Twelve

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Twelve A seasonal American restaurant that pays homage to Maine’s best ingredients.

Housed within a historic building recently rebuilt brick-by-brick, Twelve is an intentional study in farm to table dining

Our third annual Harvest Dinner returns to Twelve on Thursday, November 5.Executive Chef Hannah Ryder will present a mul...
10/07/2026

Our third annual Harvest Dinner returns to Twelve on Thursday, November 5.

Executive Chef Hannah Ryder will present a multi-course tasting menu celebrating Maine’s fall harvest, with each course highlighting a local farm. Sommelier Jenn Forge will offer an optional w**e pairing, and each guest will receive a welcome beverage.

This year, a portion of each menu sold will benefit Wayside Food Programs and their work fighting hunger throughout Southern Maine. Wayside Food Programs

$185 per guest
Optional w**e pairing | $100 per person

Purchase your ticket here: https://sevn.ly/xaT4o6tj

10/01/2026

Autumn calls for something darker in the glass. Banana and Bourbon is rye and bourbon with Banane du Brésil and a touch of absinthe, stirred and poured over a single cube stamped with our signature 12.

Espresso martinis for the table. Ours is made with reposado tequila, Cointreau, and coffee from Bard. They roast in the ...
09/29/2026

Espresso martinis for the table. Ours is made with reposado tequila, Cointreau, and coffee from Bard. They roast in the Old Port and pay close attention to the farms their beans come from. We look for the same thing in everything else we serve.

09/26/2026

The corn is sweet and the dashi is smoky. Sommelier Jenn Forge’s pick for this one is Pierre Péters Cuvée de Réserve. It’s bright and chalky, and it brings the two together.

As the season shifts, so does the menu. Executive Chef Hannah Ryder pays close attention to that. What's good right now ...
09/25/2026

As the season shifts, so does the menu. Executive Chef Hannah Ryder pays close attention to that. What's good right now is what's on the plate.

The Tuna Crudo. Zucchini, Calabrian chili, sorrel. A little heat, a little acid, nothing out of place. Château Peyrassol...
09/11/2026

The Tuna Crudo. Zucchini, Calabrian chili, sorrel. A little heat, a little acid, nothing out of place. Château Peyrassol rosé is what we'd put with it. Provence in the glass, Maine on the plate.

Maine's seasons are short and specific. What grows here, grows well here. Supporting farms like Snell Family Farm in Bux...
08/29/2026

Maine's seasons are short and specific. What grows here, grows well here. Supporting farms like Snell Family Farm in Buxton means the kitchen is working with ingredients at their best, from people who have spent generations learning how to grow them. That's not a philosophy. It's just good cooking.

Before the wedding, there was this. The patio, the string lights, the people who matter most in one place. Twelve for pr...
08/27/2026

Before the wedding, there was this. The patio, the string lights, the people who matter most in one place. Twelve for private events. The occasion decides the rest.

Aperitif-forward, clean, designed to sit alongside the food rather than compete with it. The bar at Twelve runs on the s...
08/25/2026

Aperitif-forward, clean, designed to sit alongside the food rather than compete with it. The bar at Twelve runs on the same principles as the kitchen.

The building was a Pattern Storehouse for 150 years. The craft that happens inside has changed. The intention hasn't.
08/22/2026

The building was a Pattern Storehouse for 150 years. The craft that happens inside has changed. The intention hasn't.

Address

115 Thames Street
Portland, ME
04101

Opening Hours

Tuesday 5pm - 9:30pm
Wednesday 5pm - 9:30pm
Thursday 5pm - 9:30pm
Friday 5pm - 9:30pm
Saturday 5pm - 9:30pm
Sunday 5pm - 9:30pm

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