This cozy, brick-walled gem dishes up inventive small plates and cocktails, all while letting you peek at the culinary magic happening in the open kitchen.
"At Central Provisions, chef and co-owner Chris Gould organizes small plates into simple designations: Raw, Cold, Hot, and Sweet. You might mix a few dishes from each, opting to stick to light fare like an exquisite stone fruit salad, lightly dressed with chili vinegar and topped with nigella seeds and crumbled smoked gouda cheese. Or, veer richer with Gould's signature suckling pig (crisped up in brown butter and served with marcona almonds and cooked apple) and French fries seasoned with Korean-chili spice." - Alexandra Hall
"Featuring a rustic brick interior and dominated by an elegant bar on each level, two-story Central Provisions is one of Maine’s best. Memorable small plates range from spicy raw beef salad topped with cilantro and peanuts to smoked carrots with whipped goat cheese and coconut fried smelts, while the cocktails lean classic with a twist. Check out sibling restaurant Tipo for a more casual, Italian-leaning concept off the peninsula." - Stasia Brewczynski
"With an ever-changing menu, an impressive drinks program, and fantastic service, Central continues to make waves six years after it started turning heads. At their beautifully renovated Old Port spot, Chris and Paige Gould serve small plates of globally inspired cuisine like smoked halibut dip, a lobster and chorizo roll, and cauliflower-feta agnolotti." - Kate McCarty
"Rustic-chic small plates in the historic Old Port The vibe Buzzy hotspot The crowd Serious foodies The drinks Pre-Prohibition cocktails The food Creative, eclectic small plates" - Mindy Fox
"Central Provisions Seemingly everything in this two-story warehouse space is Maine-grown or -made: from the Bethel-raised chef Christopher Gould to the wooden dining tables and just-caught fish. The menu is filled with small-plate selections that keep the flavors coming. Gould’s standout crudos—raw, marinated fish topped with microgreens or ribbons of papaya, or arranged across a brick-red smear of chili paste—provide wildly fresh unexpected tastes. Sit at the counter facing the kitchen and watch the cooks work their magic while you sip a starter cocktail, mocktail or craft beer. No reservations, so go early or be prepared to wait."
