Porto Brunch Debuts with Duck Sticky Buns, a Baller Lobster Roll, and Mobile Cocktails
Porto docked in Back Bay last month, hidden in plain sight behind Saks Fifth Avenue. The latest from the master of Mediterranean flavors, Jody Adams, is a shrine to seafood and citrus, and herbs and olive oil, with stunning crudo, house-made breads, and a roving cocktail cart. This weekend, chef de cuisine Jon Sanchez, pastry chef Rae Murphy, and bar director Neil Quigley debut their take on weekend brunch.
Some of Porto’s instant classics reappear on the mid-day menu, like the live scallop crudo with chamomile and Niçoise olive, and sunchoke brandade with house-fired pita. There are also fun, new flavors, including Murphy’s brioche sticky bun with duck confit—yes—swirled into the folds and a dollop of mascarpone ice cream on top, iced with citrusy, sweet duck fat; a stack of chickpea pancakes with sour cherry and maple butter, biscuits and gravy with spicy lamb sausage, and more. The Porto lobster roll—laced with anchovy butter and preserved lemon aioli, studded with crispy capers and shallots—debuted with lunch at the beginning of the month, and it’s back for brunch.
The flavors of brunch service are still familiar to the Mediterranean profile, but the kitchen is taking them in new directions, Sanchez previously told Boston. Check out the opening menu below.
Bar director Neil Quigley (Ames Street Deli) is rolling out his bar cart during brunch. The feature brings drink-making action—and champagne flute pouring—tableside, adding another personal touch to Porto’s hospitality. The cart has off-menu additions, like a passionfruit Caipirinha, and the 620 Swizzle with Galliano, Brugal Extra Dry rum, Amaro Nonino, fresh orgeat, and citrus, plus daily specials on the bartender’s whim.
Brunch begins Saturday, August 13, and is served every Saturday and Sunday from 11:30 a.m.-2:30 p.m.
Porto, 780 Boylston St. (enter on Ring Road), Boston, porto-boston.com.