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Tucked into one of Flat Iron Square’s railway arches, this modern Portuguese restaurant hums with heritage. Founder Max Graham's family have been producing Churchill’s Port in the Douro Valley for 200 years, so it's no surprise that the drinks list takes port seriously, as well as flying the flag for Portugal's native grape varieties. Clad in traditional blue-and-white tiles and featuring marble-topped counters, the rustic space recalls the traditional tascas (taverns) of Lisbon and Porto, where Graham and chef Tiago Santos honed their menu with a pop-up residency. The result is a one-page menu celebrating Portugal’s regional dishes and national classics, with an individual twist. So bacalao is served from the open kitchen with scrambled eggs and fried potato in a rich, salty hash, while roast suckling pig arrives with homemade crisps in perfect crunchy slivers. Other stand-outs include creamy croquettes made with alheira (Portuguese spicy sausage) and crunchy rolls stuffed with tender, milk-fed lamb. Finish with native cheeses, sweet pastel de nata and port, of course.
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