Helm Oyster Bar & Bistro
Helm Oyster Bar & Bistro is an ode to the coast and farmland offering an intimate dining room, bar, and seasonal outdoor patio along Portland's historic waterfront. Our raw bar offers a selection of shellfish and seafood such as oysters, clams, and crudo. Expect a full menu that changes frequently to reflect seasonal and locally-sourced availability. Our bar focuses on natural wines, season inspired cocktails, and well-crafted beer.
Elizabeth Legere, Owner and Wine Director
James Rose, Partner
Lizzie and James met in Cambridge, MA where they shared a passion for food, wine, and hospitality. Lizzie has had experience both in the kitchen and on the floor and spent most of her working life as a florist. Lizzie fell into the food and beverage industry, both as a guest, and an employee. When James moved to Boston in 2014, he found himself a job at Neptune Oyster. James spent five years at Neptune perfecting his managing, serving, and wine skills. Together, Lizzie and James moved to Portland with the dream to open their own restaurant and found their niche in the dining scene. With a focus on a locally sourced menu, natural and low-intervention wine, and an exceptional dining experience, Lizzie and James built Helm in the burgeoning East End waterfront neighborhood.
Billy Hager, Executive Chef
A Bay Area native, Billy brings a seasonal, simple, ingredient driven approach to food. He cooked at San Francisco's Waterbar and then became the Chef and a partner at Homestead in Oakland before making the move to Maine. Billy most recently worked at Flood's and Drifter's Wife, both in Portland.
Dana Woodward, Chef de Cuisine
Dana comes to Maine most recently from San Francisco, where she was chef de cuisine at neighborhood staple Dobbs Ferry, and before that served as sous chef to Justin Baade at Waterbar. She has a BS in Wildlife Ecology from SUNY Plattsburgh, and her passion for sustainability continually informs her cooking.
Steven Crotzer, General Manager
Steven moved to Maine from Tennessee in 2019. He has over a decade of food and beverage experience that includes front and back of house as well as Tennessee Whiskey production. He started as a server at Helm in Spring of 2021 before accepting a management position in February of 2022. He believes in creating a personable, relaxed environment where guests feel comfortable asking questions and trying new things they didn't know they loved.