Chef Andrew Taylor of Eventide Oyster Co. - Biography
Both Imbibe and Food & Wine magazines chose Eventide Oyster Bar as one of the best restaurants in the country in spring of 2013. That’s no small feat considering Chefs and Owners Andrew Taylor and Michael Wiley opened the restaurant just the previous spring, while simultaneously re-opening Portland mainstay Hugo’s in the Old Port district. These restaurants are not only town favorites and sisters—they’re Siamese, sharing a kitchen.
Taylor and Wiley share a philosophy and passion for using the foodstuffs of Maine’s sea, coast, and land. New York City’s Daniel and Atera share a forager with Eventide. And native oysters such as Winter Point Selects are always on the menu, of course, along with razor clams and lobster rolls.