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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 downstairs neighbor. Though the menu 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 --- all tender, smoky and filled with flavor. An intriguing charcuterie plate might offer duck rillettes or even smoked veal hearts. The warm, gooey signature dessert --- a version of the ubiquitous chocolate soufflé cake --- is not to be missed. The wine list melds old-world and new-world vintages while cocktails offer pizzazz.