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- Congratulations Chef Rob, this year's James Beard Foundation
nominee for Best Chef in the Northeast! ( 2007 & 2008)
- Taste of the Seacoast 2007 Winter Issue
Kathy Gunst, co-author of Stonewall Kitchen Favorites and Resident Chef of NPR's Here and Now, recently spent a day in the kitchen with Rob Her article appears next month in Taste of the Seacoast Magazine. . . . Read about it - Click Here.
- Condé Nast Traveler (February, 2007)
- NY Times (November 30, 2005)
" Maine Is Busy Praising the Potatoes "
Julia Moskin
. . . This month, Hugo's, one of several restaurants that have transformed Portland into a cradle of artisanal bread and wood-roasted apple tarts, did its part with its fifth annual potato dinner.
- The Phoenix ( November 3, 2006 )
" Hugo’s bar choices satisfy on the cheap
"
By: Brian Duff
Hugo’s is famous throughout the northeastern US for three of its menus — the four-course menu for $65, the eight-course menu for $90, and the eight- to twelve-course chef’s menu (specially planned and prepared for each table with 24 hours’ notice) for $120. We Portlanders should take a better look at its fourth — a bar menu where you can try chef Rob Evans’s creations a la carte for between four and twelve bucks.
. . . Read more CLICK here.
- AAA Maine, New Hampshire, Vermont Tour Book Guide
Congratulations on being awarded 4 Diamonds
" Finest retaurant offering creative cuisine, excellent service and upscale surroundings."
- AAA Maine, New Hampshire, Vermont Tour Book Guide
Congratulations on being awarded 4 Diamonds
" Finest retaurant offering creative cuisine, excellent service and upscale surroundings."
- All Maine Chefs, James Beard Dinner March 2005
- Wine Spectator Magazine
(May 3, 2005)
" Congratualtions on winning a Wine Spectator 2005 Restaurant Award of Excellence"
- New York Times,
T: LIVING MAGAZINE (May 1, 2005)
" The Remix; 173 Hours 24 Minutes 6 Seconds Until Dinner" - By CELIA BARBOUR (NYT)
If you're hungry and in a hurry, you can fix yourself a perfectly palatable $2.39 can of soup in less than two minutes. Which explains why going out for a nice dinner feels like an indulgence. But like anyone repeatedly indulged, diners have become spoiled, taking for granted just how...(Late Edition - Final , Section 6 , Page 26 , Column 1)
- February, 2005 Issue of Downeast Magazine
- February, 2005 Issue of Gourmet Magazine
- January/February, 2005 Issue of Yankee Magazine
- January, 2005 Issue of Travel & Leisure
- Portland Press Herald (December 26, 2004)
"Sampling from the bar menu at Hugo`s makes a splendid meal
" - By C.Z. Cramer
It would be hard to find a better spot than Hugo's for a special occasion.
A sincerely gracious place with an award-winning, amazingly imaginative chef, Rob Evans, Hugo's is also handsomely decorated and professionally run. The dinner menu is just fancy and pricey enough to qualify as a special rather than everyday indulgence.
But there is also a separate bar menu, which is the subject of this review. This selection of small, beautifully wrought dishes allows grazers and dabblers to experience Evans' talent without breaking the bank - and to do so in one of the city's more romantic and intimate venues.
. . . Read more CLICK here.
- October, 2004 Issue of Gourmet Magazine
- November, 2004 Issue of Boston Magazine
- Food & Wine Magazine’s Big Island Festival in Hawaii, November, 2004.
- December, 2004 Issue of Down East Magazine
 New York, NY (April 7, 2004)Chef Rob Evans was awarded “FOOD & WINE’S 2004 Best New Chefs”. Rob will be featured in the
July issue as well as attending the “FOOD & WINE Classic at Aspen” in June. Dana Cowin, editor-in-chief of FOOD & WINE magazine, “Editors spend countless hours every year searching for the most innovative, trend-setting, talented new chefs in America-and this year’s list of 10 Best New Chefs proves that culinary genius can be found all across the country-from Portland, Maine to Portland, Oregon.”
ClICK HERE to read more . . (.pdf file)
  
We would like to Sincerely thank all of you who have Supported and Believed in us.
It really is because of you that we have been able to grow and flourish.
- fretz kitchen (February 3rd, 2004, Philadelphia PA)
Chef Rob Evans was on the "fretz kitchen" television show, cable network cn8 which airs from Washington DC to Boston. Check out their website www.fretzkitchen.com.
- People, Places and Plants (Issue 40; Fall 2003)
The Incredible, Edible Spud by Marada Cook
No one knows the value of the Maine potato better than Rob Evan's of Hugo's Restaurant in Portland. Each November, he and his wife, Nancy Pugh, host a Potato Dinner for 30-to 40 people. It consists of six or seven courses, each featuring potatoes as an ingredient or the main dish.
Evans thinks that the popularity of the potato is the result of the many ways it can be manipulated by chefs.
"For the kitchen, the potato is huge," he said. "Everybody loves them, they aren't expensive, and you can make anything with them."
- Travel & Leisure (April 2003)
Maine's East Enders
On Middle Street, Portland's restaurant row, chef Rob Evans (formerly of the French Laundry and the Inn at Little Washington) has been luring Mainers from across the state to Hugo's
(88 Middle Str; 207/774-8538; dinner for two $84). They come for his delicate combinations of organic local ingredients, such as saffron-infused, farina-encrusted Atlantic skate bouillabaisse.
- Italian Wine Challenge (March 24, 2003) at the Haraseeket Inn, Freeport.
Sponsored by the Portland Symphony Orchestra (Toshiyuki Shimada, Music Director & Conductor); There will be a Wine Challenge dinner & auctions. The live auction will include a 7 day tour of Italian Wineries (includes air), Bid to Conduct PSO, and "Bid a Chef".
Imagine one of these chefs cooking at your home.
- Rob Evans, Chef-owner of Hugos, Portland
- Jonathan Cartwright, Executive Chef of The White Barn Inn, Kennebunk
- Sam Hayward, Fore Street, Portland
- Al Hyne, Executive chef at the Haraseeket Inn, Freeport
- Dan Moffatt, Executive Chef at Hurricane, Ogunquit
Many other items for silent auction.
Chef Rob Evans won the all inclusive trip to Italy.
- Chicago Tribune (November 24, 2002)
"Hugo's, 88 Middle St. Top-flight dining, with an emphasis on local
ingredients, in an elegant but unpretentious setting. " - By Louise Kiernan and Steve Johnson
The two Portlands
On our right, a jewel by the sea
There are lobster rolls and there are lobster rolls.
That was the idea, anyway. To turn a meal into a metaphor for the old
Portland and the new.. . . Read more CLICK here.
- City of Portland Economic Development Center (November 21, 2002)
2002 Resource Hub Client of the Year
Hugo’s - Nancy Pugh and Rob Evans
Nancy and Rob utilized the free programs and services of the City of Portland’s business help center, the Resource Hub, to purchase and renovate the former Hugo’s Restaurant at 88 Middle Street in Portland.
- New Zealand Wine Challenge (March 26, 2002) at the Haraseeket Inn, Freeport.
Sponsored by the Portland Symphony Orchestra (Toshiyuki Shimada, Music Director & Conductor); There will be a Wine Challenge dinner & auctions. The live auction will include a 7 day tour of New Zealand Wineries (includes air), Bid to Conduct PSO, and "Bid a Chef".
Imagine one of these chefs cooking at your home.
- Rob Evans, Chef-owner of Hugos, Portland
- Jonathan Cartwright, Executive Chef of The White Barn Inn, Kennebunk
- Sam Hayward, Fore Street, Portland
- Al Hyne, Executive chef at the Haraseeket Inn, Freeport
- Dan Moffatt, Executive Chef at Hurricane, Ogunquit
Many other items for silent auction.
Tickets are $150 pp, Reservations must be prepaid by March 15, 2002;
Call: 773-6089.
- Portland Press Herald (December 9, 2001)
"Elegant Hugo's serves up a warm, memorable evening
" - By C.Z. Cramer
In the year since they purchased Hugo's, chef Rob Evans and
partner Nancy Pugh have thoughtfully transformed the longtime
popular Portland institution into an elegant space and a top dining
destination in the state.
The delightful piano man is still there, and now the entryway
indoors and out is attractively decorated with foliage, tables are
generously spaced for privacy, and the soft, buff walls have been
rubbed with matt glaze to resemble suede. Vases of fresh flowers
are everywhere.. . . Read more CLICK here.
- Portland Press Herald (September 19, 2001)
"Adventure awaits diners at Hugo's " - By Sally Tyrell
About five times a week, diners arrive at Hugo's on Middle Street in Portland to sit down and eat what they're told.
They've ordered in advance something called the chef's menu, which has gotten a fairly enthusiastic reception from area diners, said Hugo's owner Rob Evans.
The chef's menu is basically whatever Evans wants to serve. It's usually between six and 12 courses, and the restaurant requires at least 24 hours' notice to create one.
. . . Read more CLICK here.
- Boston Magazine (June, 2001)
"Destination Maine " - By Lisa Martin
The newest culinary sensation in Portland is HUGO'S. As of October 2000, the former Hugo's Portland Bistro has undergone a complete transformation under the dynamic new management of partners Nancy Pugh and chef-owner Rob Evans. The inventive menu will startle and delight true food enthusiasts, given Evan's history as a former chef of the acclaimed French Laundry restaurant in Napa Valley. HUGO'S emphasizes only the freshest ingredients, local whenever possible. Pair a fine wine with a lobster risotto containing chanterelle mushrooms and wild leeks, and finished with marscapone cheese, or try a first course of crispy skin loup de mer, a French sea bass with potato gnocchi and parsley root coulis.
- Port City Life (May/June, 2001)
"Hugo's the dish - Burgundy braised beef short ribs"
- Portland Phoenix (April 27, 2001)
"Egg-ceptional - One food writer gets more than she bargained for" - By Jill Strauss
Relationships and eggs have been on my mind a lot lately. Maybe it’s
because last weekend I caught a rerun of Annie Hall, Woody Allen’s classic relationship story that ends with that joke: “This guy goes to a psychiatrist and says, ‘Doc, my brother’s crazy. He thinks he’s a chicken!’ And the doctor says, ‘Well, why don’t you turn him in?’ And the guy says, ‘I would but I need the eggs.’ ” . . . Read more CLICK here.
- Down East Magazine (March, 2001)
"Dining Down East: Hugo's A longtime Portland favorite has a new owner who's also a familar face" - By Debra Spark
- Portland Phoenix (October 27, 2000)
"Reinventing Hugo’s - New owner and chef rock the house" - By Joan Lang
I don’t use the word “yummy” very often. Writing about food for the past 15 years, I’m always on the lookout for new ways to say delicious, but “yummy” is one of those words that gets ripped out almost involuntarily, more like an expletive than a vocabulary choice. My husband’s the same way — more the type of guy to use the Brooklyn Alphabet than some Barbie-doll word like “yummy.” But when we rolled out of Hugo’s after dinner last night, we looked at each other and said, “Wow, that was yummy!”. . .Read more CLICK here.
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