SCALES Restaurant Hires Mike Smith as Chef to Start 12/1

Chef Mike Smith, to Assume New Chef Duties at SCALES 12/1/15.

Chef Mike Smith, to Assume New  Duties at SCALES 12/1/15.

The Exterior of Scales, on The Maine Wharf, 68 Commercial Street, to Open in 2016.

The Rustic Entrance to Scales, on The Maine Wharf, 68 Commercial Street, to Open in 2016.

By Carol McCracken  (Post # 2,480)

Dana Street told this blogger today that Mike Smith has been hired chef for his new restaurant – Scales – expected to be a seafood  mecca on the Portland waterfront. Smith will begin on Tuesday, December 1st.  He is a Maine native currently living on Munjoy Hill. Smith  is employed at the popular Duck Fat on the east end of Portland as the front end manager. Scales is expected to open early in 2016.

Smith attended the Culinary Institute of America, Hyde Park, New York.  Following that he returned to Portland where he worked at Duck Fat when it opened back in 2005.  Smith also worked at Hugo’s. In 2008 he moved to Boston where he worked for well-known chefs.  Just over a year ago he returned to Portland and the Hill specifically and to Duck Fat.  His last day there is Saturday.

Scales, a 145 seat restaurant, will be a New England  fishhouse/brassiere. Initially, Smith and Street will be discussing menus for this seafood restaurant.  They’ve already been discussing menus but nothing is set in stone said Smith this afternoon.   There is a bar along one side of the venue with seating for 20 patrons. In the spring, Street will open a retail seafood store in the Maine Wharf, 68 Commercial Street.  No name has been given it yet.

Restaurateur Dana Street is  the leader in innovative dining in the Old Port of Portland according to Kate McCarty in her paperback book – “Portland Food: The Culinary Capital of Maine.  In 1989 he opened the popular Street & Co. on Wharf Street.  It is respected for its grilled seafood.  More recently Dana Street and Sam Hayward opened Fore Street in 1996.  It showcases local food using wood-burning methods according to McCarty’s book.