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2025-04-13
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Have been yearning for Portuguese food since our relaxing trip to Portugal. Came across this Private kitchen randomly on OpenRice- reviews seemed good; food seemed authentic, so decided to try. Dinner. Run by husband and wife team plus dog Max. Friendly Louis, Portuguese native, does all the cooking. Shown up the stairs to a room with a long wooden table seating approximately 12-14. Bluetooth speaker- was told to play our own music. Here’s what we had.Tuna Chickpea Salad- light and refreshing, a
Came across this Private kitchen randomly on OpenRice- reviews seemed good; food seemed authentic, so decided to try.
Dinner.
Run by husband and wife team plus dog Max. Friendly Louis, Portuguese native, does all the cooking.
Shown up the stairs to a room with a long wooden table seating approximately 12-14. Bluetooth speaker- was told to play our own music.
Here’s what we had.
Tuna Chickpea Salad- light and refreshing, a perfect start to the meal.
Clams cooked in a heady mixture of garlic, olive oil, white wine, and cilantro. Broth was aromatic; clams fresh and sweet, a true crowd-pleaser.
Sardines charred to perfection: with smoky skin and tender meat.
Sliced Octopus Head- perfectly seasoned and surprisingly tender; a rare delicacy, offering a more intense take on the commonly served tentacles. Texture-wise, agreed with Grumpy’s comparison to pork’s jowl.
Oven-baked Duck Rice layered with shredded duck and chouriço, and a topping of crispy golden rice. Savory, smoky, and hearty, with each bite carrying the essence of slow cooking and home-style tradition. Rich, but not heavy, and utterly satisfying.
Piri-Piri Chicken which Louis explained was imported from his farm in Portugal. Chargrilled and the spicy marinade that was usually brushed on, was served on the side since I couldn’t take spicy. Meat was succulent with crispy skinned. Served with crispy fries.
No Portuguese meal would be complete without the iconic pastry Portuguese tart, and this version did not disappoint. The flaky, buttery crust encased a slightly blistered, silky, milky custard with just the right amount of sweetness. Louis explained that no sugar was added, sweetness was all natural from the milk. Served with homemade tri-flavored ice cream (chocolate, vanilla and chocolate).
Perfect end to the meal: Louis’ port collection which we were invited to help ourselves to. Tried the white port- didn’t recall seeing any even during my Portugal trip.
In summary: a warm, unpretentious dive into Portuguese cuisine, where fresh ingredients met Louis’ time-honored recipes, lovingly prepared and served with heart. Each dish managed to capture the country’s coastal bounty and diverse culinary landscape. Indeed, a must-visit for those seeking authentic Portuguese flavors.
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