Braz il a n d
Portuguese peixe espada, Brazilian moqueca and so much more
creates a New England ‘staycation’ for diners.
By Karen Weisberg
IT’S summertime, when the living is
easy, and folks have been thinking it and
humming it since 1935, when the George
Gershwin tune debuted in Porgy and Bess.
Back-of-the-house, the temperature may
be climbing, but out front your guests
may be hungering for a “staycation” that
boasts exotic food and transports them to
arrived between 1965 and 1975, adding
to the numbers who preceded them during
the mid to late 1800s. Brazilians have also
come in large numbers, one reason being
the shared mother tongue of Portuguese.
ON THE PORTUGUESE MENU
With executive chef Tim McNulty overseeing
the kitchen, The Lobster Pot, overlooking
Provincetown (Mass.) Harbor, serves up
Baked Portuguese Clams ($9), featuring
six littlenecks on the half shell with linguiça
(Portuguese sausage), panko and Parmesan.
McNulty’s favorite preparations are
his signature bouillabaisses, including
Shellfish Algarve ($27). Noodles are
topped with a generous portion of shrimp,
mussels, littlenecks, scallops, fish and
Portuguese restaurants abound in New
England, reflecting the culinary traditions
brought to the region by more than
120,000 Portuguese settlers who
At Galito Restaurant, Carno de Porco à
Alentejana—marinated pork loin, cubed
fries and littlenecks—is one of three
Portuguese house specialties on the menu.