Porto has launched their new Winter Menu. After having spent the summer immersed in the food and culture of Galicia popping up at Tribu and Beatnik Country House located within Bonhomme’s destination hotel, Casa Beatnik, Chefs Marcos Campos, Erwin Mallet, Shannah Primiano and Wine Director Colin Hofer are debuting a tasting, a la carte, and wine offerings directly shaped by their time abroad.
Chef Marcos combines passion with a healthy dose of letting the seafood shine in Porto’s new Winter menu. As exemplified in new dishes including the Pulpo–a dish directly inspired by early morning farmers market visits–Charcoal Grilled Galician Octopus with Braised Collard Greens, Fermented Sardine Miso, Smoked Potato, Seaweed & Pimentón Powder and the Lobster Salpicón, a Grilled Half Lobster, with Warm Lobster Claw Salpicón, Salt Roasted Rutabaga, Lobster Roe Sabayon, Galician Sea Lettuce Seaweed, Red Shio Koji. Chef Campos pays homage to Chicago with a steak through the Porto lens with the Vaca Vieja, a 24 oz Dry-Aged Ribeye, with Preserved Uni & Shallot Jus, and Fire Roasted Root Vegetables.
Executive Pastry Chef Shannah Primiano finds inspiration in classic Spanish and Portuguese sweet dishes. A signature dessert on her menu, Playa, with Spiced Acorn Squash, Barley Malt Foam, Navajas Conserva, Carrot Cake Sand, Roasted Carrot Ice Cream, Nori & Passionfruit Green Tea Gelee, is her representation of the beach on the Atlantic Coast. Her ode to live fire cooking, she combines Toasted Milk & Miso Mousse, Kelp Pumpkin Jam, Chestnut Tarta Santiago, Black Raisin, and envelops the mixture in a black Squid Ink Meringue, finishing with a blowtorch to give the appearance of a charred lump of charcoal. New to the menu is also the ‘Tierra’, a Caraway Chocolate Ganache with Sunflower, Pear, Brown Butter Caramel, Anchovy Conserva Olive Oil, Porcini, and Beet Chocolate Soil.
Bonhomme’s Michelin Sommelier Award recipient and Director of Wine & Education Colin Hofer, has always had an affinity for Spain. Hofer aims to spotlight these trendsetting, unsung winemakers who do things differently and are the leaders of a new era of Spanish wine in Porto's wine revamped program, "Spanish Vanguards." Over the last two years he's been collecting wines from minimal interventionist winemakers who operate in remote areas. The winemakers do share some common traits, such as good farming and stripped down raw winemaking or as Colin says, “they get out of their own way by not doing too much."
Porto is now open on Wednesdays and serves dinner from Wednesday to Sunday, 4 p.m. to 11 p.m. with reservations available on Resy.
Porto has launched their new Winter Menu. After having spent the summer immersed in the food and culture of Galicia popping up at Tribu and Beatnik Country House located within Bonhomme’s destination hotel, Casa Beatnik, Chefs Marcos Campos, Erwin Mallet, Shannah Primiano and Wine Director Colin Hofer are debuting a tasting, a la carte, and wine offerings directly shaped by their time abroad.
Chef Marcos combines passion with a healthy dose of letting the seafood shine in Porto’s new Winter menu. As exemplified in new dishes including the Pulpo–a dish directly inspired by early morning farmers market visits–Charcoal Grilled Galician Octopus with Braised Collard Greens, Fermented Sardine Miso, Smoked Potato, Seaweed & Pimentón Powder and the Lobster Salpicón, a Grilled Half Lobster, with Warm Lobster Claw Salpicón, Salt Roasted Rutabaga, Lobster Roe Sabayon, Galician Sea Lettuce Seaweed, Red Shio Koji. Chef Campos pays homage to Chicago with a steak through the Porto lens with the Vaca Vieja, a 24 oz Dry-Aged Ribeye, with Preserved Uni & Shallot Jus, and Fire Roasted Root Vegetables.
Executive Pastry Chef Shannah Primiano finds inspiration in classic Spanish and Portuguese sweet dishes. A signature dessert on her menu, Playa, with Spiced Acorn Squash, Barley Malt Foam, Navajas Conserva, Carrot Cake Sand, Roasted Carrot Ice Cream, Nori & Passionfruit Green Tea Gelee, is her representation of the beach on the Atlantic Coast. Her ode to live fire cooking, she combines Toasted Milk & Miso Mousse, Kelp Pumpkin Jam, Chestnut Tarta Santiago, Black Raisin, and envelops the mixture in a black Squid Ink Meringue, finishing with a blowtorch to give the appearance of a charred lump of charcoal. New to the menu is also the ‘Tierra’, a Caraway Chocolate Ganache with Sunflower, Pear, Brown Butter Caramel, Anchovy Conserva Olive Oil, Porcini, and Beet Chocolate Soil.
Bonhomme’s Michelin Sommelier Award recipient and Director of Wine & Education Colin Hofer, has always had an affinity for Spain. Hofer aims to spotlight these trendsetting, unsung winemakers who do things differently and are the leaders of a new era of Spanish wine in Porto's wine revamped program, "Spanish Vanguards." Over the last two years he's been collecting wines from minimal interventionist winemakers who operate in remote areas. The winemakers do share some common traits, such as good farming and stripped down raw winemaking or as Colin says, “they get out of their own way by not doing too much."
Porto is now open on Wednesdays and serves dinner from Wednesday to Sunday, 4 p.m. to 11 p.m. with reservations available on Resy.
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