Price Scale

The 130-year-old Ladd Carriage House has a new life as a refurbished, multimillion-dollar project in downtown’s food scene. The kitchen mixes Portland’s familiar house-made pork terrines and wood-oven heat with Yorkshire puddings and crumpets befitting of an English carriage house. Chef David Padberg goes his own way with rabbit, putting it atop biscuits and in a garlicky Caesar—you don’t want to miss it. Mixologist David Shenaut’s “historically inspired” cocktails find new plays on classic flavors—try the Buck ’n’ Breck (cognac with anise-forward absinthe, mellowed by Argyle spar- kling wine). Head to the former hayloft upstairs to soak in a setting worthy of the building’s illustrious roots, courtesy of a gaping fireplace, a custom-built soapstone bar, a handsome billiard table, and leather furniture galore.

Meal Times
Dinner, Lunch
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