Porto is a love letter to the fishing villages and farmsteads along the Atlantic Coast of Portugal and Galicia in northwestern Spain, showcasing the wine, seafood and conservas (gourmet tinned seafood) from this delicious corner of the world. A 22-seat chef’s island at the center of the West Town restaurant’s artfully appointed dining room provides Executive Chef Marcos Campos and his culinary team the opportunity to present each dish directly to diners. Fresh, wild-caught fish, imported weekly from Galicia and Portugal, is cooked in a wood-burning oven and grill. Porto’s wine list focuses on Iberian varietals from winemakers Bonhomme team members have visited over the years, including many that inherently adhere to natural wine-making techniques. A number of tasting flights provides a rare opportunity to explore the region in curated groupings.
Woven harmoniously throughout every surface of Porto are artistic elements drawn from Europe’s visual arts legacy and physical elements that romanticize the sea. The Atrium, located off the main dining room, channels the feeling of an impromptu gathering at a local winery with an expansive wood-burning grill and communal tables.