Bar Futo
Permanently Closed
Binchotan grilled skewers, Japanese eats, and creative cocktails
Binchotan grilled skewers, Japanese eats, and creative cocktails
"Known on the menu as the “Futo Sizzler,” the patty is grilled over binchotan and served on a hot platter designed for theatrics and local appeal: the dish was created as a leveled-up, approachable option meant to draw locals in a lobster-roll–dominated town. Bar co-owner Cyle Reynolds explains the local-focus intention plainly: "I want to be a restaurant that’s loved by locals, and I think it’s that kind of stuff that does it." - Bettina Makalintal
"Go to Bar Futo downtown for the stellar bar program, stay for the yakitori-focused dinner of small plates and skewers like crispy eggplant in garlic miso and succulent gochujang pork belly. Sip a crisp highball, an expressive cocktail like Middle Child — featuring a blend of mezcal, shochu, sesame, chile oil, cucumber, and lime — or venture into the tea and other non-alcoholic gems like the Black and Mild, a fruity take on smoky lapsang souchong. Elsewhere in the city, co-owner and 2025 James Beard Best Chef: Northeast nominee Jordan Rubin and team win fans with sushi at Mr. Tuna and Thai fried chicken at Crispy Gai." - Stasia Brewczynski
"Chef Ian Driscoll in Portland, Maine developed a team-driven kakigori program that relies on housemade syrups, crumbles, and creams rather than daily ice cream production; seasonal examples riff on nostalgic desserts, such as a blueberry-and-corn kakigori that features sweet-corn shaved ice, wild blueberry compote, and an oat crumble to evoke a blueberry cobbler." - Amelia Schwartz
"I relished the mention of Bar Futo for yakitori and killer crispy fried tofu as a standout casual dinner option in Portland." - Lauren Dana Ellman Lauren Dana Ellman Lauren Dana Ellman is a New York-based writer and editor who specializes in travel, lifestyle, food, and shopping content. Travel + Leisure Editorial Guidelines
"Bar Futo doesn’t take itself too seriously. There’s a secret chicken menu and they serve up a Big Mac skewer to nod to the fact that their space used to be a former Five Guys. Generally, though, they do a lot of cooking over Japanese binchotan, whether it’s all kinds of skewers or small plates like charred shishitos with horseradish ranch. Go for one of their highballs from their short cocktail menu and learn about the Toki machine that serves up Suntory whiskey with superpowered carbonated soda. The place works for groups when you want to have a light dinner after dropping a ton of cash on seafood, or for a low-key date. Despite the fact that this space was once probably covered in peanut shells, now it's filled with cozy two tops and two different bar areas." - Alana Dao
