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Fore Street Restaurant Review: Foragers, farmers and fishmongers have been supplying local food to Fore Street since 1996, making it the pioneer of farm-to-fork restaurants in Portland. Set within a restored warehouse in the Old Port, the expansive yet Spartan exposed brick interior is an ideal foil to Sam Hayward’s cooking. Meals always start off with freshly baked artisanal breads from Standard Baking Co., Fore Street’s neighbor. The menu is sorted into three categories --- starters, mains and desserts --- and though it changes daily, some dishes are always available, such as the wood-oven roasted mussels, bathed in a garlicky broth. You’re also likely to find turnspit-roasted pork loin and chicken, as well as grilled marinated hanger steak and wood-grilled whole fish, all tender, smoky and filled with flavor. An intriguing charcuterie plate might offer duck rillettes or even smoked veal hearts. The warm signature dessert is a version of the ubiquitous chocolate soufflé cake, and all ice creams, sorbets and hand-dipped chocolates are made in-house. If you love them, you can take a box of chocolates home. The wine list melds old-world and new-world selections while cocktails offer pizzazz.