Butter, garlic, basil, fresh clams, and perfectly cooked pasta – sometimes, simplicity is the key to culinary excellence. At Street and Co. in Portland, Maine, this philosophy is embodied in their iconic clams in white sauce with linguine, a dish that has graced their menu since they first opened their doors 26 years ago. From the first twirl of linguine to the last plump clam, it’s clear why both this dish and Street and Co. Portland itself have become enduring favorites in the city’s vibrant food scene. There’s an undeniable magic that happens within the walls of this establishment, a culinary alchemy performed in well-seasoned sauté pans, culminating in steaming, fragrant dishes that delight diners year after year.
On this occasion, I had the pleasure of sharing this very pan of clam linguine with Dana Street himself, the owner of Street and Co. Portland and co-owner of the acclaimed Fore Street and the newly launched Scales on Maine Wharf. Despite it being our first meeting, a shared passion for exceptional food created an instant connection. The conversation flowed as easily as the Italian wine, punctuated by bites of the exquisite pasta.
Street recounted the story behind another beloved menu item, the sole française. Originally inspired by the classic French sole meunière – traditionally prepared with brown butter, parsley, and lemon – Street and Co.’s version took a slightly different path. A pivotal moment arrived when the legendary Julia Child dined at Street and Co. Portland. Knowing Child’s deep connection to sole meunière (it was a dish tasted in France that ignited her culinary journey), Dana Street, with a touch of culinary humility, decided to rename their dish “sole française.” This subtle change ensured that Child, and future diners, wouldn’t expect a strictly traditional meunière. We savored the sole française together, and like the linguine, its beauty lay in its understated elegance. A delicate sole fillet, lightly dusted with flour and egg-washed, is expertly seared in one of those cherished skillets. The accompanying potatoes become sponges for the rich, nutty brown butter sauce that elevates the dish. Regardless of the name, it’s simply and undeniably delicious, a sentiment I’m confident Julia Child herself would have echoed.
While Dana Street oversees the vision and operations, the heart of Street and Co. Portland beats in its small, open kitchen, helmed by Chef King Bishop. Bishop’s journey at the restaurant is a testament to dedication and growth. Starting ten years ago crafting salads, he has risen through the ranks to become the leading force in the kitchen. He holds deep respect for the restaurant’s signature dishes, recognizing their importance to the Street and Co. Portland experience. However, Bishop also subtly infuses his own creativity into the sides and daily specials. His innovative approach is evident in his marina sauce, where he enhances its depth of flavor by simmering lobster shells within the base. Salads and vegetable preparations are in constant evolution, reflecting Bishop’s commitment to seasonal ingredients and contemporary techniques. The restaurant’s dedication to fresh, local produce is highlighted by the arrival of two large boxes filled with pristine shiitake mushrooms during our visit, sourced directly from local farms.
On a bustling evening, the kitchen at Street and Co. Portland expertly orchestrates the creation of over 300 plates, serving diners within a dining room that exudes rustic sophistication. Dried chili peppers and garlic bulbs hang artfully from exposed wooden beams, adding to the warm, inviting atmosphere. Exposed brick walls and wide-planked pine floors speak to the building’s history, while copper tabletops provide both aesthetic appeal and practical functionality, ready to accommodate the arrival of those sizzling sauté pans straight from the kitchen. The oyster bar, a focal point of the space, showcases the day’s fresh catches and offers comfortable seating for guests to enjoy a glass of wine from their extensive Italian and French selection, perhaps paired with a tempting bite from the “Tastes” menu.
King Bishop’s commitment to quality extends beyond the kitchen doors. Every Saturday morning, he begins his day with a coffee and a trip down Commercial Street to Upstream Trucking, a wholesale fish seller co-owned by Dana Street. This direct access to the freshest seafood from Maine and the East Coast allows Bishop to hand-select the finest ingredients for the day’s specials, ensuring that Street and Co. Portland consistently delivers exceptional seafood dishes. It’s this unwavering dedication to excellence, from sourcing the best ingredients to maintaining the integrity of their classic dishes, that will undoubtedly ensure the continued success of Street and Co. Portland for many years to come.
Street and Co. | 33 Wharf St. | Portland | 207.775.0887 | streetandcompany.net
Please note: As there were no images provided in the original article, I am unable to include images with alt text in this response. In a real-world scenario, images from the original article or relevant stock photos would be incorporated as per the instructions, with carefully crafted alt text for each. For example, if there were an image of the clam linguine dish:
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