News Flash: SFE

[Roy Hersh]

In today's newspaper in PT, there was an article about the Symingtons, mostly mentioning the family, but from Paul's perspective and focused on their tourism efforts. They will be creating two new restaurants, early next year. One will be at the recently remodeled Cockburn's Lodge and the other will be at Quinta do Bomfim on the outskirts of Pinhao.

One can never have too many restaurants in Porto or the Douro!

[Andy Velebil]

Other than Quinta do Tedo's Bistro, one of my favorite tourist lunch's was at Echo House at Quinta do Bomfim. Picnic lunch, wine and we bought an old Tawny as well to add to it. They drive you up to the house and you're on your own. Just a fantastic relaxing lunch over looking the Douro and vineyards. I highly recommend it.

That said, look forward to trying this out when it opens.


Sent from my iPhone using Tapatalk

[Tom Archer]

One can never have too many restaurants in Porto or the Douro!

There's quite a lot of scope for improvements on that front. Not every tourist thrives on a diet of fish and sea food and there are too many overly modern, pretentious restaurants where one typically gets underfed and overcharged..

I think a no-nonsense steak house on the Porto riverfront that served well sized quality steaks (not tough ranched Brazilian cattle..) with bread, chips and either draught Super Bock or wine by the carafe, would enjoy a lot of footfall..

[Eric Menchen]

There's quite a lot of scope for improvements on that front. Not every tourist thrives on a diet of fish and sea food and there are too many overly modern, pretentious restaurants where one typically gets underfed and overcharged..

I think a no-nonsense steak house on the Porto riverfront that served well sized quality steaks (not tough ranched Brazilian cattle..) with bread, chips and either draught Super Bock or wine by the carafe, would enjoy a lot of footfall..

Have you tried Muu? I haven't been there, but was thinking of trying it out this year. It might fall under the pretentious label, but I don't think underfed. Not much information, but here's the website: http://www.muusteakhouse.com/

[Moses Botbol]

One can never have too many restaurants in Porto or the Douro!

There's quite a lot of scope for improvements on that front. Not every tourist thrives on a diet of fish and sea food and there are too many overly modern, pretentious restaurants where one typically gets underfed and overcharged..

I think a no-nonsense steak house on the Porto riverfront that served well sized quality steaks (not tough ranched Brazilian cattle..) with bread, chips and either draught Super Bock or wine by the carafe, would enjoy a lot of footfall..

That formula is valued just about anywhere in the world.

[Andy Velebil]

One can never have too many restaurants in Porto or the Douro!

There's quite a lot of scope for improvements on that front. Not every tourist thrives on a diet of fish and sea food and there are too many overly modern, pretentious restaurants where one typically gets underfed and overcharged..

I think a no-nonsense steak house on the Porto riverfront that served well sized quality steaks (not tough ranched Brazilian cattle..) with bread, chips and either draught Super Bock or wine by the carafe, would enjoy a lot of footfall..

A big part of the issue was aged meat was illegal in Portugal. Not the case anymore, as of last year iirc. So I was told. That's why it was always just OK and never great IMO. However I had a wonderful steak at Vinum last year. I'm sure it may take a little bit for some places, but you should be finding much better steaks now days at the upper end restaurants.


Sent from my iPhone using Tapatalk

[Frederick Blais]

It was not illegal, but the law is very strict about how the meat has to age. It is still, but now people are being equiped properly as the demand is there.

[Andy Velebil]

It was not illegal, but the law is very strict about how the meat has to age. It is still, but now people are being equiped properly as the demand is there.

Good to know. I had been told it was illegal but I'd assume there was a "lost in translation" moment. Hah!


Sent from my iPhone using Tapatalk

[Frederick Blais]

It was not illegal, but the law is very strict about how the meat has to age. It is still, but now people are being equiped properly as the demand is there.

Good to know. I had been told it was illegal but I'd assume there was a "lost in translation" moment. Hah!


Sent from my iPhone using Tapatalk

I've also had many illegally aged meat in Portugal, some are doing it without proper conditions according to the law.

[Tom Archer]

I'm not sure if aging is the issue. My past experience of steak in Portugal is that it's invariably tough. A butcher friend tells me that that is probably the result of open ranched cattle getting too much exercise on poor quality pasture.

[Eric Menchen]

I'm not sure if aging is the issue. My past experience of steak in Portugal is that it's invariably tough. A butcher friend tells me that that is probably the result of open ranched cattle getting too much exercise on poor quality pasture.

I love Argentine beef, which is pretty much all open range grass fed, which leads me to think the pasture quality may be more of the issue.

[Eric Ifune]

The Chalet restaurant in Funchal has long had a glass locker in full view where they dry aged beef.

[Roy Hersh]

Next week I'll be dining there again.

[Eric Ifune]

Beef or Scabbard Fish?