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Restaurant Reviews for Portuguese

posted on August 14, 2017
review by Gabriella Opaz

Should you find your way to O’Paparico’s elusive door, simply grab the copper knocker and rap-tap-tap your way into a parallel universe filled with glowing candelabras, gourmet pestiscos (tapas) and exceptionally gracious service. Savor small dishes of Azeitão, an unpasteurized sheep’s milk cheese produced at ...Read the full review

posted on August 14, 2017
Pedro Limão
review by Gabriella Opaz

Cozy and unassuming, Pedro Limão’s newest creation values friendship and conversation. With mismatched chairs, thick wooden-slatted tables and blues playing in the open kitchen, the atmosphere feels welcoming—especially when Limão’s wife, Catia, is by the door, greeting guests with a refreshing lemon-lime-mint infusion. As ...Read the full review

posted on August 14, 2017
Casa de Cha da Boa Nova
review by Gabriella Opaz

As waves crash on the rocky shores of Leça de Palmeira, and gentle Atlantic winds carry salty aromas inside Casa de Chá da Boa Nova, the division between space and time dissolves. Famed Portuguese architect Alvaro Siza built the Boa Nova Tea House in 1963, and restored it 50 years ...Read the full review

posted on July 7, 2017
Uma Casa
review by Bryce Wiatrak

When chef Telmo Faria opened Uma Casa in January 2017, it became San Francisco’s first Portuguese restaurant. Adorned with hand-painted blue and white tiles, the restaurant emphasizes seafood (a bountiful raw bar is the first thing you’ll notice walking in the ...Read the full review

posted on October 13, 2016
Tasca Tasca
review by Tara Q. Thomas

A tasca is Lisbon’s answer to a wine bar. Now Sonoma has one of its own, just off the town square, complete with plenty of Vinho Verde to whet the palate and alvarinho for the bacalhau. There are light Lisbon reds for the chouriço and Douro tourigas ...Read the full review

posted on April 6, 2016
review by Joshua Greene

Stop in for a carabineiro. Chef George Mendes flies them in fresh from the coast of Portugal, prawn-like creatures the size of a baby lobster, grilled whole in their shell until the meat of the tail is tender and the juice in the head is hallucinogenic. Wash it down ...Read the full review