At the heart of The Press Hotel in Portland, Maine, UNION Restaurant tells a story of community, craftsmanship, and flavor. As the seasons turn and crisp autumn air fills the Old Port, the dining room comes alive with harvest-inspired dishes and seasonal pairings that celebrate Maine’s bounty. Fall at UNION is more than a menu-it’s an experience where local ingredients, culinary creativity, and the warmth of gathering all converge.
A Celebration of Maine’s Harvest
Autumn in Maine is defined by abundance. From the state’s rolling farms to its working waterfront, the harvest brings a colorful array of produce and flavors. UNION embraces this season wholeheartedly, sourcing the freshest root vegetables, orchard fruits, and wild-foraged ingredients to complement the daily catch from local fishermen. Every plate is a reflection of Maine’s terroir-an edible snapshot of the season.
Dining with a Local Lens
Since opening in 2015, UNION has been known for its commitment to local sourcing. In fall, that dedication shines through in hearty dishes that warm the spirit. This year’s autumn menu highlights starters like burrata with roasted pear, hazelnut, rooftop honey, apple butter, and crispy pork belly, as well as scallop crudo with cranberry, apple, chili oil, buttermilk, and crispy seaweed. Guests can also savor a seasonal favorite-pumpkin bisque with maple crème fraîche, toasted pepitas, and sage oil. Even the smallest details connect back to Maine-like honey harvested from hives on the hotel rooftop. For guests, it’s not just a meal, but a true taste of the place.
Pairings for the Season
A fall dinner at UNION is best enjoyed with the right pairing. The bar team curates cocktails that echo the richness of autumn, often featuring seasonal herbs, ciders, or warming spices. Local breweries contribute craft beers with nutty, roasted notes, while the wine list offers bold reds perfect for cooler evenings. These drinks pair beautifully with entrées such as paella with duck confit, mussels, lobster, squid, roasted pumpkin, fennel, and saffron-cider broth with paella rice. Other highlights include wild mushroom tagliatelle with parmesan cream and black truffle, or braised veal ragout with potato gnocchi, soffritto, tomato, pecorino, and herbs. To finish, a warm apple-cranberry crisp offers the perfect sweet note to close out the evening.
The Atmosphere: Warm and Welcoming
The restaurant’s open kitchen and contemporary design lend a lively, communal energy to fall evenings. Guests gather around tables illuminated by natural light during brunch or by the golden glow of autumn sunsets at dinner. Conversations hum as dishes arrive, each one plated with precision but served with approachability. It’s fine dining without the pretense-where every guest feels like a local and every moment is an invitation to linger.
More Than a Meal: An Autumn Experience
UNION is more than a restaurant-it’s an extension of The Press Hotel’s storytelling spirit. In fall, that story is layered with color, flavor, and community. After dinner, guests can slip upstairs to the lobby for a cocktail at Inkwell, take in local art installations, or wander Portland’s historic streets framed by foliage. A night at UNION doesn’t end with dessert; it continues into the fabric of the city itself.
Savor the Season at UNION
Whether you’re a Portland local seeking your next favorite dish or a traveler experiencing Maine for the first time, UNION offers an autumn dining experience like no other. From burrata with roasted pear to wild mushroom tagliatelle and apple-cranberry crisp, this fall menu brings the season vividly to life. Every visit this fall is a chance to taste the harvest, celebrate the community, and savor the spirit of Maine.