Twelve — Restaurant in Portland

The pandemic was devastating to the Portland restaurant scene. Our favorite restaurants, Vinland and Le Petite Jacqueline both closed. We were despairing the we wouldn't find another restaurant at their level but we are happy to report that Twelve will be our new go-to spot. It's absolutely spectacular. We had a four course prix fixe dinner at the chefs counter. The first course was a spring parsnip, wonderful. We followed that with their lobster roll. It's even better than Eventides. It's on a crosant with a caramelized cream. For the main course we had the dry aged duck and the steak. Both are fantastic but I'd give the edge to the duck. For dessert we had the sundae and the strawberry pavlova. The ice cream in the sundae was unbelievably creamy, of the two the sundae takes the cake. My one objection was that there was gold leaf on the sundae. I find the idea of eating gold offensive. Gold belongs on circuit boards and in wedding rings, not in food.

July 2024 Second visit Started with a gazpacho, very refreshing. Then the lobster roll, that's non negotiable. They have other appetizers that look really interesting but the lobster roll is so spectacular that we might never get to try the other choices. We had the steak and the leg of lamb. The steak was excellent but the leg of lamb was more interesting. For dessert I had the rhubarb ice cream sandwich. I'm not a fan of rhubarb so this wasn't the best choice. The chocolate sundae that I had last time is the best option.

Aug 2024. I had the mussels instead of the lobster roll this time just to mix it up. The mussels are also spectacular. For the main course I had the leg of lamb. It was very good but because we were sitting at the chefs counter we had a view of the other dishes that were being prepared. The cod looked gorgeous, next time we are here I intend to give that a try.

A word about their service. They go above and beyond. On our July visit I asked if I could get some of their sourdough starter, they were happy to accommodate me. They told me to give them a call the day before our next visit so that they could arrange it. I did that and they had the starter for me today. Their baker, Georgia, acquired this starter in New Zealand and supposedly it's centuries old. Don't know how true that is but her bread is fantastic so I'm looking forward to using it.

Dec 31,2024: We came for New Year's Eve. Spectacular as usual. The lobster bisque was terrific. For the main course we had the aged duck and the dover sole. The duck is always great, dover sole is also delicious.

July 2025: We spent the week in Acadia and decided to finish off our vacation in Portland with dinner at 12. Started with muscles, then steak followed by the chocolate sundae. Spectacular as usual, 12 remains our...

Quite possibly the best restaurant I’ve been to in the Northeast. Easily on par with some of the best Michelin one-stars I’ve been to.

First heard about Twelve after their lobster roll was dubbed the “world’s best.” Then learned that Chef Colin Wyatt (former executive sous chef at Eleven Madison Park) was behind the concept. It's rare to see a chef of that caliber bring their talent back to New England, and after a four-hour round trip from Boston, I can say this. it was absolutely worth it.

Twelve offers a seasonal tasting menu, but we went à la carte to explore the most talked-about dishes. We came just in time to experience the final stretch of their winter menu (which seemed to have been perfected over the past couple months). And there was so much dimensionality in each dish. Layers of flavor that unfolded with intention.

First, the Parker House Rolls were just immaculate. The best I’ve ever had in the US. It was served with a pesto butter topped with parmesan and shallot crumble. Thought the pesto might overpower, but it was so subtle—just enough to bring out the herbal notes. Could honestly make a full meal out of these alone.

Then the Scallop Crudo, which was intricately layered in both texture and flavors. It started with citrus tang, then evolved: walnut nuttiness, molasses bittersweetness, earthy black radish, and a gentle cranberry finish. Every bite felt new, but never chaotic.

Sweet Potato was my friend’s favorite dish. It was slow-cooked and served in a rich onion broth. Maitake mushrooms added a nice earthy contrast, but the toasted sesame was the highlight—nutty, aromatic, and absolutely addictive. Served in a dashi broth with escarole, chili oil, and egg custard, the Mussels was the best I’ve had in New England. The broth had that typical garlicky tang, and the custard soaked up the chorizo oil like a sponge. Just ridiculously good.

And the “World’s Best Lobster Roll.” This was what we really came here for. Poached lobster in a fresh house-baked croissant-style bun. No extra melted butter, yet the buttery and flaky layers of the croissant made up for it. A squeeze of lemon then tied it all together. Cod was another unexpected gem. Butter-poached for that silky texture, and caramelized cream on top with a sprinkle of salt really accentuated that buttery aroma.

We finished off with the Ice Cream Sandwich. Maple ice cream between baklava-like pastry layers. Solid, but heavier and sweeter than I usually prefer. Probably the only dish I wouldn’t reorder.

Overall, one of the most memorable meals I’ve had in recent years. If you’re anywhere within driving distance of Portland, Twelve is...

My wife and I sat at the chef’s counter. We were greeted by our waiter who explained the menus to us. It was Portland wine week and they had a perfectly paired wine menu for each menu item offered as well as the prix fixe and a La carte menus. We were staying in Ogunquit and I had to drive back, so I didn’t order the wine parings but, I really wanted it. My wife ordered a glass of Andre Clouet Brut Nature Champagne which was very good and a second glass later as well. We both had the Charred Cucumber with sesame and green garlic as an amuse bouche. I normally can take or leave cucumber but this was an outstanding start to our meal. We ordered the Cured Halibut with Green almond, sorrel and horseradish. I am not a fan of halibut but, this uncooked cured version was so tender and balanced I loved it. This shows the true greatness of the combined talent in this kitchen. To get me to absolutely love things I don’t like. We then received the Grilled Asparagus which was cooked on a Japanese Binchotan Grill, with a Ramp sauce Gribiche, croutons and smoked trout roe. The asparagus were slightly Smokey and tender, salt from the roe, creaminess from the egg yolks in the sauce. Once again, spectacular. We added on the Lobster Roll as an appetizer. The roll was the best croissant so flaky and buttery and the lobster claw meat must have been Sous vide with butter with a touch of chives. This lobster was perfectly cooked. The only other time I had lobster cooked this perfect was at EVO a sister restaurant to Twelve. The Parker House Rolls came with a smoked pecan butter, fried shallot and pepper jelly to share, for our main course we ordered the Atlantic Cod which came with a carrot bisque, Jonah crab and fennel, and the Chicken which came as a thigh with sunflower seed crust, tender and juicy breast with Hakurei Turnip, sunflower seed and herb sauce, and chicken jus. For dessert we ordered the Roasted Rhubarb with buttermilk ice cream and crispy sourdough bread crumb and the Chocolate Sundae which had a super rich chocolate ice cream that was so creamy with not a single hint of ice crystals, sweet miso caramel and slightly bitter Urfa Pepper. The flavors, balance and textures of every dish was amazing. I can not compliment them enough. The talent list and resumes at this restaurant are simply amazing. Learning from Daniel Boulud, Thomas Keller, Daniel Humm, and Sean Brock to name a few. You need to try this restaurant! Thank you to the staff. We...