Chef Chris Gould’s wildly popular Central Provisions has a very simple organizing principle for its menu of small plates: raw, cold, and hot. From there, though, the frequently changing selection unfurls to accommodate wide-ranging tastes—Spanish chopped salad with candied chorizo; bluefin tuna crudo; bone marrow toast with red onion jam—making it an ideal place to bring a group of adventurous eaters up for a little bit of everything.
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Opened in 2014 by chef Christopher Gould and his wife and co-owner, Paige Gould, Central Provisions serves small plates of internationally-inspired food.This dynamic duo picked a historic building constructed with red brick walls in the heart of the Old Port for their first restaurant.
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One step into Central Provisions transports you back in time due to the care put into restoring the building and the commitment to preserving its history. Complete with hand-crafted chairs, stools, and tables by local craftsmen, it’s immediately easy to believe the restaurant owners put just as much effort and dedication into crafting the food. With a simple menu inspired by international fare, the brunch food offered at Central Provisions is both comforting and exotic.
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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.
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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.
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Don’t bother coming here with a hangover. You’ll want all your faculties for a meal at Central Provisions, which was nominated for a James Beard Award for Best New Restaurant when it initially opened. The concept here is small plates, so bring your squad. This is the kind of place whose brunch menu beautifully straddles the line between "br" and "unch," with an explosive breakfast burger topped with miso mayo, egg, and bacon holding court next to fontina-craped bone-marrow toast, and a cornbread skillet served like a sizzling, open-faced bacon, egg, and cheese. It's the kind of place where the menu is just a series of nouns (“foie gras parfait, custard, buddha’s hand gelee”) and the food looks like art and tastes the way it probably feels to be George Clooney. Just make sure you’ve got some funds in your account, those lobster fritters, when available, don't come cheap, and you'll definitely want two orders.
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Central Provisions has been a staple as long as Portland has been known for its food with delectable dishes featuring bone marrow, agnolotti, and suckling pig. They also have an extensive cocktail and wine list – so come thirsty. Since there are no reservations here, come at opening, an hour before you actually want to eat or, choose the insider move and sit at the bar, like we did. Expect classy decor, tasty food, and friendly service.
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Chef Chris Gould’s wildly popular Central Provisions has a very simple organizing principle for its menu of small plates: snacks, hot, cold, and raw. From there, though, the menu unfurls to accommodate wide-ranging selections—Spanish chopped salad with candied chorizo, bluefin tuna crudo, amaranth-crusted scallops, to name a few—making it an ideal place to bring a group of adventurous eaters up for a little bit of everything. (There’s also a surprisingly extensive caviar selection, dignified with the menu header “Make It Boujiee.”) Waits are common, but you can always head downstairs to the buzzy bar to pass the time.
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