Restaurants & Bars

Street & Co., Portland - Venting on their ventilation


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Street & Co., Portland - Venting on their ventilation

Dave B | Jun 14, 2005 08:31 PM

Dined there last night - only my third visit, and one of my many Portland favorites.

For those unfamiliar with Street & Co. the menu is 90% seafood. Not "clam shack" breaded/fried stuff (which I also love), but grilled, sauteed, upscale bistro finer dining with creative and interesting twists on traditional local seafoods..

Food was outstanding with only one exception. One of my dining mates had the grilled lobster and while the tail was done properly, the claws and knuckles were way too dry. I know it's a tricky item to cook this way as the appendages are smaller and exposed, lending them to overcooking - but no excuse. On the grill the "arms" should be wrapped in foil (or something) for the first few minutes.

But this is not the reason for my complaint. On my other visits I had been seated in a side room off from the central "kitchen room," for lack of a better description. We were at the back of this room, and the heat was somewhere in between uncomfortable and unbearable.

Granted, it was a hot muggy Maine day, but this excessive heat made it hard to enjoy the meal. Waitress said nothing could be done to turn up the AC - this was how it is in this area of the restaurant. Unfortunate.

I love the restaurant, and don't want to get to the point where I attempt to make reservations for certain parts of a restaurant, special considerations, etc. I just want to be comfortable.

This problem can easily be solved with money. It's not an inexpensive establishment, and this fact particularly warrants an investment in appropriately sized ventalation/AC.

The heat had us all squirming, sticky, restless, uncomfortable, and therefore barely able to enjoy the very good food. Really couldn't wait to get out of there after we finished our entree's.

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