Hugo’s welcomes guests with a luxurious and comfortable dining room: custom-made leather booths, reclaimed wood tables, and an expansive tasting bar that looks into our open kitchen. Whether at our tasting bar, in a booth, or at one of our two tables, please trust us to make your dining experience comfortable.
We offer three tasting menus nightly that cater to vegetarians, pescetarians, and omnivores. For a lighter meal, guests are free to choose just two courses. For a more opulent meal, consider a Chef’s Tasting menu—our most elaborate and involved dining experience can be arranged with advanced notice. Please call us for details.
Our kitchen is ready and eager to accommodate your preferences and dietary restrictions. In order to prepare a meal tailored to your needs, we implore you to notify us of any dislikes, restrictions, or allergies when making your reservation.
WE SERVE DINNER FROM 5:30 PM TO CLOSE, MONDAY THROUGH SATURDAY
Parking is available in the Old Port Specialty Tile parking lot across from Hugo's.
RESERVATIONS & INFO
To make a reservation, please call us at 207.774.8538 or reserve online
Hugo's is located at
88 MIDDLE STREET, PORTLAND, ME, 04101
BIG TREE HOSPITALITY
Founded in 2015 by Arlin Smith, Andrew Taylor, and Mike Wiley, Big Tree Hospitality is the Portland, Maine group behind nationally-acclaimed restaurants Hugo’s, Eventide Oyster Co., and The Honey Paw. The group acquired Hugo’s restaurant in March of 2012 and, two months later, opened Eventide Oyster Co. to popular and critical acclaim. In April of 2013 they embarked on an ambitious renovation of the Hugo’s space. In early 2015, they opened their third Portland restaurant, The Honey Paw. Guided by a commitment to generosity, hard work, and innovation, Big Tree specializes in creative and unique restaurant concepts that aim to create and sustain community.
Owner & Chef
Upon graduating from Bates College with a degree in economics in 2003, Chef-Owner Andrew Taylor did the only sensible thing: enter the restaurant business. After stints with Thierry Rautereau at Rover’s in Seattle and Ken Oringer at Clio in Boston, Taylor headed north with his wife in 2009 to become the Sous Chef for Rob Evans at Hugo’s. In 2012, Taylor along with Wiley and Smith purchased Hugo’s from their mentor while simultaneously opening Eventide Oyster Co. Taylor spends every free moment hunting, fishing, foraging, hiking, camping and generally enjoying the splendor of Maine with his wife, Rachel and their three sons, Lincoln, Oliver, and Julian.
Owner & Chef
Chef-owner Mike Wiley studied literature and creative writing at Colby College and Rhetoric at the University of Colorado at Boulder. He worked at various kitchens in Colorado including the Black Cat in Boulder, before returning to Maine. Hugo’s proved a perfect fit: a kitchen that fosters creativity and enjoys access to the finest ingredients. Mike is tickled to be cooking right here, in the thick of it.
Owner & General Manager
General Manager Arlin Smith earned his Bachelor’s degree in Culinary Arts and Hospitality Management from The Culinary Institute of America in Hyde Park, New York. After making his mark in the Hudson Valley, he then set his sights on Portland. A tasting menu at Hugo’s under former Chef Rob Evans prompted the fortuitous move. He was hired soon thereafter and later became an owner in 2012. He enjoys being a player in the Portland restaurant scene and hopes to one day meet a nice young lady who won’t ask him to be home on Sundays.
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