Porto

A 22-seat chef’s island at the center of the restaurant’s artfully appointed dining room provides Executive Chef Marcos Campos and his culinary team the opportunity to present each dish directly to diners while explaining the inspiration behind them. Fresh, wild-caught fish, imported weekly from Galicia and Portugal, is cooked in wood-burning ovens and grills, which imparts a sublime range of flavors and taps into smoke-scented memories. An innovative wine program, created via personal relationships established by Bonhomme team members over the years with winemakers, focuses on Iberian varietals, including many that inherently adhere to natural and organic production techniques. Woven harmoniously throughout every surface of Porto are artistic elements drawn from Europe’s visual arts legacy and physical elements that romanticize the sea. Jewel-toned velvet chairs, reinvented vintage pieces and custom-designed items, including a monumental Murano crystal chandelier created in collaboration with the Venetian masters, add to Porto’s one-of-a-kind aesthetic. The Atrium, located off the main dining room, channels the feeling of an impromptu gathering at a local winery with an expansive wood-burning grill and communal tables.