really great. Would definitely go back when in Portland but maybe do the a la carte menu next time.
(4)Alex G.
Having been every summer since it opened, we've always been fans of Hugo's. This year was no exception. The menu itself, however, was greatly changed, with an almost too heavy emphasis on organ meats and "strange" offerings. Since I wasn't in the mood for pig's ear or beef heart (no joke), we opted for the secret "chef menu," with the wine tasting (half glass per course). As usual, it was amazing! Not too crazy, but creative and unexpected, with fresh local flavors. The Amuse was a beef carpaccio/crudo with Korean spices and peanut. It was light and refreshing; a perfect warm up. The first course was Fluke (fish) crudo with cucumber foam and cucumber granita, and some thin shredded cucumber underneath. Fresh, light, and super tasty. The second course was an unbelievable, fork tender swordfish with kale, chorizo and clam - wow! My wife, who never eats swordfish, wanted more. The third course was a crispy-skin salmon with pancetta and roasted local cherry-style tomatoes. My wife, who also dislikes salmon normally, loved it. Eaten with the tomatoes, the dish's flavors all came together. Next was pate with a brandied cherry and cherry liquor gelee. This was some of the best pate de foie gras I've had in a while. Absolutely scrumptious. Fifth was a guinea hen (medallion) with beets, zuchini, and crisp skin on the side - another knock out dish. Sixth course was my favorite, a pork duo - the loin with braised bok Choy and pressed rib meat (think boneless spare rib) with tamarind glaze and peanut; crazy good! The rib meat flavor was rich, semi-sweet, and delicious. The last 3 courses were excellent deserts. Final note: the service was professional, polite and truly top notch. The waiter knew every dish and every wine. Another amazing foodie experience.
(5)John F.
As good as it gets in New England (don't take my word for it, check all the press). Have eaten here several times now and they are creative, fresh and have yet to disappoint. Try the tasting menu for some very interesting pairings. With the wine, heaven! Look forward to their coming expansion and Oyster Bar...
(5)B S.
Rude and snotty for no reason. We were there on business, dressed nicely, nice to them, they were not busy,but for some reason, we were met with resistance at every turn. They pushed back on us talking to the sommelier even though the waiter said he knew nothing about the over $100 bottle of wine we were ordering. It took two people to discuss why they wouldn't giveus any pepper, we wanted to order another bottle of wine, and they still acted like getting the sommelier was an imposition. I could go on with a few other ridiculous snubs we were put thrrough by both the host and waiter, but I will not waste any more of my own time on this place. There are plenty of other places to enjoy and spend a lot of your money. I suggest to go there.
(1)John L.
this has to be one of our favorite restaurants, anywhere. an inventive and ambitious menu that hits the mark on flavor as well as execution. i check their men all the time just to see what he is doing. we need to try the new restaurant, and if it is as good as hugo's, we may need to move.
(5)David S.
This was my 3rd visit to what is "purportedly" the best dining experience in Portland, ME. It had been 3 years since I dined at Hugo's. I brought 2 out of town guests to what I anticipated would be a delightful and impressive gastronomic and quality evening. What a disappointment! The staff where incredibly rude and ill equipped. I don't know if Rob Evans is under great pressure due to the weak economy or something else is up (there have been rumors that Hugo's may be closing). This was one of the worst dinning experiences I have ever had - and i eat out at fine restaurants across the country and in Europe often. From the moment I arrived the staff was curt, cold and unfriendly. And they committed the worst sins possible, They pressured us to order quickly; when asked about wines, said we should consult the sommelier, then told us she was too busy to help us. The menu is now small plates and we asked how many should we order, the waiter said at least 4, then proceeded to tell us that there wasn't enough time to order 4 as they had another reservation in 1 hr and we would have to leave. At one point I asked for some fresh pepper and the waiter said they where too busy to get it - Can you imagine this?? We dropped over $300 here and this is the treatment we get in tough economic environment? A terrible experience and an embarrassment to Portland ME, which is renowned for down to earth people who are service oriented. Shame on you Rob Evans!
(1)Hillary M.
Oh. My. God. I have been dreaming of the food I ate at this place. A friend is a chef in Boston and takes trips up to Portland just to eat here. I couldn't be happier she invited me along because it was one of the best food experiences of my life. Don't come if you're a vegetarian. There would be no point. The cocktails, appetizers, wine, food, dessert, bathrooms, everything was spectacular. Our waiter was knowledgeable and didn't even snicker at my utter ignorance in ordering a martini or asking about sweet bread (which was delicious). I am not much of a foodie. I am an eater. So I cannot describe what everything was. There was something with sunchokes. A beet risotto with grapefruit and goat cheese. A truffle soup. Liver mousse. A banana bread dessert with chocolate drizzle and peanut ice cream. Balsamic vinaigrette sorbet. The whole experience was out of this world. I left feeling fantastic, not stuffed to the brim, just deeply satisfied. I will definitely go back. We spent about $100 a person, shared 2 bottles of wine, had a cocktail and ate like kings. Considering the quality of everything at this restaurant, the price is well worth a trip out of Boston.
(5)keith p.
As someone who eats a relatively large amount of good food -- and mostly in New York -- I was surprised to find myself wondering if Hugo's was the best meal I'd had this year. I think it was. Everything was executed so well. I don't know how often the menu rotates, but I would definitely recommend the Chicken Liver Agnolotti, the tomato and goat cheese salad, and any charcuterie available. As a party of four, we were able to taste maybe 18 total dishes, each one nearly flawless. The only dish I was a little lukewarm on was the pork three ways with caramelized cauliflower. On one of my last bites I felt like I had a bite balanced enough to understand what the point of the dish was, but before that I was slightly underwhelmed. However, that is a very minor complaint. The service was good; the wine list didn't blow my socks off; and the decor has limited appeal, but this place gets five stars because the food was as well executed -- and consistent in quality -- as any place I've been to in North America.
(5)Steven B.
So my wife and I call ahead to see if there are any seats at the bar on a Friday night during restaurant week. A very pleasant woman answers the phone and indicates that there are seats at the bar, but they DO NOT reserve bars seats. We proceed to jump in the car and arrive 10 minutes later and see that there are still seats at the bar. I drop off the wife off and she hurries in to secure the seats. We ask the host if we can have the seats at the bar? He informs us that the owner of the restaurant has reserved 4 seats at the bar. I inform the host that we called ahead and were told that the restaurant has a policy of not taking reservations and it's a first come first serve basis. He restates " the owner has reserved 4 seats at the bar" and we'll have to wait until others become available. I guess restaurant week for Hugo's is more about the owner showing off to his friends than taking care of his paying customers. We will never go back......
(1)Justin C.
I'll continue the perfect 5 star streak for Hugo's without a moment's hesitation. The meal here was one of the better food experiences I've had in recent memory, or really, ever for that matter. It's an unassuming but sleek, cool room, and the restaurant prides itself on warm service and presenting world class food in a laid back atmosphere. They even had a notation on their menu emphasizing that guests dress however they feel comfortable, which I thought was awesome because my be-blazered friend had chastised me for wearing shorts and a polo. I won that one, haha! The food is laid out in first, second, and third course recommendations, though you can order any item in any order, and all plates are between appetizer and entree size. There are tasting menu options, too, but we didn't go for it, though in the end I wished we had; I was certainly full after 3.5 plates and a dessert, but I could've had more, and the food was so good that I wish I had done so. I kicked things off by splitting a razor clam ceviche with my buddy, which had some grapefruit and scallion and incredibly fresh, juicy razor clams. Our excellent server mentioned that they get those once a month on the full moon, so we grabbed 'em, and that might've been the highlight dish. Continued with a roast sun gold tomato salad with frizee, bleu cheese, and olive oil panna cotta. It was simply dynamite - little roasted golden tomatoes dotted the plate, which had the thin panna cotta across the entire bottom. This was the most inventively plated offering and just rocked. I moved on the the meats at this point - pork belly followed by hangar steak. The braised belly was in a bit of savory broth with some minced veg, fell apart at the touch of a fork, and was really quite homey and pleasing, kind of like a Michelin star pot roast. The steak picked up where the salad left off with playful modern presentation - it was sliced into little pieces, laid about the plate and interspersed with some fried broccoli stew, and oxtail layered baked potato. The meat was perfectly medium rare - it had been done sous vide to perfection. Delish! We had 2 bottles of California wine - a pinot and a zinfindel. Both were nice, not too pricey, and the small wine list is really pretty decent. They've also got a house made cocktail menu - I kicked the meal off with a very nice dark & stormy. I had some chocolaty dessert which was also decadent and a great ending to a fantastic meal. I'll be going back a lot.
(5)Dan M.
I recently did the 6 course tasting menu ($70) with wine pairing ($35). For that price it had better be outstanding, and it certainly was. The food was unique and fantastic. The value for the wine pairing was great. The service was exceptional. The atmosphere is nice. I recommend trying their cocktails. The bartender really knows what he's doing. Stop in during happy hour to take advantage of discounted drinks and snacks.
(5)Dev M.
My husband and I have been to Portland, Maine 3 times all for Hugo's. Every time we come it is amazing. The first 2 times we had the prix fix menu and this last time we created our own. Chef Evans and his wife have created an amazing gem here in Portland that is worth every single penny. The food ranges from simple to elaborate and if you are expected Boston sized portions - forgetaboutit! This place is about the joy of food and the experience of eating perfectly cooked duck, scallops, pork belly (unbelivably good), as well as everything else on the menu. Go to this restaurant with an open mind and expect to be amazed and well taken care of. The staff is perfection that is only the icing on the cake for the food. We will miss our trips to Portland...
(5)Missie K.
I visited my friend in Maine this past weekend and asked her to make reservations to Hugo's. I had heard about it from the Andrew Zimmerman's Maine episode. They recommend ordering 3 dishes since they're dishes are smaller portions. I ordered the asparagus with fiddles, lamb tongue, and pork belly. Everything was delicious and really fresh.
(4)Kathryn R.
Though the menu was impressive and the ordered items delicious, my big issue here was the service. I went into the restaurant with a couple of co-workers, after a road trip up from MA. We noticed the 'casual' attire posted on Yelp and assumed we would be OK to walk in with what we were wearing but we did feel under dressed upon entering. We were placed at the table in the far back corner of the restaurant while there were many other tables open. We were offered the tasting menu but declined as we had other food stops planned for the evening and only wanted to sample some of their menu items. When we first placed out order for 4 plates (there were 3 of us) the waiter looked at us disapprovingly for such a small order. A comment was also made when the bread was brought out to bring to our attention that "the bread is free". They barely came to our table other than to bring over the food and took forever with our bill. I won't be returning.
(2)Melanie T.
We had a blast doing the blind tasting menu here. They're running a 2 for 1 special through April, which makes it a really good deal at $45/person (regularly $90). I called the day of our reservation and asked if they could accommodate my dietary restrictions. They were happy to oblige. They were up front that they can't always meet all restrictions, but they were great with mine, and I heard them handling a neighboring table's requests, too. What's extra fun about the experience is seeing what other diners get. While a few courses were repeated at various tables, many were not. The food itself was really inventive. Lots of layered flavors and unique and surprising textures. The only miss for us was the dessert, but we didn't care. Plus, I did the wine pairing, which was excellent. Thoughtfully done and generous pours. I had already ordered an aperitif when I decided to do the wine pairing, and they kindly put the cost of my drink toward my wine pairing. Very fair and honest. The biscuits we had were amazing and our server was very friendly and attentive. We remarked that it was about 1.5 waiters/table. It was a romantic and cozy vide without feeling pretentious. We had a lot of fun with the blind tasting and would definitely return.
(5)Alex E.
Fantastic tasting menu. Loved the foam proscuitto.
(5)Bryant S.
Excellent! Had the monk fish and the short rib
(5)Bob R.
To make this fair, I really have to go back and knock a star off of every other review I've written. Hugo's is a six! Everything is perfect from service to bar to food. Until April of this year, they are running a 2 for 1 on their tasting menu. It's really a bargain (not cheap but a bargain none-the-less) and can't be beat. This place is special.
(5)Laurie A.
THE WORST DINNER EVER!!!!! The menu is bizarre and not tasty. They are trying way too hard! We will never go back there. This was our second time there. Started out with Patrick our server, a cranky, middle aged guy. Recommended we each get AT LEAST 3 to 4 dishes each ( times 10 people at our table) but highly recommended the chef menu for $105 per person plus $50 for 1/2 wine pairings. When one person started only ordering 2 dishes, Patrick was rude and pushy and finally went on to the next person utterly disgusted. After serving one course and not knowing what they placed in front of us, one diner realized it was not his dish. The manager and our server were angry that we "consumed" the dish and insisted we pay for it. Honestly, it was overpriced, very small plates, not good food and terrible service. Do not go to Hugo's!!!!!
(1)Chris R.
I made the 125 mile trek up to Hugo's this past friday with the wife on the way to Peak's island for a few days. I had made reservations the week before anticipating a great meal and Rob Evans did not disappoint. As for the previous whiny review from KB the "foodie": 1) You sat at the bar so you should have been able to view the portions/dishes of other diners before comitting to the meal. B) The website, menu, and server recomend ordering at least 3 dishes. (this point is very clear unless your deaf, dumb, and blind) III) Go back to CA and eat some fish tacos from a roadside stand if you're too cheap to pay for a quality meal. on to the meal: Hugo's specializes in local produce, meats and seafood so the menu changes due to availability. I had the yellow fin tartar, sweetbread, and arctic char The tartar was wrapped with a thin slice of avocado and served maki style (10 out of 10) the sweetbread was served breaded and fried with steamed greens (tastes similar to upscale orange chicken for virgins 9/10) the arctic char was served over chef's version of seaweed slaw with fried english chips on the side 9/10 I also sampled other dishes at my table ribeye, watermelon gazpacho, and the pork belly all excellent. Our server was pleasant and knowledgeable and kept an eye on the table from afar. I will return to Hugo's in the near future.
(5)Kristen B.
THE JOKE IS ON US!!! As a confirmed "foodie," I had looked forward to Hugo's for several years before finally arriving this June. I sat at the bar and was impressed by the friendliness of the host. The bartender was pleasant, though not overly solicitous. I DO give him credit for his honesty, however. When I ordered the "Grass-fed beef" for $25.00, he cautioned that the plates were small, and advised me to be prepared to order another. I am a huge fan of "Chez Panisse" in Berkeley, California, and have had the pleasure of dining in many of California's premier restaurants. In other words, I know good quality and service when I see it. Unfortunately, though Rob Evans did a wonderful job with taste and presentation, he ultimately fails by serving miserably small portions for astronomic prices. With today's economy being what it is, small portions at boutique high-end restaurants will need to satisfy. I spent $25.00 on a TINY plate that included 3 SMALL medallions of beef and a few specks of broccoli. The server neglected to serve the biscuits that normally accompany every meal, and not one person inquired as to my satisfaction during the meal. Sadly then, I must give this an abysmal review for those reasons. After one drink, tax and tip, the total came to $44.00. I left feeling very hungry, though impressed at the taste pairings I had encountered. Despite receiving the "James Beard" award, word will eventually get around that truly, the joke is on us for paying such exorbitant prices for such measly serving sizes. When I discussed my findings at the B&B where I stayed, the consensus was, from other diners' experiences, that Hugo's is consistently over-priced. One person spent over $700.00 on a large party, and all left feeling hungry. This cannot be the acceptable norm, and until more people are willing to tell the truth about this, Hugo's will continue to exploit those of us in search of excellence in dining.
(2)NYkrr B.
overpriced and really not sure why the rave reviews....
(1)Soumendra B.
Absolutely AMAZING. My girlfriend and I went here the night after our one-year anniversary, since we wanted to do a night in Portland, and every single thing I consulted implored me to come here. I could not have been more impressed. We did the six course chef's choice menu with the wine pairings and I absolutely recommend it. The eight course would have worked well, too, and the next time we go we'll absolutely do it. The courses are very small, hence the large number. Everything, with the exception of the rabbit, was absolutely phenomenal! Word to the wise: you get a full glass of wine with each course. This is a suggestion, not a mandate. You will be ridiculously drunk if you drink all of every glass. The courses are fast and furious, so don't hesitate to take your time with the wine or leave some with only a few sips. Absolutely do the pairing, though, because no one wine can possibly work with the range of flavors across the dinner. We loved the food and the ambiance (very, very casual... the waitstaff wore jeans, as did I). If you live in New England and have a car, or if you live near North Station and can take the Downeaster, go to Portland and go to Hugo's. You will not regret it. It's not cheap, but for the quality of food (comparable to the best restaurants in New York and Boston, superior to most if not all), it's a bargain.
(5)Andrew E.
I moved to town about 6 months ago from Chicago and have been trying out all the bars and restaurants in search of the perfect Portland cocktail. I finally found it at Hugo's. I've had some great drinks at several other places in Portland (Local 188's Corpse Reviver and Bergeron Sidecar, Boda's Chef Bob Sour) but the Amaro Amore at Hugo's beat them all. To set the context first, Hugo's has a great atmosphere for sipping drinks. A heavy curtain creates a small vestibule as you walk in, setting a nice tone for the restaurant. The bar is to your left at the back. The lighting is well done and even the though the restaurant is open, the seats feel intimate throughout. As I sat down, I was reminded of the bar at the Drawing Room in Chicago, which also has a very intimate feel amidst aromas of orange, lemon, lime, basil etc. One thing tipped me off right away that I was going to have a good drink: the use of the coupe glass. I'm a bit of a snob in this regard but in the current landscape of cocktail culture, serving your drinks in a coupe glass is a sign that "you get it." (Another sign they were up on the scene was the presence of a Bacon Bourbon Old Fashioned by NYC's P.D.T. - which I'm actually not a huge fan of but it's "important" on the scene). The Amaro Amore itself was an amazingly smooth take on the Negroni. I really like the classic Negroni as is but the Amaro Amore convinced me that mellowing the Negroni out with a less bracing bitter may just be the better idea. Amaro Montenegro subs in for the Campari. Some complex bitters and some freshly grated nutmeg top off the drink. It's sweeter than the Negroni and I generally don't like that, but in this case the sweet was right on. I will definitely be heading back to Hugo's to drink more (the Flannel Sheets was also fantastic). I didn't eat there that night but everyone raves, and I can't wait to try their small plates. I've also seen Chef Rob Evans cook on Chopped, which he won. He knows what he's doing.
(5)Bradley S.
My wife and I wanted to try Hugo's for a while and stumbled in one evening, without reservations, and what a meal it was. The application of unique tastes and combinations was wonderful, and thus the five stars. We are looking forward to going back again soon, and hope they remain a fixture in Portland!
(5)Diane V.
This was one of the least enjoyable dining experiences my husband and I have ever had. Having told the waiter that we had only an hour and knew what we wanted, he continued to insist on educating us about the uniqueness of the restaurant: namely that, in addition to fresh local ingredients, all sections of the menu contained same sized--very small-- portions and that they highly recommended ordering 3-4 dishes (at $15-25 each). When we told him the one dish we each wanted, he pressured us several times, insisting that we really needed to order at least 1-2 more dishes. The menu was very un-appealing to us, and having a time constraint, we really did not want to order more but succumbed just to appease him. That was a mistake since the "first course" we ordered neither of us liked. The lobster tail (husband) and the duck (me) were good but not fabulous by any means. The quality-quantity to price ratio was very low. The pretentious waiter with an uppity attitude was infuriating and insulting (he never asked how everything was---just basically ignored us after taking the order and served us in a very officious manner). We would never go back and do not recommend this restaurant.
(2)