Mesa do Chef

Fotografia: CANTINHO DO AVILLEZ

No seu périplo por Lisboa, o prestigiado antigo crítico gastronómico do New York Times Frank Bruni esteve ainda no CANTINHO DO AVILLEZ:

“Mr. Avillez’s other, much more casual new restaurant, CANTINHO DO AVILLEZ, is just blocks away, only a few months older and a convivial delight.

 

It features a succinct menu of hearty Portuguese bistro fare that departs from the Lisbon norm by paying a bit more attention to fowl, organ meats and African and Asian spices, which underscore ethnic bridges built in Portugal’s colonial past.”

CANTINHO DO AVILLEZ | Rua dos Duques de Bragança, 7, Lisboa, Portugal | Chef José Avillez

Fotografia: 1300 TABERNA

Outros dos restaurantes destacados pelo antigo crítico gastronómico do New York Times Frank Bruni na sua visita a Lisboa foi a 1300 TABERNA:

“There are more and more lookers on the Lisbon restaurant scene, like 1300 TABERNA, sprawling and stunning, with flamboyant lighting fixtures, fanciful plates and cutlery and — most important — appealing food that puts Portuguese staples through mildly inventive paces.”

1300 TABERNA | Lx Factory, Rua Rodrigues Faria, 103, Edifício H, Lisboa, Portugal | Chef Nuno Barros

O marisco da CERVEJARIA DA ESQUINA  Fotografia: João Pedro Marnoto for The New York Times

Na visita de Frank Bruni a Lisboa, um dos restaurantes elogiados pelo ex-crítico gastronómico do New York Times foi a CERVEJARIA DA ESQUINA, na qual destacou em especial a variedade da oferta de marisco, a qualidade do camarão e a sapateira recheada:

“CERVEJARIA [DA ESQUINA], in the elegant residential neighborhood of Campo de Ourique, to which few tourists venture, has a menu with a more diverse selection of clams, saltwater snails and even barnacles than I’d ever encountered before.

 

Its shrimp were phenomenal, as was its version of a popular Portuguese crab dish that presents strands of crab meat mixed with salty roe, thickened with one or more condiments — mustard, for example — and tucked into the cavity of a big red crab shell. You spread the crab mixture on bread or, at CERVEJARIA [DA ESQUINA], something that’s more like Melba toast.

 

CERVEJARIA [DA ESQUINA] improves on the typical look of a restaurant of its kind with the lavish use of sleek, pale, handsome wood and tidy displays of its seafood in bins, along with a gargantuan tank that divides two rooms.”

CERVEJARIA DA ESQUINA | Rua Correia Teles, 56, Lisboa, Portugal | Chef Vítor Sobral

Raia Jackson Pollock, um dos pratos do BELCANTO destacados por Frank Bruni  Fotografia: João Pedro Marnoto for The New York Times

José Avillez continua a percorrer o caminho do reconhecimento internacional. Agora foi Frank Bruni a elogiar o BELCANTO.

O conceituado antigo crítico gastronómico do New York Times, jornal que é a referência da cidade na avaliação de restaurantes, fez uma reportagem sobre Lisboa para o caderno Travel do New York Times deste domingo – conforme anuncia no Twiter “I fell hard for Lisbon, and this is my love letter to it”. E naturalmente também fala de restaurantes, destacando o BELCANTO (“My long lunch there was perhaps the best meal I’ve eaten in 2012 so far”) e José Avillez (“a rising young star on the Portuguese food scene and a big reason Lisbon is such a culinary joy, especially these days”).

São ainda elogiados o CANTINHO DO AVILLEZ, a CERVEJARIA DA ESQUINA e a 1300 TABERNA.

BELCANTO | Largo de São Carlos, 10, Lisboa, Portugal | Chef José Avillez