Helm Oyster Bar & Bistro

Helm Oyster Bar & Bistro celebrates the bounty of Maine’s coast and farmlands, paired with an extensive natural wine selection from around the world.

From our raw bar, we offer a rotating assortment of Maine oysters, with six selections at any given time — along with live scallops, prawns, clams, crudos, caviar and more. Our full menu features the finest seafood, produce, and meats from local fishermen and farmers while changing frequently to reflect the seasons. Our wine list focuses on natural and low-intervention wines specifically chosen to pair best with our dinner menu; from our bar comes seasonally inspired spins on classic cocktails and seafood-friendly craft beers. We look forward to welcoming you in our award-winning dining room with its dark walnut furniture, textural lines, and subtle curves. Our congenial dining counter is conducive to a full meal and conversation. And our private dining room offers a separate space for an intimate event. The seasonal patio overlooks Portland’s working waterfront and the quintessential Narrow Gauge Train. 

Elizabeth Legere, Owner and Wine Director

While studying photography and working as a florist in Boston, Lizzie fell in love with hospitality — particularly natural wine bars and restaurants focused on local ingredients and seasonality. A lifelong cook, she landed a position in the kitchen of a small wine bar in Cambridge. From there, Lizzie felt there was no other path for her than to open her own restaurant. In 2017, she followed her grandmother to Maine, in hopes of finding her place in the vibrant, exciting food city of Portland. After working for the inspiring folks at Drifter’s Wife and then More & Co., Lizzie was sure Portland was the right place, and she went all in — opening Helm Oyster Bar & Bistro on Portland’s historic (and now blossoming) waterfront. Here she has found a way to share her passion for featuring local farmers and fishermen, along with the pleasures of natural wines.

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.