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A vast portion of the menu at Teixeira Portugal Restaurant is dedicated to one ingredient: bacalhau, known as codfish to English speakers and bacalao to los que hablan español. Order it "a nortenha," and a fat, pearly lobe of the fish is deep-fried, lathered in a creamy pumpkin-hued garlic sauce,...
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A vast portion of the menu at Teixeira Portugal Restaurant is dedicated to one ingredient: bacalhau, known as codfish to English speakers and bacalao to los que hablan español. Order it “a nortenha,” and a fat, pearly lobe of the fish is deep-fried, lathered in a creamy pumpkin-hued garlic sauce, and sandwiched between two heaps of mashed potatoes. Or opt for it grilled so the skin takes on a smoky char before it’s set atop a mound of steamed potatoes twisted up with red peppers, garlic, and caramelized onions. Read the full review of Teixeira Portigal Restaurant here.
Photography by CandaceWest.com
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The name — Lettuce & Tomato — might sound like a tired midday salad, but the restaurant is anything but that. The interior is uncomplicated and hip, boasting an industrial yet warm atmosphere with metal accessories and Mason-jar drinking glasses. Like the restaurant’s design, many of Starobinsky’s ingredients are simple. Together, they create a complex hodgepodge of flavors and textures. Diners receive Latin American staples and plates with Asian, American, and French influences. Read more on Lettuce & Tomato here.
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At Lettuce & Tomato, a hill of sprouts tops a seared cut of corvina. A mélange of quinoa blended with warm slow-cooked mushrooms, piquillo peppers, and red onion lies below, dazzled with a homemade citrus sauce boasting a sweet and sour tang. "I like to see something green and fresh...
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Looking to plan your next trip to Italy? Just ask one of the enthusiastic waiters at Sapore di Mare, Italian for "Taste of the Sea," for recommendations. With the exception of one international trainee, every staff member at the quaint Coconut Grove eatery hails from Italia. "Tell them Angelo sent...
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The Padernis’ third act, located in Coconut Grove, concentrates on seafood-centric dishes from Campania, a region in southwestern Italy that includes Naples and the Amalfi Coast. All of the fish is sourced exclusively from the Mediterranean, and Sapore is known for its crudo selection. Read the fill Sapore di Mare review by Valeria Nekhim Lease.
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