The Restaurant

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.

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

Make a reservation

Hugo's is located at

88 MIDDLE STREET, PORTLAND, ME, 04101

DIRECTIONS

OWNERSHIP

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.

More about Big Tree Hospitality

ANDREW TAYLOR

Owner & Chef

Andrew Taylor’s appreciation for the history of New England’s food grew out of an affinity for fishing and foraging. He is a James Beard Award-winning chef and father of four who has become adept at culinary improvisation, crafting innovative cuisine out of the most seasonal ingredients Maine provides. When he isn’t stomping through the woods searching for matsutake or reviewing the company’s financials, Andrew can be found cooking alongside his team. He is constantly looking toward the future and leading the company in new and exciting directions.

MIKE WILEY

Owner & Chef

Mike Wiley is a James Beard Award-winning chef. His inquisitive nature carried him through a 6-year stint in academia, and ultimately left him with a Masters in Rhetoric and a determination to get back in the kitchen. His tireless curiosity has since led him to become the company’s resident culinary nerd, and an authority on sustainable sourcing and fermentation. Mike’s intellectual approach to culinary work keeps him close to menu development on a daily basis, as well as mentoring and training new chefs.

ARLIN SMITH

Owner & General Manager

Arlin Smith hails from Buffalo, New York, and holds a degree from the Culinary Institute of America. Early in his career, his appreciation for all things hospitality drew him out of the kitchen. He has since led Big Tree’s front of house teams and spearheaded the melding of function and design in establishing each of the Big Tree Hospitality restaurants. He has become something of an authority on hospitality, and has spoken on the subject in podcasts, on panels, and to many print journalists. Arlin leads by example in his commitment to instilling a spirit of generosity in the company’s staff by managing all of Big Tree Hospitality’s philanthropic efforts.

FOR PRESS INQUIRIES

Please call us at 207.774.8538, or email us at PR@HUGOS.NET

CATERING

We do events! For off-site inquiries please contact catering@bigtreehospitality.com

Ownership