Surrounded by a vibrant foodie and music scene, Portland Harbor Hotel offers the best for its guests.
My stay in Portland, Maine was one of my favorites this year.
The rooms have been renovated and are beautifully decorated and spacious.
Each includes a variety of amenities and what you don’t find in the room can be delivered to you in seconds.
I checked in early, as I like to do, to allow me to explore the facility.
My warm and cozy room had accents of Maine’s coastal life. The luxuriously comfortable linens make it hard to want to leave.
Again, I enjoyed a wonderful bathroom with a soaking tub, gorgeous marble countertops, spacious shower, soaps, shampoos, and lotions that were plentiful.
There is a quaint workspace that is perfect for someone like me who has to work a little during my visits.
The staff was more than welcoming and helpful in so many ways.
One of the amenities that surprised me was the free car service the hotel offers to its guests.
I used it quite often since I was not familiar with the area. The drivers were helpful, kind, and easy to talk to.
It’s very nice to have a service like this for guests who have appointments or need a ride somewhere they are not familiar with.
The Restaurant
Oh, what a treat I experienced at Blue Fin!
I have eaten in many restaurants around the world. I’ve had amazing experiences, met amazing chefs, and indulged in some of the world’s most amazing meals.
But my experience with Chef Gil Plaster is, hands down, one of the best experiences I’ve had to date.
I can honestly say that he is a genius. His passion for his craft is not just palpable, but contagious.
After meeting him and listening to his background and how he pursued his career, I knew that I was going to experience a gastronomical delight.
But what I thought was going to be incredible turned out to be almost unbelievable.
Chef Plaster decided he would cook for me personally. Each dish was preceded by a description of what he was going to prepare, where the inspiration for it came from and how he had put his own special spin on it.
I don’t know how chef did it but everything he told me I would be tasting, in the order in which he said I would taste it, was exactly as he detailed.
He explained that everything he used was locally sourced like scallops.
He also treated me with his version of Cesar Salad. And, before you say, “How boring.” let me tell you this. It was the most wonderful version of the salad that I’ve ever eaten.
The anchovies are white and specifically produced to NOT be fishy and overbearing. And the croutons are crushed and sprinkled throughout the salad so that each bite has some so you’re not trying to cut a hard blog and chew around it.
It was to die for!
He was very proud of the fact that he was instrumental in introducing Southeast Asian spices with a mix of Latin flavors into the seafood central of Maine.
I have never tasted such amazing dishes…ever! I was honored to be one of the people who get to experience chef Gil’s genius and would tell any foodie to go to Portland just to eat at one of his tables.
The rest of the staff and facility is equally amazing at what they do and their genuine care and consideration for their guests are evident in the various events and extra attention they take each day.
From outside fire pits to enjoy wine and snacks in their courtyard, to a full bar where you can enjoy a variety of cocktails in front of the fireplace.
Every aspect of the hotel is designed for comfort and luxury.
To book a stay, reserve a table to enjoy Chef Gil’s genius, or for more information, here are the hotel deets:
Address:
468 FORE STREET
PORTLAND, MAINE
Phone: (207) 775-9090
Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
