We now have a facebook page - 07/10/10
We are really excited to have the chance to share our latest creations and happenings via our facebook page.

Please become a fan - just search for David's Restaurant or cut and paste the link below.

http://www.facebook.com/pages/Portland-ME/Davids-Restaurant/320368784288?v=app_6261817190&ref=ts#!/pages/Portland-ME/Davids-Restaurant/320368784288?v=wall&ref=ts&__a=3&ajaxpipe=1

Welcome Chef Rob Spencer - 07/10/10
David's is please to welcome Chef Robert Spencer to David's

You will see so many wonderful dishes from Chef Spencer's very capable and creative hands. He is so talented at bringing the bounty of the farmer's market right to our table.

Please welcome our new chef and watch for details of his creations posted on the David's restaurant Face Book page.

Harpoon Brew Master Dinner on October 1st - 09/16/09
I am very excited to have the pleasure of hosting Master Brewer Todd Charbonneau of Harpoon Brewery in Boston as he presents his beers paired with a menu created by our Chef Mr. Neil Handwerger. The collaboration that has gone into this event between The brew master, Chef Handwerger and I has created a very lively chemistry and the event will be exciting and very delicious.

Harpoon Beer Dinner Menu

Hors d'oeuvre Course: paired with Harpoon Munich Dark
half shell oyster with Munich Dark mignonettte
duck confit "corn dog" with Munich Dark whole grain mustard
local blue cheese bisque "shooter" with cayanne and celery salt popcorn

2nd Course: paired with Harpoon IPA
jerk grilled quail over frissee with orange, avocado and goat cheese fritters

3rd Course: paired with Harpoon Octoberfest
chestnut and sweet potato gnocchi with seared pumpkin, toasted pecans, fried sage and brown butter

4th Course: paired with 100 Barrel Series Glacier Harvest '09 Wet Hop
bajan style red snapper with seared bok choy and jasmine rice

5th Course: paired with Harpoon Leviathan Saison Royal
grilled Berkshire pork tenderloin with smoked bacon and new potato hash, sauteed spinach and apricot jus

6th Course: paired with Harpoon Leviathan Quad
quad braised beef shortribs with crispy herbed polenta, braised kale and quad reduction

Dessert Course: paired with UFO Raspberry Hefeweizen

-Raspberry Hefe weizen sorbet with autumn nut clusters

Menu is $65 per person not including tax or gratuity

David's uses OpenTable for online reservations - 06/16/09
Visit our new Reservations page to make your reservation online in minutes.

David's is now using OpenTable to make it easier then ever to book reservations through our website. Your table will be ready when you arrive!

David's 388 Chosen Best of Portland - 04/19/09
From The Portland Phoenix April 2009
Best Reason To Dine On A Stool
Chef's counter at David's 388
When you go out for a nice meal — especially at a classy boutique-y restaurant — you want to sit back, relax, and sink into a comfortable seat for a glass of wine or a cocktail, followed by exquisitely prepared appetizers, mains, and desserts. You don't really want to sit on a wooden-seated, wooden-backed high chair just then. But there's one place you actually should. David's 388 has much comfier seating — especially on the couches in the corner by the door — but the stools at the chef's counter are the best in the house. Four chairs — great for dining as a couple or a double-date — are just inches from the chefs as they prepare the food.

Not only is this a foodie's spectator-sport dream, but it has a practical application for your ordering decision: you've not only read the menu descriptions, but seen how the dishes are prepared and served. The chefs — David, Bo, and Katie — are startlingly good at keeping track of the food, each other, and customer conversations, and super-friendly with explaining what's going on (though have a heart, and when they get slammed just finish your drink and order another). The action will keep you on the edge of your seat, not sinking back into it.

New England Travel Magazine Names David's to " Best of New England 2008" - 05/23/08
David's is honored to announce that we have been named "BEST OF NEW ENGLAND 2008" by New England Travel magazine which is published by Boston Magazine. Only 9 full service restaurants in Maine have been named ( only 3 in our price category) and we are trully ecstatic to be one of them!

Please join me in congratulating the staff of David's for a job well done.

Please check out the full listings by going to the website below or picking up a copy of the New England Travel magazine. It just hit the news stand today!!


www.bostonmagazine.com