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Hugo's, Portland

COST: $

As Featured In...

From Food & Wine, Jun 2007

“At Hugo’s, chef Rob Evans (an F&W Best New Chef 2004) prepares a truly avant-garde menu....” MORE>>

– “Food & Wine Across America”

From Travel + Leisure, Aug 2006

“The city's most inspired cooking can be found at Hugo's, where chef Rob Evans's technique owes much to the bold inventions of Thomas Keller. (Evans worked at Keller's French Laundry in Napa before moving to Portland and taking over Hugo's in 2000....” MORE>>

–Peter Jon Lindberg, “Maine Course”

From Travel + Leisure, Apr 2003

“They come for his delicate combinations of organic local ingredients, such as saffron-infused, farina-encrusted Atlantic skate bouillabaisse....” MORE>>

–Lucie Young, “T+L Reports: Maine's East Enders”

Last updated June 2007 lastArticle = 6/2007 and lastAward =