Duckfat

Duckfat opened on Middle Street in Portland, Maine's Old Port in 2005, becoming one of the most beloved casual restaurants in the city through a single radical commitment: cooking Belgian-style fries in rendered duck fat rather than vegetable oil. The result is a fry with a deep golden crust, a creamy interior, and a richness that has made the restaurant's name a cultural shorthand for the ideal fried potato. The accompanying menu of dipping sauces — truffle mayo, rosemary ketchup, ranch, and others — rotates seasonally and has its own devoted following. Beyond fries, Duckfat serves handmade paninis on housemade focaccia, with fillings that range from classic Italian cold cuts to more inventive combinations featuring local cheeses and seasonal produce. The milkshakes and beer floats have achieved their own cult status — thick, indulgent preparations that function as dessert alongside the savory menu. The dining room is small, with close-set tables, a counter at the window, and a brisk energy that suits the quick-service format. No reservations are taken; weekend waits are common, though the room turns over quickly. Duckfat is operated by chef Rob Evans, who also owns Hugo's on the same block, lending an unexpectedly serious culinary pedigree to what presents as a casual fry counter on Middle Street in Portland, Maine.