Bonhomme Hospitality’s Porto, the seafood restaurant and wine bar that gives the culinary history of the Atlantic coast of Portugal and Galicia in northwestern Spain attention, is now open on Sundays for a limited-seating multi-course experience called Casa de Campos.
In Spain and Portugal, a “casa de campo” is a country home that one most often retreats to on weekends with friends and family. There, lazy Sundays become lively and memorable (if somewhat hazy) over the course of a laidback bacchanalian feast that typically spans day to night. At Porto, Executive Chef Marcos Campos presents his own version of this Sunday celebration with the eponymous “Casa de Campos,” along with Chef de Cuisine Erwin Mallet, Executive Pastry Chef Shannah Primiano and GM/Wine Director Colin Hofer.
For the culinary team, Casa De Campos provides an opportunity to experiment, to develop ideas and to introduce seasonal products from favorite producers and purveyors.
“Since we first opened a few months ago, we’ve had time to evolve and elevate Porto into a more progressive culinary journey,” says Campos. That includes everything from delving more deeply into the preservation techniques — smoking, curing, pickling, dry-aging — that are central to the West Town restaurant’s approach, to spending hundreds of additional hours with Porto’s multiple wood-burning ovens and grills.
While the 7- to 9-course meal will change often, this Sunday’s feast of food and wine offered for seatings between 5pm and 6pm will include:
v Conservas of Razor Clams, Cockles, Stuffed Squid, Mussels, Tuna Belly
v Galician Octopus Pie (Empanada Gallega)
v 25-Day Aged Tomahawk Ribeye
v Dry-Aged Wild Galician Turbot (Rodaballo)
v Oysters Flambé & Jamón Ibérico
v Charcoal-Grilled Langoustines
v Monkfish & Mackerel Nigiri
So how do you follow that savory performance? Well, if you’re Chef Shannah that involves creating two desserts. Her Parrilla de Manzana includes smoked apple chips, cinnamon-stewed apples, a pastry lattice and rosemary ice cream, the latter of which gets some flambé action of its own. A trio of ice cream sandwiches — From Bank to Porto to Casa de Campos — arrives in a box that once held one of the many seaweeds the restaurant regularly imports. The bed of dry ice underneath the frozen treats.
Casa de Campos’ wine pairings will pull from a boutique collection of 100 wines that hails from a new generation of winemakers who are focuseing on small-production. “These women and men are passion and authenticity to the core. They’re taking the tradition and the heritage of their region and infusing it with this progressive craft mentality, where they’re constantly experimenting and trying new things,” says Hofer.
PRICE: Multi-course menu for $95 per person; optional wine pairing for $40
WHEN: Sundays starting October 11th, with table seatings available between 5pm and 6pm
Bonhomme Hospitality’s Porto, the seafood restaurant and wine bar that gives the culinary history of the Atlantic coast of Portugal and Galicia in northwestern Spain attention, is now open on Sundays for a limited-seating multi-course experience called Casa de Campos. In Spain and Portugal, a “casa de campo” is a country home that one most often retreats to on weekends with friends and family. There, lazy Sundays become lively and memorable (if somewhat hazy) over the course of a laidback bacchanalian feast that typically spans day to night. At Porto, Executive Chef Marcos Campos presents his own version of this Sunday celebration with the eponymous “Casa de Campos,” along with Chef de Cuisine Erwin Mallet, Executive Pastry Chef Shannah Primiano and GM/Wine Director Colin Hofer.
For the culinary team, Casa De Campos provides an opportunity to experiment, to develop ideas and to introduce seasonal products from favorite producers and purveyors.
“Since we first opened a few months ago, we’ve had time to evolve and elevate Porto into a more progressive culinary journey,” says Campos. That includes everything from delving more deeply into the preservation techniques — smoking, curing, pickling, dry-aging — that are central to the West Town restaurant’s approach, to spending hundreds of additional hours with Porto’s multiple wood-burning ovens and grills.
While the 7- to 9-course meal will change often, this Sunday’s feast of food and wine offered for seatings between 5pm and 6pm will include:
v Conservas of Razor Clams, Cockles, Stuffed Squid, Mussels, Tuna Belly
v Galician Octopus Pie (Empanada Gallega)
v 25-Day Aged Tomahawk Ribeye
v Dry-Aged Wild Galician Turbot (Rodaballo)
v Oysters Flambé & Jamón Ibérico
v Charcoal-Grilled Langoustines
v Monkfish & Mackerel Nigiri
So how do you follow that savory performance? Well, if you’re Chef Shannah that involves creating two desserts. Her Parrilla de Manzana includes smoked apple chips, cinnamon-stewed apples, a pastry lattice and rosemary ice cream, the latter of which gets some flambé action of its own. A trio of ice cream sandwiches — From Bank to Porto to Casa de Campos — arrives in a box that once held one of the many seaweeds the restaurant regularly imports. The bed of dry ice underneath the frozen treats.
Casa de Campos’ wine pairings will pull from a boutique collection of 100 wines that hails from a new generation of winemakers who are focuseing on small-production. “These women and men are passion and authenticity to the core. They’re taking the tradition and the heritage of their region and infusing it with this progressive craft mentality, where they’re constantly experimenting and trying new things,” says Hofer.
PRICE: Multi-course menu for $95 per person; optional wine pairing for $40
WHEN: Sundays starting October 11th, with table seatings available between 5pm and 6pm
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