Fore Street

At Fore Street, we are committed to serving the freshest, locally sourced ingredients, often prepared over an open wood-fired grill or in our wood-fired oven. Our menu changes daily based on what our farmers, fishermen, and foragers bring to us each day. We pride ourselves on our unique brick and soapstone hearth, which includes a wood-burning oven, grill, and turnspit, visible from most tables. This setup allows us to cook and flavor our seafood, meats, game, and vegetables in a way that is both traditional and innovative.

Our dedication to sustainability and local food issues has earned us recognition in the culinary world. In 2001 and 2006, we were named in Gourmet Magazine's Top Fifty Restaurants of the United States. Our Chef-partner, Sam Hayward, has received numerous awards, including "Best Chef - Northeast" by the James Beard Foundation and "Sustainer of the Year" for his work in sustainability.

Our wine list is carefully curated to complement our menu selections, featuring classics and new discoveries from around the world. We offer a changing selection of wines by the glass, including rare and age-worthy wines that are fully mature and ready for your consideration. Whether you're looking for a fine dining experience or just a casual meal, we strive to provide exceptional service and cuisine in a warm and welcoming atmosphere.