Back Bay Grill - Portland, Maine

My husband and I set out for a "non-blog" dinner at The Back Bay Grill. I had reserved seats at the bar and after a very long work week, we were looking forward to a relaxing dinner. Our dinner was so amazing - so exquisitely superior to our prior meals at this restaurant - that I just had to share.

Every seat in the house was filled, with a younger and livelier crowd than we have seen in the past. Our seat at the bar gave us an optimum vantage point to watch the trio of cooks carefully preparing each dish. Despite the crowds, the kitchen operated like a well oiled machine, even in the absence of Larry Matthews; sous chef, Jason William was in command.

The wine list at The Back Bay Grill is extensive, featuring many hard to find bottles, some of which we have only found at the vineyards themselves. We ordered a bottle of 2004 Duckhorn Paraduxx, a blend of mostly Zin, with Cabernet Sauvignon and just a touch of Merlot. Smooth and well structured, this wine was fruit forward with a deep berry color; it paired well with every dish we had that evening.

The bar area at Back Bay Grill is bustling with activity, but one of the compelling reasons to sit there is for the white truffle popcorn. Served warm and tossed with white truffle oil, butter, salt and pepper, it is highly addictive. After several handfuls, I finally had to force myself to stop indulging so that I would have room for my meal.

My husband and I shared the Roasted Butternut Squash Soup topped with Duck Confit ($9) and the Maine Crab Cake, served with Red Pepper and Couscous Salad and Harissa & Pine Nut Aioli ($12). The soup was velvety smooth and delicious; the duck confit added a nicely contrasting texture and flavor to the squash puree. The crab cake was the best I have had - amazingly light and fluffy - appearing to be made with Panko rather than traditional bread crumbs.

While we didn't need the extra course, I talked my husband into sharing the Frisee and Apple Salad ($9), only because it sounded so interesting. Finely sliced apples were topped with frissee dressed with grain mustard vinaigrette and sprinkled with toasted pistachios. The combination of flavors and textures in this dish was extraordinary.

I always have the Scottish Salmon when I dine at Back Bay Grill. It is, quite simply, the best salmon I have found anywhere. You can imagine my disappointment when I learned that they had sold the last order just before I arrived. Instead I selected the Sauteed Duck Breast ($27) which was spectacular! Cooked to perfection, succulent and moist, the duck was served with an al dente black trumpet and Teleggio cheese risotto and thinly sliced zucchini. I will forever be torn whether to order the salmon or the duck when I dine at The Back Bay Grill in the future!

My husband was equally infatuated with his Sage Marinated Chicken ($23). While we don't normally order chicken at fine dining establishments, preferring more unusual items instead, the bartender's recommendations could not be ignored. The chicken was well seasoned and so tender, it literally fell off the bone. Served with braised red cabbage, wild rice and acorn squash, it was the the mustard-sherry jus that added just the right pizazz to the poultry.

The only disappointment of the evening was the dessert, a pumpkin nut tart with caramelized pear sauce and cinnamon ice cream. The tart itself was rather dry, though the ice cream was excellent, alive with flavor from an abundance of cinnamon.

We enjoyed our dinner so much at The Back Bay Grill that it will now be on our short list of places to dine, rather than the once-or-twice a year visits we have done in the past. The service at The Back Bay Grill is highly professional; the wine list is the best in Portland; and the cuisine is exceptional.