Harding Lee Smith, Chef, Restauranteur
Boone’s Fish House & Oyster Room is a newly renovated casual seafood restaurant on Custom House Wharf in Portland, Maine. Boone’s was opened in July of 2013 by Chef Harding Lee Smith at the site of the historic Boone’s Restaurant. This two-story, waterfront restaurant is the 4th in Harding’s family of Rooms, serving fresh local seafood to visiting tourists and locals alike.
Since 1898 Boone’s has been a landmark seafood restaurant and a popular beacon to those visiting Portland. The historic dining destination is recognized as the home and likely origin of the baked stuffed Maine Lobster. The restaurant’s location on Custom House Wharf provides guests with a true Maine dining experience, featuring two outdoor decks, an oyster bar, and views of Portland Harbor.
Harding Lee Smith, a native of Maine, graduated from Portland’s Deering High School and earned a Bachelor of Science Degree from Boston University. He later moved to the San Francisco Bay area where he attended the Culinary Institute of America’s West Coast Campus in Napa Valley. After an apprenticeship in Venice, Italy, Chef Smith relocated to Maui, Hawaii where he was the chef of several well-known restaurants.
Harding’s vision for Boone’s combines maintaining the restaurant’s historic charm and quintessential Maine ambiance while serving the highest quality local seafood skillfully prepared by talented chefs. The modern and spacious interior features a large function room that can accommodate up to 150 guests, a state of the art kitchen, wood-fire grill, and a spacious dining room. Visit Boone’s today and experience the true flavor of Maine!