“Food that tastes as richly wonderful as it looks.”

That’s what The James Beard Foundation has to say about our creations. Yes, we continue to enjoy this sort of critical acclaim, but rest assured, you do not have to be an epicurean to appreciate the inviting ambiance and mouthwatering food at The Back Bay Grill.


(207) 772-8833

65 Portland St. Portland, ME
MAP & Directions

Tuesday-Saturday: 5:00PM-Close
CLOSED: Sunday & Monday

WE STOCK OVER 400 WINES
FROM AROUND THE WORLD

The Back Bay Grill has been recognized by Wine Spectator every year since 1999 with the Award of Excellence. We work daily to maintain our reputation as the restaurant in Portland, ME with the best selection of fine wines.

ENJOY YOUR FAVORITE
SPIRITSCOCKTAILSBEERS

We have an extensive selection of premium spirits and local brews for your enjoyment. Whether your enjoying a meal in the dining room, or relaxing at the bar with a drink, we’ll make sure your visit memorable.

FARM TO CHEF
TO TABLE TO SMILE

The Back Bay Grill believes in using the heighest quality, fresh, local produce to create healthy, delicious dishes that celebrate the current season and will put a smile on your face.

TENDER, JUICY AND
COOKED TO PERFECTION

We butcher and season all of our meat to make sure that our customers are always getting the most tender and flavorful piece of meat that they have ever tasted.

THE FRESHEST & TASTIEST
SEAFOOD CREATIONS

The Back Bay Grill buys fresh seafood from some of our many local fisheries and seafood distributors in Portland. We understand the quality of Maine seafood, and prepare it so that you enjoy every bite.

Acclaim

CHEF LARRY MATTHEWS, JR.

Chef Matthews received his degree in culinary arts from Newbury College in Boston. He then went on to work with the prestigious White Barn Inn in Kennebunkport, Maine followed by a year with the Inn at Little Washington in Virginia before returning to Maine, where he became Sous-chef at the Back Bay Grill. Larry became Executive Chef in 1997 and purchased the restaurant from owner Joel Freund in August 2002.

Since Then Back Bay Grill has been the recipient of the Wine Spectator Award every year since 1998. In 2001, at the age of 28, Chef Matthews was invited to the James Beard Foundation to participate in the Discovery Series.

CHEF LARRY MATTHEWS, JR.

Chef Matthews received his degree in culinary arts from Newbury College in Boston. He then went on to work with the prestigious White Barn Inn in Kennebunkport, Maine followed by a year with the Inn at Little Washington in Virginia before returning to Maine, where he became Sous-chef at the Back Bay Grill. Larry became Executive Chef in 1997 and purchased the restaurant from owner Joel Freund in August 2002.

Since Then Back Bay Grill has been the recipient of the Wine Spectator Award every year since 1998. In 2001, at the age of 28, Chef Matthews was invited to the James Beard Foundation to participate in the Discovery Series.

TASTE WHAT EVERYONE
IS TALKING ABOUT

We reserved a table at the Back Bay Grille of 8 PM and our hotel provided transportation right to the door. A small eatery that overwhelms you with ambiance and superb service. The food was, simply, over the top.

Verner P November 6, 2017

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