Oporto Fooding House & Wine
Go at an off hour for quiet conversation. Go anytime to enjoy knowledgeable service and first-rate, imaginative dishes like sweet prosciutto-wrapped dates with whipped blue cheese and port balsamic and queijo de cabra, a mound of baked goat cheese resting in a fresh, bright tomato-basil sauce spiked with ground walnuts (garlic toast serves for mop-up operations). The nearly translucent curry chicken empanadas with herb aioli always satisfy. Ditto the pork vindalho, a Goan-spiced curry with potato and mustard seed raita. Mussels also usually please, though this time there were a few that wouldn’t open and one that shouldn’t have.