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

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.