Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.


88 Middle St. (Franklin Arterial) Send to Phone
207-774-8538 | Make Restaurant Reservations | Menu
Even though Hugo’s is in different hands, its song remains the same.
Your Opinion
Add your own review

Local Deals: 120 * 90

Dinner Mon.-Sat.

* Click here for rating key

  • 4.5 star rating
4.5 rating over 3 reviews
Dining room at Hugo's, Portland, ME

Hugo's Restaurant Review

: While chef Rob Evans has passed on the baton of Hugo's ownership to three staffers, Arlin Smith, Mike Wiley and chef de cuisine Andrew Taylor, fans of the restaurant's avant-garde farm-to-table cuisine likely won't know the difference. The trio has been running the restaurant for the past few years, responsible for all of the much-admired local sourcing, including foraging. Diners create their own tasting menus by mixing and matching from the following menu sections: Forest & Field (vegetables), Foraged & Farmed (meat) and From the Sea (seafood). Dishes might range from carrot chawanmushi with black quinoa, white beet and beet chips to glazed pork shoulder with heirloom tomato, zucchini and corn to grilled swordfish belly with brown butter, pickled beets and escarole. A five-course menu, including dessert, is priced at $90; wine or beverage pairings can be added for an additional cost. There’s also the option to create “a lighter meal” by selecting two courses for $45. (Additional courses are $22 each.)

User Ratings & Reviews for Hugo's


Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.