Jobs at Porto
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Boston diners can go on a mini epicurean voyage through the Mediterranean right in the Back Bay, thanks to the dynamic trio behind the Greenway’s beloved Trade. Jody Adams, Eric Papachristos and Sean Griffing have teamed up again to create Porto, where the food, décor and service take their cues from the pleasures of a thousand miles of blue shoreline. The restaurant, named after the shared Italian and Portuguese word for “port”, offers guests a modern Mediterranean take on seafood – raw and cooked – primarily drawn from New England waters
The menu includes a changing selection of east and west coast oysters, whole fish roasted on a bed of herbs and olives, fried smelts with lemon aioli, brandade dip with sunchoke chips, harissa-spiked steamed mussels, and a Mediterranean twist on the New England lobster roll. There are also plenty of housemade pastas, lots of seasonal vegetables, a great steak and grilled Cornish game hen as well. The beverage program that includes innovative cocktails, local craft beers and a wine list that focuses on wines from the Mediterranean, with a large selection of rosé and whites.
Architect Maryann Thompson has created a modern industrial aesthetic that contrasts concrete bar bases topped with imported Greek marble, scalloped tiles with netted crystal lighting over coffered concrete ceilings, and sumptuous brown leather banquettes and warm wooden tones with bright mirrored accents. Porto’s dining ambiance ranges from cafe casual to fine dining, with an open kitchen, raw bar and lounge, along with a lively bar, private dining options and a seasonal outdoor patio.
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