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Swanky Cocktails and Sustainable Seafood


Portland is known for swanky bars and beautiful eateries; in fact visitors come from all over the globe to enjoy many of our celebrated places to eat and drink. If you’re among those who enjoy the fancier — put on your Sunday best — places, Opium, a new lounge at the Danforth Inn, is that kind of place. One of the most aesthetically pleasing bars in Portland, Opium will surely make you feel that you’ve been transported to another time and place.


The interior of Opium, the newest cocktail bar in the West End of Portland, Maine.Photo courtesy of the Danforth Inn – Photo Credit Kyle Dubay


Opium’s offerings are exotic, tantalizing, and sometimes controversial   (I sorta like that). Photo courtesy of the Danforth Inn – Photo Credit Kyle Dubai

Quickly earning a reputation for being ahead of the eight ball on the cocktail scene, Opium’s offerings are exotic, tantalizing, and sometimes controversial (I sorta like that). Tempo Dulu, the Danforth Inn’s restaurant is also stylish and fanciful, but meant to satisfy in a different way. The Southeast-Asian fare is locally-sourced, beautifully plated, and always delicious. Make a reservation for this intimate and tucked away spot sooner than later.

North43 in South Portland, our closest neighbor across the Bay, has been much anticipated. There you will delight in fresh seafood and a spectacular view of Portland. The owners are seasoned restaurant professionals; making a lot of locals happy about this newly opened dining spot.

Eating local foods has many advantages: freshness, promoting sustainability, and supporting the local economy, to name a few. Our waters are filled with world renowned fish and shellfish and there’s a good reason for that. The cold and clean waters off the coast of Maine are the envy of the world.


Fresh-picked Maine lobster from the Clam Shack in Kennebunkport. Photo credit Maine Foodie Tours

The following shellfish can be found in abundance: the American lobster (many come to Maine just to eat fresh lobster), mussels, soft shell clams, hard clams (eg., littleneck and cherry stone), American and eastern oysters, and Atlantic razor clams. Unfortunately, Gulf of Maine shrimp have been in short supply for a few years now, with their season being cut short. They’re also not available during the summer season. The variety of salt water fish you may see on your menu varies from restaurant to restaurant. What you will often see is: Atlantic cod, haddock, pollock, Atlantic herring, white hake, Atlantic halibut, the American four-spotted flounder, and black sea bass. Visit the Gulf of Maine Research Institute on Commercial Street for more information about our marine life.

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